Fruit Tart Recipe by cookpad.japan
Cooking Instructions 1 2 Make the tart filling. Add butter, sugar, eggs, and almond powder to a bowl, in that order. Cover with plastic wrap and refrigerate for 1 hour. 3 Make the Custard Cream. In a bowl, add egg yolks, sugar, and flour, and mix. 4 Warm milk in a pan, then add the mixture in Step 3. Use a tea strainer and strain the mixture back into the sauce pan. Turn the heat to medium. 5 Keep stirring until it hardens. It's difficult to describe, but it should feel stiff when stirred. 6 After hardening, it will become sticky and loose. At this point, remove from heat. 7 Place in a shallow container, cover with plastic wrap and quickly chill in the refrigerator for 20 minutes. When chilled, strain through a sieve (this will make it smooth). 8 Take 35 g of custard and add to the filling. Spread the mixture evenly in the crust. 9 Bake for 35-40 minutes at 340°F/170°C. When cooked through, remove from the oven and cool completely. 10 Whip the remaining custard with heavy cream until peaks form. Place in a pastry bag. 11 Pipe the cream in a 1 cm diameter, circling the top of the tart. Dust the edges with powdered sugar. 12 Cut the fresh fruit in various sizes and arrange on top. 13 Brush the fruits with nappage pastry glaze and it's done. 14 I made this with a generous amount of strawberries. Try when strawberries are cheap. 1 1 2 Make the tart filling. Add butter, sugar, eggs, and almond powder to a bowl, in that order. Cover with plastic wrap and refrigerate for 1 hour. 2 Make the tart filling. Add butter, sugar, eggs, and almond powder to a bowl, in that order. Cover with plastic wrap and refrigerate for 1 hour. 3 Make the Custard Cream. In a bowl, add egg yolks, sugar, and flour, and mix. 3 Make the Custard Cream. In a bowl, add egg yolks, sugar, and flour, and mix. 4 Warm milk in a pan, then add the mixture in Step 3. Use a tea strainer and strain the mixture back into the sauce pan. Turn the heat to medium. 4 Warm milk in a pan, then add the mixture in Step 3. Use a tea strainer and strain the mixture back into the sauce pan. Turn the heat to medium. 5 Keep stirring until it hardens. It's difficult to describe, but it should feel stiff when stirred. 5 Keep stirring until it hardens. It's difficult to describe, but it should feel stiff when stirred. 6 After hardening, it will become sticky and loose. At this point, remove from heat. 6 After hardening, it will become sticky and loose. At this point, remove from heat. 7 Place in a shallow container, cover with plastic wrap and quickly chill in the refrigerator for 20 minutes. When chilled, strain through a sieve (this will make it smooth). 7 Place in a shallow container, cover with plastic wrap and quickly chill in the refrigerator for 20 minutes. When chilled, strain through a sieve (this will make it smooth). 8 Take 35 g of custard and add to the filling. Spread the mixture evenly in the crust. 8 Take 35 g of custard and add to the filling. Spread the mixture evenly in the crust. 9 Bake for 35-40 minutes at 340°F/170°C. When cooked through, remove from the oven and cool completely. 9 Bake for 35-40 minutes at 340°F/170°C. When cooked through, remove from the oven and cool completely. 10 Whip the remaining custard with heavy cream until peaks form. Place in a pastry bag. 10 Whip the remaining custard with heavy cream until peaks form. Place in a pastry bag. 11 Pipe the cream in a 1 cm diameter, circling the top of the tart. Dust the edges with powdered sugar. 11 Pipe the cream in a 1 cm diameter, circling the top of the tart. Dust the edges with powdered sugar. 12 Cut the fresh fruit in various sizes and arrange on top. 12 Cut the fresh fruit in various sizes and arrange on top. 13 Brush the fruits with nappage pastry glaze and it's done. 13 Brush the fruits with nappage pastry glaze and it's done. 14 I made this with a generous amount of strawberries. Try when strawberries are cheap. 14 I made this with a generous amount of strawberries. Try when strawberries are cheap. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bocconcini Appetizer Fool Proof Apple Crisp Frozen Peach Bellini Very Easy! 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