Exotic Fruit Tartlets
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Papaya2 tbsps
Pistachio (finely chopped)4 small
Mint (sprigs fresh)2.5 tbsps
All-Purpose Flour1.5 tsps
Salt2 cup
Milk1 large
Egg Yolk2 tbsps
SugarDirections:
1
Add flour and mix to a smooth paste
2
Add half of the boiling milk, and mix well
3
On a lightly floured surface, roll out pastry to 1/16-inch thickness
4
Cut dough into 6 (4 1/2-inch circles); place each circle in a 2 1/2-inch cocktail sauce cup
5
Using fingers, press dough into cup, and trim dough flush with edges
6
Refrigerate until chilled, about 30 minutes
7
Heat oven to 400 degrees F
8
Remove shells from refrigerator, and prick chilled shells several times with a fork
9
Line shells with parchment paper; fill with pie weights or dried beans
10
Transfer shells to oven; bake until edges begin to turn light golden brown, 15 to 18 minutes
11
Transfer to a wire rack to cool
12
Remove parchment paper and pie weights
13
Stir passionfruit juice into pastry cream, and divide evenly among tartlets
14
Arrange fruit decoratively on top
15
Brush tops with apricot jam and sprinkle edges with pistachios
16
Decorate with mint sprigs
17
By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface
18
When well mixed, form this butter paste into a block, wrap in plastic wrap and refrigerate
19
Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine bread crumbs
20
Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic
21
Shape the dough into a ball, then cut a cross in the top to 1/3 of the depth
22
Open out the points of the cross and roll out each 1 to a square 5 by 5-inches, 1/4-inch-thick
23
Remove the butter block from refrigerator, and place in the center of the dough
24
Fold the flaps over, folding counter clockwise and ensuring that the edges are well sealed
25
Roll out the dough into a 12 by 24-inch rectangle
26
Fold the short sides to meet in the middle, then fold in half like a book to form 4 equal layers; this is called a double turn
27
Cover with a damp cloth and leave to rest in the refrigerator for at least 30 minutes
28
Repeat to give the dough 4 more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using
29
Freeze for future use
30
Yield: about 3 1/2 pounds Place the milk, vanilla bean and seeds in a small saucepan
31
Bring to a boil over medium-low heat
32
In a medium bowl, whisk together egg yolk and sugar until pale and creamy
33
Return mixture to pan with remaining milk, stirring to mix well
34
Boil for 1 minute until thickened, stirring constantly
35
Pass through a fine sieve
36
Store refrigerated in an airtight container for up to 3 days
37
Yield: about 1 cup