Easy fruit tart recipe

Hi guys,

always wondered how these fancy fruit tarts are made. Well, it is way easier then what you think. All you need is an amazing sugar cookie recipe and pastry cream with fresh fruits. Well, what do you know, I have both for you right here. Just follow my steps and create this amazing dessert.

I just want to point out that you don't need to go to culinaire school to create amazing pastries like this one. As a matter of fact, I learned every thing on my own. So just believe in yourself and have to mind set that you can do it.

On another note, if you are interested on learning about cake decorating, be sure to Subscribe to my YouTube channel for free. A video is uploaded twice a week and I show you step by step amazing cake techniques. https://www.youtube.com/user/Lilianadasilva1 You can also find me on Instagram @sugarellasweets.

From the bottom of my heart

Liliana xoxo

Ingredients:
Pastry cream

2 cups milk

1/4 cup heavy cream

1/2 tsp vanilla extract 

4 egg yolks

3/4 cup granulated sugar

2 tbsp. all purpose flour

1/4 cup cornstarch
475g mascarpone cheese (optinal)

Cookie tart
1 cup unsalted butter, room temperature
1 1/2 cups icing sugar
1 egg, room
1 1 /2 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Pastry cream

Step 1

  Bring to a boil milk, cream and vanilla extract.

Step 2

In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow. 

 Step 3 

Add your flour and cornstarch. Whisk until well combined.

Step 4

Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.

Step 5

Bring your egg mixture back to the stove and continuously whisk until it becomes thick. (Almost like pudding)

Step 6  

Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours in the refrigerator before using.

  Step 7 

** Optional**Once cooled, whip the pastry cream with the mascarpone until well combined and refrigerate until needed.   

Step 8

cookie dough

Preheat the oven at 400 F

Step 9

Sift flour and baking powder and add salt. Set aside

Step 10

 Using an electric mixer, cream both butter and sugar together until nice and fluffy.

Step 11 

Add the egg, mix until well combined. Then, add your almond extract

Step 12

 Gradually add your flour mixture. Mix until you can't no more.

Step 13 

Transfer your dough onto a clean counter and knead it. Roll dough evenly in between 2 parchment papers.

Step 14

Cut strips of your cookies dough and the oval shape using the molds as a cutter. place your pieces in the freezer for at least 5 minutes before putting it together.

Step 15 

 Place your frozen dough inside your cutter and cut the excess.

Step 16 

Place all your cookie dough on a cookie sheet lined with parchment paper. Bake 7- 8 minutes

Step 17 

Once baked, let it cool on and cooling rack. Carefully remove from the shell

Step 18

Fill up your tarts.

 THE THINGS YOU WILL NEED:

Spatula: https://amzn.to/2l0r0Ek 

Electric mixer: https://amzn.to/2pWccst

Silicone mat: https://amzn.to/2ZndXwh

tart ring: https://amzn.to/32nuu4M

Baking trays: https://amzn.to/2ESt3R7

Easy fruit tart

INGREDIENTS:

Pastry cream

• 2 cups milk
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 4 egg yolks
• 3/4 cup granulated sugar
• 2 tbsp. all purpose flour
• 1/4 cup cornstarch
• 475g mascarpone cheese (optional)

Cookie tart

• 1 cup unsalted butter, room temperature
• 1 1/2 cup icing sugar
• 1 egg, room
• 1 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

INSTRUCTIONS:

Pastry cream

1. Bring to a boil milk, cream and vanilla extract.
2. In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow.
3. Add your flour and cornstarch. Whisk until well combined.
4. Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
5. Bring your egg mixture back to the stove and continuously whisk until it becomes thick. (Almost like pudding)
6. Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours in the refrigerator before using.
7. Once cooled, whip the pastry cream with the mascarpone until well combined and refrigerate until needed.

Cookie dough

1. Preheat the oven at 400 F
2. Sift flour and baking powder and add salt. Set aside
3. Using an electric mixer, cream both butter and sugar together until nice and fluffy.
4. Add the egg, mix until well combined. Then, add your almond extract
5. Gradually add your flour mixture. Mix until you can't no more.
6. Transfer your dough onto a clean counter and knead it. Roll dough evenly in between 2 parchment papers.
7. Cut strips of your cookies dough and the oval shape using the molds as a cutter. place your pieces in the freezer for at least 5 minutes before putting it together.
8. Place your frozen dough inside your cutter and cut the excess.
9. Place all your cookie dough on a cookie sheet lined with parchment paper. Bake 7- 8 minutes
10. Once baked, let it cool on and cooling rack. Carefully remove from the shell
11. Fill up your tarts.