How To make Fruits Tarts
CHEESE TART SHELLS:
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour
FILLING:
2 Navel Oranges;Peel & Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded
CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough
from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in
the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.
How To make Fruits Tarts's Videos
How to make Fruit Tart Glaze
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A finishing touch of a fruit tart glaze can give a professional look to your tarts.
Fruit Tart Glaze
2 tablespoon Apricot Jam
1 teaspoon water
Music :
Pink Lemonade by Silent Partner
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
How to Make Mini Fruit Tarts! 迷你水果挞食谱 Pastry Crust, Custard Cream from Scratch!
#FruitTarts #水果挞
♦NOTE 1: Mistake in the amount of flour for making pastry crust written in video, is 400g flour for pastry crust. (Not 220g). Soso sorry
♦NOTE 2: the exact mould size for
top is 2inch
Bottom is 1inch
Height is near 1inch
Today, I’m making my favorite Finger Desserts for any party! My Mini Fruit Tarts!
So so cute, with fragrant buttery Pastry Crust, rich creamy not too sweet Custard Cream topped with Fresh colorful fruits. Definitely yummy~
:-) Enjoy, and make sure to share pictures of your treats on Facebook with me.
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♦Instagram ID: iwen777
♦Recipe (60pcs Mini Fruit Tarts)
=Custard Cream=
a) 800ml Milk
b) 8 Egg Yolks
c) 50g Corn Flour
d) 50g Flour
e) 84g White Sugar
f) ¼ tsp Salt
g) 2tsp Vanilla Extract
Low Medium Heat 6-7 minutes
=Pastry Crust=
a) 230g Unsalted Butter
b) 50g Shortening
c) 112g Icing Sugar
d) 400g Flour
e) ½tsp Salt
f) 1 Egg
g) 1 Egg White (Coating)
Divide dough into 60pcs ball (14g/ball)
Chill in fridge 15minutes
Oven 180C 15-20minutes
=Fruits Toppings=
a) Fresh Strawberries
b) Kiwi
c) Mango
♦食谱 (60颗 迷你水果挞)
=卡仕达酱=
a) 800毫升 牛奶
b) 8颗 蛋黄
c) 50克 玉米淀粉
d) 50克 面粉
e) 84克 白糖
f) ¼茶匙 盐
g) 2茶匙 香草精
低中火 6-7分钟
=挞皮=
a) 230克 无盐牛油
b) 50克 白油
c) 112克 糖粉
d) 400克 面粉
e) ½茶匙 盐
f) 1颗 蛋
g) 1颗 蛋白 (涂层)
将面团分成60个球（14克/球）
冰箱冷藏15分钟, 烤箱180C 15-20分钟
=水果配料=
a) 新鲜草莓
b) 奇异果
c) 芒果
Oven: Electrolux 72L Built in Oven
♦ MUSIC
Title: “HIGH”
Artist: Lyfo
Title: “JUST A LITTLE MORE” & “WINTER SUNSHINE”
Artist: Nicolai Heidlas
Mini Fruit Tarts WITHOUT MOLD Very Easy To Make | Manosalva
The Best mini fruit tarts without mold are very easy to make at home . With the delicious homemade pastry cream. You can use different verity of fruits according to your taste. Quick recipe to serve your guests
Mini Fruit Tarts WITHOUT MOLD Very Easy To Make | Fruit Tarts | Mini Fruit Tarts | How To Make Fruit Tarts | Easy Fruit Tarts Recipe | Fruit Tarts |Mini Fruit Tarts Without Mold | Manosalva
Thanks for watching Manosalva cooking recipe videos, In this Channel I share verity of dishes/recipes in manosalva style which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it.
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Ingredients for dough :
1 Egg (Anda)
Sugar (Cheeni) 60g
Cooking oil 70g
Baking powder 4 g
All purpose flour (Maida) 220g
For Pastery Cream :
Milk (Doodh) 250 ml
1 Egg (Anda)
Sugar (Cheeni) 40g
Corn flour 25g
Vanilla flavour 1 tsp
For Cream :
Full-fat heavy Cream 100g
Icing sugar 2 tbsp
Vanilla flavour 1/4 tsp
Fruits (according to your taste)
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#fruittart #easyfruittartrecipe #minifruitshells #fruittartrecipe #howtomakefruittart #manosalva #pastrycream #fruittartwithoutmold #minifruittartswithoutmold
Beth's Homemade Fruit Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade fruit tart recipe. The perfect dessert idea for 4th of July entertaining!
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MORE GREAT SUMMER DESSERTS FOR THE 4th!
Strawberry Shortcakes
Apricot Galette
Coconut Ice Cream Baskets
Plum Crumble
Blueberry Tartlettes
Ultimate Peach Cobbler
Chocolate Chunk Ice Cream
Peach,Nectarine, Blackberry Crumble
RED, WHITE, BLUE FRUIT TART
Serves 8
INGREDIENTS:
PATSRY SHELL:
½ cup (120 g) of butter
¼ cup (50 g) of sugar
1 egg
1 egg yolk
1 tsp (5 ml) vanilla
1 ¾ cups (210 g) of flour
½ tsp (2.5 ml) salt
FOR PASTRY CREAM:
2 cups (475 ml) milk
vanilla bean, seeds and bean
1/3 cup (65 g) sugar
4 egg yolks
1/3 cup (40 g) cornstarch
1 tbsp (15 g) butter
FOR GARNISH:
1 cup (150) Blackberries
1 cup (150 g) Blueberries
1 cup (150 g) Raspberries
3 tbsp apple jelly
METHOD:
For the crust, whisk together the flour and salt and set aside.
Beat together butter and sugar with an electric mixture until fluffy. Add vanilla and eggs, beat to combine scrapping down the bowl as needed.
Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, flatten into a disk. Wrap tightly in wax paper or plastic. Refrigerate for 30 mins or 10 mins in the freezer.
Meanwhile make pastry cream.
TO MAKE PASTRY CREAM:
In a heat safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.
Then in a large saucepan heat milk, sugar, vanilla paste and pod until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.
Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.
Roll out dough to ¼” (6 mm) thickness transfer to a 9” (23 cm) removabale bottom tart tin. Fold over sides to form a double crust.
Trim edges around the crust until flush with the tin. Prick bottom of tart with a fork all over bottom. Place tart tine with dough in freezer for 10 mins
Bake at 375F for 10-12 mins. Cover with foil 3-4 mins to allow rest of dough to bake fully (2-4 mins more). Allow tart shell to cool. Remove s hell from tin and place on a cake stand.
Fill shell with pastry cream, smoothing out to become level with shell.
Add berries in a decorative fashion! My favorite pattern is:
One row of blackberries on the perimeter, then 2 circles blueberries, then a circle of raspberries and place a large strawberry in the center (point side up)
Brush berries with heated jelly (30 secs in microwave to liquidly or in a sauce pan on low) brush gentle with a pastry brush. Refrigerate until ready to serve. Enjoy!
Overcoming my Dessert Anxiety with Julia Child's Fruit Tarts
Julia Child's Strawberry Tart AND Peach Tart are the sweetest and freshest treats to eat this summer. Both these recipes are found in Mastering the Art of French Cooking v1
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Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
#jamieandjulia #juliachild #antichef
Recipe:
Will post shortly