How To make Tart Pastry
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/4 c Shortening
4 tb Milk; 4 to 6
Recipe by: Southern Living
Combine flour, baking powder, and salt; cut in butter and shortening with pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into an 11- x 7-1/2- x 1-inch tart pan or into six (4-inch) tart pans. For baked tart shells, prick bottom of pastry generously with a fork. Bake at 450 degrees for 12 to 15 minutes or until lightly browned. (4-inch) tarts. NOTE: The butter in Tart Pastry gives this recipe extra strength to stand up on its own, since tarts are served out of the pans in which they were baked. You can bake this pastry in one large tart pan, or six small ones. Look for these shallow pans with removable sides in kitchen specialty shops. They may be called tart or quiche pans. -----
How To make Tart Pastry's Videos
How To Make Sweet Shortcrust Pastry | Jamie Oliver
Why pay out for shop bought pastry when it’s so easy to make your own? Jamie has a recipe for sweet, crumbly shortcrust pastry that’s so easy even Buddy can make it! It’s perfect for making ahead of time and freezing until you’re ready to fill it with something delicious.
So, you’ve got your sweet shortcrust pastry ready to go better head over here for arguably the best filling ever invented! We give you….Maple..Pecan..Pie…
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Links from the video:
Jamie's Bakewell Tart |
5 Things to Do With Eggs |
Jamie's Maple Pecan Tart |
How to Make A Sponge Cake |
Jamie's Fruit Prosecco Jelly |
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Best Egg Tart Recipe! How to Make Egg Tart Crust
This recipes can make 12 pieces of large egg tart, also you can make 16 pieces of small one if you want.
Ingredients ：
1.Dough ：
* 1cup (150g) All-purpose flour/Cake flour
* 20g Unsalted butter
* 1/3cup (75ml) Water
* 1/2tbsp+1tsp (10g) Sugar
* 1/4tsp (1g) Salt
* 90g Unsalted butter
2.Tart batter：
* 4pcs Yolk
* 40g Sugar 1/5cup
* 10g Corn starch 1+1/3tbsp
* 180g Whipping cream 3/4cup
* 140g Milk 1/2cup+4tsp
Mold size 3.4 x 3.4 x 5.1cm
Preheat the Oven on 220°C（430℉）bake for 30 minutes
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Sweet Tart Crust (French Pastry - Pâte Sucrée)
If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts.
Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.
PRINT RECIPE:
BEST Mini Fruit Tarts | Tart Buah | Sweet Pastry Crust | Tart Shell Recipe | Pastry Cream Recipe
These mini fruity delights are so good to munch on with their soft and crunchy tart shell and velvety pastry cream. The recipe video entails the following three parts:
00:20 : How to make sweet pastry crust from scratch
09:10 : How to make sweet pastry cream / custard cream
12:37 : How to pipe in cream and arrange fruit slices
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Ingredients :
Serving size : 25 tarts
Sweet Pastry Crust:
135 g Salted butter
60 g Icing sugar
1 large Egg
1/2 tsp Vanilla essence
240 g All purpose flour
10 g Corn starch
Base :
50 g White chocolate (applied on the base of tarts to prevent them from becoming soggy)
Pastry cream:
400 ml Full cream milk
100 ml Non-dairy whipping cream
5 large Egg yolk
25 g All purpose flour
30 g Corn starch
80 g Caster sugar
1 tbsp Vanilla essence
Fruits:
Strawberry
Blueberry
Kiwi
Glaze:
2 tbsp Apricot jam
3 tbsp Hot water
#tartbuah #minifruittarts #fruittarts #tartshell #minitartshell #sweetpastrycrust #pastrycream #custardcream #apricotglaze
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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
________
bake at 220° for 10-15 minutes.
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz #DessertPerson #LemonTart
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Ingredients:
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Video Breakdown:
0:00 Start
0:07 Intro to Meyer Lemon Tart
0:27 Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04 Ingredients & Special Equipment
2:35 Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
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Photographer: Alex Lau
Food Stylist: Sue Li
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