Fruit Tart Recipe | Crispy Tart Shell & Silky Pastry Cream | Bakery-Style Dessert скачать в хорошем качестве

Fruit Tart Recipe | Crispy Tart Shell & Silky Pastry Cream | Bakery-Style Dessert

Fruit Tarts 🥝🫐🍊Crispy tart shells filled with silky smooth pastry cream and topped with colorful fresh fruits.These taste just like the ones from a pâtisserie — maybe even better 😉 This is a step-by-step fruit tart recipe made completely from scratch.Perfect for special occasions, afternoon tea, or when you want a bakery-style dessert at home. 👇 Full recipe below . . #fruittart #tart #bakingathome #pastrylove #homemadedessert #pastrycream #fruitdessert #recipevideo #dessertinspo #asmrrecipe #asmrvideo 📝 Fruit Tart Recipe (Makes 4 round tarts): Tart Crust: 113 g unsalted butter, cubed 75 g powdered sugar ½ tsp vanilla extract ¼ tsp salt 3 egg yolks 225 g all-purpose flour Method: 1. Mix butter, powdered sugar, vanilla, and salt until smooth. 2. Add egg yolks, then flour, and mix until homogeneous. 3. Roll the dough between two sheets of parchment paper. 4. Chill in the fridge for 1 hour or overnight. 5. Once chilled, remove one sheet of paper, lightly flour the dough, and replace the paper. Flip to use the other side. 6. Press the dough into tart rings for the base. 7. Cut strips for the sides, press into the ring, and make sure corners are neat. 8. Trim excess dough on top. 9. Freeze tart shells until firm. 10. Place on a silicone baking mat and bake at 160 °C (320 °F) for 12–15 minutes. Let cool completely. Pastry Cream: 236 ml whole milk ½ tsp vanilla extract 65 g sugar 3 egg yolks 16 g cornstarch ½ tbsp (≈14 g) cold butter Method: 1. Heat milk with vanilla until almost boiling. 2. In a separate bowl, whisk egg yolks, sugar, and a pinch of salt until smooth. 3. Add cornstarch and mix well. 4. Slowly pour the hot milk into the egg mixture while whisking constantly. 5. Strain into a pan and cook over medium heat until thickened. 6. Remove from heat, add butter, and mix until smooth. 7. Cover with plastic wrap touching the surface. Cool to room temperature, then refrigerate until cold. Assembly: 1. Fill cooled tart shells with cold pastry cream using a piping bag. 2. Top with fresh fruits and mint. Decoration ideas: blueberries and mint leaves, mandarin, kiwi and blueberries. 💡 Tips: Freeze tart shells before baking to keep their shape. Always fill shells with cold pastry cream. Best enjoyed fresh but can be refrigerated for later. If you enjoyed this recipe, don’t forget to like, comment, and subscribe for more baking and dessert ideas 💕