Spring Fruit Tarts by Zarnak Sidhwa

Ingredients:

Tart Crust:

• Unbleached flour 1-1/2 cups
• Caster sugar ⅓ cup
• Salted butter (chilled) ½ cup
• Egg yolk 1
• Cream 1 tbsp

For Cream Filling:

• Milk 2 cups
• Sugar 1/3 cup
• Cornstarch ¼ cup
• Salt ⅛ tsp
• Egg yolks 4
• Butter 2 tbsp
• Vanilla/strawberry essence 1/2 tsp

For Fruit Topping:

• Strawberries
• Kiwi
• For Glaze:
• Apricot jam 1/4 cup
• Water 2 tbsp

Method:

1. To prepare the crust: Combine flour, sugar and salt in food processor.
2. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal.
3. Add egg yolk mixed with cream. Pulse until all ingredients are moistened.
4. Then allow machine to run a few seconds until dough starts to stick together.
5. Press dough into a roll like refrigerated cookie dough.
6. Wrap in plastic and chill for 30 minutes.
7. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds.
8. Press into mold with fingers being careful to keep thickness consistent.
9. Use a knife to trim off any extra at the top.
10. Freeze for at least 30 minutes.
11. Bake at 400 degrees for 10 minutes.
12. To prepare cream filling: Add milk, sugar, cornstarch, salt, and egg yolks in the pan, whisking until smooth.
13. Add butter and vanilla and whisk until smooth.
14. For assembling: Fill each baked tart shell with custard filling.
15. Top with strawberries, and kiwi.
16. Make the apricot glaze by heating apricot jam and water together in a small saucepan.
17. Stir well to melt.
18. Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.