Скачать с ютуб How to make French Fruit Tart | Sre’s Kitchen в хорошем качестве

How to make French Fruit Tart | Sre’s Kitchen

Instagram: @sres_kitchen French Fruit Tart A prize of simplicity, made with only 4 components: buttery pâte sucrée shell, luxurious pastry cream filling, beautifully arranged fruits and a clear nappage glaze. It is one stunning piece of dessert to serve on any summer day. Ingredients Pastry Cream {Makes ~450g, fills a 8” tart shell with extra} •25g cornstarch •265g full fat milk •62.5g sugar •27.5g eggs •37.5g egg yolk •30g butter •½ vanilla bean/3g vanilla extract Fruit Tart Assembly •1 pâte sucrée tart shell •fresh fruits: berries, mango, kiwi, stone fruit and etc •3tbsp clear apricot jelly •2tsp water •pastry cream Optional: •small handful mint leaves •~50g whipped cream Method Pastry Cream In a medium heat proof bowl, mix well ~half the sugar, eggs and cornstarch. Pour milk in a medium saucepan and the rest of the sugar. If using vanilla bean, cut it length wise and scrape seeds out, add into milk and add stalks too for additional infusion. Bring milk to a rolling boil, remove from heat and pick out vanilla stalks. Immediately temper eggs, this will prevent eggs from curdling, by whisking egg mixture with one hand while slowly pouring in a little {~2tbsp} hot milk with the other hand. Repeat this step a few times, increasing the amount of hot milk each time, until egg mixture is fairly hot. Pour egg mixture into the saucepan with milk. Place saucepan back on stovetop, on medium low heat {adjust throughout cooking}, cook and thicken pastry cream while whisking constantly to prevent scorching. Once pastry cream boils with a few bubbles, continue whisking and let it cook for 2mins further. Remove from heat, add butter and vanilla extract {if using}, whisk until incorporated. Immediately spread pastry cream on plastic wrap, wrap it around tightly to prevent skin from forming and cool in fridge. Tart Assembly Make nappage {fruit glaze} by heating up apricot jelly with water to form spreadable glaze. Whisk pastry cream back to a smooth texture. Fill the tart shell with pastry cream, decorate with fruits and brush fruits with nappage. Optional steps: *Fold whipped cream in pastry cream if pastry cream feels thick {~1:3 or 4 ratio of cream: pastry cream} *Use mint leaves to decorate