A thick custard filling in crisp tart shells topped with multi-coloured fresh fruit — makes every occasion so
SHORT CRUST PASTRY (DOUGH) FOR TART SHELLS
200 gm (21¼ cups) plain flour (maida)
100 gm salted butter – cold
a pinch baking powder
2 tbsp powdered sugar
3-4 tbsp ice cold water
1 cup water, 2 tbsp sugar, 1 tsp lemon juice
1 tsp cornflour, ½ tsp butter – softened
2½ tbsp custard powder, 1 cup milk, 2 tbsp sugar
Mixed fruits – choose any 3-4 fruits
a few pineapple slices, a few lychees, tinned or fresh cherries
1 chiku, 1 kiwi, a few strawberries
1 orange, a few grapes, 1 pear (nashpati)
- Cut the cold, solid butter into small pieces.
- Add baking powder, sugar and butter to the flour. Rub the butter into the flour with the finger tips till it resembles bread crumbs.
- Add 2-3 tbsp cold water. Bind into a dough of rolling consistency. Knead lightly.
- Roll out large chappati of 1/8’ thickness. Cut out small circles with a biscuit cutter or katori, which is slightly bigger than the tart tin and fit them into tart tins. Prick with a fork. Bake blind (empty) for 8 minutes in the centre of a hot oven 200°C till very light golden in colour. Take out from the oven. Cool.
- Prepare sugar syrup by boiling 1 cup water, 2 tbsp sugar and 1 tsp lemon juice. After it comes to a boil, let it boil for 2-3 minutes. Add hard fruits like naashpati and pineapple. Remove from fire and cool for 10 minutes. Add the soft fruits like kiwi, chiku and grapes. Strain after 5 minutes.
- To the strained sugar syrup, add cornflour and butter. Cook on fire, stirring all the time till the sauce coats the back of the spoon. Remove from fire and keep the glaze aside.
- In a clean kadhai mix custard powder, milk and sugar. Cook stirring till very thick and lumpy. Remove from fire. Let it cool.
- Fill cooled tart shells with thick custard. Top with neatly arranged fruits. Spoon glaze (cornflour sauce) over the arranged fruits in the tart. Serve after some time at room temperature.