SUGAR PASTE

INGREDIENTS:

• Butter : 500 gm
• Icing sugar: 200 gm
• Egg : 3 nos
• Vanilla essence: few drops
• Salt : 1/2 tsp
• Flour : 800 gm

METHOD OF PREPARATIONS:

• Take a bowl and add butter and icing sugar and whisk it until the texture becomes soft, creamy and fluffy.
• Add vanilla essence and egg and mix it until it becomes fluffy.
• Add flour, mix slowly and make a dough and put it in deep freezer for 20-30 minutes.

PASTRY CREAM

• Egg yolk: 4 nos
• Sugar: 200 gm
• Corn Flour: 80 gm
• Custard powder : 20 gm
• Milk: 1 ltr

METHOD OF PREPARATIONS:

• Add 200 gm sugar and egg yolk in a mixing bowl and whisk it well.
• Heat up and add milk, vanilla essence into sauce pan and start to boil and stir it.
• After the milk is boiled, let it cooldown to lukewarm and add corn flour, custard powder and mix it. Followed by the egg yolk to the mixture while whisking vigorously.
• Then bring it to heat and mix it until it gets thick consistency.
• Let it cool

APRICOT GLAZE

INGREDIENTS

• Apricot Jam : 100 gm
• Water : 50ml

Take a clean bowl or a sauce pan. Add apricot jam and water . Mix it properly until smooth texture.

SEASONAL FRUITS

INGREDIENTS:

• Kiwi : 150 gm
• Red cherry: 50 gm
• Peach : 50 gm
• Dragon fruit : 50 gm

Cut every fruit in thin slice in a triangular shape. And cherry into half.

TARTE AUX FRUITS (preparation)

• Roll properly the dough of sugar paste.
• Place it inside the baking rim.
• Bake the paste with the process of BLIND BAKING for 15 min at (180-200)°C.
• Remove crust from oven and cool it at a cooling rack.
• Apply the pastry cream over the crust and leave it for chilling.
• Cuts the fruits in required shape, place it on surface of pastry cream.
• Add apricot glaze on top of the fruits before serving.

BLIND BAKING : to bake (a pastry or pie shell) before adding a filling. Fill the crust with pie weights (dried rice or beans work fine) and blind-bake the crust until it is just set, 10 to 12 minutes.

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