Fruit tarts are one of my absolute favourite desserts. I've been craving for fruit tarts for the longest time ever and I just really really like fruit tarts for some odd reason! Canned fruit tarts, fresh fruit tarts.. so as long as they're fruit tarts, I love them all!
So I took the opportunity to bake some Orange Chocolate Fruit Tarts along with a Mango Rose Tart using the same recipe! These mini fruit tarts are tiny and just perfect for a one bite snack! It uses a orange chocolate custard instead of the usual plain custard. I really love how it smells exactly like Van Houten's orange chocolate slices:
Image taken from here.
These orange chocolates are my favourite among this range of chocolates and of course, I am delighted to share with you this recipe for orange chocolate custard for these Orange Chocolate Fruit Tarts.
This recipe takes about 3 hours in all to complete and I'd rate it a difficulty level 3 out of 5.
Orange Chocolate Fruit Tarts Recipe
This recipe yields 50+ mini tarts
250 g cake flour
75g icing sugar
125g softened butter
75g eggs (About 1 1/2 55g - 60g eggs)
Orange Chocolate custard
5 tbsp corn flour
2 egg yolks (from 55g - 60g eggs)
6 tbsp sugar
250 ml milk
70g dark coverture chocolate
Zest from 1 orange
2 tbsp apricot jam
Some hot water
Mango
Mandarin oranges
Kiwi
Grapes
Any other fruits you like
Extra cake flour for dusting of hands and work surface
Method
Have the butter cubed and softened slightly in room temperature for about 10 minutes.
Sift the cake flour.
Add icing sugar into the butter and cream it till it's creamy.
Creamed!
Add in an egg and mix well.
You should get something like this.
Add in the other egg and mix well.
You should get something like this.
Sift in the cake flour and mix well till a dough is derived.
Wrap in a plastic sheet and chill in fridge for 15 minutes.
Preheat oven to 180 degree Celsius. Set up the work station with a silicon mat or clean table surface (such as marble) to work on. Have some cake flour ready on hand to flour your work surface and hands.
Either roll out the dough and lay into the tart casing or pinch it in by hand. I used a jaggered cutter to cut out rings of dough before I pressed them into the tart casing.
Poke some holes in the dough with a fork.
Bake it for 20 - 30 minutes or till tart is light brown in colour. Allow to cool completely. Remove from tart tin when cool.
Zest 1 orange.
Warm up the milk. Do not allow it to boil.
You should see small bubbles along the side when it is ready.
Add the cornflour to the egg yolks and mix well.
Add in the sugar and mix well.
You should get something like this.
When the milk is ready, add 2 tbsp into the mixture and mix well.
Add another 2 tbsp and mix well. Aim here is to dissolve as much of the mixture using the warm milk.
Add the rest of the milk and mix well. Sieve the mixture before returning it to the saucepan. You may have some remnants but try to dissolve them as much as you can.
Add in orange zest and chocolate.
Mix well and allow mixture to thicken.
Scoop custard into a bowl.
Surface wrap the custard with cling wrap to prevent the custard from drying. Allow custard to cool or come down to room temperate in the refrigerator.
Mix the apricot jam with 2 tbsp of hot water. Using a brush, lightly brush and cover the inside of tarts with mixture.
These are the mandarin oranges I used.
An array of fruits!
Pipe the orange chocolate custard into the tart.
Arrange the fruits on the tarts.
Brush the top of the fruits with the apricot mixture, adding a lil' hot water to the mixture if it's too thick.
Don't you just love the colours? (:
Try this recipe for lovely Orange Chocolate Fruit Tarts! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (:
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