【ブルーベリータルト】シンプルなフルーツタルトがやっぱり美味しくて好き〈基本のレシピ〉:How to make a blueberry tart
出来たてのタルトはもちろん美味しいですが、時間が経っても美味しさキープのレシピ。
適度な甘みと酸味に加えて、みずみずしくて口の中で弾ける食感が美味しいブルーベリー。
フランス産のブルーベリーは、なかなかお目にかかれませんが、大粒で種がなく食べやすいブルーベリーは僕の大好きなフルーツです。
基本のタルト生地とアーモンドクリームのレシピで作るブルーベリータルトは、何歳になっても食べたいスイーツですね。
✅【材料と分量】直径18cmのタルト型
ブルーベリー(飾り用) 150〜160g
ブルーベリー(アーモンドクリーム用) 50g
〈パート・シュクレー〉
無塩バター 60g
粉糖 35g
全卵 25g
アーモンドパウダー 20g
薄力粉 100g
〈クレーム・ダマンド〉
無塩バター 50g
粉糖 50g
コーンスターチ 3g
全卵 50g
アーモンドパウダー 50g
〈ブルーベリーピューレー〉
ブルーベリー 120g
グラニュー糖 20g
レモン果汁 3g
板ゼラチン 1g(冷凍のブルーベリーを使用する際は2gに増やします)
グラン・マルニエ
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A Perfect Blueberry Tart
A buttery French pastry shell filled with lemon-kissed cooked blueberries, and topped off with fresh, juicy blueberries. Can you say YUM? Printable recipe is on my website here: Thank you for watching. Please subscribe and click on the bell icon to receive notifications every time I upload a new recipe! #blueberry #blueberries #dessert #make ahead #summer #picnic
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The Perfect Recipe For All Of Your Summer Fruits!
My homemade Fruit Tart is served on a crisp, slightly crumbly, chocolate-brushed shortbread crust, filled with homemade pastry cream, and decorated with fresh glazed fruit.
Full Printable Recipe:
Ingredients
PASTRY CREAM
½ cup whole milk 118ml
⅔ cup heavy cream 158ml
¼ cup 50g + 2 Tablespoons granulated sugar, divided
¼ teaspoon salt
3 large egg yolks room temperature
2 Tablespoons cornstarch
2 Tablespoons unsalted butter softened and cut into 4 pieces
½ teaspoon vanilla extract
TART CRUST
1½ cups all-purpose flour 190g
1/2 cup powdered sugar 65g
1/4 teaspoon salt
8 Tablespoons unsalted butter very cold and cut into 8 pieces (113g)
1 large egg cold preferred
½ teaspoon vanilla extract
FOR ASSEMBLY
¼ cup semisweet chocolate chips melted (may substitute milk chocolate, dark chocolate, or white chocolate) (45g)
3 cups Fruit of your choice I usually need approximately 3-4 cups of fruit. I recommend a mix of strawberries, blueberries, and raspberries. Kiwis, blackberries, and mandarin slices are other good options.
2 Tablespoons apple jelly optional
1 teaspoon water optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” tart pan (Affiliate Link)
Food Processor (Affiliate Link)
Instructions
PASTRY CREAM
Combine milk, cream, 1/4 cup (50g) sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly until sugar is dissolved and mixture comes to a simmer. Remove from heat and allow to cool in the saucepan for 10 minutes.
In a separate medium-sized bowl vigorously whisk together egg yolks and remaining 2 Tablespoons of sugar for about 15 seconds. Sprinkle cornstarch over the mixture and whisk again until slightly thickened (about 30 seconds).
Measure about ⅓ cup of (slightly cooled) cream mixture and slowly drizzle it into the egg mixture while constantly whisking. This is to temper your eggs and keep them from cooking! While still whisking, gradually drizzle in the remainder of your cream mixture until completely combined.
Pour mixture back into saucepan and return to the stovetop over medium heat. Whisk frequently until thickened almost to a pudding-like consistency (mixture may simmer, this will take several minutes) and immediately remove from heat.
Pour through a fine mesh strainer into a heatproof bowl. Add butter, one piece at a time, whisking after each addition until completely combined. Whisk in vanilla extract.
Allow to cool for about 20 minutes at room temperature, then cover by placing a piece of parchment paper or plastic wrap directly against the surface of the pastry cream and refrigerate for at least 2-4 hours. While this is chilling, prepare the tart crust, as it will need to chill for a total of 90 minutes.
Tart Crust
Combine flour, sugar, and salt in the basin of a food processor.
Scatter butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs (about 10 pulses).
In a small dish, whisk together egg and vanilla extract and drizzle over flour mixture. Pulse again until dough just begins to cling together and holds together when pressed with your thumb and forefinger (see image in post or video), about 15 one-second pulses.
Form dough into a disc and wrap tightly in plastic wrap. Chill for one hour.
Roll chilled dough into a 10-11” disc and form into a 9” tart pan. Prick multiple times with a fork and then take a large piece of parchment paper and carefully form it into your tart crust (if your crust is being damaged as you try to do this, just chill your dough and then fit with the parchment paper). Fill parchment paper with pie weights or dry beans, and make sure you are using enough parchment that you can easily lift it and the weights from the tart. See video for visual if needed. Transfer to freezer for 30 minutes to prevent shrinking. Meanwhile, preheat oven to 375F (190C).
