Attention you all beautiful mothers out there. Thinking of how to get your kids on eating scrumptious yet healthy? I’ve got you covered! Here’s a quick recipe for you and also, your little ones. It’ll never be a fail! Presenting- HEALTHY FRUIT TART RECIPE:  

As easy as a quick-baked base, pastry cream and some fresh fruits on the go, this won’t take you long. I personally prefer making it mini but you can always work with a tart tin to cherish it with your family, but since minute things attract kids, this is going to be a hit!

The mould you need for similar looking ones was regular round mould, used upside down so the dough cut with a ring cutter can be put on top and while it bakes, it’ll take the shape like that of a deep semi-circle.

So let’s begin with this Healthy Fruit Tart recipe.

Ingredients for Pastry Cream:

  • Egg yolks: 4
  • Granulated Sugar: 70 g (1/4 cup or 5 tbsp)
  • Cornstarch: 40 g (2.5 tbsp)
  • Milk: 350 ml (1.5 cups)
  • Butter: 35 g (2.5 tbsp)
  • Vanilla Essence: 1 tsp

Firstly, boil milk. Meanwhile, whisk the egg yolks, sugar and cornstarch until a pale paste. Temper the milk into the yolk mixture. Tempering means adding a hot liquid to the eggs, in a thin stream (little by little amount) in order to prevent the egg from heat shock and curdling, in the end, resulting in a curdled mixture. Mix in the milk and the yolk mixture. It will be fluid but that is fine! Put this mix back onto the stove on a low flame and using a continuous whisking method (use a whisk; it’s the best to use. You could also use wooden spoons if you do not have a whisk but make sure u mix it vigorously) , keep mixing it till it thickens up like a sticky and creamy mixture. MAKE SURE THE CORNSTARCH TASTE GOES OFF. If your cream is thick but has the cornstarch raw taste to it, add in extra milk, bit by bit until it cooks totally. DO NOT stop mixing it until it is just fine.

Now take it off in a bowl and using a cling film, cover it, place on top of the cream and not covering the bowl. Specifically on the cream surface to prevent a layer from forming on top of the cream. Cool it in the refrigerator until use.

Next, comes the base.

Ingredients for the Short-Crust Base (Also known as biscuit base):

  • Butter: 100 g (1/2 cup or  7 tbsp)
  • Granulated Sugar: 100 g (1/2 cup)
  • Vanilla Essence: 1tsp
  • Eggs: 1 nos.
  • Plain/All-purpose/Cake Flour (Maida): 250 g (1.5 cups)

Cream Butter and sugar (you shall have the butter at room temperature). Use a hand mixer and cream both the butter and sugar, till well incorporated. Add in the egg and vanilla. Mix it again until smooth. Lastly add in the flour and mix it and knead it by hands until it comes together.  Wrap the dough with cling wrap and refrigerate for about 20 minutes. Soon after, roll the dough at a medium thickness about 1-2cm. Using a ring cutter (or maybe something to help you cut round), cut the dough into some tart bases. (Freeze the cut pieces for about 5-110 minutes: results are better) Using the back of a round mould, place the round cut dough and put into the oven to bake at 190 degrees for 8 minutes (or until a light golden color)

You can also use the mini tart shells; just press the dough into the shells till it takes its shape and bake as stated.

NOTE: Do not over knead, or the heat from your palms may melt the butter used, which might affect your final base. So, once it comes together, that is will be just right. (Could be crumbly but not very crumbly)

TOPPINGS:

Ingredients for the topping:

  • Strawberries: as required
  • Blue berries: as required

Cut strawberries into small chunks. Wash the blueberries well and use them as it is.

You may use any fruits. Mango and Kiwis also go well with the tart.

ASSEMBLING THE TART:

Cool the baked tart shells, bring out the cooled pastry cream and also the cut fruits.

You may fill the pastry cream into a piping bag, for your ease or maybe just a spoon to fill the tart up.

So in the tart base, goes in the pastry cream. Top it with fresh fruits.

NOTE: I used 3 tablespoons of apricot jam and mixed it with a tablespoon of hot water to dilute it. You could use this as a glaze on top of fruits for a complete and a perfect finish. You may also, use a chocolate sauce, as per your relish.

AND that marks the conclusion of my Healthy Fruit Tart recipe!! Hope you have fun doing this recipe as much as you’d want to enjoy it. Have a pleasant day ladies!

Happy Parenting with Budding Star

About Zernaish Tabba

This is Zernaish Tabba, a culinary arts student, an upcoming social media marketer and content writer and also, a photographer. I aim to bring about a significant change in my part of the world by putting myself as a competitive, aspiring, a trusted and cooperative team mate. Looking forward to write off some great blogs for you to cherish!

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