Pastry: Tarts

SHORTCRUST is one variation of pastry. Dough is made by combining flour & fat & adding just enough liquid to bind dough. This is used as pie crusts as well as in the preparation of tarts & pastry turnovers.

Fit pastry in boat tart molders

Tart (small pie) is another favorite of mine.  This pastry is very flexible because you can put filling whatever your heart desires. If inspired, you can play with a wide variety of fruits, mixed nuts, chocolate ganache and or with custard fillings.

Tarts became our business, the most marketable item.

 We would put it in baskets and arrange them for our customers gift-giving.

Assorted tarts in basket

We started with peanut boat tart, then came out with a variety of different fillings; macapuno tart, peanut butter tart, walnut tart & the delicious melt in your mouth crust, caramel butter tart.

Preparing the tart filling

Peanut Boat Tart

Walnut Tart

 

 CARAMEL-NUT TART

Crust:

2c flour

3/4c butter

2T calamansi juice

 pinch of salt

1/4c confec.

1 egg

•  chill dough for 20 mins. to mellow the mixture

Filling:

1c sugar                                            

1/4c butter

1t coffee

1/4c chopped nuts                      

1/2c cornstarch

1c evap.

2T kahlua

• cook sugar till amber colour, add butter, disperse cornstarch in evap. With coffee & kahlua & mix thoroughly till of spreading consistency.

For those who don't bake, here's a recipe for you, got this copy from COOK magazine.   

NO-BAKE FRUIT TARTS

Crust:

2c Graham cookie crumbs

3T sugar

1/4t cinnamon

1/3c melted unsalted butter

Cream Filling:

1 can Birch Tree evap milk

2c water

4 whole eggs

3/4c cornstarch

1t vanilla

1c sugar

2t lemon zest

Fruit Topping:

Kiwi slices

Halved strawberries or Red Grapes

Sliced Mangoes or Peaches

•  Press dough balls gently against bottom & sides of tartlet pans. Chill, if not using immediately.
•  Prepare cream filling: Combine milk, water, eggs, cornstarch, vanilla & sugar in a heavy sauce pan. Cook till thick while stirring continuously. Stir in lemon zest before removing from heat. Set aside to cool.
• To prepare Crust: Mix together graham crumbs, sugar, cinnamon & melted butter. Divide into 6 individual tart moulds or ramekins. Press bottom & sides using a spoon. Allow to chill in ref.
• Pour cream filling into prepared crust. Top with fresh fruit of your choice. Chill completely before serving.

Makes 8 to 12 tarts.