Em's Mini Fruit Tarts

Mini Fruit Tarts With Marie Crumbs Base, Custard Filling And Fresh Fruits

My mini fruit tarts have a Marie biscuit crumbs crust, custard filling and a variety of fruits on top. I experimented with this recipe and I was happy that my husband, who is a traditional fruit tart lover, ate four without any complaints. 

Em's Mini Fruit Tarts

This recipe will make 8 muffin size tarts

Em's Mini Fruit Tart

Ingredients:

Biscuit Crust/Tart base

• 12 Marie Biscuits (or other similar biscuits)
• 125 gram of salted butter - chop into small blocks and melt
• 2 table spoon of caster sugar
• Butter spray for greasing the muffin tray

Custard Filling:

• Quick Custard Mix (Instant Custard Powder) 80 grams (I used Foster Clarks)
•  1 cup of hot water (cut down the liquid written on the packet instruction to create thicker custard)

Fruit decoration:

• Your favourite fruit(s) I chose strawberries, blueberries and kiwis. I would love to make this tart with figs one day when they're in season.

Tools and Equipments:

• Blender
• Silicone muffin tray
• whisker
• bowl
• knife and board

Method:

1. In a blender, pulse the Marie biscuits into very fine crumbs.

2. Pour in the melting butter and sugar. Mix very well.

3. Grease 8 of the silicone muffin pans. I find that it is much easier greasing the pans using butter spray or any oil spray alternatively you can use a brush to grease the pans with oil.

4. Spoon about two tablespoon of the crumb and butter mixture into each muffin pan then with your clean fingers press down on the cookie crumb and create a shallow bowl. Make the bowls as firm as possible.

5. When you are done making 8 shallow bowls, place the muffin pan in the freezer. Freeze for an hour. This will harden the cookie crumbs mixture so that you'll be able to push up on the bottom of the silicone mould and grab the hardened tart base.

Make your instant custard filling while waiting for the tart base to freeze.

6. Make your instant custard following the instruction on the packaging. Cut down the amount of water written on the instant custard packet to create thicker custard for the tart. I used Foster Clark's quick custard and cut down about 1/4 cup of the water. I simply whisk the water with the custard powder until well combined. The instant custard was thick but smooth.

7. Take out the tart base and fill each base with one table spoon of thick custard, Flatten the top of the custard with a clean knife. Refrigerate for half an hour.

8. While the mini tarts are cooling down in the fridge, cut your fruits to your liking. You can be creative about your decoration.

9. Arrange the fruits on top of the custard. Enjoy.

Instant Custard Filling