by Tarla Dalal
Added to 125 cookbooks
This recipe has been viewed 40640 times
Rich, delicious and yummy tarts.
- Sieve the flour with the salt.
- Rub in the butter and make a dough by adding ice-cold water.
- Roll out the dough to about 3 mm. thickness.
- Cut with fluted cutter of desired size.
- Press into tart cases and prick with a fork.
- Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
- Cool the tart cases.
- Mix the custard powder in a little milk.
- Add the sugar and remaining milk and put to boil.
- When the milk starts boiling, add the custard powder mixture and boil until thick while stirring continuously.
- Cool the custard and add the vanilla essence.
- Drain the syrup from the can and keep aside. Chop the fruit.
- Add the sugar and cornflour to the syrup and mix well. Boil until the mixture thickens slightly.
- Cool and then add the lemon juice and colouring. Add the fruits in the sauce and mix well.
- Fill the tarts with some custard sauce and then with some mixed fruit.
- Brush with warm marmalade and sprinkle parline powder on the sides.
- Prepare tart cases 1 day in advance.
- Prepare custard sauce 1 day in advance.
- Prepare Mixed fruit 1 day in advance.
- You can also prepare filled tarts 3 hours in advance and store them in the refrigerator.
- Variation :
- You can decorate these tarts by putting tinned cherries on top and brushing with warm marmalade.
Nutrient values (Abbrv) per tart
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