Hi Weekenders! This Owl Fruit Tart is a refreshing summer treat and nice way to beat Singapore’s heat. The key to a yummy tart is a buttery tart base, smooth custard, and fresh fruits! This is my go-to tart recipe, and it has never disappointed.
A unique and alternative way of decorating tarts is to arrange the toppings into an animal you like! In this case, I used strawberries and other ingredients to make an owl. Be as creative and imaginative as possible 😉
This recipe makes 2 x 5.5″ tart or 1 x 9″ tart. The one photographed here is a 5.5″ tart as I wanted to make a smaller serving. Feel free to half the recipe if needed. Also, if you don’t have baking beans to blind bake the tart, rice is a good alternative! The rice can still be washed and cooked.
If you are looking for a Japanese-style fruit tart, you can view my recipe here. Otherwise, do try out the recipe below!
by SumopockyServings: 2 x 5.5″ tart or 1 x 9″ tart
250g of Plain Flour
125g of Unsalted Butter (Cubed)
90g of Caster Sugar[For Custard]
2 egg yolks
200ml of Fresh Milk
70g of Caster sugar
15g of Cake flour/Top flour
[For Decoration] *Half this section if making one tart only
About 12 strawberries, sliced lengthwise
4 pieces of Oreo
Chocolate sponge cake/bread
1. MASSAGE BUTTER INTO FLOUR: Massage the cubed butter into the flour until the mixture resembles breadcrumbs.
2. STIR IN SUGAR AND EGG: Add the sugar and egg, kneading gently until a soft dough ball is formed. (Don’t overwork or else the pastry will be tough when cooked)
3. CHILL DOUGH: Wrap the dough in cling film and leave to chill for at least an hour.
4. MOULD DOUGH TO TART CASE: On a lightly floured surface, roll the dough out to approximately 5mm. Wrap the dough around the rolling pin, and lay it out onto a tart case. Trim off any excessive pastry.
5. BAKING THE TART: Place a piece of parchment paper over the pastry and pour the baking beans/rice above it. Leave it to chill for 15 min before baking in a preheated oven at 180°C for 15 mins. Remove the beans and paper to cook for another 5 mins. Leave to cool.
1. Add half the portion of milk and the egg yolks. Mix well. Stir in the caster sugar, followed by flour.
2. In a pot, bring the remaining portion of milk to a simmer.
3. Pour the heated milk to the mixture in a steady stream while mixing continuously.
4. Strain the mixture through a sieve into a pot.
5. Place pot on low heat. Mix continuously until the custard thickens. The right consistency is when you can draw an “infinite” sign with the custard. Remove from heat and cover with a cling wrap (make sure cling wrap is touching the surface of custard) or transfer to a piping bag. Chill it in the fridge.
1. Fill the tart shell with custard.
2. Arrange the sliced strawberries to make the owl’s “feathers”.
3. Cut the chocolate sponge cake/sliced bread into shape of wings.
4. Open the Oreos and use the cream-filled sides for the eyes. Draw on pupils with melted chocolate or use chocolate buttons.
5. Place the almond for beak and slice the walnuts in hake for the feet.
6. Place some sliced strawberries for the hair. Done!