Short crust Dough - Fruit tarts

Shortcrust dough *for fruit tarts/with fillings

 (Group 1) 
Pastry margarine 240 gm 
Sugar 180 gm
Cake flour 270 gm
Pastry flour (Plain flour) 270 gm

 (Group 2) 
Butter (cube) 110 gm 

 (Group 3) Egg 90 gm 

 RUB-IN METHOD 
1. Sieve both cake and pastry flour together
2. Put the sugar into the flour mixture and blend 
3. Put in the cube butter and using rub in method for a while then put in cube pastry margarine and rub together till crumble stage 4. Then pour in the egg and mixed well and shape into the dough, do not over mixed otherwise the butter will melt and the dough become oily and gluten will form. (USING SPATULA) 
 5. Wrap the dough and keep in the fridge for 30 mins for the dough to rest 
6. Take the dough out from the fridge and then divide them into 25gm dough and put in the aluminum tart mold and shape it to the edge.
 7. If the dough did not rest enough the tart shell will shrink after the bake 
8. Before shape in the mold, use a knife to make a cut on the aluminum mold for the heat to penetrate to the tart shell to give a well bake colour otherwise the bottom of the tart shell will not be well cook as aluminum mold is not a good conducter for heat
9. Pre-heat oven @180 dec for 10 mins 
10. Put another aluminum mold on top of the tart shell before put in to bake 11. Bake @180 deg for 8-10 mins 

 BOIL CUSTARD FILLINGS 
Ingredients (1pax) 
(Group 1)- mix to boil 
Milk 850 ml
Castor sugar 200 gm

(Group 2)- mixed and set aside 
Corn flour 150 gm 
Eggs (whole) 100 gm
Milk 150 ml 
Vanilla essence a dose 
 *Butter 100 gm to be added as the last step.

 

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