Ingredient A (Pate Sucree)
- 180gm Plain Flour
- 70gm Icing Sugar
- ¼ tsp Baking Powder
- 1 (@50gm) Egg
- 30gm Ground Almonds
- 90gm Butter
Ingredient B (Custard)
- 500ml (Divide into 2) Fresh milk
- 80 gm Sugar
- 80 gm Butter
- 40 gm Custard powder
- 1 Egg
- 1/2 tbsp Vanilla essence
- ¼ tsp Salt
- 15gm Corn flour
Ingredients C (Streusel)
- 50 gm Plain flour
- 50 gm Butter
- 50 gm Ground almonds
- 50 gm Icing sugar
Ingredients D
- Some Frezfruta Orange Marmalade Jam
Method (Ingredients A)
- Using a beater, mix sifted plain flour, icing sugar and baking powder.
- Add in the butter and beat again.
- Add in egg and ground almonds and mix well.
- Cling wrap the dough and chill for a few hours.
- Roll out the dough till 3mm thick. Cut circular discs and place inside lined greased tart moulds.
- Chill till needed.
Method (Ingredients B)
- In a pot, boil butter, ½ of milk, sugar, vanilla essence and salt.
- In a separate bowl, mix egg, balance ½ of milk, corn flour and custard powder. Mix well.
- Remove from heat and add in egg mixture and bring to boil.
- Cool down before using.
Method (Ingredients C)
- Using a beater, mix all Ingredients C it comes together. Chill before use.
Assembly
- Take out chilled lined tart molds.
- Pipe some custard into the tarts and cover the top with some Frezfruta Orange Marmalade Jam.
- Cover the Frezfruta Orange Marmalade Jam with chilled streusel.
- Bake in a 180ºC oven for about 18 – 20 minutes till golden brown