Once dough has chilled and oven is preheated, transfer to 375F/190C oven (I’ve found it can be tricky moving a tart pan with a removable bottom and sometimes like to bake mine on a cookie sheet to easily remove it from the oven) and bake for 20 minutes or edges are just beginning to turn light golden brown. Carefully remove parchment paper and pie weights and bake another 5 minutes until light golden brown all over. Allow to cool before assembling.
ASSEMBLY
Once tart crust has cooled, spread or brush (with a pastry brush) a thin layer of chocolate over the bottom and up the sides of the tart crust. Place this in the refrigerator for about 10 minutes for the chocolate to harden.
Once chocolate is hardened, remove from fridge and evenly spread chilled pastry cream in the shell. Arrange fruit over the cream as desired.
If desired, melt together apple jelly and water for 10-20 seconds and stir well. Use a pastry brush to brush or dab jelly over the surface of the fruit for a glaze. Serve. Store leftovers in the refrigerator, covered, for up to 2 days.
Blueberry Crostata with Tequila
Get this recipe:
One Simple Trick to a Perfect Hand-Shaped Pie Crust!
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.
The blueberries are tossed with lemon zest and a dash of tequila, which lends a marvelous flavor-boost. The all-fruit filling is then hugged by a light crust that has a delightful “short” bite.
But the best part is that you can really look forward to baking this lovely pie without stressing – parchment paper is used to roll out the dough, which makes shaping the crostata a breeze.
So, here’s to the rustic, delectable dessert… and to summer fruits!
How to make Blueberry No-bake cheese mousse cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a refreshing blueberry rare cheese cake perfect for summer.
White chocolate also has a slight scent and the softness of mousse cake, making it very tasty.
0:00 Opening
0:26 OREO Bottom
1:43 Blueberry Cheese Dough
6:06 Blueberry Sauce
8:02 Blueberry Decorations
10:16 Tasting
11:10 Cacao notes (failure on the burner)
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White Chocolate-Scented Blueberry Rare Cheese Dough
- Bottom
Oreo: 12 pieces
Butter: 30g
- How to make
Crush Oreos with cream.
Mix with melted butter.
Place in the bottom of an 18cm round mold and refrigerate.
- Blueberry Rare Cheese Dough
A - Blueberries (frozen): 320 g
A - Lemon juice: 30g
A - Granulated sugar: 80g
B - Powdered gelatin: 15g
B - Water: 60g
C - cream cheese: 200g
C - granulated sugar: 30g
C - Plain yogurt: 200g
D - white chocolate: 80g
D - Fresh Cream: 80g
Fresh cream: 100g
- How to make
Heat the frozen blueberries, lemon juice, and granulated sugar in a saucepan.
Bring to a boil, then simmer over low heat for about 10 minutes.
When the mixture thickens slightly, transfer to a container and mix with a blender or mixer.
Blend gelatin in cold water.
Warm the cream cheese in the microwave, knead it individually, and mix in the granulated sugar.
Add the yogurt.
7. Mix the chopped white chocolate and the warm cream (D), emulsify and add to the cheese mixture.
Heat the softened gelatin in the microwave to 50-60°C. Mix thoroughly and add to the cheesecloth.
Mix in the blueberry puree.
Pour into a mold and set in the refrigerator.
- Blueberry sauce
E - Blueberries (frozen): 160 g
E - Lemon juice: 15g
E - granulated sugar: 40g
F - Gelatin powder: 2g
F - Cold water: 8g
- How to make
1. Put E in a pot, bring to a boil, reduce to a simmer and pour into a blender.
Blanch the gelatin powder in cold water, warm it in the microwave, mix it and add it to E.
When the mixture thickens, pour over the cake and spread.
- Nappage
Gelatin powder: 3g
Water: 50g
Granulated sugar: 8g
- How to make
Add cold water to the gelatin powder and let it soften.
Heat in a microwave oven to 50-60℃ and mix well.
Add granulated sugar, dissolve, and let cool until thickened.
Peppermint: appropriate amount
Silicones spatula
Small pentode (placed on the gas stove)
Couverture white chocolate
Valrhona Fave Evoire
Silicon whipper TOMIZ
Scoop spoon
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
YAMAMOTO Multi-Speed Mixer YE-MM41W
Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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HOW TO MAKE A SUMMER FRUIT TART || Pastry Cream Tart
Today I made a fresh summer fruit tart. I made this with strawberries, raspberries and blueberries. You can choose any of your favorite fruit for this as well as add a thin chocolate layer on the pie shell. I hope you enjoy this video.
Make it your own!
Recipe//
Shell
9 oz - Flour
1/8 tsp - Salt
5 oz - Cold Butter
5 - 6 Tbsp - Cold Water
2 Tbsp - Sugar
Bake at 375 degrees until golden brown
Pastry Cream
1/4 Cup - Sugar
1 Tbsp - Flour
2 tsp - Corn Starch
1 Whole Egg
1 Cup - Milk
1 1/2 oz - butter
1/4 tsp - Vanilla
1/4 tsp - Salt
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Tags:
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