![]() ![]() Specifically, you'll need 4½-inch tart pans with removable sides. Ina then recommends transferring it to a well-floured surface, forming it into a disc, wrapping it in plastic wrap and chilling it for another 30 minutes before rolling it out and transferring it onto 4 tart pans. Pulse it until the butter is pea-sized, then add the ice water bit-by-bit until the dough comes together. Work quickly so both fats stay as cold as possible. Once they've chilled, transfer them into your food processor along with diced cold butter and shortening. First, whisk together the dry ingredients-flour, sugar and salt-and put them into the freezer for 30 minutes. The most important consideration is that your ingredients are COLD. Think of it as pâte "breezy," because it's made with a few ingredients and happens to be easy, with the use of a food processor. These are so easy and the custard comes together simply. Plus top the tarts with whatever fruit you have on hand. This dessert is perfect for guests because you can make them ahead of time. This particular type of shortcrust pastry is known as pâte brisée, but don't let the French name intimidate you. Fruit Custard Tarts This Summer make these easy and delicious mini custard fruit tarts. * Let the crust cool completely before filling it with custard.First, we start by making the crust. * Keep an eye on the crust when it bakes. * Use very thick filling in this recipe as we aren’t baking the crust with the filling so it should be thick enough to set on it’s own without baking. * You can glaze the tart with apricot or any other glaze to make sure the fruits don’t try out. * To make sure that the crust doesn’t get soggy, do not assemble the tart hours before. Cut the fruit tart into pieces and serve with some whipped cream on top. I used strawberries, blueberries, kiwi and raspberries.ġ1. Please note the filling should be really thick.ĩ. Let the crust cool completely and then fill it with custard/pastry filling of your choice. Bake the crust for 15-20 minutes, keep an eye on the oven while it’s baking. – Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.ħ. This is to ensure that the dough doesn’t rise during baking. Use a spatula on back of a spoon to smooth the dough.Ħ. Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.ĥ. – Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.Ĥ. ![]() You will know the dough is done when most of it sticks to the paddle. Now slowly add the flour in parts and also the salt.ģ. Once the butter and sugar come together, add in the vanilla and mix. ![]() Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.Ģ. Sliced fruits: strawberries, raspberries, blueberries, kiwi etc.ġ. You can fill it with any flavor of custard you like.īutter: 1.5 sticks Filling it with custard (without baking) is a quick way to make a great dessert but like I mentioned before make sure the custard in really thick. The next time I make tart, I will bake the crust with the filling so that it sets in well. You can use a number of fillings here : custard, pastry filling, lemon curd, cream cheese etc etc. Refrigerate for an hour, take it out 10 minutes before serving. You can have the crust, filling and fruits ready and assemble everything an hour before serving it. The best time to assemble the tart is just few minutes before serving it. That shouldn’t happen else you will not be able to get nice clean pieces out of this tart.Ģ. The custard kind of melted after being out of the fridge for 30 minutes or so. I made a thick custard but even that wasn’t good enough. The filling for the crust should be really really thick, like I mean really thick. Some important points to keep in mind while making this recipe.ġ. It’s really simple to make and tastes great. I love the buttery flavor of shortbread cookies and if you are like me, you will love this crust. I opted for an easy crust recipe, the shortbread crust where you just cream the butter and sugar, add the flour and bake the crust. The best part is that you make make the crust and filling a day before and just put everything together on the day you want to serve it. I mean it looks so pretty, fancy and complicated as well but in reality it’s an easy dessert to put together. Fruit Tart is the easiest “fancy” dessert that you can make. ![]()
0 Comments
Leave a Reply. |