How To make Individual Almond Cream Tarts
2 1/2 c Flour,all-purpose
2/3 c Butter or margarine,cold
1/2 c Water,cold
2 Eggs,separated
2 pk Vanilla pudding(3 3/8oz)
2 1/2 c Milk
1 c Whipping cream
1 ts Almond extract
1 cn Mandarin-orange sect.(11oz)
1 Kiwifruit,medium
5 Strawberries,large
1/4 lb Grapes,green,seedless
1 Chocolate square,unsweetened
5 1/2 oz Apple jelly
1 ts Water
1. Whip cream. Drain mandarin-orange sections. Peel and slice
kiwifruit. Coarsely grate chocolate square. Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine. With fingertips, blend flour and butter until mixture resembles coarse crumbs. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball. 2. Preheat oven to 400'F. On well-floured surface, with floured
rolling pin, roll pastry 1/8"-thick. With floured 4 1/4" round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary. Gently press each circle onto bottom and up side of fluted tart pan (or use twenty-four 2 1/2" muffin-pan cups, and cut circles with a 3 1/2" round cookie cutter). With fork, prick pastry in many places.
Arrange tart pans in 2 jelly-roll pans for easy handling. Bake 20-25 minutes until pastry is lightly browned. 3. In cup, beat egg whites until frothy. Quickly brush hot tart
shells with beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With knife, gently loosen tart shells from sides of pans;
remove from pans; cool completely on wire racks, about 20 mintes. 4. When tarts shells are cool, prepare cream filling. Prepare 2
packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2 1/2 cups milk. With rubber spatula, fold whipped cream and almond extract into pudding. 5. Spoon filling into tart shells. Decorate some filled tart shells
with mandarin-orange sections, some with kiwifruit, some with strawberries, some with grapes, and some with chocolate. 6. Prepare glaze: In small saucepan over medium-low heat, heat apple
jelly with water, stirring often, until jelly melts and mixture is smooth; brush over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate.
How To make Individual Almond Cream Tarts's Videos
How to make Mini almond tarts - ميني تارت بكريمة اللوز
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Some tips to make a successful tarts:
* We collect the dough with fingers only, we don’t knead it.
* It is necessary to cool the dough after it is formed, to make it easier to transfer it into molds and not spoil its shape
* do not fill the molds completely with cream, because it increases in size during cooking
بعض النصائح لنجاح التارت:
*نجمع العجين بالأصابع فقط ولا ندلكها
*من الضروري تبريد العجين بعد تشكيله ليسهل علينا تحويله الى القوالب ولا يفسد شكله
* لا نملأ القوالب بالكامل بالكريمة لأن حجمها يزداد اثناء الطهو
100g cold unsalted butter
75g icing sugar
1 tsp vanilla extract
3 egg yolks
250g all purpose flour
Almond cream:
120g unsalted butter
120g granulated sugar
3 eggs
120g almond flour
1 Tbsp blossom water
Almond flakes
Icing sugar and jam
100 جرام زبدة باردة غير مملحة
75 جرام سكر بودرة
1 ملعقة صغيرة فانيليا
3 صفار بيض
250 غ طحين لجميع الاستعمالات
كريمة اللوز:
120 جرام زبدة غير مملحة
120 جرام سكر حبيبات
3 بيضات
120 جرام طحين لوز
1 ملعقة كبيرة ماء زهر
رقائق اللوز
سكر بودرة ومربى للتزين
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Tools used in this video (affiliate):
Tart rings: ⬇️⬇️⬇️ رابط القوالب:
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How to make Mini almond tarts #asmr
How to make Mini almond tarts | Desserts Vanilla
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Almond tartlets
Recipe :
▪︎ sweet shortcrust pastry
- 125g butter
- 125g powdered sugar
- 1 egg
- 1/2 coffee spoonful of vanilla powder
- 250g flour
▪︎Almond cream
- 100g tempered butter
- 100g powdered sugar
- 1 egg
- 100g ground almonds
- 20g flour
▪︎Finish
- flaked almonds
- Topping
- powdered sugar
♡ I wish you a good appetite
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Strawberry Almond cream tart...
Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
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0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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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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Frangipane | Frangipane Tart Recipe | Almond Butter Cream Recipe | Bakewell Tart Filling |
hi friends,
I am Chef Ashutosh, welcome to our YouTube channel.
About this video.
In this video I have explained you about sweet filling made with almonds. This filling can be used in for filling of bakewell tart , pineapple & cherry tart, cakes ,pastries etc. You can also replace almond powder with pistachio powder . A blend of almonds , sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles like almond butter cream.
INGREDIENTS
100gm butter
100gm caster sugar
1.5 no. egg
25gm flour
100gm almond powder
Method
1- beat butter & sugar till light & fluppy .
2- add egg slowly ( not all the eggs at one time)
3- After finish adding eggs , add vanilla essence(optional)
4- fold in flour. cling wrap & put in fridge .
5- use it for tart fillings , sponge making etc
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