Vanilla Cream Fruit Tarts
These won second place at the 4th annual Farm Field Day at Volante Farms in Needham. Contestant Michaela Gold, 14, based the cake on a recipe she found on allrecipes.com, and added her own cream and fruit garnish.
CAKE
Butter (for the pans)
2 1/3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup oil
2 eggs
1 1/2 cups skim milk
1 teaspoon vanilla extract
CREAM
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
1 teaspoon cornstarch
FRUIT
2 kiwi, peeled and thinly sliced
16 to 18 strawberries, hulled and halved
8 to 9 seedless grapes, halved
About 1/2 cup blueberries
CAKE
1. Set the oven at 325 degrees. Butter 16 or 18 small tart pans.
2. In a bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk to blend them.
3. In an electric mixer, combine the oil, eggs, milk, and vanilla. Beat at low speed for 1 minute to mix them well.
4. Add the flour mixture and beat at high speed for 2 minutes, scraping down the sides of the bowl. Divide the batter among the pans. Set them on a rimmed baking sheet.
5. Bake for 15 to 20 minutes until cakes are cooked through and golden at the edges. Transfer to a rack to cool slightly. Remove from the pans and let the cakes cool completely.
CREAM
1. In a bowl, combine the cream and vanilla. Add confectioners’ sugar and stir until thoroughly combined.
2. Add cornstarch, stir well, and set aside for 2 minutes.
FRUIT
1. Arrange the little cakes on a platter. Set 1 slice kiwi, 1 strawberry, 1 grape half, and a few blueberries on each one in a pattern. Drizzle with vanilla cream.
Adapted from Michaela Gold