Mixed Fruit Mini Tarts

About Mixed Fruit Mini Tarts

Ingredients

• Tart shells
• Refined flour (maida) 200 gms
• Chilled butter 100 gms
• Salt a pinch
• Custard sauce
• Custard powder 5 tsps
• Milk 1½ cups
• Castor sugar 6 tsps
• Mixed fruit mixture
• Strawberries 6 to 8 B
• Black grapes 6 to 8
• Green grapes 6 to 8
• Kiwi 1

How to Make Mixed Fruit Mini Tarts (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. To make the tart shells, sieve together flour and salt into a deep bowl. Add the chilled butter and rub it into the flour with your fingertips till it resembles breadcrumbs.
3. Add sufficient ice cold water and knead lightly into a dough. Cover the bowl with cling film and keep it in the refrigerator for 30 minutes.
4. Take the dough out of the refrigerator, keep it on the worktop and roll out into 3 mm thick sheet.
5. Cut into roundels with a fluted cookie cutter and line the tart moulds with them. Prick with a toothpick so that the dough does not puff while baking.
6. Keep them on a baking tray, keep the tray in the preheated oven for 7-10 minutes.
7. Take the tray out of the oven and set aside to cool.
8. To make the custard sauce, mix custard powder and a little milk in a little bowl.
9. Heat the remaining milk with castor sugar in a non-stick pan and when it begins to boil, add the custard powder mixture and mix well and cook, stirring continuously till the mixture thickens.
10. Halve all the gapes and strawberries. Chop the kiwi.
11. Fill the tarts with some custard sauce and then garnish it with mixed fruits and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps