The method for making colorful fruit tarts
Rainbow fruit tarts are dishes that many people make, with different methods yielding various flavors.Cooking Network This article shares the method for making rainbow fruit tarts, simple and delicious. Following this method will result in a rainbow fruit tart with sweet, sour, and savory flavors, and similar dishes can be made using this method as well.
Rainbow Fruit Tarts Ingredients Introduction
#Pastry Crust()Low-gluten flour (100 grams)melted butter Unsalted butter (60 grams)butter Egg yolk (1 piece)Salt (1.25 milliliters) Granulated sugar (15 grams) Water (15 milliliters) #Vanilla Cream cheese Filling() Granulated sugar (25 grams) Egg yolk (1 piece) Low-gluten flour (5 grams) Corn starch (5 grams) Vanilla extract (1.25 milliliters) Mild cream(80 grams) #Other fruits (appropriate amount)heavy cream Steps for Rainbow Fruit Tarts:
1. Take the butter out of the refrigerator and cut it into small pieces without needing to soften.
2. Put the diced butter, flour, sugar, and salt together in a bowl.
3. Mix with your hands until the butter and flour are well combined; the mixture should resemble coarse rice grains.
4. Add egg yolk and water.5. Knead to form a dough, cover it with plastic wrap, and refrigerate for half an hour. 6. Dust the work surface lightly with flour to prevent sticking, then roll out the dough into a circular pastry.
7. Place the rolled-out dough into the tart mold, pressing down gently so that the pastry fits the mold's shape.
8. Use a rolling pin to cut away excess pastry around the tart mold.
9. Pierce the bottom of the tart crust with a fork.
10. Line the tart shell with parchment paper and place some beans or clean stones (to prevent the pastry from puffing up while baking).
11. Preheat the oven to 190 degrees Celsius, then bake for about 15 minutes.
12. After shaping, remove the parchment paper and beans, continue baking for another 10 minutes until golden brown, then cool before use.
13. Then prepare the vanilla cream filling; mix granulated sugar, egg yolk, low-gluten flour, corn starch, and vanilla extract with a little milk in a bowl.
14. Whisk to combine well.15. Add more milk and whisk again until smooth. 16. Strain the mixture 1-2 times before pouring it into a saucepan for heating.
17. Heat over medium heat, stirring continuously until the mixture comes to a boil and thickens into a creme patissiere; refrigerate after cooling.
18. Whisk heavy cream in a large bowl.19. Beat until it forms peaks that hold their shape. 20. Pour the chilled creme patissiere into the whipped cream and mix with a spatula to form vanilla cream filling.
21. Apply melted butter on the baked tart shell.
22. Use a piping bag to fill the tarts with the vanilla cream filling.
23. Top with sliced fresh fruits; garnish with strawberries if available, as they are not in season at this time.
Strawberries
18. Pour the heavy cream into a large bowl.
19. Whip until it can hold a pattern.
20. Add the chilled creme patisserie to the heavy cream.
21. Mix with a spatula; this is your vanilla cream sauce.
22. Brush the baked tart shell with melted butter.
23. Fill the tart shell with the whipped cream using a piping bag.
24. Finally, top with sliced fresh fruits. Strawberries would look nicer (I couldn't get strawberries this season), but any fresh fruit will do.Strawberries They are unavailable in this season, so I cannot use them for decoration).
