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