[My Family Recipe 5] Fruit Tart

It's a family birthday. This time, I was requested to make a tart instead of a sponge-based decorated cake.

How to make our family's fruit tart

《Pâte Sucrée (Tart crust)》
21cm diameter tart pan

• 150g flour -> sifted

• 100g butter -> bring to room temperature

• 50g sugar

• 1/2 egg

• A little vanilla essence

1. Put the butter in a bowl, cream it with a whisk, add the sugar, and mix until pale.

2. Add the vanilla essence to 1, add the egg and mix well, then add the flour and mix quickly so as not to overwork it.

3. Form into a ball, wrap it in plastic wrap on a tray, and let it rest in the refrigerator for at least 30 minutes. (If possible, let it rest overnight so the dough settles.)

4. Sprinkle flour on the counter, and roll out the dough to a thickness of 3-5mm, slightly larger than the pan. (If the dough shrinks and is hard to roll, it hasn't rested enough, so put it back in the refrigerator.)

5. Roll 4 onto a rolling pin and unroll it over the pan, press with your fingers to fit it to the pan, and trim off the excess. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.

6. Poke holes in the bottom with a fork here and there. (If you have pie weights, place them on top of parchment paper.)

7. 170°C in the oven for about 20 minutes to blind bake, then place on a wire rack to cool. (Leftover dough can be wrapped in plastic wrap and frozen. It can be thawed naturally at room temperature.)

《Custard Cream》 Microwave it!

• 2 egg yolks

• 4 1/3 tablespoons sugar

• 1 tablespoon flour → sifted

• 1 tablespoon cornstarch → sifted

• A dash of vanilla essence

• 180cc milk

• 3/4 cup heavy cream → whipped to soft peaks
  

1. Put the egg yolks, sugar, and flour into a heat-resistant bowl, and add the milk little by little.

2. Vanilla essence is added, and it is cooked in the microwave without plastic wrap for 2 minutes and 30 seconds.

3. Mix with a whisk, check the consistency, and add another 30 seconds. After cooling, fold in the whipped heavy cream little by little with a rubber spatula.

To finish, spread the cream onto the tart crust, cut the fruit as you like and arrange it on top, and it's done. Chill well and enjoy!

By the way, the failure this time was that the custard cream was too runny and couldn't be sliced properly. We enjoyed it, though.
If Paul from 'The Great British Bake Off' were to say it, he'd say, 'The flavor is good, but it's a shame.' If it were Mary, she'd say, 'Yes, the cream is ruining the presentation'...

Perhaps it was because the whipped cream wasn't whipped enough, and the high temperature, combined with the candlelight, caused it to melt. It might be best to aim for a firmer consistency for cream during hot weather.

Birthday cake after a feast—we are stuffed. Wishing everyone happiness tomorrow too!