A Beginners Fruit Tart - flour

Method

• Bring the butter to room temperature and whisk until creamy.
• Add the powdered sugar to Step 1 and beat.
• Pour in the canola oil and mix until well incorporated.
• Add the egg yolks to Step 2, whisk well, then add the salt and vanilla extract.
• Continue whisking.
• Sift the cake flour and almond flour into the Step 3 bowl.
• Cut the dough with a spatula until the flour streaks are gone.
• Transfer the dough on a sheet of plastic wrap.
• It's ok even if the dough hasn't come together yet.
• Bring the dough together, wrap in the plastic wrap and chill for an hour to overnight to rest the dough.
• Crumble the rested dough with your hands (this will help firm the dough).
• Bring the Step 7 dough together, wrap with plastic wrap again and chill for at least an hour in the fridge.
• Preheat the oven to 180C.
• Sandwich the dough between two sheets of plastic wrap and roll out into a circle.
• Press down hard as the dough will be firm (refer to Note 1 in Helpful Hints).
• Roll out the dough so it's slightly larger in diameter than the tart pan.
• The thickness should be around 3 mm.
• If the dough softens, chill in the fridge.
• Remove one sheet of plastic wrap and wrap the rolled out dough around the rolling pin and gently lay on the tart pan.
• The side with the plastic wrap attached should be on top.
• Gently press down the dough into the pan over the plastic wrap.
• The dough should fit snugly into the pan.
• Roll the rolling pin on the edges of the pan to remove excess dough.
• Prick the bottom with a fork.
• Lay a sheet of aluminum foil, scatter baking beans on top, and bake for 18 minutes at 180C.
• You can bake the excess dough as cookies along with the crust.
• Remove the aluminum foil and baking beans, then bake for another 15 minutes until golden brown.
• Prepare the custard cream.
• Beat the cake flour, corn starch, and sugar in a bowl in a circular motion.
• Add 50 ml of milk, then the egg yolks and whisk.
• Add the remaining milk into a saucepan and heat until it just comes to a boil.
• Lower the heat, pour half into the Step 15 bowl and whisk quickly.
• Then transfer the bowl contents into the pot with the remaining milk.
• Heat Step 18 over medium heat and keep stirring.
• Once it becomes a smooth cream and bubbles form, remove from heat (refer to Note 2 in Helpful Hints).
• Add butter to Step 19 and melt in residual heat.
• Finally add droplets of vanilla extract and whisk.
• Pour into the freshly baked tart while the cream is still hot.
• The cream hardens once cooled, so work quickly.
• Lay a sheet of plastic wrap on top and chill in the fridge.
• Once it has cooled well, remove from the fridge and top with fruits.