Mixed Fruit Tarts

About Mixed Fruit Tarts

Ingredients

• Refined flour (maida) 200 gms
• Butter, chilled 200 gms
• Whipped cream 100 gms
• Kiwi, chopped 1
• Strawberries, chopped 4 to 5
• Green grapes, halved 1 cup
• Orange, peeled, segments separated and halved 1

How to Make Mixed Fruit Tarts (Stepwise Photos)

Method

1. Take refined flour in a mixing bowl, add butter and rub in with your fingertips till the mixture resembles breadcrumbs. Add a little chilled water and gather into a dough taking care not to knead it. Wrap the dough in cling film and keep it in the refrigerator for 20-25 minutes.
2. Preheat oven to 180º C.
3. Take the dough out of the refrigerator. Dust some dry flour on the worktop, place the dough on it and roll it out as thinly as possible into a rectangle sheet.
4. Cut the dough into roundels with a cookie cutter, put the roundels into tart moulds and press lightly. Dork with a fork so that the dough doesn’t rise while baking.
5. Keep the tart moulds in the oven and blind bake them for 10-12 minutes or till they turn a light golden.
6. Take them out of the oven. Arrange them on a serving plate and let them cool down.
7. Take whipped cream in a piping bag and pipe the cream into the tart shells. Top them with chopped fruits and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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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