Fruit Tart

Sweet Paste
Ingredient:

• 65 g Sugar
• 125 g Butter cubes
• 1/2 no Egg
• 220 g Plain Flour
• Pinch Salt
• 1/2 tsp Vanilla Essence

Procedure:

1. in Mixing Bowl add Sugar, Butter, use K beater, creaming method, low to med speed
2. add Egg, mix well
3. sieve Flour, add Flour, low speed
4. roll and flatten, cover with plastic bag, into chiller
5. (prepare Instant Custard Cream while waiting)
6. dust table with flour, roll out chilled dough
7. thin enough, cut with ring cutter bigger than tart bowl
8. lift and gently fit into tart bowl, without prints and ddents
9. trim off excess, poke base to prevent puffing
10. bake 180*C / 220*C for 15 mins
11. make rice bag for tart shell, blind bake for 10 mins
12. cool before filling with Custard Cream an d Fruit Slices

--------------------------------------------------

Instant Custard Cream
Ingredients:

• 200 ml Whipped cream
• 300 ml Water
• 120 gm Instant Custard Nix

• 100 gm Strawberries
• 2 no Kiwi
• 3 no Peach

• 50 gm Apricot Glaze
• 100 ml water

Procedure:

1. in a Mixing Bowl add water first
2. Whisk and add Instant Custard Mix at the same time
3. mix well,with no lumps
4. in another Mixing Bowl, Whisk Cream until light and foamy
5. Fold into Custard Mix with spatula
6. put into piping bag, chill until ready for use

1. wear glove, wash peel and slice fruits, not too thin
2. boil Apricot Glaze with 100 ml water
3. dissolve well, cool at room temperature
4. apply glaze with brush