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Mini Fruit Tartlets May 18, 2006

Posted by thelazychef in Desserts.

Aren't they so pretty??? :)

As promised.

I made this for Mother's Day… for my grandma, aunties and my mummy!

Didn't have time to make the tartlet cups, so I bought them! Hehe… But they were good. Nice and crisp. And the colours of the fruits made it so cheery! Aren't they pretty?

I would have made the tartlet cups on my own if I had the time but I was rushing around and just didn't have enough time to settle down to make them.

Anyway, this batch that you see here is what I made yesterday. I decided to bring some for my project group mates to cheer them up. We're all up to our necks with the project at hand and I thought this would be a nice pick-me-up!  

Ok, I'll just end off this post with another pretty pic…

Sitting pretty in a roll!



1. Evan - May 19, 2006

hi, i’m juz a bloghopper with an avid interest in baking & cooking as well. its a coincidence i made the lori’s recipe cheesecake too as the fruit tartlets! yours look really good =) i think i shd include dragon fruit on my nx attempt too! here’s the tartlets i made :


do check out my blog if you hv the time.

keep up the good work!

2. Geraldine - June 1, 2006

hihi, was wondering where you for the tartlet cups from? got to bake them?

anyway, i tried the crustless quiche but it looks abit puffed up at the top, like muffins.. keke. but still taste good!

3. thelazychef - June 1, 2006

Hi Geraldine…

I didn't have time to bake them, so I bought them from Phoon Huat… I bought quite alot(cos its cheaper to buy one carton(300 pieces), if you're living around the east(ermm, for convinience, cos i stay in the east too), I can sell a tray or two to you(each tray has 30 tartlets)…

Glad you like the quiche. It will tend to puff up when you bake it,but normally, when it cools, it'll shrink back again…

4. Geraldine - June 1, 2006

hihi, i’m staying in the north, so i guess I’ll have to drop to the branch @ Toa Payoh to get it…Anyway thanks for the offer!!

sorry, another question, any recipe to the custard/filling?

Thank you!!!

5. thelazychef - June 1, 2006

Here’s a custard recipe you can try….

2 pcs egg yolk
250 ml fresh milk
2 tbsp custard powder
1 tbsp rum essence or lemon paste

What to do:
1. Mix the above and sift it.
2. Leave aside for later use.

250 ml of water
4 tbsp of sugar

1. Boil till sugar melt.
2. Add in custard mixture.
3. Cook and stir constantly until mixture thicken.

For the pretty glazing, dissolve two tbsp of mirror gel(also available from PH) with 3 tbsp of water. Glaze over fruits immediately. Leave in fridge to chill before serving.

(PS: If you’re in a rush and want a quick custard filling, ask PH for their instant custard powder. Its quite good, and very easy to use)

6. Geraldine - June 2, 2006

thank you so much!!! cant wait to try it… 🙂

7. Wei - June 12, 2006


Am interested to try making the fruit tartlets too! 🙂 can i jus check with you, for your custard recipe given above, how many tartlets does it fill?

8. evinrude - December 27, 2006

hey! its good to know of a baking enthusiast in sg! may i know where is phoon huat? do they sell all kinds of baking needs? because i only know of one in katong shopping complex and sometimes they dont really have all that i need.

ps. like wei, i wanna know how much tartlets it fills too!

keep baking!!

9. thelazychef - December 27, 2006

Hi Wei and evinrude…

To Wei: I’m sorry… I must have missed out your comment! So sorry ’bout it!

To evinrude: Well, if you’re looking for a PH in the east, there is one at Bedok Central, next to Shop and Save supermarket. Otherwise, there is one at Simei MRT. To find all the outlets, check out their website… http://www.phoonhuat.com

To both: I’m sorry, but I cannot give a rough estimate of how many tartlets it’ll fill, because it’ll depend on the size of your tartlets! And it’ll also depend on how much custard you put into each tartlet!

Don’t worry if you make too much, you can keep the extras in the fridge and use it for another batch. But I’ll recommend using it within a week. 🙂 Hope it helps!

10. Ceska - October 27, 2008

Hi there!

I’m a student having a course about food in Design & Tech.
Right now I have a situation to make a healthy short crust pastry for a Xmas party. While surfing to find about H.S.C.P i found this site [which is very interesting indeed!]

I love the Fruit Tartlets ; bright, attractive, healthy & colorful – exactly what I need for my project!

– Please, can you send me the recipe/method ?
(I’ve left my email in the msg)
With your help I’ll be able to pass my Matsec exams.

Thanks for your time,

11. nana - February 27, 2010

erm hello just want to ask issit after making the custard than you add your wn fruits on top?

12. jess - May 20, 2013

When the tart is filled the shells get soft after a few hours. How can I avoid this?

Rach - May 20, 2013

You can prevent that by either glacing the insides of the shell with chocolate and allowing it to harden before using. Otherwise, I would recommend consuming within 2 hours after assembling! 🙂

13. yacon syrup canada - July 23, 2014

An outstanding share! I’ve just forwarded this onto a
friend who was conducting a little research on this.
And he actually ordered me dinner simply because
I found it for him… lol. So let me reword this….
Thank YOU for the meal!! But yeah, thanx for spending some time to
discuss this issue here on your web site.

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