Joyce's Open Kitchen, literally

Fruit Tart with Orangey Mascarpone Cheese Cream Filling 

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Yield: 25 x 9cm diameter tartlets / 3 x 9″ diameter tarts / 2 x 10.5″ diameter tarts

I have a penchant for not-too-sweet desserts. To me, desserts is about bringing out the essence of the ingredients, the art of bringing different ingredients, textures and tastes together such that it becomes such a delight when one bites into it. This fruit tart has become popular with my folks as well as our friends, most of whom are fruits-lovers or like myself, are in the camp of not-too-sweet desserts. 

When one has a really hectic schedule on a day-to-day basis, it can be quite trying to put these fruit tarts together. Thankfully though, this recipe is quite flexible, given that the tarts can be make in advanced, then cooled and stored away in the larder in an air-tight container until I wish to assemble it. I have stored those tartlets for up till two weeks before and they still tasted good, no mold whatsoever. 

Nowadays, whenever I plan to make these tarts, typically, I will mix up the dough say on Monday, refrigerate it, roll it onto the tart pan on Tuesday, stash it away in the freezer (just seal the whole tart pan in a big ziplock bag), then bake it on Wednesday, cool and stored away in airtight container, then finally, do up the filling, cut the fruits, assemble and serve them on Friday or the weekend. Yes, it is that flexible! But note though, for the best taste, the tarts should always be eaten on the same day as they are assembled or the tart shells will turn all soggy by sponging up all the moisture from the cream & fruits.    

      

(For tart shells)

Ingredients:

Method:

(For tart filling)

Ingredients:

Method:

(For assembling)

   Reference from:

  1.  http://pinterest.com/pin/501799583453920801/
  2. http://www.salad-in-a-jar.com/family-recipes/fruit-and-cream-mini-tarts
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