lesley
06-10-2009, 02:57 AM
I haven’t got a sweet tooth, but when I made this fruit tart, I could be persuaded to change my mind, I checked it on my nephew, he's 16 today & in the middle of exams so I thought I'd make him something nice..he gave it the thumbs up, (so it must be good).
It’s got a lemon short crust base, creamy vanilla filling and fresh fruit on top.
http://i296.photobucket.com/albums/mm162/bazmj_1/tart.jpg
Here is the recipe
Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart
http://i296.photobucket.com/albums/mm162/bazmj_1/tart3.jpg
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
For the pastry
* 170g Plain (AP) flour
* 115g Butter, chopped into small pieces (see Cook’s Tips 1.)
* 1 Free range egg yolk
* 8g Splenda granulated low calorie sweetener
* ½ Lemon rind, grated
Method for the pastry
* Sieve the flour, and Splenda together onto a clean work surface, sprinkle over the grated lemon
* Make a well in the middle and add the chopped butter and egg yolk to the well
* Using your fingertips, gently work the mixture together, until you have a ball of dough
* Divide the dough into 3 equal pieces
* Shape each piece into a round shape
* Take one round and gently push down into the pastry case
* Use your fingers to flatten the dough at the bottom and gently work it up the sides (see Cook’s Tips 2.)
* Chill in the refrigerator for 30 minutes
* Prick each tartlet with a fork several times, base and sides
* Line each one with foil and cover the base with baking beans
* Bake blind in a pre heated oven 190°C/365°F/Gas mark 5 for 15 minutes
* Remove from oven and take out beans and foil, leave to cool on a wire rack
For the pastry cream
* 6 Free range egg yolks
* 15g Splenda
* 1 Vanilla pod
* 525ml Semi skimmed milk
* 40g Plain (AP) flour
Method for the pastry cream
* Whisk together the egg yolks and Splenda until thick and creamy
* Beat in the flour
* Score the vanilla pod down one side and add it to the saucepan with the milk
* Bring the milk gently to the boil (see Cook’s tips 3.)
* Remove the vanilla pod and slowly pour the milk into the egg mixture, vigorously whisking
* Pour the mixture back into the saucepan; continue stirring over a low heat until it thickens (see Cook’s tips 4)
* Pour the mixture into a bowl and cover with clingfilm and allow to cool
Method
* Divide the pastry cream between the tartlets
* Decorate with fruit of your choice
Cook's tips
* 1. I used Lurpak light
* 2. You can roll the pastry out, your preference
* 3. The milk must come to the boil or it won’t thicken
* 4. If the mixture goes lumpy, just use a whisk to break it up, or pour through a sieve
Equipment
* 3 x 4 inch/100mm non stick tart cases with loose bottoms, cover the base with greased, greaseproof paper, then grease the sides
* Medium saucepan
Shopping List for pastry
* 170g Plain (AP) flour
* 115g Lurpak light butter
* 1 Free range egg
* 8g Splenda granulated low calorie sweetener
* 1 Lemon
Shopping list for pastry cream
* 15g Splenda
* 1 Vanilla pod
* 525ml Semi skimmed milk
* 6 Free range eggs
* 40g Plain (AP) flour
* Fruit of your choice
It’s got a lemon short crust base, creamy vanilla filling and fresh fruit on top.
http://i296.photobucket.com/albums/mm162/bazmj_1/tart.jpg
Here is the recipe
Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart
http://i296.photobucket.com/albums/mm162/bazmj_1/tart3.jpg
Prep Time 10 mins
Cooking Time 15 mins
Ingredients
For the pastry
* 170g Plain (AP) flour
* 115g Butter, chopped into small pieces (see Cook’s Tips 1.)
* 1 Free range egg yolk
* 8g Splenda granulated low calorie sweetener
* ½ Lemon rind, grated
Method for the pastry
* Sieve the flour, and Splenda together onto a clean work surface, sprinkle over the grated lemon
* Make a well in the middle and add the chopped butter and egg yolk to the well
* Using your fingertips, gently work the mixture together, until you have a ball of dough
* Divide the dough into 3 equal pieces
* Shape each piece into a round shape
* Take one round and gently push down into the pastry case
* Use your fingers to flatten the dough at the bottom and gently work it up the sides (see Cook’s Tips 2.)
* Chill in the refrigerator for 30 minutes
* Prick each tartlet with a fork several times, base and sides
* Line each one with foil and cover the base with baking beans
* Bake blind in a pre heated oven 190°C/365°F/Gas mark 5 for 15 minutes
* Remove from oven and take out beans and foil, leave to cool on a wire rack
For the pastry cream
* 6 Free range egg yolks
* 15g Splenda
* 1 Vanilla pod
* 525ml Semi skimmed milk
* 40g Plain (AP) flour
Method for the pastry cream
* Whisk together the egg yolks and Splenda until thick and creamy
* Beat in the flour
* Score the vanilla pod down one side and add it to the saucepan with the milk
* Bring the milk gently to the boil (see Cook’s tips 3.)
* Remove the vanilla pod and slowly pour the milk into the egg mixture, vigorously whisking
* Pour the mixture back into the saucepan; continue stirring over a low heat until it thickens (see Cook’s tips 4)
* Pour the mixture into a bowl and cover with clingfilm and allow to cool
Method
* Divide the pastry cream between the tartlets
* Decorate with fruit of your choice
Cook's tips
* 1. I used Lurpak light
* 2. You can roll the pastry out, your preference
* 3. The milk must come to the boil or it won’t thicken
* 4. If the mixture goes lumpy, just use a whisk to break it up, or pour through a sieve
Equipment
* 3 x 4 inch/100mm non stick tart cases with loose bottoms, cover the base with greased, greaseproof paper, then grease the sides
* Medium saucepan
Shopping List for pastry
* 170g Plain (AP) flour
* 115g Lurpak light butter
* 1 Free range egg
* 8g Splenda granulated low calorie sweetener
* 1 Lemon
Shopping list for pastry cream
* 15g Splenda
* 1 Vanilla pod
* 525ml Semi skimmed milk
* 6 Free range eggs
* 40g Plain (AP) flour
* Fruit of your choice