4 tbsp - diced pieces of strawberry and kiwi to mix in creamy custard
Sliced strawberry and kiwi to layer on top of tarts
150 g - flour
50 g - castor sugar
1/4 tsp - of salt
50 g - butter
A few tbsp - water to make the dough
280 ml - milk
25 ml - single cream
1/4 tsp - vanilla extract
2 - egg yolk
30 g -ram - castor sugar
2 tsp - corn flour
How to Make Strawberry, Kiwi Creamy Mini Tarts
Mix all the dry ingredients, add butter gently mix well with flour, mild crumbles will be formed.
Add 3 -4 tbsp cold water and make the dough.
Roll the dough to desired thickness and place into tart mould.
Refrigerate it for 15 - 30 minutes, so that tarts do not shrink.
Bake the tarts for 20 mins in preheated oven at 180 degree C
Bring the milk, cream to boil slowly over a low heat. Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk on to the eggs and sugar, whisking all the time.
Return to the pan, add vanilla extract and over a low heat gently stir with a wooden spatula until thickened. Take off from heat and set aside.
After the tarts are Bake (mild brown) let then cool for a while. Mix diced strawberry and kiwi in custard (optional). Pour in one to two table spoon of custard. Bake in preheated oven (180 C) for 10 - 15 minutes.
Let the tart and custard to cool for a while, arrange the strawberry and kiwi and serve immediately.
Recipe Courtesy: A Pinch Of Love
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