hey guys today we are making
a delicious fruit tart first, let's make from the tart crust.
it's super simple. in a mixing bowl, add all-purpose flour, powdered sugar,
almond flour, and salt. and mix them roughly. cut butter into cubes. it's very
important to use cold butter. and mix until it looks very sandy like
this. it almost looks like almond flour. and add eggs. by coating butter all around
the flour ahead, you can avoid liquids and flour from bonding too much which creates
delicate light crunchiness for the crust. and mix until it forms a bowl like this. make sure
that it's even. and I like to divide it in half and form them into desirable shapes. and roll them
like this to make them flat. that way, you can roll easier later. and chill them in the fridge
for at least one hour to a few hours or more. I like to cut it in half to roll easier. and dust
bread flour on the working surface, the dough, and the tools so that they're not going to stick
together. and at the beginning, push it gently like this to wake it up and make it softer.
when you vigorously try to roll cold dough, it cracks horribly. and once it gets soft enough,
you can roll. turn it 90 degrees each time you roll and check if it's not sticking to the working
surface and dust more flour if you need to. and I highly recommend rolling it very thinly into two
to three millimeters. it makes a huge difference, it creates such a delicate light crunchiness.
you can also roll on parchment paper like this. or sandwich the dough with parchment paper like
this. try one of the options you like. and pierce the dough with a special tool like this. or just
simply use a fork you can also do this after you set it in molds. when the dough is soft it's a lot
more fragile. so try to move quickly so that the dough is not going to fall apart. and press the
side and corners with your thumbs and make sure that they fit completely. or chill that rolled
dough before you set it in the mold. that way, you can finish the process with less sweat and
stress. and try not to touch the dough too much with your hands so that the butter in the dough
does not melt partially. in the past, I made a master class tutorial all about the tart crust. so
if you want to get a little bit deeper about this topic, check out the video. and you can collect
all the tiny pieces of scrubs and roll them again. and finally, cut off the edge with a knife
or dough scraper to create a clean shop look. and chill them completely in the fridge or
freezer so that the shape stays better in the oven. this is so important. the dough
slides down more in the oven if you skip this. and bake at 350 Fahrenheit which is
176 Celsius until they look golden brown. adjust the time and temperature depending on the
oven and the size and thickness of your crust. Today, I made one batch of the dough and this is how much you can
get from one batch. you can make a half batch or less as you like. or make one batch and
store the rest in the freezer for later use. to make the filling, first, we're gonna
make pastry cream. in the pot add milk, vanilla beans, and half of the
sugar and heat them at medium heat. meanwhile, mix egg yolks and granulated
sugar together until it looks very pale. next, add cornstarch, and all-purpose flour, salt.
and mix well until it looks smooth. scrape off the side and make sure you don't see any flour at
this point. and once the milk started simmering, remove it from the heat. first, add a little
bit and mix really well until it looks smooth. and slowly add the rest as you mix. once it looks
even, pour it back into a pot. and now we're gonna start heating it at medium heat. and this is
the most crucial time for pastry cream. here are the three rules about how to mix pastry cream.
one: constantly, second: fast, and third: evenly. try to focus on those 3 and you'll have a better
chance of creating a smooth shiny pastry cream. you can continue heating but if you're a beginner,
I recommend removing it from the heat once it started getting thickened a little bit like this.
and mix really well until it looks very smooth. and heat it again at medium heat. by doing it, you
can make smooth pastry cream a little bit easier. now it started boiling and it looks very thick.
but don't stop yet. keep going. and eventually, it's gonna look shinier and looser like
this. that means the starch in the flour is cooked through. with one batch,
it usually takes about one minute. and this is optional but add
butter to add more richness. and strain it. when you don't cook starch in
the flour enough, the pastry cream is gonna be looser. it's not gonna be so smooth and
you can kind of taste flour a little bit. and lastly, if you have a hand blender,
mix it with it at the very end to emulsify everything completely. and this makes a huge
difference, it makes the pastry cream extra smoother. so I highly recommend doing so if
you have it. and wrap directly so that it's not going to touch the air. and chill in
the fridge until it cools down completely. you can flip it off like that when the starch in
the flour is cooked enough. it looks very thick right now but don't worry. simply mix again with
a spatula or with a mixer until it looks smooth and shiny again. so you can finish right here
and use this pastry cream as the filling and it tastes amazing but today, I'm gonna add a little
bit of whipped cream to it. I love it. it adds creaminess and fluffiness and it just tastes so
good. so if you haven't tried it yet please do. use a very stiff whipped cream so
that the cream stays nice and thick. don't pipe around the edge too much so
that it's not gonna come out later. and pipe high toward the center so that your
fruit decorations get more volume later. and this is how much you can fill
from one batch of the filling. use any of your favorite fruit to decorate on top. I usually decorate with bigger fruits first
and fill the gaps with smaller fruits. by creating the volume and making it look
like a mountain, it looks even more gorgeous. and heat the apricot jam and
water together. mix and strain it. and we're going to tap tap tap and apply
the nappage on top of the fruits to give some shine. this is going to be the
highlight for the makeup. it'll make them look fabulous. it also prevents
fruits from getting dried quickly and helps them to stick to each other so
that they're not gonna fall easily. it tastes like cinnamon. yeah it tastes
like cinnamon. just a little bit. can I have more, please? store in an air-tight container in the fridge.
and once you've filled the cream in the crust, I do not recommend storing it in the freezer.
it is possible to eat in like five days but I do not recommend it. the crust slowly soaks up
the moisture from the filling and it's gonna get soggier. and the fruits is not going to be
as fresh as the beginning. so fresh fruit tart is something that's not gonna last for a long time
if you are thinking about the best taste. I highly recommend consuming it within that day. and if
it's possible, I highly recommend filling the cream right before you serve. that way, you don't
have to worry about the soggy crust. store in an air-tight container with the silica gels inside
just to make sure that there will be no moisture in it. if you cannot get it, after you store them,
you can bake them for a very short time to release some of the excess moisture. and this tip also
applies when you want to store them in the freezer as well. and you can store the dough for up to
five days in the fridge or a few months in the freezer. and don't forget to check out my pastry
cream tutorial and The tart class master class tutorial as well. and check out the blog post
as well and get the printable recipe. that's it for today. thank you so much for watching. enjoy
pastry living. and I'll see you next week byebye.
