Ingredients
Pastry Dough
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon vanilla extract
Filling
4 large egg yolks
6 tablespoons cornstarch
1/3 cup granulated sugar
3 cups whole milk
1 tablespoon orange liqueur (Cointreau)
Topping
1 small ripe mango, cut into small pieces
200g fresh strawberries, hulled and sliced
2 kiwis, peeled and sliced
3/4 cup warmed rosewater jelly
Ingredients
Pastry Dough
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon vanilla extract
Filling
4 large egg yolks
6 tablespoons cornstarch
1/3 cup granulated sugar
3 cups whole milk
1 tablespoon orange liqueur (Cointreau)
Topping
1 small ripe mango, cut into small pieces
200g fresh strawberries, hulled and sliced
2 kiwis, peeled and sliced
3/4 cup warmed rosewater jelly
Preparation
Pastry Dough
1
Preheat the oven to medium temperature
2
In a bowl, mix together the flour, salt, and confectioner's sugar with your fingertips until it forms a crumbly mixture
3
Add the cold butter and egg, and knead until a ball forms
4
Use this dough to line mini tart pans and create small holes with a fork
5
Place the lined tart pans in an oven and bake for 10 minutes or until lightly golden
6
Remove from the oven and let cool
Filling
1
In a bowl, whisk together the egg yolks, cornstarch, and granulated sugar until smooth
2
Warm the milk over low heat
3
Gradually add the warm milk to the egg yolk mixture, whisking constantly
4
Remove from heat and stir in the orange liqueur
Assembly
1
Fill the cooled tart shells with the filling, and top with fresh fruit
2
Drizzle with warmed rosewater jelly, if desired
3
Refrigerate for at least 30 minutes before serving.
