Tuesday, July 30, 2013

Recipe: Durian tarts

Have you eaten durian tarts before? Nope, I haven't either. Hahaha! I happened to come across this recipe and I thought it was interesting!  

Ingredients (make 12 tarts):
Crust - 125g margarine (or softened butter)
½ egg (keep the ½ for filling)
1 tablespoon caster sugar
200g all purpose flour 

Durian Custard Filling - (A) 250g durian flesh
                                           250g water
                                                         (B) 3 ½ eggs (weight 55g with shell)
                                                           125g evaporated milk(or milk)
                                             1 very small pinch salt

1. With a mixing spoon, mix butter with sugar and egg until it comes together and turns creamy. Try not to incorporate air by whisking. Add in the flour mix until a dough forms.
2. Bring the dough together to form a lump (do not knead!). Cover and let the dough rest for 30 minutes.
 3. Divide dough into 2 equal parts. Roll out dough into rectangle (big enough for 6 tart moulds). Cut dough disk with tart mould. Place dough disk into egg tart pan. Divide the balance dough among the 6 tarts. Shape the dough by pressing the center towards the side. Repeat the same for the other portion. 
4. Chill the formed tart crust dough until they are very firm (I make a day before).

Durian custard filling

1. In a saucepan, put water and durian flesh and bring it to a boil on medium heat, stirring all the time. The flesh will melt away, leaving behind the fibres. Strain it. Leave to cool. 

2. Mix eggs with salt and sugar (try not to incorporate air). Add in milk. Combine with cooled strained durian paste. Strain the whole custard mixture. 

3. Remove crusts from the fridge and place them on a baking tray. Pour the custard filling until it's almost to the rim.
4. Bake in preheat oven 180C for 18 minutes. Then lower the temperature to 160C and bake further 5-7 minutes until the surface of the tart sets. (If you made smaller tarts, it will need a shorter time)

5. Leave it to cool down to warm and remove from the tart pan.

*The reason I lower the temperature is to avoid custard filling puff up which will end up wrinkled. 

The crust of this durian tart is much more crunchy as compared to the one I used for my egg tart. It was definitely very flavourful because of the durian! 

I actually couldn't decide if I like it more when it was fresh out the oven or when it has cooled. Both were equally good to me! Haha. So tell me which you prefer if you've tried? ;) 

Anyways, if you're a fan of durain you might be interested in my durian puff and flourless durain cake. :)



  1. Ooh I think this tart will be very rich and delicious!

    1. You're right!! Filled with durian goodness. :D


  2. Hello, do you think I can bake the tarts in the diposable tart tins?

    Thank you! :)


    1. Hi Yixin!:)

      No problem with that!:)