Lompat ke konten Lompat ke sidebar Lompat ke footer
Beranda / #Sweet and #Yummy >> #Fresh #Fruit and #Cream Mini-Tarts

#Sweet and #Yummy >> #Fresh #Fruit and #Cream Mini-Tarts







#SweetandYummy >> Fresh Fruit and Cream Mini-Tarts

 This is a very sweet and fresh dish. The ingredients used are very natural. And efficacious to make the body more fresh and healthy. We can make it ourselves at home, and don't need to buy it at a restaurant. 

This dish is suitable for all ages, especially those who love sweet dishes.

 And we can serve this dish to the people we love :).So, try making this dish at home, and make our loved ones happy with us making this dish.



Ingredients

 Tart Crust:

  • 1-1/2 cups unbleached flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), chilled
  • 1 egg yolk (from a large egg)
  • 1 tablespoon heavy cream


 Cream Filling:

  • 2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 cup currant jelly


Instructions

 Crust:

  1. Combine flour, sugar, and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream. Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if dough seems too dry.) Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
  2. Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
  3. Slice roll of dough into 12 pieces. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. I usually have enough scraps to make another tart or two. Freeze for at least 30 minutes, overnight or up to a month.
  4. Place frozen tart shells on cookie sheet and press a small square of foil down into each crust that molds to the shape of crust. See the picture above. Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.


 Cream Filling:

  1. Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into a 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
  2. Add butter and vanilla and whisk until smooth.


 Assembly:

  1. Fill each baked tart shell with cream filling. Top with fruit of your choice. Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It's OK if some drips onto the cream.









Thank you for coming to my blog and enjoyed to try to make this food at home, good luck










Click ==> Original recipe here :

https://saladinajar.com/family-recipes/fruit-and-cream-mini-tarts