White Chocolate Custard Fruit Tarts
I am a bit of a pastry princess. I love good pastry. If you haven't experienced good pastry, potentially you won't know what you are missing out on. These are amazing. (If I say so myself.) A little bit fiddly in that there are several steps to get you to the end result, but what a result! They kept really well in the fridge, luckily as it is a big batch. So plan on making these to feed a crowd (Or just have one a day for a week!) Comforting food, as it should be!
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- 100 Grams chocolate dark, melted BUY
- 1 Batch Vanilla Bean Pastry Recipe
White Chocolate Custard
- 50 Grams plain flour
- 150 Grams chocolate white, broken into pieces BUY
- 50 Grams unsalted butter BUY
- 3 large eggs
- 500 Grams whole milk
- 1 Teaspoon vanilla bean paste BUY
- 500 Grams berries of choice
- 80 Grams raw caster sugar BUY
- 30 Grams cornflour or cornstarch
- 200 Grams fruit juice, such as cranberry, apple
Preheat oven to 170ºC (fan forced).
Prepare Vanilla Bean Pastry. Press pastry into a large dish or 8 small tartlet dishes and bake for 10 minutes.
When pastry is cold, brush each tartlet base with melted dark chocolate to coat thinly. This will keep your pastry crisp and add a layer of flavour.
Meanwhile, place flour, white chocolate and butter into Thermomix bowl and chop 5 sec/speed 9.
Add remaining ingredients and cook 8 min/80ºC/speed 4.
Cook 2 min/90°C/speed 4.
Pour custard into baked pastry case and set until completely cold.
To make Topping: Prepare fruit and set aside. They should be completely dry before use. Place all remaining ingredients into Thermomix bowl. Cook 5 min/100ºC/speed 4.
Place strawberries first, rounded side up on top of cooled tarts. Add other berries, or fresh fruit of choice. (We used some peaches, as we ran out of berries.) Brush glaze over top and allow to set.
These keep really well in the fridge as a result of the dark chocolate protecting the pastry. Probably around a week in a sealed container in the fridge is good.
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