2 Ways to Make Beautiful and Unusual Fruit Tart Baskets and Cups

Whisk the egg and sugar mixture

Put 1 egg yolk into a bowl (which has been chilled for about 20 minutes), use a whisk to beat the yolk until it dissolves.

Add 6g of granulated sugar, 1g of salt, 55g of cold water, and whisk until the mixture is completely dissolved, then place it in the refrigerator to chill the mixture, preparing for the next step.

Mix the flour and butter mixture

Unsalted butter, after purchasing, should be placed in the refrigerator for about 1 hour, then take it out and cut it into small pieces.

In a large bowl, mix together 125g of cake flour and 125g of bread flour. Use a sieve to filter the mixture to obtain fine flour and add in 150g of chilled unsalted butter, mixing them evenly.

Use a plastic pastry cutter to break down the butter until it blends with the mixture, avoiding lumps, then add the chilled egg and sugar mixture and mix well.

After that, add the egg and sugar mixture to mix evenly and press them into a large dough ball, place it on a flat surface, then wrap it tightly with plastic wrap and refrigerate for about 1 hour.

Cook strawberry jam

Remove the stems from the strawberries, wash them clean, drain, and cut them in half.

Put all the strawberries into a large bowl, add 60g of sugar and mix well. Let it sit for about 15 minutes for the strawberries to absorb the sugar and release their juice.

Put the mixture of strawberries and sugar into a pot, simmer on low heat for about 15 minutes. When the mixture boils, skim off the foam, and continue to simmer until the mixture thickens, then add 1 tablespoon of lemon juice, stir well, turn off the heat, and let it cool.

Rolling and cutting the dough

Use bread flour as dusting flour, sprinkle a little dusting flour on a flat surface. Take the chilled dough mixture out, sprinkle a little more dusting flour on top of the mixture and roll the dough to prevent it from sticking, then start rolling.

Continue the rolling process vertically, then fold the dough piece, cover with a little dusting flour and continue rolling vertically until you achieve a smooth and pliable dough mass. Use plastic wrap to wrap the dough mass and place it in the refrigerator for about 1 hour.

After 1 hour, take the chilled dough out, roll it vertically into long pieces about 30cm long and 3mm thick, then cut into long pieces of dough about the width of a finger.

Repeat the process until all the dough pieces are cut.

Shaping the cake

Turn a deep-bottomed plate upside down, wrap it with aluminum foil, and then evenly spread a thin layer of vegetable oil. Weave the cut dough pieces alternately so that they resemble the body of a basket. At the edge of the plate, weave 3 dough pieces to form a tail, and 2 dough pieces wrap around the plate to secure the shape of the cake, the remaining piece is used to make the handle of the basket.

Use a fork to poke small holes evenly on the surface of the shaped cake to prevent it from breaking or cracking while baking.

Brush the egg-milk mixture and bake the cake

In a bowl, add 1 egg yolk and 5g of unsweetened fresh milk and whisk until the mixture is well combined and fully dissolved. Evenly brush a thin layer of the egg-milk mixture over the cake and the handle that has been shaped, then bake at a temperature of about 205 degrees Celsius for 20 – 23 minutes.

Making the cream mixture

Beat until well combined and dissolved the mixture of 2 egg yolks and 30g of sugar.

Use a sieve to filter and obtain a fine flour mixture consisting of 10g of cake flour and 5g of cornstarch, then add it to the chilled egg and sugar mixture and beat well until the two mixtures are blended together and smooth.

Add 200g of unsweetened fresh milk and 1/2 teaspoon of vanilla extract into the mixture and mix well. Heat the mixture over low heat until it thickens slightly, then continue to add 25g of white chocolate and 30g of condensed milk, stirring until the mixture thickens, then turn off the heat.

Use a sieve to filter the cream mixture above to obtain a smooth cream, cover it with plastic wrap and let it sit at room temperature for 1 – 2 hours.

After that, take the cream mixture out, remove the plastic wrap, and use a hand mixer to beat at medium speed for 1 – 2 minutes until the cream is smooth, then add 140g of whipped cream, using a spatula to mix until the two creams are combined and fluffy, then place it into a piping bag, cutting a small hole to easily pipe the cream into the cake.

Preparing and shaping fruits

Wash kiwi, oranges, apples, and mangoes, then cut them into thin slices.

Wash strawberries, drain, and cut them in half.

Decorating the cake

After about 25 minutes of baking, take the cake out of the oven, carefully remove the plate, and then peel off the aluminum foil.

Gently squeeze the cream bag to cover the inside of the cake crust. When the cream covers about 1/3 of the crust, add a few small pieces of sandwich, then continue to cover the cake with cream until it’s about 1/2 of the crust.

