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Celebrate strawberry season with this stunning Strawberry Custard Tart recipe and share it with your loved ones. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk Written recipe: https://bit.ly/3uH1wNv Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: / foodfusionpk Instagram: / foodfusionpk Twitter: / foodfusionpk Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids' special recipes. 00:00 Strawberry Custard Tart 00:21 Prepare tart crust 02:50 Prepare Custard 04:10 Prepare Strawberry glaze 04:40 Assembling 05:29 Aray waah Serves 5-6 Recipe in English: Ingredients: Prepare Tart Crust: -Makhan (Butter) unsalted & soft 150g -Sugar powdered ½ Cup -Anda (Egg) 1 -Namak (Salt) ¼ tsp -Vanilla essence ½ tsp -Maida (All-purpose flour) sifted 2 & ½ Cups Prepare Custard: -Anday ki zardi (Egg yolks) 4 -Sugar ¼ Cup -Cornflour 4 tbs -Cream 1 tbs -Vanilla essence 1 tsp -Pakola Full Cream Milk 2 Cups -Makhan (Butter) 1 tbs Prepare Strawberry Filling: -Strawberries chopped 250g (Fresh or frozen) -Bareek cheeni (Caster sugar) ½ Cup Assembling: -Strawberry slices -Mint leaves Directions: Prepare Tart Crust: -In a bowl,add butter & beat well. -Add sugar & beat until creamy. -Add egg,salt,vanilla essence & beat again. -Gradually add all-purpose flour & beat on low speed until crumbled. -Transfer the mixture to a clean working surface,gather dough & knead until smooth,cover with cling film & refrigerate for 10 minutes. -Remove cling film,sprinkle dry flour & roll out dough with the help of rolling pin. -Now transfer the rolled dough to 9-inch tart pan,press firmly down into the base to create an even layer,cut the edges with the help of knife,prick with fork & freeze for 30 minutes. -Place butter paper over the dough,add & spread kidney beans (weight) & bake in preheated oven at 180C for 20 minutes. Steps for Blind Baking of Pie/Tart Crust: • Line crush with parchment paper or foil. • Use any of following for Pie/Tart Weight: Raw beans,raw chickpeas,tamarind seeds,dates seeds,rice or lentils. • Fill it to the top to hold pressure while baking -Take out from the oven,remove pie weight (kidney beans) & bake again in preheated oven at 180C for 12-15 minutes. -Take out from oven & let it cool completely. Prepare Custard: -In a saucepan,add egg yolks,sugar,cornflour,cream & vanilla essence. -Gradually add milk & whisk until well combined. -Turn on the flame,whisk continuously & cook on low flame until it thickens (4-5 minutes). -Turn off the flame,add butter & whisk until well combined. -Transfer prepared custard to a bowl,cover the surface with cling film & let it cool at room temperature. -Remove cling film and whisk well until creamy,transfer to a piping bag & set aside. Prepare Strawberry Filling: -In a saucepan,add strawberries,caster sugar,mix well & cook on medium flame until thickens (4-5 minutes) & keep mixing in between. -Let it cool completely. Assembling: -On tart base,add spread prepared custard & refrigerate for 10 minutes. -Add & spread evenly prepared strawberry filling & refrigerate until chilled. -Garnish with strawberry slices,mint leaves & serve!