Eggless Tart with Pastry Cream | Fruit Tart
Eggless Tart with Pastry Cream – Something you can’t tell the difference that it has no eggs, the tart and the pastry cream. I am very pleased how the tart turned out. I don’t have a special tart casings, so I used my typical cupcake pans. You may use whatever that is available for you. The pastry cream tastes so good with a little lemon juice and cream cheese, so flavorful, great consistency and great for piping. Hope you’re inspired to make this tart. Enjoy!
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Ingredients:
You can make about 6-7 tarts.
Eggless Pastry Cream:
½ cup water
½ cup or 60g full cream milk
½ cup or 115g sugar (fine or castor)
¼ cup or 60g cream cheese
2 ½ tbsp corn starch
¼ tsp salt
Pinch of turmeric powder OR 2 drops of yellow food coloring
1 tsp lemon juice
1 tsp vanilla extract
Eggless Pastry Tart:
¼ cup or 60g cold butter
1 tbsp powdered sugar
1 cup or 125g all-purpose flour
¼ tsp salt
2 tbsp cold water
Top with:
Whipping cream
Fruits of your choice
Instructions:
Eggless Pastry Cream
1. In a small pot, add water, milk, sugar and cream cheese. In another bowl, add corn starch, pinch of turmeric powder* and salt, and give them a quick mix. Add the dry ingredients into the pot of mixtures. Give it a stir until the corn starch disappear. Keep stirring to prevent lumps.
*if you do not like turmeric powder, alternatively you can add yellow food colorings.
2. Cook the pot of mixtures over low heat until it is thickened. Stir the mixture continuously. Remove from the heat. Add the lemon juice and vanilla extract. Strain the mixture into a bowl
3. Cover the pastry cream with cling film touching the mixture so that it doesn’t develop skin on the surface. Chill it at least 1 hour or overnight so that it’s completely cool.
Eggless Pastry Tart:
1. In a food processor, add butter, powdered sugar, flour and salt. Pulse a few times until they become like sand.
2. Add cold water and pulse few times again until they become a dough.
3. Transfer the dough onto a dusted surface on a non-stick parchment paper. Form a ball and dust a little flour on top. Use another parchment paper to cover on top. Roll the dough flat for about 3-4 mm thick. I prefer to roll it flat first so that will be easier to cut into shape later.
4. Refrigerate 2 hours or overnight so that the dough allow the gluten strands time to settle down and relax.
5. After chilling, depending on the mould you have, for my mould I cut into strips and circles. Press down the dough to seal and smoothen the joints.
6. Use a fork to poke the base to allow steam to escape and puffing up.
7. Make a weight to put on the crust. In this case, I create my own way by using cupcake liners with beans.
8. Bake in preheated oven at 160°C/320°F for 10 min, then remove the weight, and bake for another 10-12min until the crust achieve the brown you desire. Total bake is about 20-22 min.
9. Assemble the tart. Pipe the pastry cream and fill all the way up to the crust top. Then pipe some whipped cream on top (optional). Garnish with your choice of fruits. In this case, I used a varieties: strawberries, kiwi, mango and blueberries.
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Gluten-Free Vegan Fruit Tart Recipe
Summer is well underway, and we have the perfect dessert recipe for you to bring to your outdoor gatherings. Our light and delicious fruit tart is vegan, gluten-free, and will be the hit of any barbeque!
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Mini Fruit Tarts Recipe
These healthier mini fruit tarts are evergreen, they're delicious regardless what season you're in. Flaky buttery spelt shells with healthier pastry cream, topped with fruits of your choosing.
RECIPE:
Tart shells:
Pastry cream:
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Tart shells - 0:13
Pastry cream - 2:51
Fruit tarts - 4:56
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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
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bake at 220° for 10-15 minutes.
