How To make Fruit Tarts
1 x
cheese tart shells:
1/2 c Vegetable shortening
5 oz American cheese spread;1 jar
1 1/2 c Unbleached flour
1 x filling:
2 ea Navel oranges;peel & section
8 1/4 oz Pineapple; crushed, 1 cn
1/4 c Sugar
5 t Cornstarch
1/8 t Salt
1/2 c Orange juice
1 t Lemon juice
3/4 c Cheddar; sharp, shredded
CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of
dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.
How To make Fruit Tarts's Videos
The Best Fruit tart recipe | Homemade mini fruit tarts [ASMR]
Welcome to Easy Baking T.I.E,
The best fruit tart recipe ever. Learn how to make the firm, crumbly crust and the creamy custard and decorate beautiful mini fruit tarts.
Please turn on the subtitles!
What I use in the Video:
Tart rings:
▶️Ingredient: for 5-6 mini tarts
Custard filling:
3 egg yolks
65g sugar
salt
235g milk
8g butter
5g vanilla extract
16g cornstarch
Crust:
salt
114g unsalted butter
80g powdered sugar
2g vanilla extract
3 egg yolks
225g flour
Decoration: top with any fruits you like
Some apricot syrup (apricot jam+hot water 1:1)
▶️Ingredient: for 5-6 mini tarts
Custard filling:
3 egg yolks
5 1/2 tbsp sugar
salt
1 cup milk
1/2 tbsp butter
1 tsp vanilla extract
1/8 cup cornstarch
Crust:
salt
8 tbsp unsalted butter
1/2 1/3 cup powdered sugar
1/2 tsp vanilla extract
3 egg yolks
1 4/5 cup flour
▶️Nguyên liệu cho bánh tart trái cây (5-6 bánh nhỏ)
Phần kem custard
3 lòng đỏ trứng
65g đường
muối
235g sữa không đường
8g bơ lạt
5g tinh chất vani
16g bôt bắp
Phần đế bánh
muối
114g bơ lạt
80g đường bột
2g tinh chất vani
3 lòng đỏ trứng
225g bội mì đa dụng
Top với các loại trái cây bạn thích,
Và một ít syrup apricot để quét lên trái cây
▶️Tips for baking perfect tart shells:
-cool the dough in the fridge before cut and shape it
-the dough will be melted easily if the weather is hot (summer time), so I recommend roll the dough into 2 sheets, take out one at a time.
-you can use any kind of tart ring that you prefer (cupcake pan is fine too), but in order to have beautiful shapes tart shells, I recommend using these tart rings I have never had any troubles using these.
#ASMR #fruittart #EasyBaking #fruit #tart #minitart #minifruittart #easyrecipe #custard #과일 #과일타르트
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How to make bakery style summer fruits tartlet from scratch
Join my online French cooking classes ????????: Learn how to make French patisserie style summer fruit tartlets in this cooking tutorial. Homemade tartlet shells are blind baked and filled with a delicious vanilla flavoured pastry cream made from scratch. The tartlets are then topped with juicy raspberries and strawberries glazed with a strawberry syrup.
We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé
INGREDIENTS:
Yields 6 to 8 tartlets depending on size (or one large tart)
For the crème patissiere:
• 350 ml whole milk (full cream milk)
• 4 egg yolks
• 30 grams corn flour
• 80 grams granulated sugar
• 30 grams plain butter
• 1 fresh vanilla pod or 1 tablespoon of vanilla essence.
RASPBERRY BUTTER CREAM:
• 300 grams fresh strawberries
• 60 grams caster sugar (fine granulated sugar)
• 130 grams plain butter
• A few mint leaves to decorate
Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice.
SHORTCRUST PASTRY:
• 190 grams plain butter cut in small pieces (must be at room temperature)
• 1 small teaspoon of salt
• 1 tablespoon granulated sugar (optional)
• 50 ml whole milk
• 250 grams plain flour (all-purpose flour)
I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with.
For summer fruits – this is up to you but always best to use what’s in season if you can (around 500 grams is needed)
• Strawberries
• Raspberries
GLAZING:
• Raspberry or strawberry jam 2 tablespoons
• 3 tablespoons of water
Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush.
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Heavy duty cutting board (wood):
Essential utensil set:
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Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
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Mini Fruit Tarts WITHOUT MOLD Very Easy To Make | Manosalva
The Best mini fruit tarts without mold are very easy to make at home . With the delicious homemade pastry cream. You can use different verity of fruits according to your taste. Quick recipe to serve your guests
Mini Fruit Tarts WITHOUT MOLD Very Easy To Make | Fruit Tarts | Mini Fruit Tarts | How To Make Fruit Tarts | Easy Fruit Tarts Recipe | Fruit Tarts |Mini Fruit Tarts Without Mold | Manosalva
Thanks for watching Manosalva cooking recipe videos, In this Channel I share verity of dishes/recipes in manosalva style which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it.
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Ingredients for dough :
1 Egg (Anda)
Sugar (Cheeni) 60g
Cooking oil 70g
Baking powder 4 g
All purpose flour (Maida) 220g
For Pastery Cream :
Milk (Doodh) 250 ml
1 Egg (Anda)
Sugar (Cheeni) 40g
Corn flour 25g
Vanilla flavour 1 tsp
For Cream :
Full-fat heavy Cream 100g
Icing sugar 2 tbsp
Vanilla flavour 1/4 tsp
Fruits (according to your taste)
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#fruittart #easyfruittartrecipe #minifruitshells #fruittartrecipe #howtomakefruittart #manosalva #pastrycream #fruittartwithoutmold #minifruittartswithoutmold
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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♦Instagram ID: iwen777
♦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
♦ MUSIC
Title: “HIGH”
Artist: Lyfo
Title: “JUST A LITTLE MORE” & “WINTER SUNSHINE”
Artist: Nicolai Heidlas
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!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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!
PRINTABLE RECIPE:
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Fruit Tarts Recipe | BAKING SIMPOL
Fond of fruity desserts? Here's a recipe for you!
Hindi lang colorful, but very flavorful ang #simpol FRUIT TARTS na to! So try baking it at home to serve it this weekend!
SET A
1 cup unsalted butter, at room temperature
1 whole egg
3/4 cup powdered sugar
2 1/2 cups cake flour
1/2 tsp. salt
1 tsp. vanilla extract
FOR THE FILLING
SET A
6 egg yolks
1/2 cup granulated sugar
1 cup full cream milk
1/4 cup cornstarch
1 tsp. lemon juice
1 Tbsp. vanilla extract
SET B
Fresh fruits, sliced
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