How To make Individual Almond Cream Tarts
2 1/2 c Flour,all-purpose
2/3 c Butter or margarine,cold
1/2 c Water,cold
2 Eggs,separated
2 pk Vanilla pudding(3 3/8oz)
2 1/2 c Milk
1 c Whipping cream
1 ts Almond extract
1 cn Mandarin-orange sect.(11oz)
1 Kiwifruit,medium
5 Strawberries,large
1/4 lb Grapes,green,seedless
1 Chocolate square,unsweetened
5 1/2 oz Apple jelly
1 ts Water
1. Whip cream. Drain mandarin-orange sections. Peel and slice
kiwifruit. Coarsely grate chocolate square. Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine. With fingertips, blend flour and butter until mixture resembles coarse crumbs. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball. 2. Preheat oven to 400'F. On well-floured surface, with floured
rolling pin, roll pastry 1/8"-thick. With floured 4 1/4" round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary. Gently press each circle onto bottom and up side of fluted tart pan (or use twenty-four 2 1/2" muffin-pan cups, and cut circles with a 3 1/2" round cookie cutter). With fork, prick pastry in many places.
Arrange tart pans in 2 jelly-roll pans for easy handling. Bake 20-25 minutes until pastry is lightly browned. 3. In cup, beat egg whites until frothy. Quickly brush hot tart
shells with beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With knife, gently loosen tart shells from sides of pans;
remove from pans; cool completely on wire racks, about 20 mintes. 4. When tarts shells are cool, prepare cream filling. Prepare 2
packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2 1/2 cups milk. With rubber spatula, fold whipped cream and almond extract into pudding. 5. Spoon filling into tart shells. Decorate some filled tart shells
with mandarin-orange sections, some with kiwifruit, some with strawberries, some with grapes, and some with chocolate. 6. Prepare glaze: In small saucepan over medium-low heat, heat apple
jelly with water, stirring often, until jelly melts and mixture is smooth; brush over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate.
How To make Individual Almond Cream Tarts's Videos
HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
????INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
???? Get the printable recipe from my blog!:
????LINKS TO WHERE YOU CAN GET THE BAKING TOOLS FROM:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[PERFORATED DE BUYER TART RING]
De Buyer, pick a size from:
by Fangsun, set of 5 shapes:
[REGULAR TART RING]
by Patisse:
by Matfer:
[REMOVABLE TART MOLD]
by Fox Run, pick a size from:
by Wilton, pick a size from:
by Chefmade, pick a size form:
by Gourmia, small:
[SILICONE MAT]
by Silpat, pick a size from:
by Amazon, Set of 3:
[SILICON MESH MAT]
by Silpat:
by Glitz Star:
[BAKING SHEET PAN]
????WATCH OTHER TUTORIALS!:
[HOW TO MAKE FRENCH BUTTERCREAM]
[HOW TO MAKE VANILLA BUTTER CAKE]
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
[HOW TO MAKE PERFECT CORAL TUILES]
????ANY QUESTIONS? Let me know!????
????IN CASE YOU'RE INTERESTED...
????Shop my FAVORITE cookie online!
????SAY HI ON SOCIAL!:
????Instagram:
????Facebook:
????MUSIC:
#tartcrustrecipe #tartrecipe #tartcrust #pastrycrust #pastrychef #pastrychefmom #bakingtutorials #bakingtips #pastrydoughrecipe #tartfromscratch
How To Make Almond Cream - A Simple and Delicious Recipe for Tarts and Pastries
Almond Cream is a versatile staple in the pastry kitchen. I'm going to show you the steps in preparing this simple and versatile recipe. It is made with equal parts of sugar, butter, almonds, and eggs with a bit of flour or cornstarch as well. It is used for a multitude of pastry and dessert applications such as croissants aux amandes and in making Crème Frangipane. It is also used to fill galette des rois, pithiviers and frangipane tarts.
Note: Almond cream cannot be consumed raw. It is meant to be baked.
Hello, Welcome to Bite and Chiu!
It is my pleasure to share this video with you.
If you enjoyed this video and want to support the channel please subscribe to my channel and click on the notification so you'll be the first to know when my next video is out! Cheers!
