![]() ![]() Tip the pastry over a sheet of baking paper.Keep going until you get the desired consistency. If the dough seems too dry, add a little bit of very cold water - about 1 tablespoon at the time. If they stick together and turn into a smooth dough, it is ready. ![]() To know the pastry has been mixed enough, press together some of the crumbs in your hand. Photo 4: Mix until a rough, slightly crumbly dough starts to come together.In this case, we do not want too much flakiness so make sure the crumbs are very small. The larger the crumbs, the flakier the pastry will be. Photo 2: Blend for a few seconds or until you get small crumbs of butter.Photo 1: Add the very cold butter cut into small cubes.Pulse for a few seconds to mix and break down any lumps. Place the Flour, Salt and Icing Sugar in the bowl of your food processor.I love to make it in the food processor for ease, but it can also be made by hands too. This pie crust is made from Flour (and a pinch of salt), Icing Sugar (or powder sugar), Butter (very cold) and Egg. The pastry used to make the tartlet shells is a classic Pâte Sablée - or French Shortcrust Pastry. You will only need to assemble the tartlets the day of your party! How to make Mini Fruit Tartlets Mini Tart Shells Think mixed berries in Summer, poached pears or apples in Winter! The custard filling can be replaced with Lemon Curd, a cream cheese filling, Chocolate Cremeux or Chocolate Pastry Cream.īoth the tartlet shells and the cream filling can be made a few days in advance. These mini tarts are easily customisable with your choice of favourite fruits. It doesn't get more fancy than Mini Fruit Tartlets for a special occasion or party! Combining Homemade Tartlet Shells, creamy Pastry Cream Filling ( Crème Pâtissière) and seasonal fruits, these tartlets are the perfect mix of crunchy, creamy, sweet and fresh. The homemade buttery and crunchy tartlet shells are filled with a delicious vanilla cream and topped with fresh fruits. Sprinkle with pistachios, if using, and serve.These French Mini Fruit Tarts filled with Pastry Cream are the perfect bite-sized dessert for a party or afternoon tea. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Arrange the berries decoratively on top of the cream. Set aside to cool.īefore serving, fill the tart shells with the pastry cream. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Cut off the excess by rolling the pin across the top of each pan. Don't stretch the dough when placing it in the pans or it will shrink during baking. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Meanwhile, preheat the oven to 375 degrees F. Wrap in plastic and chill for at least 30 minutes. Dump on a well-floured board and form into a disk. Add the ice water and process until the dough comes together. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |