Anyway, back to the recipe, I bought a can of Strawberry Filling "long long" time ago (which also cost me RM12++ coz its imported from U.K.) so I thought I should make good use of it before its expiry date. I ended up doing mini fruit tarts with the Strawberry fillings.
I used the same Hong Kong Egg Tarts pastry crust recipe that I've shared earlier, so I won't be re-writing it here. I've searched for various types of crusts recipe on the web and I found that this egg tart crust is the easiest, simplest and yet delicious to eat! It is a 99% non failure crust recipe. However, I did alter the ingredients a bit, using more flour (80gm) and an additional 1tsp of beaten egg.
So, after baking the empty crust according to its directions (remember to sting holes on the unbaked crust and put bean weights on the crust while baking to prevent the crust from rising), I let it cooled.
When the crust has cooled, melt some chocolate (dark/milk/white) in a small bowl (i use 5 small squares of cooking chocolate), and using a small pastry brush, brush an even layer of melted chocolate on the insides of the crusts. ( This will prevent the fillings from making the crusts soggy).
Chill till ready to use.
Pour strawberry fillings into the prepared crusts. Spread evenly. You can use any kinds of fruits fillings you like. You can even substitute it with fresh or canned fruits and glazed the top with some gelatine or unflavoured jelly.
Fridge till ready to serve.
Easy Peasy... and you have a mouth-watering sweet desserts to impress. =D
