Cake Fairy Tales

Life's better with cake and a sprinkle of fairy dust

I’m a lil bit of a tart

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We made fruit tarts in school today. Aren’t they a pretty lot? I’d never really been a fan of tarts unless they are chocolate. These pleasantly surprised me though. The pastry cream filling (the chef called it ‘custard cream’) was made with 4 parts instant custard powder mixed vigorously with 10 parts water, and then lightly folded into 10 parts whipped heavy cream.

It was less sweet and lighter in mouthfeel than the conventional creme patissiere that I usually make from scratch. The instant custard powder used in the recipe is a real miracle ingredient that takes most of the donkey work out of making these delights. I’m determined to hunt it down in Phoon Huat. Shall post pictures when I do.

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This entry was posted on March 15, 2013 by in Tarts.

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© Dana Yong and Out Of The Cake Box, [2014]. Unauthorized use and/or duplication of this material (including photographs) without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Out Of The Cake Box with appropriate and specific direction to the original content.

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