迷你坚果挞Mini Mixed Nut Tarts|酥脆挞皮,自制焦糖, 圣诞年饼食谱Flaky Tart Shell, Homemade Caramel, Christmas CNY Recipe
♦ 圣诞食谱Christmas Recipe:
♦饼干食谱 Cookies Recipe:
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♦ Oven: Electrolux 72L Built in Oven:
好好享受,与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
一起来做迷你坚果挞,适合拿来当圣诞和新年贺礼,一箭双雕。采用纯牛油来自制挞皮,影片示范了快速挞皮压模方式,方便快速许多。馅料采用了腰果,夏威夷豆,南瓜子,全杏仁, 蔓越莓干,而且自制了焦糖来包裹果仁。口感和口味非常丰富且用蔓越莓酸甜来衬托,焦糖甜味刚好不过甜腻,不焦黑,不粘牙,且带有醇厚焦糖香味。烤好个个小挞精致高贵且可爱,超脆口,超有气氛。
=我的坚果是从烘焙店直接买来,不够香,因还没加盐没烤过的事。所以需要烤香。如果你买的是市场包装直接可以吃的有盐的那种,就直接放100c保温即可,焦糖里的盐也可以减少一些.
收藏方式:烤好彻底凉透,室温收密封容器保存。要新鲜7天内吃。
Let’s make Mini Mixed Nut Tarts, suitable for Christmas and New Year’s gifts, killing two birds with one stone. Using pure butter to make tart shells, video demonstrates the quick tart shell molding method, so convenient and fast. Fillings uses Cashew, Macadamia Nuts, Pumpkin Seeds, Whole Almonds, Dried Cranberries, and Homemade Caramel to coat the nuts. The texture and flavors are rich and contrast with sweet tangy cranberries. Caramel sweetness is just right not too sweet, not burnt black, not teeth sticky, and has mellow nutty caramel aroma. Each little baked tarts are exquisite, elegant yet cute, super crunchy and full of holiday festives.
=My nuts are bought directly from baking ingredient shop, they are not fragrant enough, because they have not been salted or roasted. So it needs to be roasted. If you buy the type of packaging from market with salty flavor that can be eaten directly, just directly put the nuts in 100c to keep it warm, and the salt in the caramel can also be reduced slightly.
Storage Method: Baked and let cool completely, store in airtight container at room temperature. For fresher flavors, eat within 7 days.
♦Ingredients 食材 =Mini Tart Mould 迷你挞模: Top顶: 5cm, Bottom底: 3.3cm, Height高: 2cm=
=Tart Shell 挞皮 (20pcs, 12g/pc)=
60g Unsalted Butter (Soften) 无盐牛油(软化)
34g Icing Sugar 糖粉
24g Egg 蛋液
105g All Purpose Flour 普通中筋面粉
35g Almond Powder 杏仁粉
1g Salt 盐
(Preheated Oven 160C: 15min) (预热烤箱160C: 15分钟)
(Top Bottom Heat, No Fan Force, Middle Rack) (上下火,不开旋风,中层烤)
=Fillings 馅料=
60g Cashew Nuts 腰果
85g Macadamia Nuts 夏威夷豆
40g Pumpkin Seeds 南瓜子
60g Whole Almond 全杏仁
20g Dried Cranberries 蔓越莓干
30g Honey 蜜糖
25g Caster Sugar 细砂糖
1g Salt 盐
30g Dairy Whipping Cream 动物性淡奶油
5g Water 水
10g Unsalted Butter (Soften) 无盐牛油(软化)
(Preheated Oven 160C: 20min) (预热烤箱160C: 20分钟)
(Top Bottom Heat, No Fan Force, Middle Rack) (上下火,不开旋风,中层烤)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Aaron Kenny
Title: Christmas Village
#坚果挞 #迷你坚果挞 #酥脆挞皮 #不过甜焦糖 #圣诞食谱 #年饼食谱
#MixedNutTarts #MiniMixedNutTarts #FlakyTartShell #NotSoSweetCaramel #ChristmasRecipe #CNYRecipe
No-Bake no oven no egg Eggless Chocolate Ganache Tart Recipe 免烤无蛋巧克力甘纳许挞食谱
配料
焦糖饼干150g
榛子40g
软化黄油50g
黑巧克力甘纳许
黑巧克力 100g
淡奶油(38%) 130g
蜂蜜10g
软化黄油10g
Ingredients
Caramel Cookies 150g
Hazelnuts 40g
Softened butter 50g
Dark chocolate ganache
Dark chocolate 100g
Whipping cream (38%) 130g
Honey 10g
Softened butter 10g
Ingrédients
Biscuits au caramel 150g
Noisettes 40g
Beurre ramolli 50g
Ganache au chocolat noir
Chocolat noir 100g
Crème liquide (38%) 130g
Miel 10g
Beurre ramolli 10g
Caramel Fruit and nut tarts| caramel tarts| simple sweet tarts
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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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!
FOR FULL RECIPE, visit my blog at
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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Background music:
This Beautiful World by HookSounds Creative Commons — Attribution 4.0 International — CC BY 4.0 Music provided by Music for Creators
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
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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.