水果塔 Fruit Tarts

Instructions

Tart Shell

1. Mix egg replacer with water and add in vanilla essence.
2. Sift the flour and cocoa powder (optional), and add butter and sugar. Mix well with hands or a mixer.
3. Add the egg replacer mixture and knead into dough.
4. Wrap the dough with cling film and chill in the fridge for 20 minutes.
5. Make 12 mini weight bags using aluminium foil and uncooked rice.
6. Take the dough out from the fridge and divide it equally into 12 portions, about 25g each.7. Flatten the dough and press it into a tart container.
7. Use a fork to poke some holes at the bottom. Cover with cling film and put in the fridge.
8. Preheat the oven at 180°C for 5 minutes. Put the mini weight bags in the tart shells and bake at 180°C for 15 minutes. Take the tart shells out from the oven.
9. Remove the mini weight bags and bake for another 5 minutes at 180°C.

Custard Filling:

1. Mix egg replacer with water and add in vanilla essence.
2. Using a non-stick pan and low heat, mix well the following ingredients: custard powder, milk, sugar, butter, and egg replacer mixture.
3. When the mixture starts to thicken, switch off the heat. Allow the custard paste to cool down to room temperature.
4. Sift the custard paste and put it into a plastic bag. Cut a hole at the corner of the plastic bag.
5. Fill up the tart shells with custard paste and put the fruits on top.

塔殼

1. 將雞蛋替代品與水混合，加入香草精。
2. 過篩麵粉（可加入可可粉，製作可可口味），加入牛油和糖，使用攪拌器或手混合均勻。
3. 加入雞蛋替代品混合物，揉成麵團。
4. 用保鮮膜包好麵團，放入冰箱冷藏20分鐘。
5. 使用鋁箔和生米製作12個迷你重量袋。
6. 把麵團從冰箱取出，平均分成12份，每份約25克。
7. 把麵團壓平並按入模具中，用叉子在底部戳洞，蓋上保鮮膜後放入冰箱。
8. 在180°C下預熱烤箱5分鐘。將迷你重量袋放入撻殼裡，在180°C下烘烤15分鐘。
9. 把撻殼從烤箱中取出，將迷你重量袋拿開，在180°C下繼續烘烤5分鐘。

卡仕達餡料：

1. 將雞蛋替代品與水混合，加入香草精。
2. 把以下材料放入不粘鍋，使用小火並攪拌均勻：卡士達粉、牛奶、糖、牛油、雞蛋替代品混合物。
3. 當卡士達醬開始變稠時就熄火，讓它冷卻至室溫。
4. 把醬過篩，再倒入塑料袋裡，在塑料袋尾端剪一個洞。
5. 用卡士達醬填滿撻殼，再把水果放在上面。