There’s something about fruit tarts that screams SUMMER. Ever since we received a huge batch of fresh picked lemons, I couldn’t wait to make a tangy lemon tart.
The truth is, Taiwan, endowed with tropical temperature and abundant rainfall, is the motherland for a vast variety of delicious fresh fruits at relatively reasonable prices. It was just too hard for me to pick one kind of fruit for my tart. Yes, we all know Cher is incapable of keeping things simple…
I swear by Gordon Ramsay’s shortcrust pastry. Yet at the same time I wanted to change it up a bit. So I adapted his recipe, switched out some of the flour for oats and added a pinch of chai spice for personal touch. This crust does need to be blind baked and cooled ahead of time before you add in the fillings. The oatmeal flour made the crust slightly more like a biscuit/cookie base and I really enjoy the subtle chai, definitely present but not overpowering. Here’s my version of the shortcrust pastry:
Here are my tweaks on Ramsay’s shortcrust pastry:
Shortcrust Pastry (Yields 450g) :
100g oatmeal flour, blend up your instant oatmeal flakes
125g all-purpose flour
1 tsp sea salt
120g unsalted butter, cold and cut into cubes
4 tbsp of cold water
1 egg (medium)
1 tbsp chai spice mix
Simply mix all the ingredients together to form a dough. Let it rest in the fridge for at least 30 minutes before using.
You may use any shortcrust pastry recipe or if you’re feeling lazy store-bought is the way to go. Whatever works best for you.
我非常喜歡Gordon Ramsay的派皮，但這次加了自己的風格。磨了一些燕麥、撒了少許的印度香料 (想像印度奶茶的風味)。派皮要先進烤箱烤，放涼後才倒入內餡。添加燕麥粉的派皮口感比較像餅乾，個人非常喜歡淡淡的香料味，如果你不愛，可省略。
I chose two fillings, one lemon and one cheesecake. Both do not require time in the oven, talk about fuss free! Personally, I think the vanilla cheesecake filling serves as a great base for almost any fruit.
To be quiet honest, the fruits I chose happened to be the ones I had in my fridge. Mango, kiwi, and blueberries. You may choose your own selection of favorites.
For the mango, I decided to replicate the idea of an apple rose tart, slicing the mango thin, delicately arranging them. Starting from the outer ring working my way in. My results: an intricate yellow rose. It’s much easier than it looks, I promise you.
Then I had the hardest time arranging the kiwi and blueberries, not exactly proud of my results, but it was the best I could do that day. Please someone show me YOUR good results and creativity. I need to be enlightened.
I actually made one 6-inch lemon tart, two 4-inch mango tarts, and two 4-inch kiwi blueberry tarts. If you would only like to make one of these tarts you can double the lemon/cheesecake filling recipe and make one 9-inch lemon/fruit tart.
The lemon tart is really a classic! My favorite part about this recipe is, I don’t have to bake the lemon curd. The curd is directly heated on the stove, then poured into the pre-baked crust, allowing it to set in the fridge overnight. Less fuss and can be ready in a shorter amount of time. I would say my recipe is more on the sour side, if you like your lemon tarts sweeter, either cut back on the lemon juice/zest or add a bit more sugar. Taste and adjust your curd while you’re cooking it on the stove.
- 300g shortcrust pastry
- 1 and 1/2 lemon zest and juice
- 20g unsalted butter, softened and cut into cubes
- 30g of sugar
- 1/2 teaspoon of salt
- 2 eggs (medium)
- Roll the shortcrust pastry to about 1cm thick and place into a 6-inch pie pan. Use a fork to poke some holes to prevent the bottom from bubbling up.
- Bake at 190C for 5-7 minutes or until a golden brown. Set aside.
- Mix all the ingredients for the lemon filling together. Place on low heat, while mixing until it becomes a thick custard like texture. Put the mixture through a sift if it's grainy.
- Pour the lemon filling into the pre-baked crust and let it set 1-2 hours/overnight in the fridge.
- Add some lemon zest as garnish before serving.
- 無鹽奶油20g 切塊
- 混合餡料，用小火加熱，加熱時不停地攪拌，餡料會越來越濃稠，變軟糊狀 (濃稠度如卡士達醬)。建議可以過篩，確保餡料不結塊。
My cheesecake fruit tarts are done in a similar fashion. I also chose a no-bake filling. You only have to whip everything up into a smooth consistency, let it set in the fridge for 30 minutes to an hour before assembling your fruits.
- 200g Shortcrust Pastry
- 50g cream cheese
- 1 teaspoon of icing sugar
- a squeeze of lemon (a wedge)
- 1/2 teaspoon vanilla extract
- 100ml cream
- Cut the pastry into 4 portions. Roll them out and place into four 4-inch tart pans. Bake at 190C for 5-7 minutes or until the pastry is slightly browned. Leave tarts on cooling racks.
- Mix together all the ingredients for the cheesecake filling, make sure it is very smooth.
- Pour cheesecake filling into the pre-baked tarts.
- Pop into the fridge for at least 30 minutes.
- Once the filling has harden, start arranging the fruits of your choice.
- 奶油乳酪 50g (cream cheese)
- 鮮奶油100ml (也可用牛奶、豆漿、杏仁奶)
I’ve had people asking me what my tips and tricks are in the kitchen? I can tell you many things such as get organized, preparation is key, and for this particular pastry recipe, a cool environment may sound crucial. But the real message I want to get across is this: cook happy, enjoy the process. You may be surprised at how much your emotions can affect your cooking.
So next time you enter the kitchen, put behind all the anger and frustrations in your life, allow the ingredients to speak to you and enjoy this magical process of creation. Trust me, by the end of cooking therapy, you will have satisfied both your soul and your tummy 😉
Did you like this recipe? What would you like me to cook next? Leave a comment below!