Fruit tarts from scratch is de way! Dough- 1 1/4C AP flour 1/3C Powdered Sugar 1/2tsp salt 8Tbsp Cold butter 1 egg 1tsp Vanilla Pastry cream- 5 egg yolks 1/2C sugar 3tbsp corn starch 1/2tsp salt 1tsp Vanilla extract 1C whole milk 1C Heavy cream 4tbsp butter (when cooked) Cook dough 375F for 16-18 minutes or until lightly golden (shown in video) Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night.
I was like there's no way that's just "a quarter cup" of AP flour definitely pin this because I was like either he meant 1c + 1/4 cup AP flour or he put a whole cup of something and forgot to tell us 😂
Reminds of a random thought I've had, of a recipe for some reason saying "1 cup vanilla extract." Just something I've thought about not Luke a recipe actually said that, right?
Pastry chef here - If you thin out the glaze with a little bit more water, it’ll cover the fruit a lot easier! Also, if you freeze the tart shells before baking (freeze until fully firm, about 15 mins or so) the shells won’t shrink during the bake. And always use weights when par-baking! For those small shells you can put a cupcake liner or some tin foil and fill with dry rice or dry beans. Happy baking everyone!
@@danielagalaviz2189the dough shrinks and you end up with really short sides on your tart shells. It can be mitigated by allowing the dough to rest after rolling and baking with some form of weights. Alternatively, you can form the dough to the mold, put another mold inside like you're stacking them up to put them away, then flipping them over to bake. You still want to let them rest in the fridge/freezer before you bake.
PASTRY CHEF I HAVE A QUESTION how come every video ive ever seen trims the excess pastry off the top of the tart and it ends up fine but when i do it it shrinks like hell
Thank you for saying the amounts and for showing the process. I want to try a lot of what I see made, and some content creators don’t include how much or for how long. So again, thanks! 😊
Some content creator are just that petty, they say ez to make but they omit the recipe partially or sometime even the whole recipe itself just to prevent their other rivals to copy them.
Lololol. My mouth dropped open when you dropped the vanilla extract bottle into the mixer. I just love what you cook and sense of humor is great!! I made your tortilla recipe, it was a hit!!
You could do a more savory version of this using a ricotta or mascarpone filling roasted tomato’s, herbs, and balsamic glaze. Or with a savory butternut cream, arugula, pork short rib and glaze. Or you could even do a mini steak tartar tartlet. Tarts don’t always have to be sweet, there’s a whole world of savory options out there to explore!
The drop of one bottle of vanilla is that like adding the egg 🥚 shells to the mix for that added extra crumble and crunch! Luv it Mahalo and love fruit tarts! 🤣😋
You reach the bubble stage (in the pastry cream) not just so the starch can hydrate and thicken BUT ALSO to denature an enzyme in the egg that would consume starch and make your pastry cream THIN as it stands/cools.
I aspire to be like you, Jose. You sound humble and kind. I will consider culinary school in my future one day. Also you are now my sensei. Thank you, and God bless
This looks delicious, and I’m sorry if you’ve heard this a million times before and I’m just new to your channel, BUT YOU’D MAKE A PERFECT GOMEZ ADDAMS. Halloween costume idea? I’m now gonna go to your channel and see if you’ve already done it
