How To make Fruit Custard Pies

The BEST Fruit Tart Recipe

You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.

Full Recipe:
Tart Rings:
Perforated baking mat:

This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:

Amazing Apple Tart Recipe

This beautiful Apple Tart tastes as good as it looks! Made with freshly sliced apples and a homemade crust that’s flaky and buttery, this elegant apple tart is a classic dessert. It’s so simple yet so delicious and full of fall flavors, thanks to the apples and cinnamon. It may look complicated due to the shingling of the apple slices, but it’s surprisingly easy, but that’ll be our secret as you bring out this dessert to impress your guests. This apple tart is my go-to recipe whenever I need something easy but fancy-looking. The crust comes together quickly with a food processor, and the apples don’t require a ton of prep work. You can even prepare the tart crust ahead of time.

RECIPE:

PRE-ORDER MY BOOK!






SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:

How To Make a Fruit Tart Recipe with Best Cream

Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water


⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Tart Pan 11:
►Baking Sheet:
►Cooling Rack:
►Magnetic Measuring Spoons:
►Magnetic Measuring Cups:
►Vanilla Glass Bottles:
►Food Scraper:
►Oven Mitts:
►KitchenAid Mixer:

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:

⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test

FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:

CONNECT:
►WEBSITE:
►ALL MY RECIPES:

????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #fruittart #dessert

Professional Baker Teaches You How To Make CUSTARD TARTS!

Here's Anna's classic peach raspberry custard tart recipe. Click on SHOW MORE for recipe ingredients and baking instructions.

Baking Ingredients:
55g, plus 2 tbsp unsalted butter, room temperature
55g, plus 2 tbsp icing sugar, sifted
1 hard boiled egg's yolk
1 large egg yolk
1/2 tsp vanilla extract
310g flour, sifted
1/4 tsp salt
For the filling
240ml semi-skimmed milk
1 tsp vanilla pod paste
1 tsp finely grated orange zest
3 large egg yolks
60g sugar
3 tbsp cornflour
2 tbsp unsalted butter, room temperature
1 tbsp orange liqueur or brandy, optional
2 peaches, peeled and sliced
210g fresh raspberries
60g apple jam

Cooking instructions:

Beat the butter and icing sugar together until smooth.

Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.

Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.

On a lightly floured work surface, gently knead the dough just a little soften, then roll it out to a circle about 12 inches across and 1/4-inch thick. Carefully lift this and line a 9-inch removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill the tart shell for 30 minutes.

Preheat the oven to 180°C

Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until the edges just begin to brown. Cool the tart shell to room temperature.

For the custard filling, bring the all but 2 Tbsp of the milk, the vanilla and the orange zest to just below a simmer over medium heat. Whisk the egg yolks with the sugar, cornstarch and remaining 2 Tbsp of milk in a small bowl. Slowly pour the hot milk into the egg mixture while whisking and then pour the entire mixture back into the pot. Whisk this over medium heat until the custard just comes to a boil, thickens and becomes glossy, about 5 minutes. Have a bowl with butter in it and a strainer on top ready for when the custard has thickened. Remove the pot from the heat and strain the custard into a clean bowl and stir until the butter is melted in. Add the liqueur (if using) and then cover with plastic wrap so that the wrap is directly on the surface of the custard. Cool this to room temperature, then chill for at least 2 hours.

To assemble the tart, whisk the custard to soften it and then spread it evenly over the bottom of the cooled tart shell (leave the tart shell in the pan). Arrange the slice peaches and raspberries over the custard.

Melt the apple jelly over medium-low heat, whisking until smooth. Brush the peaches and raspberries with the melted apple jelly and chill until ready to serve. Carefully remove the tart from the pan and place on a serving platter before slicing.

The tart is best served the day it is made, but can be stored chilled for up to a day.

Note: if your peaches are firmer, then blanch in hot water followed by a shock into a bowl of ice water and then peel.

Subscribe for more video recipes:

Shop Anna Olson Cookbooks:
-

- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:

- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:

Fruit Tart | Tart Buah

Resepi Penuh:
Resepi Tart Shell :

Bahan-Bahan

1 Cawan Susu Segar
1 1/2 Sb Gula
1 1/2 Sb Tepung Kastard
1 Sb Mentega
1 tsp Esen Vanila
Buah

Ingredients

1 Cup Fresh milk
1 1/2 Tbsp Sugar
1 1/2 Tbsp Custard Flour
1 Tbsp Butter
1 tsp Vanilla Essence
Fruit


Help us grow by removing adBlock. You don't have to pay us but ads are paying for us. Ads won't hurt you but blocking ads will hurt us. #saynotoadblock

#enjoymusicwhilelearningrecipe #awesomemusic #janganjogetkuatsangat #learnrecipe #belajarmemasak #howtocook #howto #akuyangmasakkauyangmakan #akuyangmasakkauyangpanas

• Music
Music description here #buatoranglapo

Subscribe 2nd Channel Buat Orang lapo untuk behind the scene video -

Join this channel to get access to perks:
.
.
Dapatkan Pes Kari Serbaguna by Buat Orang Lapo di Shopee

Mini fruit tart recipe / Custard Tart / Chana's Creations

This video shows you how to make tart shells, and creamy vanilla custard (also called pastry cream) to fill the tart shells. Finally, you can top with fresh fruits of your choice to make them more delicious and glaze them with a simple sugar syrup.
Recipe:
Tart shells-
1 cup (125g) all purpose flour
1/3 cup (75g) cold butter
2 tbs (25g) sugar
1 tsp (4.5g) vanilla extract
1 large egg yolk

Very important: Freeze the tart shells for 20 min before baking. This helps to have non expanded shells if your dough got thawed during mold preparation (Forgot to add in the video)

Custard-
2 cups (500g) whole milk
1/2 cup (100g) sugar
1/4 tsp (2g) salt
1 tsp (4.5g) vanilla extract
4 large egg yolks
2 tbs (15g) corn starch