Friday, April 24, 2009
I've been saving the last punnet of Korean strawberry that I brought back from Singapore for these tartlets. These strawberries really last for along time, at least 10 days in my chiller ! Strawberries that I get from TH never last more than a week, they get mouldy & mushy !
While waiting for my ice-cream cakes to firm up in the freezer, I decided that I should start on my tartlets, I need DESSERTS !!!!
Crust Ingredients :
50g Icing sugar
1/4 tsp Pure vanilla
1 Egg Yolk
210g Plain flour
1/2 T Milk powder
Cream A lightly & add in B. Cream until smooth. Add in C & mix till well blended.
Let chill for 30 mins before using the dough.
Divide dough into 10 pcs of 40g each. Press each dough ball into a 3 " tart mould. Bake in a preheated oven of 180C for 18-20mins. Remove tart shells from moulds & let cool on wire rack.
3 Egg yolks
5g Corn flour
60g Caster sugar
20g Plain flour
1 T Rum
In a saucepan, cook milk, egg yolks, cornflour, caster sugar & plain flour over low heat, stirring constantly. Remove from heat when the mixture thickens, stir in rum. If mixture is lumpy, press through a sieve till smooth, into a bowl. Cover the bowl & let the mixture cool.
When the cream patisserie is cooled, put it into a piping bag & pipe onto the tart shells.
Place sliced strawberries on top of the cream patisserie & refrigerate.
* I omitted the rum & add a dash of pure vanilla instead. This portion of cream patisserie is only enough for 7 tartlets so I froze the remaining 3 tart shells for next time. I did a lousy job in arranging the strawberry slices onto the cream patisserie. Nevertheless the good taste was able to make up for my incapability of arranging the strawberry slices !