When the cream has covered about 1/2 of the cake, use a fork to arrange the strawberry jam you made into it, add cream until it covers about 4/5 of the crust, then stop and smooth the cream surface evenly. Decorate with prepared strawberries, apples, kiwi, oranges, and mangoes, placing the cake handle into the cream to create a beautiful basket shape to complete.

Final Product

The completed fruit tart basket is colorful and eye-catching, looking very appetizing. The aroma from the cream, the tart shell, and the various fruits is incredibly irresistible. Enjoy your meal!

Mix the butter, sugar, and eggs

Mash 150g of unsalted butter until smooth, then sift 130g of powdered sugar and 2g of salt into the bowl of butter. Use a whisk to mix well until the ingredients are combined.

Next, crack 1 egg into the mixture and continue to whisk until the egg is fully incorporated, then crack another egg into the mixture and mix similarly.

After that, add 5ml of vanilla extract to the butter-sugar-egg mixture and whisk until the mixture is well combined, smooth, and light yellow in color.

Mix and sift the chocolate flour mixture

Combine 240g of Cake Flour, 25g of cocoa powder, and 30g of almond flour in a bowl, then sift this flour mixture into the butter-egg mixture you just prepared.

Mix the 2 dough mixtures

Use a flat whisk to mix the dough mixture with butter and eggs until smooth, elastic, and sticky to form a mass.

Then flatten the dough and wrap it with plastic wrap and put it in the refrigerator to rest for 1 hour.

Make the egg milk cream mixture

Prepare a small pot, crack in 1 egg along with 20 gr of sugar, stir well until the sugar dissolves, then add 8 gr of cornstarch, 100 ml of unsweetened fresh milk, and 1/2 of a vanilla bean.

At this point, put the pot on the stove to cook the egg milk cream mixture until it thickens.

Next, sift the egg milk cream mixture until smooth, add 30 gr of condensed milk, stir well, then cover the surface of the egg cream with a layer of plastic wrap and let it sit at room temperature.

Rolling the dough and shaping the cake

After chilling the dough for 1 hour, take it out and cut it in half, one part for the cup body, one part for the handle.

For the cup body, roll it out to a thickness of about 0.5cm, then place the dough in the refrigerator to rest for another 10 minutes.

To shape the cup body, you have two ways to cut the dough:

Method 1: Use a 6-petal flower cutter to cut the dough, then use a round cutter with a diameter of 5cm to cut out round pieces. The number of dough pieces cut from these two molds must be equal.

Place the small round dough pieces into the mold to form the base of the cup, then place each flower cut-out around the edge of the mold, filling in any gaps with leftover dough.

Press firmly with your hands to shape the cup, then cover the edge of the cup with aluminum foil to prevent burning during baking. Let the shaped dough rest for another 10 minutes in the refrigerator.

Method 2: Use a large round cutter of 10cm to cut a large piece of dough, then make a cut from the center and press the dough into a silicon round mold with a diameter of 7cm to shape the cup.

Making the handle: For the remaining dough, cut it into 6 pieces that are longer than one finger, then slightly bend these pieces to form the handle of the cup.

Bake and finish the cake shell

Before baking, line the inside of the cup with a piece of parchment paper and pour rice inside to help the cake maintain its shape while baking.

Bake the cup body at 170 degrees Celsius for 10 minutes.

Bake similarly for the dough that forms the handle.

After baking, remove all the rice and parchment paper, let it cool, and gently take the cup out of the mold.

Next, dip the ends of the handle in chocolate and attach them to the body of the cup.

Prepare the fruits

Wash the orange, peel the kiwi, then cut it in half and slice it thinly.

Wash the strawberries, keep some with the stems for decoration, and remove the stems from the rest, then chop them to make the filling.

Wash the blueberries.

Whip the egg cream mixture

In this step, whip 140g of heavy cream with 15g of sugar until you get peaks that droop slightly.

Next, use a mixer to smooth out the egg cream mixture made in step 4, then combine it with the whipped heavy cream and mix thoroughly.

When the egg cream mixture is well combined and smooth, transfer this mixture into a piping bag to prepare for decoration.

Decorate the cake

First, you spread melted chocolate into the inside of the cup, then pipe in 1/2 cup of egg milk cream.

Next, you place some diced strawberries on top of the egg milk cream, pipe in a little strawberry jam, and cover with another layer of egg milk cream.

Finally, you decorate with fruits including 1 strawberry, 1/2 slice of orange, 1/2 slice of kiwi, and 1 blueberry on top to finish.

Final Product

A beautiful, lovely fruit tart in the shape of a cup, with the fragrant aroma of chocolate, fruit, and creamy milk blending together will captivate you.

The soft, moist cake cup rich in chocolate, with sweet and creamy milk inside combined with fresh fruit and slightly sour strawberry jam, is indeed a perfect combination that will make you exclaim how delicious it is.