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How to make summer fruits tartlet from scratch ( fre...

French Cooking Academy Follow
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  • 2 months ago
  • 3,222 views
  • 275 likes
  • 62 comments
Learn how to make French patisserie style summer fruit tartlets in this cooking tutorial. Homemade tartlet shells are blind baked and filled with a delicious vanilla flavoured pastry cream made from scratch. The tartlets are then topped with juicy raspberries and strawberries glazed with a strawberry syrup.
We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé

INGREDIENTS:
Yields 6 to 8 tartlets depending on size (or one large tart)

For the crème patissiere:
• 350 ml whole milk (full cream milk)
• 4 egg yolks
• 30 grams corn flour
• 80 grams granulated sugar
• 30 grams plain butter
• 1 fresh vanilla pod or 1 tablespoon of vanilla essence.

RASPBERRY BUTTER CREAM:
• 300 grams fresh strawberries
• 60 grams caster sugar (fine granulated sugar)
• 130 grams plain butter
• A few mint leaves to decorate

Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice.

SHORTCRUST PASTRY:
• 190 grams plain butter cut in small pieces (must be at room temperature)
• 1 small teaspoon of salt
• 1 tablespoon granulated sugar (optional)
• 50 ml whole milk
• 250 grams plain flour (all-purpose flour)

I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with.

For summer fruits – this is up to you but always best to use what’s in season if you can (around 500 grams is needed)
• Strawberries
• Raspberries

GLAZING:
• Raspberry or strawberry jam 2 tablespoons
• 3 tablespoons of water

Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush.


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