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All Purpose Flour
Mix with a fork
Blend together using a Pastry Cutter
Transfer dough to a clean work surface
Place Dough in Fridge up to 30 min or overnight
Use a rolling pin to flatten dough out
place a circle of parchment paper into each tart
This is called Blind Baking
Homemade Pastry Cream
I added Apple Jelly for a Shiny Finish
Start
The Question We've All Wondered
Delicious Fruit Tart Footage
Animated Intro to Claire Saffitz X Dessert Person
Intro To How To Make A Fruit Tart
Ingredients & Special Equipment
Prepare & Chill Tart Shell
Bake That Delicious Tart Shell
How To Make Pastry Cream
Patch Up The Crust, Add That Pastry Cream
Assemble Your Fruits & Glaze!
Serve Up A Slice!
Claire Politely Asks For You To Like This Video & Subscribe To The Channel
The Return of Spud!
Ingredients - Pastry Cream
HEAT the milk until it just boils. (low heat)
MIX the yolks and sugar together. ADD flour and corn flour.
If the mixture does curdle, sift the mixture to get rid of the lumpy bits.
HEAT the mixture, stir constantly until it has a thick texture. (low heat)
While the pastry cream cools down, prepare the pastry crust.
MAKE the pastry with the ingredients.
PRESS the pastry into the moulds. PRICK the moulded pastry with a fork.
Cover with some cling wrap. Chill for 30 minutes.
While the tarts cool down, prepare the fruit and apricot glaze.