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🍓🍒🍑Fruit tartelette🍓🍑🫒
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Danielle Barboza
@meucantinho_amarelo- Ingredients
- Recipe
- For the dough: wheat flour240 g
- Salt1 to taste
- Icing sugar100 g
- Cold cubed butter130 g
- Egg1 unit(s)
- For the Patissiere cream: Yolks4 unit(s)
- Sugar80 g
- Wheat flour40 g
- Whole milk500 ml
- Vanilla drops3 tablespoon
- To finish: sliced fruits (peaches, strawberries, kiwi, grapes to taste
- To prepare the dough, Sift the flour, salt and sugar together. Cut the cold butter into small cubes and return to the fridge for about 10 minutes.
- Add the butter over the flour mixture and mix a little so that the pieces of butter don't stick together. Incorporate with your fingertips as fast as you can, until a crumb is formed. Add the egg and knead gently until it forms a dough.
- TIP: If the dough still hasn't come together, you can just run your hand through the water and try to gather what's left of the dough. This is for the dough to gradually form without getting soft and without excess water.
- Adding water will be necessary if your flour is drier or wetter. The size of the egg you lay can also influence the final amount of water.
- Shape the dough into a ball, wrap in plastic wrap and flatten the ball to make it easier to roll out the dough. Let it rest in the fridge for at least 1 hour or up to 48 hours.
- Open on a lightly floured surface. Bake in a preheated oven at 200°C for approximately 20 minutes or until golden. Remove from oven and let cool before using.
- For the cream, Beat the yolks with the sugar until you get a creamy mixture, then mix in the flour. TIP: You can substitute wheat flour for starch. The difference is that if you use wheat flour your cream will have a creamier texture. If you use cornstarch, your cream will taste better.
- Add the vanilla, gradually add the milk to the mixture of yolks and sugar, stirring constantly. Place over low heat, stirring until thickened.
- Remove from pan, let cool and use or store in the fridge for up to 2 days. TIP: If you are going to store it, you need to place the plastic film glued on top of the cream so that it does not form a film. This is valid for a small and homemade production. If it's for a large production, you need to put it in an inverted water bath and stir until it cools down.
- Cover with plastic wrap and keep, because if you close the hot cream in a large production, the plastic muffles the cream and it spoils.
- After the pie crust and cream are cool, fill the tartlets with the cream, leaving 0.5 cm to go.
- Arrange the sliced fruits on the stuffed tartelettes. If you wish, you can brush with glitter jelly.
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