Vanilla Cream Fruit Tarts

Serves 12
tiktok.com

Directions

  1. 1Pour milk into a saucepan.
  2. 2Pour milk into a saucepan.
  3. 3Pour milk into a saucepan.
  4. 4Add granulated sugar, cornstarch, egg yolks and vanilla extract.
  5. 5Add granulated sugar, cornstarch, egg yolks and vanilla extract.
  6. 6Add granulated sugar, cornstarch, egg yolks and vanilla extract.
  7. 7Continuously whisk these ingredients together on low heat for about ten minutes until the mixture thickens and begins to bubble.
  8. 8Continuously whisk these ingredients together on low heat for about ten minutes until the mixture thickens and begins to bubble.
  9. 9Continuously whisk these ingredients together on low heat for about ten minutes until the mixture thickens and begins to bubble.
  10. 10Sieve the mixture into a heat proof bowl.
  11. 11Sieve the mixture into a heat proof bowl.
  12. 12Sieve the mixture into a heat proof bowl.
  13. 13Cover and refrigerate until cold.
  14. 14Cover and refrigerate until cold.
  15. 15Cover and refrigerate until cold.
  16. 16Whip up cold whipping cream in a separate bowl and fold it in.
  17. 17Whip up cold whipping cream in a separate bowl and fold it in.
  18. 18Whip up cold whipping cream in a separate bowl and fold it in.
  19. 19Mix all purpose flour, blanched almond flour, powdered sugar and salt.
  20. 20Mix all purpose flour, blanched almond flour, powdered sugar and salt.
  21. 21Mix all purpose flour, blanched almond flour, powdered sugar and salt.
  22. 22Thoroughly mix in some cold butter until you have a sandy texture.
  23. 23Thoroughly mix in some cold butter until you have a sandy texture.
  24. 24Thoroughly mix in some cold butter until you have a sandy texture.
  25. 25Slowly mix in whisked eggs until you have a dough.
  26. 26Slowly mix in whisked eggs until you have a dough.
  27. 27Slowly mix in whisked eggs until you have a dough.
  28. 28Shape the dough into a flat rectangle, cover in plastic wrap, and refrigerate for an hour or until firm.
  29. 29Shape the dough into a flat rectangle, cover in plastic wrap, and refrigerate for an hour or until firm.
  30. 30Shape the dough into a flat rectangle, cover in plastic wrap, and refrigerate for an hour or until firm.
  31. 31Split the dough and keep any dough that you're not actively working with in the fridge.
  32. 32Split the dough and keep any dough that you're not actively working with in the fridge.
  33. 33Split the dough and keep any dough that you're not actively working with in the fridge.
  34. 34On a lightly floured counter press your dough before rolling it to prevent cracking.
  35. 35On a lightly floured counter press your dough before rolling it to prevent cracking.
  36. 36On a lightly floured counter press your dough before rolling it to prevent cracking.
  37. 37Cut the dough into the appropriate shapes for your tart molds and press it into each mold.
  38. 38Cut the dough into the appropriate shapes for your tart molds and press it into each mold.
  39. 39Cut the dough into the appropriate shapes for your tart molds and press it into each mold.
  40. 40Use a knife to cut any rough edges off and use a fork to poke the bottom of each shell to encourage even baking.
  41. 41Use a knife to cut any rough edges off and use a fork to poke the bottom of each shell to encourage even baking.
  42. 42Use a knife to cut any rough edges off and use a fork to poke the bottom of each shell to encourage even baking.
  43. 43Freeze the raw tart shells, then bake them from frozen at 350 degrees Fahrenheit until golden.
  44. 44Freeze the raw tart shells, then bake them from frozen at 350 degrees Fahrenheit until golden.
  45. 45Freeze the raw tart shells, then bake them from frozen at 350 degrees Fahrenheit until golden.
  46. 46Once the shells have cooled down, use a piping bag fitted with a large round tip to pipe your cold vanilla cream filling into each shell.
  47. 47Once the shells have cooled down, use a piping bag fitted with a large round tip to pipe your cold vanilla cream filling into each shell.
  48. 48Once the shells have cooled down, use a piping bag fitted with a large round tip to pipe your cold vanilla cream filling into each shell.
  49. 49Smooth each top using an angled spatula.
  50. 50Smooth each top using an angled spatula.
  51. 51Smooth each top using an angled spatula.
  52. 52Top your tarts with fresh fruits of your choice.
  53. 53Top your tarts with fresh fruits of your choice.
  54. 54Top your tarts with fresh fruits of your choice.

Ingredients

  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 1 cup cold whipping cream
  • 1 cup cold whipping cream
  • 1 cup cold whipping cream
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 350 g all-purpose flour
  • 50 g blanched almond flour
  • 50 g blanched almond flour
  • 50 g blanched almond flour
  • 150 g powdered sugar
  • 150 g powdered sugar
  • 150 g powdered sugar
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 180 g cold unsalted butter, cut into small cubes
  • 180 g cold unsalted butter, cut into small cubes
  • 180 g cold unsalted butter, cut into small cubes
  • 70 g whisked eggs
  • 70 g whisked eggs
  • 70 g whisked eggs
  • fresh fruits
  • fresh fruits
  • fresh fruits

Equipment

saucepanwhisksieveheat proof bowlmixerplastic wraprolling pinknifeforkbaking traypiping bagspatula

Tips

  • Measurements for the recipe are in the description of the video.
  • Freeze the raw tart shells, then bake at 350°F until golden.
  • Bake time depends on size/thickness of shell, but it will be 10-20 minutes