Ruby Tart
Ingredients
Casing
- 4 sheets Premero Spring Roll Pastry
- 150 g
Melted butter
Pastry Cream
- 250 g
Milk - 30 g
Sugar - 10 g
Corn Flour - 1 nos
Egg Yolk - 30 g Concentrated Kluang Coffee Kopi 0
Instructions
Casing �
- Brush Premero Spring Roll Pastry with melted butter in each layer
- Cut into squares and then fit it in the muffin tin
- Bake it in 180�c oven until golden brown
- Take it out and then let it cool
Pastry Cream
- Boil half milk and half sugar
- Remaining half milk and sugar mix together with cornflour and egg yolk
- Pour boiled mixture into egg yolk mixture and return back to heat and whisk until thicken.
- Add in concentrated kluang coffee kopi o for coffee flavoured pastry cream.
- Let it chill and pipe into the pastry when chilled.
Assembly
- Pipe the cream into the center of the casing and then top it off with the fruit