A fantastic Italian delicacy in a mini version, you need certain mini molds for small pies that look fantastic! By the way, very decorative, and everyone will be delighted with how you made them. Follow the recipe.
Ingredients: simple, standing 1h, total time: 55 min. 6 mini tart
Dough:
225 g of all-purpose flour
pinch of salt
80 g of powdered sugar
115 g unsalted butter/ cut into cubes
2 egg yolks
1 teaspoon of vanilla extract
1 Tablespoon of heavy cream
1/2 lemon peel/ grated
Custard cream:
4 egg yolks
70 g of white sugar
25 g of all-purpose flour
25 g of corn starch
376 ml of whole milk
5 ml of vanilla extract
1/2 lemon peel/ cut
Decoration:
a variety of fresh fruit/ sliced
2 Tablespoons apricot jelly/or other clear jelly
1.5 Tablespoon of water
Preparation:
Dough:
Mix flour, salt, sugar, and butter in a deep bowl. Mix on the lowest setting until the butter is broken into small pieces, about 1–2 minutes of mixing.
Add the egg yolks one by one, then add the heavy cream, lemon peel and vanilla extract.
Mix for about 2 minutes until the mixture is crumbly.
If the dough sticks to itself and forms a piece, then it is ready; if it is still crumbly, add the cream.
Form a ball of dough on the work surface.
Take coated mini-molds (with a little butter and flour) about 2–3 spoons and use your hands to shape the shapes into the mold, flatten and prick with a fork.
Place the mini molds in the refrigerator to cool for 1 hour before baking.
Heat the oven to 180 °C, with fan. After 10 minutes, put them to bake for about, 12–15 minutes. Check after 8 minutes and gently press the bottom of the dough to see if it rises. Continue baking until the edges are golden brown, then take them out of the oven.
Remove the finished mini tarts from the oven and let them cool. The dough should be firm to the touch.
If you don't have time, you can make this dough 2 days in advance, just leave them in the fridge to chill.
Custard Cream:
While the dough is cooling, you can make the cream for the mini tart.
In a deep bowl, mix egg yolks, sugar, until foamy.
Sift the flour and cornstarch into the bowl with the egg yolks. Add whole milk and vanilla extract and lemon peel, stir well.
Transfer the cream mixture to a saucepan over medium heat, and stir constantly for 1–2 minutes, until the mixture begins to thicken. The cream must not be lumpy, but shiny and homogeneous, so it is important to constantly stir it and the cream does not burn. Reduce the heat if the fire is high.
Remove the finished cream from the heat and transfer it to a shallow bowl and cover with foil. Leave to cool for about half an hour. You can make this cream the day before and keep it in the fridge.
Glaze:
Slice the fruit you like.
Add the apricot jelly and water to a small bowl. Microwave for about 10–15 seconds to melt the apricot jelly a little and stir with a spoon. Strain the jelly mixture.
To prevent your cake from being soggy, spread a little apricot jelly glaze over the crust, before applying the cream.
Take one mini tart and add a spoonful and a half of the filling and smooth it out.
Arrange the chopped fruit on top, as you wish. If there are blueberries in the path, go in a piece or raspberries. Apply the glaze over the fruit cake. Leave to cool in the refrigerator for 15 minutes before serving.
Buon appetito!
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