Fruit Tarts

Tart Shells

1. Preheat oven at 180 °C.
2. In a mixing bowl, sift in Blue Key Superfine Superwhite Flour and icing sugar. Add in butter and mix until crumbles form.
3. Add in egg and Star Brand Vanilla Flavour and mix until it forms dough.
4. Shape dough into thick disc, wrap tightly with cling wrap and chill for 1 hour.
5. When the dough is chilled and firmed, divide into 15g each and press evenly on the bottom and sides of the 1 inch tart moulds.
6. Prick the base of the dough with fork for each tart shells and bake for 15 minutes or until crispy golden brown.
7. Set aside to cool completely.

Custard Cream Filling

1. In a bowl, combine instant custard powder with water to form custard mixture.
2. In another bowl, beat whipping cream until soft peaks form and add in custard mixture. Beat at high speed until light and fluffy.

To Assemble Fruit Tarts

1. Fill pipping bag with custard cream filling and pipe into the cooled tart shells.
2. Drain liquid from Shamu Nata De Coco Pineapple Cubes. Slice nata de coco, pineapple cubes and other fruits of your preference into smaller pieces and arrange on top of the tarts.