Fruit tart is very easy to make. The following recipe is more like a french fruit tart where you use pastry cream to fill the sweet shortcrust or pate sablée and then you top with fruits of your choice. And finally glaze with any glaze of your choice.
1 portion of my pâte sablée https://sabaahkitchendelights.com/2016/07/17/sweet-shortcrust-pastrypate-sablee/
1 portion of my pastry cream https://sabaahkitchendelights.com/2016/07/17/french-pastry-cream/
Fruits of your choice
1. Preheat oven 160°c
2. Grease a 10 inches tart mould
3. Using my pate sablée roll out on a flour surface .Note that for you to move the
pastry easily therefore preventing it from sticking to your work surface use à spatula
or knife coated In flour and slide it underneath the pastry each time you are rolling it.
4. Fold it on your rolling it and take the rolling pin to unfold the pastry over the mould.
5. Remove any overlapping parts . Prick with a fork and put back In refrigerator for
6. Bake the crust for 20mins or until lightly golden brown.
7. Once cool remove from the mould and fill with cold pastry cream and top with fruits.
8. Using any glaze of your choice glaze the fruits.
Pastry cream is one of the most preferred cream In France, it is used in many desserts especially fruit tarts. The recipe below is an easy recipe which you can use In tarts , choux , éclairs, sandwiching cake layers etc.
5 egg yolks
1 1/2 cup of whole milk
1/2 cup granulated sugar
1/4 cup cornflour or custard powder
1 tbsp unsalted butter
1. In a heavy bottom saucepan pour milk and bring to boil over medium heat
2. In a bowl add In egg yolk, sugar, vanilla essence and cornflour, cream with a handwhisk or electric whisk until mixture whiten.
3. Pay attention to the milk, it only needs to come to a boiling point but it should not
boil. You Will Know that it has reached boiling point when you notice small bubbles
of air around the milk around saucepan border.
4. Gradually pour In the hot milk In a thin stream and keep on whisking at the same
time. This is to temper the egg.
5. Now return the mixture In the saucepan and place over the heat continue whisking
with a hand whisk.
6. When mixture starts to thicken keep on whisking making sure that your whisk is
touching the bottom of the pan.
7. After cream has thicken remove from heat whisk the unsalted butter and transfer
cream to a bowl covering with plastic wrap making sure it touches the cream to
prevent a skin from forming the cream.
8. Use as desired.
During the Ramadan period one of the most famous food In my native country the Island of Mauritius is the ultimate mauritian naan. There are so many sellers which came to sell to people from door to door, we always eat a piece of it for Imsak(sehri). Here In Europe we get large varieties of naan but not our Mauritius one, especially from where we live. This has motivated me to start making my own. Therefore, I came up with a recipe which taste much like the origin one.
375grms white bread flour
375grms plain white flour
3 tbsp active dry yeast
30ml lukewarm milk
75grms melted butter
25grms melted clarified butter(ghee)
1 tbsp sugar
1/2 tsp salt
Dry seeds to spread on top
Optional: mince meat filling for keema naan
Grated cheese for cheese naan( preferably cheddar)
1. In a large bowl combine the two flours.
2. Add In salt and sugar. Mix Well
3. Add In yeast mix well
4. Make a Well In the center, add In melted butter, ghee, egg and milk.
5. Combine everything together if you feel that some more liquid is needed then add
some warm water very little at a time, so that you do not end up with a sticky dough.
6. Transfer the dough to your counter surface and knead for a good 10-12mins
7. You should end up with a soft ball.
8. Greased a bowl and transfer The dough .
9. Cover with a clean kitchen towel allow to rest In a warm place until double In size.
10. Once double In size divide into 4 equal parts
11. Roll each one into a rectangular shape and spread some room temperature butter all over
12. Roll into a rope and make a spiral shape.
13. Note that for cheese or keema naan , once you spread the butter , sprinkle with cheese or
meat before rolling.
14. Allow to rise for further 30mins then brush with eggwash( 1 egg yolk with some milk)
sprinkle sesame seeds poppyseeds etc.
15. Bake In preheated oven 200°c for 20mins.
16. Once out of the oven brush with melted butter and serve.
Homemade strawberry jam
500grms fresh strawberry
1 tbsp lemon juice
50grms almond powder
2-3 tbsp water
Pinch of salt
Fresh strawberries cut into slices
1. In a saucepan add In all Ingredients for strawberry jam and allow to simmer on
medium heat. Once mixture thicken, becomes darker In colour then the jam is ready.
2. In a bowl add In flour, almond powder and salt. Mix together. Add In butter and rub In
until everything combine and no butter lumps remained. Add In water and Mix into a
3. Allow to rest for 20mins.
4. Grease a 24cm tart mould . Preheat oven 180°c.
5. Roll 3/4 of the dough 1/2 inch thick and cover The pan. Spread over The jam and top
with The sliced strawberries and sprinkle 1 tbsp confectionner sugar
6. Roll out The remaining dough cut into long strips and cover The tart. Brush with egg
7. Bake for 20mins.
8. Serve with tea .
Savory cake is so popular during parties. There are so many variations of them but my favorite is red pepper onion and cheese savory cake. Here is my version of doing it.
1 1/2 cup cake flour
1 cup of milk
1/2 cup of yogurt
1 egg beaten
75g melted butter
1/2 cup cheese of your choice
1/2 red bell pepper finely chopped and saute with 1 small chopped onion in 1 tbsp olive oil.
1/2 tsp salt
1/4 tsp paprika
Some black pepper
1. Grease a cake tin 25cm with butter and sprinkle with flour
2. Preheat oven 180°c
3. In a bowl mix milk, yogurt, melted butter, salt, pepper, egg.
4. Throw in the pepper,onion, paprika, Cheese. Mix well
5. Add in flour just mix until just combine. Do not overmix
6. Pour into the prepared mould and bake for 30-40mins
7. Serve as appetiser or during brunch
This recipe is the Turkish easter bread , it’s my way of doing it since I have brought some changes to it. Like for example many original recipe calls for ground mahlep or mahlepi but here Ive used dry fruits peel and black currants. The rest is mostly The same. Its so delicious fills your home with delicious aroma.
250grms sifted all purpose flour
1 packet of instant dry yeast
50grms melted butter
1 egg+ 1 yolk for glazing
2 tbsp dry fruits peels and black currants
2 tbsp milk powder( optional)
1/2 cup lukewarm milk
1/4 cup sugar.
1. In a large bowl add milk sprinkle yeast over with some sugar allow to sit for 2-3mins
2. Add The rest of Ingredients.
3. Mix everything together to form a very soft dough, If you find that the mixture is not coming together then add a little bit of lukewarm milk.
4. Knead the dough for 3-5mins.
5. Put back into the bowl allow brush with some oil. Cover and allow to rise in a warm place for one hour or until double in size.
6. Transfer to your counter surface. Cut dough into 3 parts.
7. Roll into 3 strings Seal the top together and braid the strings, then Seal the end.
8. Transfer to your baking tray line up with parchment paper
9. Allow to proof for another 45mins
10. In the meantime preheat oven 180°C /350°F
11. Once dough has risen brush with the egg yolk
12. Bake for 20-25mins
13. Once removed from the oven allow to cool down 20mins before slicing.
14. Serve with butter , jam or honey
15. Or drizzle some vanilla glaze.