Tart Buah
Makan Tengah Hari • Malaysia
How to Make Fruit Tart (Traditional & Healthy Version)
Fruit Tart, known locally as 'Tart Buah', is a delightful dessert that beautifully showcases Malaysia’s multicultural food heritage. Drawing upon the abundance of tropical fruits such as mangga (mango), pisang (banana), and buah naga (dragon fruit), this tart is a celebration of freshness and color. While often seen at local bakeries and festive gatherings, our version is adapted to be lighter and healthier for those conscious of their calorie intake. In Malaysia, the Fruit Tart is a favorite for its creamy custard base, made lighter with less gula (sugar) and the aromatic essence of pandan. A crisp, buttery tart shell is filled with a smooth, santan-infused custard and topped with an array of vibrant local fruits. The result is a harmonious blend of flavors and textures that appeals to all ages. Its appealing look and refreshing taste make it an excellent choice for lunch or as a special treat during tea time, especially in the tropical Malaysian climate.
Bahan-bahan(untuk 1 medium tart per person)
- 1/2 cup Whole wheat flour (for tart shell)
- 1/4 cup Rolled oats (adds fiber)
- 2 tbsp Cold margarine (plant-based option)
- 1/2 cup Low-fat milk (for custard)
- 2 tbsp Santan (coconut milk) (for custard aroma)
- 1 Egg yolk (for custard)
- 1/2 tsp Pandan extract (for fragrance)
- 1 tbsp Brown sugar (or gula melaka, finely grated)
- 1/4 cup Fresh mango (diced)
- 1/4 cup Fresh dragon fruit (diced)
- 1/4 cup Fresh kiwi (sliced)
Arahan
- 1
Prepare the tart shell by mixing whole wheat flour, rolled oats, and cold margarine until mixture resembles breadcrumbs. Add a little cold water to bind, then press into small tart pans.
5 minutes
Chill the dough for a flakier crust.
- 2
Bake the tart shells in a preheated oven at 170°C for 12 minutes or until lightly golden. Set aside to cool.
12 minutes
Do not overbake to prevent toughness.
- 3
For the custard, whisk egg yolk and brown sugar (or gula melaka) in a saucepan. Gradually stir in low-fat milk and santan. Cook over low heat, stirring constantly until thickened.
6 minutes
Continuous stirring prevents lumps.
- 4
Remove custard from heat and stir in pandan extract for aroma. Let it cool slightly.
2 minutes
Strain custard for extra smoothness.
Kenapa hidangan ini sihat
This Fruit Tart recipe is a healthy dessert choice thanks to its emphasis on fresh, fiber-rich fruit and whole grains. It uses minimal added sugar, incorporates heart-healthy coconut milk, and avoids heavy creams or butter. The custard is lighter and nutrient-dense, making this tart suitable for weight loss, diabetes management, and anyone seeking a nutritious treat.
This Malaysian Fruit Tart is packed with vitamins C and A from fresh tropical fruits like mangga and buah naga. The use of whole wheat flour and oats boosts fiber content, supporting digestive health. Santan provides healthy fats, while low-fat milk and minimal gula melaka keep the dessert light and suitable for calorie counters. Eggs add a modest amount of protein, and the absence of heavy cream makes it friendlier for heart health.
Petua
- 💡Tip 1: Use a tart pan with a removable base for easy release.
- 💡Tip 2: Strain the custard for ultra-smooth texture.
- 💡Tip 3: Pat fruits dry before topping to prevent sogginess.
Penyimpanan & hidangan
Store leftover tarts in an airtight container in the refrigerator. Best consumed within 2 days for optimal freshness. Do not freeze as the custard may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
