Blueberry Cheese Tart 蓝莓芝士挞
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Ingredients for pastry(饼皮材料) :
125g butter(牛油)
50g / 3/8 cup icing sugar (糖粉)
250g / 2 cups plain flour (普通面粉)
1 egg lightly beaten (鸡蛋轻轻打散)
Ingredients for the filling(芝士馅) :
250g / 9 oz cream cheese (奶油芝士)
30g / 2 tbsp butter (牛油)
50g / 1/4 cup caster sugar (细砂糖)
1 egg (鸡蛋)
50g / 1/4 cup whipping cream (动物性鲜奶油)
1 tsp lemon juice (柠檬汁)
20g /2 tbsp plain flour (普通面粉)
250g blueberry jam (蓝莓果酱)
Serving size: 6cm tart mould - 26 portions
6公分挞模可做26个
Title: Eternal Love
Artist: Twisterium
Genre: Romantic
Twisterium - Eternal Love is under a Creative Commons license (CC BY-SA 3.0).
Music promoted by BreakingCopyright:
The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
Full Recipe:
Perfect Pie Crust Recipe:
Let me know what other tasty pies I should make videos for in the comments!
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The Best Blueberry Tart | Super Tasty and delicious with fresh blueberries
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This is a super tasty blueberry tart – if you have fresh blueberries then this would be the best tart ever. It look so pretty!
It starts with a tart shell, followed by almond cream. You then lay out a layer of blueberry confit. Finally, you place fresh blueberries and brush blueberry glaze.
▶Blueberry Tart◀
Quantity: 1 tart of 16cm diameter (2cm height)
⊙Tart Crust⊙
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed “how to make a tart shell” video. Link is here:
⊙Almond Cream⊙
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs (room temp) 25g
Rum 3g
① Beat the butter lightly.
② Sift in powdered sugar, almond powder and mix.
③ Add the eggs gradually and mix.
④ Finally, add in the rum and mix.
⑤ Rest in the fridge overnight.
⊙Blueberry Confit⊙
Blueberry Puree (if self-made, then just blend your blueberries with 10% sugar) 110g
Sugar 15g
Pectin NH 2g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the blueberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Store in the fridge until use.
⊙Blueberry Glaze⊙
Absolu Cristal (Valhrona) 50g
Blueberry Puree 5g
⑤ Heat the absolut cristal in the microwave and mix in the blueberry puree.
⑥ Strain it if you wish.
⊙Assembly⊙
① Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
② Pipe the blueberry confit and smooth it out flat.
③ Place fresh blueberries on top.
④ Pipe the glaze on the blueberry glaze.
How to store: This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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★슈가레인 베이킹 스튜디오 수강 문의★
#blueberrytart #tart #sugarlane #조한빛 #슈가레인
Gourmet Blueberry Tart Like You’ve Never Seen Before! (French Pastry Recipe) | How To Cuisine
French chef Ludivine makes a gourmet blueberry tart as you’ve never seen before! 100% Blueberries!
Full recipe:
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This fancy-looking tart is so delicious, creamy, and rich in blueberry flavors! Despite its vibrant color, this tasty tart has no artificial food coloring. We can't thank these beautiful blueberries enough for it!
If you love blueberries, you will also find on our channel:
- Blueberry Pancakes:
- Blueberry Muffins:
- And Blueberry Scones:
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Bon Appétit!
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- Braun Hand Blender:
- All-Clad Tri-Ply Stainless Steel Saucier Pan (1-Quart):
- All-Clad Tri-Ply Stainless Steel Saucier Pan (2-Quart):
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- Icing Spatula Set (3-Piece):
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- Xylitol (Natural Sweetener):
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At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home!
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#blueberry #frenchpastry #howtocuisine
Blueberry Cornmeal Tart | Home Movies with Alison Roman
This crunchy, jammy tart is a wonderful little summer dessert. It’s fuss-free, prep-free, and turns out reliably delicious every time. It’s basically what I want a pie to be like, but much easier and quicker to make. The cornmeal adds a nice nuttiness and texture, and the sweet-but-not-too-sweet blueberry filling is juicy without being runny. You can bake it ahead of time in a pie plate, cake pan, or tart pan, and easily transport it to your next summer party.
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. To shop everything I used so you can make this tart immediately, click here (
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Crumbles are disgusting and tarts are delicious
0:22 Welcome to Home Movies with Alison Roman
0:32 Intro to Blueberry Cornmeal Tart
2:35 Thank you FreshDirect! (
3:40 Assembling the ingredients for the crust
6:41 Preparing the blueberry filling
8:19 Building the crust and adding the filling to the tart pan
11:30 Baking and serving the Blueberry Cornmeal Tart
#BlueberryTart #BlueberryCrumble #Dessert
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Curtis Whitear
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
Blueberry Cornmeal Galette - Freestyle Blueberry Tart - Food Wishes
There are foods that just work amazingly well with each other, and the combo of blueberry and cornmeal is a great example. That goes for both the flavor and texture, as the soft, sweet nuggets of blueberry are a perfect partner for the gritty goodness of the ground corn. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Blueberry Cornmeal Galette, follow this link:
You can also find more of Chef John’s content on Allrecipes: