Fruit Tarlet
Leather
- 250 gr medium protein flour
- 1 tbsp powdered sugar
- 150 gr butter (margarine) cold, cut into 2
- 2 egg yolks, beaten
- 1/4 tsp salt (skip if using margarine/salted butter)
How to make
- 1 Mix well and sift the flour, salt and powdered sugar Add the butter (margarine) Mix well with a pastry knife or two forks until the dough is granular like moist sand
- 2 Add the egg yolks. Mix well. Unite and knead the dough by hand. Wrap in plastic & store in the refrigerator for 30 minutes
- 3 Print the dough in the tarlet mold, don't make it too thick, pierce the bottom with a fork (I each @ 30 gr)
- 4 Bake at 180C for 25-30 minutes until golden brown and dry. Cool
- 5 Grease with thin liquid dcc2
- 1 Mix all ingredients except vanilla and butter, mix well. Turn on the stove, cook while stirring continuously over medium heat until bubbling.
- 2 Heat add vanilla and butter, mix well until butter melts. Transfer to a bowl. Cover with cling wrap (touches surface of vla) Store in refrigerator
- 3 When going to use, stir the vla with a handwhisk (or low speed mixer) until soft and smooth. Put it in a plastic triangle
- 4 Take 1 pie crust, fill the vla, arrange the fruit on it
Filling
- 250 ml liquid milk
- 50 grams of sugar
- 1/4 tsp salt
- 1 egg yolk, beaten
- 25 grams of cornstarch
- 1 tsp vanilla
- 1 tbsp butter/margarine
Toppings
- Strawberry, Grape, Kiwi
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