Fruit Tart

Sweet Short Paste (creaming method)
Ingredients: (for tart shell)
1) Butter 500 gm
2) Sugar 130 gm
3) Egg 1 no
4) Plain Flour 440 gm
5) Salt
6) Vanilla
7) Rice to make rice bag

Method:
1) in a mixing bowl ... Sugar ... Vanilla ... Butter in small cubes

2) K beater ... low to medium speed ... mix well ... Do Not Overbeat

3) add Egg ... low to medium speed ... mix well ... Do Not Overbeat

4) sieve Plain Flour ... add to mixing bowl ... low to medium speed mix well

5) roll and flatten dough ... put in a bag .. best chill overnight

6) dust and roll dough ... cut out circle ... fit into Aluminium Bowl ... trim excess from edges

7) with a fork ... prick holes onto base of tart shell

8) bake 15 min ... Top heat 180*C ... Bottom heat 220*C

9) cling wrap some Rice ... make Rice Bag ... to fit into tart shell

10) place Rice Bag into Tart Shell ... bake for another 15 mins

11) cool tart shell before use

Instant Custard Cream
Ingredients:
1) Whipped Cream 200 gm
2) Water 300 ml
3) Instant Custard Cream Mix 120 gm
4) Apricot Glaze 50 gm
5) Water for Apricot Glaze 100 ml
6) Strawberries 100 gm
7) Kiwi 2 no
8) Peaches 3 no

Method:
1) in a mixing bowl ... add 300 ml water first ... whisk and add Instant Custard Mix at the same time ... no lumps will form ... whisk well

2) in another mixing ... whisk cream until light and stiff ...fold into custard ... mix well ... put into piping bag ... chill

3) wear gloves ... sliced fruits ... not to thin

4) in a pot / pan boil Apricot Glaze with 100 ml Water ... till dissolve ... cool at room temperature

5) pipe Custard Cream into cool Tart Shell ... at sliced fruits over the surface ... covering the custard cream

6) apply Apricot Glaze with a brush