Quiche Lorraine and Fresh Fruit Tart

Fresh Fruit Tart

Quiche Lorraine

On this entry, I will tell about the making of the Fresh Fruit Tart and Quiche Lorraine. The both of the product are divided by two simple part which is Crust and Filing. For the Fresh Fruit tart, we use the sugar crush and pastry cream. For the Quiche Lorraine we use short crush because it is savory product and the filling is chicken sausage. this 2 product are delicious and easy to make. Please Enjoy! :3

Fresh Fruit Tart

Sugar Crush

                                                         Ingredients:

250 gram – Soft flour 

125 gram – Butter 

1 no – Egg 

1 tablespoon – Castor sugar 

2 tablespoon – Milk

Method :

• Sift flour into a mixing bowl. Add butter. 

• Rub butter into flour to proper degree : 

- For flaky dough, mix until fat particles are the size of peas or hazelnut. 

- For mealy dough, mix until mixtures resembles cornmeal. 

• Dissolves sugar in water.

• Add egg and water to flour mixture. Mix gently just until water is absorbed. Do not overwork the dough. 

• Place dough in pans, cover with plastic film and ace in refrigerator for at least 4 hours. 

• Scale portion of dough as needed. 

Pastry cream

Ingredients: 

250 ml – milk 

1 no – Egg 

25 gram – Custard powder 

50 gram – Castor sugar 

 ¼ teaspoon – Vanilla essence

Method :

1. In a heavy saucepan, dissolve the sugar in the milk. 

2. With a whip, beat the eggs and pour into the milk mixture. Add in custard powder and vanilla essence. 

3. Bring the mixture to the heat and bring to boil, stirring constantly. 

4. When the mixture comes to a boil and thickens, remove from the heat. 

Last procedure:

Fill the done pastry cream in the done sugar crush .

add some fruit in and for topping we use peach and grape.

Done and enjoy it with others :3

Quiche Lorraine

Short Crush

Ingredients:

200 gram – Soft flour 

100 gram – Butter 

1 no – Egg 

 ½ teaspoon – Salt 

 2 tablespoon – Milk

Method :

1. Sift flour into a mixing bowl. Add butter. 

2. Rub butter into flour to proper degree : 

- For flaky dough, until fat particles are the size of peas or hazelnut. 

- For mealy dough, until mixtures resembles cornmeal. 

3. Dissolves salt in water. 

4. Add egg and water to flour mixture. Mix gently just until water is absorbed. Do not overwork the dough. 

5. Place dough in pans, cover with plastic film and ace in refrigerator for at least 4 hours (for our lesson we didn’t the exact hours). 

6. Scale portion of dough as needed.

Quiche Filling

Salted Royal

65 ml – Milk 

 65 ml – Heavy cream 

1 no – Egg

Chicken sausage

• 4 packets – Chicken Sausage (Diced) 'supposed to use minced chicken'

• 1 no – Onion (chopped) 

• 1 teaspoon – dried herbs 

Seasoning

Method :

1. In a mixing bowl, stir in the milk, heavy cream and egg until perfectly smooth. Set aside. 

2. For chicken filling, saute’ onion and dried herbs. Add in chicken sausages. Season to taste with salt and pepper. Arrange in the pre-baked pastry case. Pour over the sauce and sprinkle with the mozzarella cheese. 

3. Return to the oven foe 10 minutes until the custard is stiff and the cheese is bubbling. Serve hot. 

 

ENJOY :3