Our friend Riki-Chef has shared this time with recipes its step by step to get a fruit tartlet and custard worthy of the best pastry and pastler stores, and the best gourmet restaurant we can find, since it is a Fruit cake with homemade cream, including dough.If it is true that we can buy it already done, the best option is always to do things at home because they are better and are healthier and more natural. Cheer up and discover how to do these tartlets stuffed with pastry cream and fruits to surprise your diners!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make fruits and custard tartlet: |
| 150 grams of flour 100 grams of butter. 15 milliliters of cold water |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make fruits and custard tartlet:
1. The first thing to do to prepare this fruits and custard tartlet is to make the dough. Mention that the mass that we will do next, is called Murbe dough or better known as Mass 1,2,3 (for the respective proportions of its three base ingredients). On this occasion we will occupy the cremados technique, and that will be our first step, bring the butter with the total flower sugar until you get a whitish cream.
Trick: First of all, remember to wash your hands well and hygienize the space you will use … Now, get to work! ;
2. With the flour already sifted (to remove impurities) we will add it suddenly to the cremado (previous mixture). With the fingertips we will gradually gather the ingredients to form a dough. Little by little it will take mass consistency to make fruit tartlets. The important thing is to work it coldly and therefore try not to knead and just get together with your fingers.
Trick: This will avoid the activation of gluten and therefore, we will obtain a crunchy mass. If we don knead like that … it would be hard.
3. We will refrigerate the mass of the Fruit Cake easy and fast at least about 30 minutes (although it can be used immediately). We lined a mold (already enmantechillared and floured) with the dough. We click with a fork and put it to bake for 180 ° C of 15 to 20 minutes (no more).
Trick: If you do not have thermometer, you can find out that it is ready when the dough loses the brightness, it has a smell of baked cookies, and has a slight golden on the banks.
4. To make the custard while the dough of the homemade fruit cake is baked, joint in a bowl the total milk and cornstarch along with the yolks, 70 gr of granulated sugar and vanilla essence to taste. Pass it for a strainer and heat up at low heat while stirring through all the edges until it takes a thick cream consistency. Let cool with film above (which the film touches the surface of the custard).
5. Once the dough and the custard are ready, we form the fruits and custard tartlets. To do this, the cream inside the dough (it is better if it is added warm and allowed to cool in the dough it will already be smoother). We will put fresh or confitted fruits of our liking cut in an orderly and decorative manner.
6. give the touch of brightness to the fruit cake with cream in this way: in a small pot, heat the rest of the granulated sugar (30 g) with 15 ml of cold water. Heat it to form a syrup (when the bubbles are consistent and homogeneous). And without letting cool, with the help of a kitchen brush, paint the surface of the fresh fruits tartlet.
7. Now enjoy! I recommend using seasonal fruits and even dried or dehydrated fruits to make this fruits and custard tartlet. And remember to share the kitchen and do everything with dedication! For doubts or consultations, leave it in the comments and remember to follow me on my social networks and in my web profile.
