Shortcrust Base
Ingredients
155g plain flour
20g caster sugar
50g ground almonds
1/8 tsp salt
100g unsalted butter (cold)
1 large egg (65g)
Directions
- in a big bowl, mix all dry ingredients
- add in cold butter and use fingertips to rub into dry mixture till crumbly
- in a small bowl, just stir eggs gently till well combined
- add the egg to the mixture and fold gently till dough is formed (clean up stage)
- fill dough into pie or tart mixture of your choice
- use fork to create tiny holes in the shortcrust before baking
- bake at 150°C for 30mins
- approximately this will yield 16 small tart cups or 2 big pie molds
Instant Custard Cream
220g fresh milk
60g instant custard powder
Directions: use paddle attachment & whisk till thickened
Milk Chocolate Ganache
300g milk couverture chocolate or compound chocolate (do not use chocolate chip)
150g dairy whipping cream (choose more than 35% fat)
Directions: on a double boiler, melt the ingredients and gently mix till combined. Pour into the tarts/pie and set in the fridge.
Homemade Piping Gel
2 tbsp gelatin
2 tbsp water
2 cups light corn syrup (dissolve 2 cups of sugar + 1/2 cup of warm water)
Directions: dissolve gelatin in water and leave for 10min. Heat the corn syrup over low heat, stir in the corn syrup and mix well. It will slightly thicken and ready to use once cooled.
Foodnote: To add shine and keep fruits fresh longer on tarts, glaze it with piping gel. This recipe can be used to make chocolate tartlets, fruit tartlets & mixed fruits pie tart.
