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.
How to Make a French Fruit Tart
Fresh, colorful, and bursting with juicy fruit, rich pastry cream, a deliciously sweet pastry crust, and an easy fruit tart glaze, this French fruit tart recipe makes a showstopper dessert that is perfect for Spring & Summer!
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There is nothing like a #French #fruit #tart! It's a total showstopper, absolutely delicious, and my favorite dessert from trips to Paris and other parts of beautiful France!
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Fruit Tart | Tart Buah
Resepi Penuh:
Resepi Tart Shell :
Bahan-Bahan
1 Cawan Susu Segar
1 1/2 Sb Gula
1 1/2 Sb Tepung Kastard
1 Sb Mentega
1 tsp Esen Vanila
Buah
Ingredients
1 Cup Fresh milk
1 1/2 Tbsp Sugar
1 1/2 Tbsp Custard Flour
1 Tbsp Butter
1 tsp Vanilla Essence
Fruit
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5 ingredient perfect tart crust recipe | baking basics
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Makes (2) 9 tart shells
INGREDIENTS:
4 oz/ ½ cup powdered sugar
8 oz/1 cup unsalted butter, room temperature
1 egg
pinch of salt
12oz/1.5 cups all purpose flour
DIRECTIONS:
1. Cream together butter and sugar.
2. Add in egg, lemon zest, and vanilla.
3. Paddle in salt and flour.
4. Refrigerate dough for 30 min.-1 hour
5. Roll out dough to 1/4 thickness and line tart pan.
6. Freeze lined tart for 30 min.
7. Dock tart base.
8. Blind bake at 350F for 10 minutes. Remove pie weights then bake for another 5 minutes.
9. Cool completely
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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!
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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♦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
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Title: “HIGH”
Artist: Lyfo
Title: “JUST A LITTLE MORE” & “WINTER SUNSHINE”
Artist: Nicolai Heidlas