Almond Cream
250g unsalted butter
250g almonds
250g icing sugar
50g all purpose flour OR 30g cornstarch
5 eggs
EQUIPMENT USED IN THIS VIDEO:
KitchenAid KFC3516ER 3.5 Cup Mini Food Processor: ????????
????????
KitchenAid Mixer: ???????? ????????
Want to follow Chef Sally on Instagram? You can follow me @biteandchiu
Leave and comment, share, like and subscribe :)
New videos out every week!
#almondcream
Almond Pear Tart! Classic French Dessert Recipe
Almond Pear Tart! Classic French Dessert Recipe
If you like this video please share and subscribe this channel
Ingridens-
For pastry
2 cup plain flour
4 tbsp podered sugar
185 g butter
1 egg
For almond pear filling
150 g butter
150 almond meal
3/4 cup sugar
3 eggs
2 ripe pears
1 tsp cinnoman
1/2 tsp lemon juice
1 tsp sugar
1 tsp vanilla
2-3 drops almond extract
#Almondpeartart #tartrecipe #SpiceFusion #peartart #almondtart
Music: Walk
Musician: @iksonmusic
Frangipane | Frangipane Tart Recipe | Almond Butter Cream Recipe | Bakewell Tart Filling |
hi friends,
I am Chef Ashutosh, welcome to our YouTube channel.
About this video.
In this video I have explained you about sweet filling made with almonds. This filling can be used in for filling of bakewell tart , pineapple & cherry tart, cakes ,pastries etc. You can also replace almond powder with pistachio powder . A blend of almonds , sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles like almond butter cream.
INGREDIENTS
100gm butter
100gm caster sugar
1.5 no. egg
25gm flour
100gm almond powder
Method
1- beat butter & sugar till light & fluppy .
2- add egg slowly ( not all the eggs at one time)
3- After finish adding eggs , add vanilla essence(optional)
4- fold in flour. cling wrap & put in fridge .
5- use it for tart fillings , sponge making etc
Thank you so much
SOCIAL LINK
YOUTUBE
FACEBOOK
FACEBOOK
INSTAGRAM
LINKEDIN
EMAIL ID
tasty4baking@gmail.com
ashutosh.singhashi@gmail.com
OTHER YOUTUBE VIDEO LINKS
CHOCOLATE SAUCE
SHORTBREAD COOKIES
VANILLA SAUCE
MACARONS
CHOCOLATE TART
EGGLESS BISCOTTI
BRANDY SNAP
LEMON CURD TART
PASTRY CREAM
SHORTCRUST PASTRY
PINEAPPLE CHERRY ALMOND TART
CHOUX BUN
CRÈME CARAMEL
BAKEWELL TART
EGGLESS COCONUT MACARON
MADIERA CAKE
EGGLESS BANANA BREAD
FLOURLESS CHOCOLATE CAKE
CHOCOLATE GANACHE
DARK CHOCOLATE CHIP COOKIES
FLAP JACK COOKIES
CHOCHO LAVA CAKE
Pear Frangipane Tart (Tarte Bourdaloue)
This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears.
Read the full recipe here:
Ingredients:
Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter
- 50 gr Icing Sugar
- 1 Egg
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Poached Pears
- 3 Pears - firm
- 1,5 litre Water
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste
Almond Cream Filling
- 100 gr Unsalted Butter - soft
- 100 gr Caster Sugar
- 2 Eggs - about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almond (optional) - to taste
Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste - optional
Find more Recipes on my blog
Find me on Social Media
IG: @a.baking.journey
FB: @abakingjourney
Tiktok: @abakingjourney
Delicious mini tarts recipe. Tartlets. Custard.
➡️(14 pieces)
butter 100 g
powdered sugar 50 g
flour 170-180 g
baking powder 1/2 tsp.
a pinch of salt
1 egg
__________________
Custard;
1 egg yolk
milk 300 ml
sugar 50 g (3 tablespoons)
starch 25 g (2.5 tablespoons)
vanilla sugar 1 tsp
butter 50 g
________
bake at 220° for 10-15 minutes.