4 Delicious Mini Tart Recipes
This is a collection of my favourite mini tart recipes. I included how to make the tart shells and it's the same recipe for any of them. They are delicious and very easy to make.
I suggest start with the chocolate and peanut butter, they are the easiest. Then move to more sophisticated flavours, they wont disappoint!
RECIPES:
Tart shells:
Chocolate tarts:
Peanut butter cheesecake tarts:
Hokkaido cheese tarts:
Hong Kong coconut tarts:
*Tart moulds:
Follow us on Instagram for behind the scenes content: @elmundoeats
The music I use: - Get a 30 day free trial.
⏱ Timestamps:
Tart shells - 0:24
Chocolate tarts - 2:28
Peanut butter tarts - 3:43
Hokkaido cheese tarts - 6:27
Hong Kong coconut tarts - 8:30
................................................................................
GEAR:
Kitchen tools I love to use:
My favourite Asian ingredients:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
#tartshell #tarts #minitarts
3 Ingredient Yoghurt Jelly Fridge Tart
3 INGREDIENT YOGHURT JELLY FRIDGE TART ????
A light, summery and easy-to-make dessert or teatime treat - YUM!!
3 Ingredient Yoghurt Jelly Fridge Tart
Makes 1 large tart
Ingredients
For the Yoghurt Jelly Tart
1 pack (200g) lemon creams
1 kg Parmalat Medium Fat Strawberry Yoghurt
2 packs (80 g each) strawberry jelly
Serving suggestion
250ml Parmalat Fresh cream, stiffly whipped
Fresh strawberries
Method:
For the Yoghurt Jelly Tart
1. Add the lemon creams into a large resealable bag and crush using a rolling pin.
2. Add this crumb into a heat-proof bowl and microwave for 30 – 45 seconds. Mix the crumbs together and add the crushed biscuit crumb to a greased baking dish. With the back of a spoon, press the crumb down onto the base of the dish firmly to create your crust.
3. Rest in the fridge until needed.
4. In a large bowl, add the jelly powder along with 350 ml of boiling water. Stir until completely dissolved. Add 350 ml of cold water, stir and allow to cool completely.
Add ¾ of the jelly to the yoghurt and whisk together until the ingredients are well
5. combined. Keep the left over ¼ jelly covered & at room temperature to ensure it doesn’t set.
6. Allow the yoghurt-jelly mixture to rest in the fridge for +/- 1 hour until a custard-like consistency is achieved.
7. Pour onto the biscuit base and place in the fridge to set, 4 hours.
8. When firm enough, pour the remaining jelly over the yogurt base and place back in the fridge, overnight for best result. (If your remaining jelly has started to set slightly, heat very gently in the microwave until liquid again.)
To Serve
1. Whip the cream in a bowl until thick and place in a piping bag.
2. Slice the tart into generous portions.
3. Spoon the whipped cream into a piping bag.
4. Pipe cream swirls onto slice/s of the jelly tart and finish off with a fresh strawberry
5. Serve and ENJOY!!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????
How to Make Jam Tarts
Today I will show you how to make Jam Tarts.
You can find the recipe here:
You will need:
200g Plain Flour
1 tbsp Caster Sugar
125g Butter
1 Egg
1 tbsp Water
150g Jam
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
ASMR Cooking / How to make Supreme Chocolate Tart
Cacao! ∴∵ゞ(´ω`*) ♪
Today is Chocolate tart.
Honey and rum flavored ganache.
As the finishing touch to the cake, I placed gold leaf on top.
0:33 Sweet short pastry.
3:43 Flatten the dough.
4:20 Fondage the tart.
5:07 Baking tart dough.
6:12 Milk ganache(Honey and rum aroma).
7:58 Grasage.
10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪
10:56 Tasting / Thoughts.
[book]Chocolate cacao recipe book on sale！
I will teach you the most politely in the world! Chocolate Sweets Book
Twitter :
instagram :
[Ingredients] One 18cm tart pan.
Unsalted butter : 75g
[A] - Almond powder : 25g
[A] - Powdered sugar : 50g
[A] - Salt : 1g
Whole egg : 30g
Cake Flour : 125g
[Instructions]
1.Sieve [A]
2.Cream butter mix with a whipper.
3.Put the A in 2-3 portions and mix.
4.Add the egg solution little by little in 3-5 times.
5.Mix with a rubber spatula, switch to a card and mix to weave.
6.Put flour alone into sieve 5 in 2-3 portions.
7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.
8.Spread the dough (no need to knead).
9.Set in mold, and put in a refrigerator for 1 hour.
10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).
11.Bake at 356F/160C for 35min.If not enough bake again.
12.Take the stone and aluminum foil and paint the yolk inside the tart.
13.Bake in oven at 140℃ for about 5 minutes and cool.
■Ganache
[Ingredients]
Milk chocolate : 180g
Fresh cream (milk fat content about 45%) : 125ml
Honey : 15g
Rum : 10ml
Unsalted butter : 20g
[Instructions]
1.Chop the chocolate.
2.Put honey and rum in fresh cream and boil.
3.Emulsify chocolate.
4.Add butter when temperature drops.
5.Once the butter has melted, pour it into the tart.
■Glaçage
[Ingredients]
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Instructions]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Couverture Milk chocolate 200g
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801（廃盤）
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
All content in the channel, including text and images, is strictly forbidden to be used or reproduced without permission.
The content in this channel is not intended to introduce or provide recipes to confectionary and restaurant suppliers, video producers, etc.
It is a work of art for personal viewing and enjoyment. This is an art video work.
Please do not publish similar videos without reference or URL link to this site, and do not sell them as products.
If you do, you will be in violation of YouTube Fair Use and will be subject to legal action.
#chocolatetart
#sweets
#chocolateCacao
#tart
Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
More Tart & Pie Recipes:
Fig Tart:
Vegan Bounty Tart:
Apple Pie:
Lemon Meringue Pie Recipe:
Banoffee Pie:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
If you like my videos, please subscribe to my channel for new cooking videos: