Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, a beginner's fruit tart. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My oh my, do I love a good pie! A crumbly crust to bite your teeth into followed by the soft sweet fruits. Nevertheless, baking a pie can be daunting.

A Beginner's Fruit Tart is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. A Beginner's Fruit Tart is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have a beginner's fruit tart using 24 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make A Beginner's Fruit Tart:

1. Make ready Tart crust
2. Take 130 grams Cake flour
3. Get 50 grams Butter (unsalted)
4. Prepare 20 grams Almond flour
5. Take 35 grams Powdered sugar
6. Make ready 1 Egg yolk (medium)
7. Prepare 2 tbsp Canola oil
8. Prepare 1 tsp Salt
9. Take 1 dash Vanilla extract
10. Take Custard Cream
11. Prepare 15 grams Cake flour
12. Take 15 grams Corn starch
13. Get 40 grams Granulated sugar
14. Make ready 200 ml Milk
15. Prepare 2 Egg yolks (medium)
16. Make ready 15 grams Butter (unsalted)
17. Take 1 dash Vanilla extract
18. Prepare Toppings
19. Get 1 Strawberries
20. Take 1 Blueberry
21. Take 1 Chervil
22. Prepare 1 Canned mango
23. Get 1 Canned yellow peaches
24. Get 1 Canned mikan tangerines

It's fresh, springy and so delicious! This Two Ingredient Dough Fruit Tart is colorful, bursting with juicy fruit, and covered with a delicious sweet pudding layer-it's sure to be a showstopper dessert! Top each tart with fresh fruit of your choice. Add sparkle with a touch of glaze.

Instructions to make A Beginner's Fruit Tart:

1. Bring the butter to room temperature and whisk until creamy.
2. Add the powdered sugar to Step 1 and beat. Pour in the canola oil and mix until well incorporated.
3. Add the egg yolks to Step 2, whisk well, then add the salt and vanilla extract. Continue whisking.
4. Sift the cake flour and almond flour into the Step 3 bowl.
5. Cut the dough with a spatula until the flour streaks are gone. Transfer the dough on a sheet of plastic wrap. It's ok even if the dough hasn't come together yet.
6. Bring the dough together, wrap in the plastic wrap and chill for an hour to overnight to rest the dough.
7. Crumble the rested dough with your hands (this will help firm the dough).
8. Bring the Step 7 dough together, wrap with plastic wrap again and chill for at least an hour in the fridge.
9. Preheat the oven to 180°C. Sandwich the dough between two sheets of plastic wrap and roll out into a circle. Press down hard as the dough will be firm (refer to Note 1 in Helpful Hints).
10. Roll out the dough so it's slightly larger in diameter than the tart pan. The thickness should be around 3 mm. If the dough softens, chill in the fridge.
11. Remove one sheet of plastic wrap and wrap the rolled out dough around the rolling pin and gently lay on the tart pan. The side with the plastic wrap attached should be on top.
12. Gently press down the dough into the pan over the plastic wrap. The dough should fit snugly into the pan.
13. Roll the rolling pin on the edges of the pan to remove excess dough. Prick the bottom with a fork.
14. Lay a sheet of aluminum foil, scatter baking beans on top, and bake for 18 minutes at 180°C. You can bake the excess dough as cookies along with the crust.
15. Remove the aluminum foil and baking beans, then bake for another 15 minutes until golden brown.
16. Prepare the custard cream. Beat the cake flour, corn starch, and sugar in a bowl in a circular motion.
17. Add 50 ml of milk, then the egg yolks and whisk.
18. Add the remaining milk into a saucepan and heat until it just comes to a boil. Lower the heat, pour half into the Step 15 bowl and whisk quickly. Then transfer the bowl contents into the pot with the remaining milk.
19. Heat Step 18 over medium heat and keep stirring. Once it becomes a smooth cream and bubbles form, remove from heat (refer to Note 2 in Helpful Hints).
20. Add butter to Step 19 and melt in residual heat. Finally add droplets of vanilla extract and whisk.
21. Pour into the freshly baked tart while the cream is still hot. The cream hardens once cooled, so work quickly. Lay a sheet of plastic wrap on top and chill in the fridge.
22. Once it has cooled well, remove from the fridge and top with fruits.

Why are these mini-tarts ideal for a crowd? Is this recipe easy enough for beginners? Making the cream pastry is so easy with a microwave! To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or Recipe Tips.

So that’s going to wrap this up for this exceptional food a beginner's fruit tart recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!