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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.