Binnur's Turkish Cookbook

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Monday, February 14, 2011

Mini Fruit Tarts

(Meyveli Mini Tartolet)

Mini Fruit Tarts
18 mini tart shells ( Don't forget to bake before filled!)

Filling (cream Pattisier):

1 egg
1/3 cup sugar
1/2 tsp vanilla extract
1 tbsp corn starch
150 ml 3.25% milk, warm

Whisk the egg with sugar in a small sauce pan. Add the vanilla extract and starch, whisk. Start to cook on medium low heat. Slowly add the warm milk, whisk constantly. When it gets thicker, cook for about one more minute while stirring. Turn the heat off. Place a paper towel across the top of the pot on the rim and cover. Let it cool down.

Fill the mini shells with the filling equally. Arrange the fruits over the tops and serve.

*If you like to make the pie crust, here is the recipe:)

Pie crust:
240 gr all purpose flour
1/2 tsp salt
8 tbsp butter, unsalted
3-4 tbsp cold water
Mix the flour and salt in an another bowl . Cut the butter in small pieces with a knife or grate. The dough should be in crumbs. Stir in cold water, knead. Give a ball shape to the dough, wrap with plastic. It is ready to use after waiting for half an hour in the fridge.

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10 Comments:

At 10:55 AM, Anonymous Anonymous said...

Hello,
Can you please say how to prepare the dough for the tartlets too:(???
With regards,
your fan

 
At 12:00 PM, Blogger Binnur said...

Hi,
It is up there:)

 
At 5:11 PM, Anonymous Anonymous said...

Thank you very much for a recipe for a pie crust!

 
At 10:24 AM, Anonymous Anonymous said...

I love your site! I just got back from Istanbul last night and am looking for a recipe for the sweet spread used in the fruit waffles we ate on Istiklal at a Potatos place. Would the cream filling for your tart work, or is there a specific filling that is made? It is such a sweet spread, and not the same as pastry icing.

 
At 4:31 PM, Blogger Binnur said...

Hi,
I do not know the filling that you had it at Potatos place:) But, you can give it a try...

 
At 8:59 AM, Anonymous Anonymous said...

Hello, Have a question about the filling. The equivalent of cornstarch, would it be something like gelatine possibly? There is no such a thing like corn starch in shops where I live so I was wondering what(if anything) could be used interchangably?

 
At 11:36 AM, Blogger Binnur said...

Hi,
You can also use rice flour or wheat flour...

 
At 6:02 PM, Anonymous Anonymous said...

Oh thank you very much for your immediate answer, meanwhile I also inquired that potato flour( or starch) is also used to thicken the sauces so, as it is easily available around, i will try using it interchangably with this recipe.Greetings

 
At 11:52 AM, Anonymous Anonymous said...

HI, is it possible to use milfoy or yufka as crust?

TQ

 
At 3:19 PM, Blogger Binnur said...

Hi,
If you are not able to find tart shells, I think you can use thin milfoy dough as crust. But you need to pierce the dough with the fork before you bake it in order to avoid the rise:)

 

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