How To make Fruits Tarts
CHEESE TART SHELLS:
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour
FILLING:
2 Navel Oranges;Peel & Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb 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 Fruits Tarts's Videos
How to make Fruit Tart Glaze
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A finishing touch of a fruit tart glaze can give a professional look to your tarts.
Fruit Tart Glaze
2 tablespoon Apricot Jam
1 teaspoon water
Music :
Pink Lemonade by Silent Partner
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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Ikson
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Classic Lemon Tart Recipe
How to make the most delicious, fresh and zingy Lemon Tart. Made with a crumbly and buttery pastry tart crust and filled with creamy and vibrant lemon curd. This recipe is super-easy to make and perfect served with dollops of whipped cream and fresh berries; it's Sunshine on a Plate!!
RECIPE:
If you love lemons like I do, you're going to love my Lemon Tart recipe! This is my take on the French classic Tarte au Citron, it’s made with a buttery and crisp tart crust that’s easy to make and filled with a super fresh and tart lemon curd. The flavor is similar to my lemon bars but it’s elegant and fancy enough to serve up at dinner parties served with some whipped cream and fresh berries.
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The BEST Fruit Tarts!
Print the recipe here:
Ingredients
For the Crust:
3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:
2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:
assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:
Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.
Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)
Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.
Make the Pastry Cream:
Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.
Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.
Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.
Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.
Preheat the oven to 350 °F, 180 °C.
Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.
Allow them to cool completely and carefully remove them from the tart pans.
Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.
Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.
Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.
Brush the tops of the fruit with the apricot glaze and serve.
Kali Orexi.
Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.
The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.
The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.
Once the fruit tarts are assembled they should be served immediately.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How To Make a Fruit Tart Recipe with Best Cream
Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test
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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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