Cream the butter, adding the sugar and egg. Mix together thoroughly, then add flour and mix thoroughly again. Turn out onto a work area and knead lightly. Form two large disks and wrap in plastic wrap. Chill before rolling out; about 1 to 2 hours.
Roll out one dough disk to 3/16-inch thickness. Cut in half for manageability and carefully transfer to two 5-inch tart shells. Carefully ease dough into bottom and sides. Trim. Repeat with remaining disk lining remaining two tart pans.
Freeze tart shells at least one hour before baking. Prick bottom and sides of each tart with a fork before baking. Bake in a preheated 350 degree oven until golden, about 10-15 minutes.
Cool the tart shells, fill with the pastry cream and top with sliced starfruit and kiwi. Garnish with whipped cream and fresh mint.
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