Vanilla Cream Fruit Tarts
Serves 12
Directions
- 1Pour milk into a saucepan.
- 2Add granulated sugar, cornstarch, egg yolks and vanilla extract.
- 3Continuously whisk these ingredients together on low heat for about ten minutes until the mixture thickens and begins to bubble.
- 4Sieve the mixture into a heat proof bowl.
- 5Cover and refrigerate until cold.
- 6Whip up cold whipping cream in a separate bowl and fold it in.
- 7Mix all purpose flour, blanched almond flour, powdered sugar and salt.
- 8Thoroughly mix in some cold butter until you have a sandy texture.
- 9Slowly mix in whisked eggs until you have a dough.
- 10Shape the dough into a flat rectangle, cover in plastic wrap, and refrigerate for an hour or until firm.
- 11Split the dough and keep any dough that you're not actively working with in the fridge.
- 12On a lightly floured counter press your dough before rolling it to prevent cracking.
- 13Cut the dough into the appropriate shapes for your tart molds and press it into each mold.
- 14Use a knife to cut any rough edges off and use a fork to poke the bottom of each shell to encourage even baking.
- 15Freeze the raw tart shells, then bake them from frozen at 350 degrees Fahrenheit until golden.
- 16Once 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.
- 17Smooth each top using an angled spatula.
- 18Top your tarts with fresh fruits of your choice.
Ingredients
- 2 cups milk
- 0.5 cup granulated sugar
- 0.25 cup cornstarch
- 4 egg yolks
- 3 tsp vanilla extract
- 1 cup cold whipping cream
- 350 g all-purpose flour
- 50 g blanched almond flour
- 150 g powdered sugar
- 0.25 tsp salt
- 180 g cold unsalted butter, cut into small cubes
- 70 g whisked eggs
- 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
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