Caramel Nuts Tart | How to Make Caramel Nuts Tart Recipe
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▼ Expand for Ingredients ▼
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Crust:
120 grams unsalted butter
70 grams caster sugar
1 egg
250 grams cake flour
1/2 teaspoon salt
Fillings:
100 grams unsalted butter
100 grams fresh cream/heavy cream
100 grams brown sugar
60 grams honey
230 grams of nuts of choice(roasted)
Bake at 180°C for 15-20 mins or until crust turned lightly brown
Bake again at 180°C for 15 mins
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#baking #bakerfromhome #caramelnuttart
Lemon Tart Bakery Style Recipe By Food Fusion
The best lemon tarts you can make at home just like you get at the bakery. #HappyCookingToyou #FoodFusion
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Lemon Tart
Recipe in English:
Ingredients:
Prepare Mini Tart Crust: 00:11
-Sugar 1/3 Cup
-Makhan (Butter) 150g (room temperature)
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
Prepare Lemon Curd Filling: 01:56
-Sugar 150g
-Makhan (Butter) 100g (room temperature)
-Lemon juice 3 tbs
-Anday ki zardi (Egg yolks) 8
-Yellow food color 2-3 drops
Directions:
Prepare Mini Tart Crust: 00:11
-In a spice mixer,add sugar & grind coarsely.
-In a bowl,add coarsely grind sugar,butter,egg white,vanilla essence & beat well.
-In all-purpose flour,add salt & mix well.
-Gradually add dry flour mixture and beat until crumbled.
-Transfer the mixture to the clean working surface and knead until dough is formed.
-Take small quantity of dough & make a ball.
-Grease tart molds with cooking oil,place dough ball,spread gently and set the dough with the help of the hand,cut the edges with the help of the knife and prick with fork (makes 14-15).
-Bake in preheated oven at 180 C for 12-15 minutes.
-Let it cool before removing tart from baking molds.
-Can be store in air tight jar for up to 1 month.
Prepare Lemon Curd Filling: 01:56
-In a spice mixer,add sugar & grind coarsely & set aside.
-In a saucepan,add butter,lemon juice,egg yolks,coarsely grind sugar,yellow food color & whisk until well combined.
-Turn on the flame and cook on low flame until sauce thickens (10-12 minutes) and whisk continuously.
-Let it cool completely at room temperature.
-Transfer lemon curd filling in piping bag and can be stored in refrigerate for up to 10 days.
-Fill tarts with lemon curd filling,garnish & serve!
Recipe in Urdu:
Ajza:
Prepare Mini Tart Crust: 00:11
-Sugar 1/3 Cup
-Makhan (Butter) 150g (room temperature)
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ½ tsp
Prepare Lemon Curd Filling: 01:56
-Sugar 150g
-Makhan (Butter) 100g (room temperature)
-Lemon juice 3 tbs
-Anday ki zardi (Egg yolks) 8
-Yellow food color 2-3 drops
Directions:
Prepare Mini Tart Crust: 00:11
-Spice mixer mein cheeni dal ker coarsely grind ker lein.
-Bowl mein coarsely grind cheeni,makhan,anday ki safedi aur vanilla essence dal ker ache tarhan beat ker lein.
-Maida mein namak dal ker ache tarhan mix karein.
-Thora thora ker ka dry flour mixture shamil karein aur crumbled hunay tak beat ker lein.
-Mixture ko clean working surface per transfer ker lein aur ghond ker dough tayyar ker lein.
-Choti dough la ker ball bana lein.
-Tart molds ko cooking oil sa grease karein aur dough ball rakh ker haath ki madad sa gently spread ker lein aur edges ko knife sa cut ker karein aur fork sa prick ker lein (makes 14-15).
-Preheated oven mein 180 C per 12-15 minutes kliya bake ker lein.
-Baking molds sa nikalnay sa pehla thanda ker lein.
-1 month kliya air tight jar mein dal ker store ker saktay han.
Prepare Lemon Curd Filling: 01:56
-Spice mixer mein cheeni dal ker coarsely grind ker lein & side per rakh dein.
-Saucepan mein makhan,lemon juice,anday ki zardi,coarsely aur yellow food color dal ker ache tarhan whisk ker lein.
-Chulha on karein aur halki ancch per sauce garha ho janay tak paka lein (10-12 minutes) aur musalsal whisk kertay rahein.
-Room temperature per thanda ker lein.
-Lemon curd filling ko piping bag mein dal dein aur 10 din kliya refrigerator mein store ker saktay han.
-Tarts ko lemon curd filling sa fill ker lein aur garnish ker ka serve karein!