The BEST Classic Fruit Tart Recipe!! With Lemon Curd & Cheesecake Filling!
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- Опубликовано: 18 сен 2024
- FULL RECIPE HERE: tatyanaseveryd...
One of my all-time favorite summer-time desserts is the classic fruit tart! I make mine with a crumbly shortbread crust that melts in your mouth, fill it with home-made sweet and sour lemon curd and top it with a creamy cheesecake filling. Nothing beats all of that goodness combined with loads of fresh berries and summer fruit. Make this easy fruit tart for your next get-together and it will be the first dessert gone!
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Music Courtesy of Audio Network
I’ve made this recipe 5000 time and it is the best fruit tart recipe Ever 🍉! Definitely recommend this recipe it’s the best one you can find on RUclips
Awesome!!! :) I'm so, so glad to hear that you enjoy the recipe! It's my favorite, too! :)
Love fruit tart one of my favorites dessert . Thanks for your take on this classic.😋✌🏼🇺🇸
Sooo yummy! Love all the flavors
I made the lemon curd and it was a hit with the family and they are begging me to do it again! I even filled the lemon curd in some doughnuts!
So glad to hear that!! :) I love this recipe! :)
What a gorgeous tart! I love it!
Yes it looks delicious! It's hard to beat a classic fruit tart!! I make one too a few days ago on my new channel!! :)
+Tri justed subscribe
Spike M thank you!
It's Raining Flour
It's Raining Flour /
I just made this and let me tell you I don’t know which filling is better. Omg what an amazing tart
I'm so glad you enjoyed the tart! :) I love both the fillings, too!
So pretty! Lemon curd/cheesecake fruit tart! Making it for the 4th of July!
Thank you.
I love this tart! Enjoy! :)
Omg I tried this out it came out amazing tysm :)
Awesome!! :) I'm so glad you enjoyed the recipe! :)
Omg looks delicious! Thankyou tatyana for new recipe!
That looks amazing Tatyana! Fruit tarts are my absolute favourites!
Tatyana thnx for recipe!!!yummmyy))
I think this seems really good and it looks delicious ❤️❤️😍😍😍👍
Naziha gra
Looks so good! I will definitely make it and will let you know. Thanks for the recipe 😊
That looks so wonderful I totally look forward to your videos Tatyana.
Thank you so much for your support! :)
Thank you Tatyana!
Such a beautiful tart! Looks delicious!
OMG!!!!! Look gorgeous!!!!! I'll try to make it for my boy tomorrow!!! Thanks A lot!! love your food love your channel and love you too!!!!
Hope you enjoy it! :)
how gorgeous does that look! I'm sure it taste even better😊
Overloaded fruits. What a amazing tart. Is that a kind of pie or a just a cake? But anyway it was gorgeous. Thumbs up.
Thank you! :) It's more of a pie - just fill it and add the toppings! :)
Finally a fruit tart recipe! ❤
The lemon curd is a really nice touch - I never would have thought of that! I'm sure it adds a nice zing and a bit of a tartness that takes away from some of the sweetness.
I love anything with fresh fruit so I hope I get to try this some time - thank you for sharing the recipe! ^-^
Exactly! I love adding it to break up the sweetness :)
Thank you
it looks amazing!
This is beautiful!!
looks very delicious..
Woow 😍😍 love it
man, i never noticed how much sugar is added to a regular fruit tart. is there a way to reduce the amount? like without ruining the integrity of the tart?
I would use the same amount or maybe one or 2 tablespoons less in the curd. For the cheesecake layer, I think you could definitely reduce the sugar to 1/4-1/2 cup!
yummy!! love it😍😍
Looks amazing if I would want to make the glaze for the fruits would that be ok to add to this recipe
It's my favorite! Yes, a glaze for the fruit would be great here!
Delicious 😇👍🏼
This looks absolutely beautiful and super delicious:) not surprised because its Tanushas creation;)
Thank you! You're so sweet! :)
Beautiful tart!! can I make it & chill the previous evening for serving in the morning? How far ahead can you make this recipe w/o the crust getting soggy? Thanks!!
Hi! Absolutely, the crust should be just fine when refrigerated overnight. I usually do that, too :) Enjoy!
if we have a smaller pan, should we half the dough?
Depends on how much smaller your pan is. If it's really small, then yes. Otherwise I would go with the full recipe
I just made this and it is so delicious! The lemon custard is perfect tartness to contradict the sweetness. I also like that the shell has little sweetness so it's not crazy sweet. On another note, the custard as just the slightest smell and taste of being eggy. It isnt awful but is there a way to prevent that? I got a little bit of clumping. Not much but not sure if that was what causes the egg taste
I'm so glad you enjoyed the recipe! It's one of my favorites! I'm not sure what causes that, I think it has to do with the eggs you use. I actually have a separate video recipe for the custard if you want to learn more: ruclips.net/video/vLE9XM8spgI/видео.html&t
@@TatyanasEverydayFood thank you. Will check it out. Interestingly the next day the slight eggy flavor was gone. So maybe it just needed more time to set.
delicious
delicions!
For how long can I store this curd in the refrigerator or freezer and can I use the same curd for the lemon raspberry cupcakes?
It will keep in the refrigerate for up to a week and you can certainly use it raspberry cupcakes! :)
How would I prevent it from the crust getting soggy ?
The lemon curd provides a good barrier between the crust and the whipped cream filling. You can also bake the crust for longer. Enjoy!
🌹🌹❤️❤️👍👍👌👌oooooh it’s yummy yummy 😋 ❤️❤️🌹🌹🌹🌹
This looks absolutely delicious, and so gorgeous! I already made your bluberry and lemon cupcakes, which were so delicious my family love it. So I am going to make this recipe as well. Keep up the work Tatyananas Everyday Food.💖💖
Thank you! Hope you enjoy this, too! :)
Hi Tatyana! Great and beautiful recipe as usual. Btw, can I sub heavy cream to milk for making the crust?
Yes, milk will also work for the crust
first comment love your videos they are so fun to watch
you were second
Is it fine if I make the dough and set it in the tart tray then bake it after 3 to 4 days
There a few things you can do: you can make the dough, wrap it well in plastic wrap and store in the fridge. You can roll it out and bake the tart shell when you're ready to make the dessert. Or, you can bake the shell, let it cool, then cover and store at room temperature.
Not sure but wanted to ask is the the lemon custard the same thing you'd used for lemon bars or is that something different? If not do you have a tutorial on lemon bars?
That's a great question! You could use this lemon custard for lemon bars; I don't have a lemon bar video :(
Great video !
Lovly😍😍
Can you tell me the difference btw pies and tarts? It looks delicious by the way 💕
raks mir hello! Pies are baked with the filling inside, and tarts are shells already cooked with any filling, like pastry cream, soft and sweet cheese, custard, jams, fresh fruit, etc.
@@miguelochoa9378 thanks 💕
But people call tarts pies too... 😑
raks mir haha, yeah, I know, but technically that is the difference. I’m a pastry baker. ;)
Wait so u have to put filling first and then take it out of the tart pan? I’ve been doing the opposite. My tart always falls apart for some reason 😔
I find that filling it in the pan helps preserve the integrity of the shell so it doesn't break under the weight of the filling. Once it's chilled, just lift the tart up and out from the bottom, if your tin has a removable bottom.
I love your hair. I definitely try your fruit tart 😍🤣👍
Thank you! Enjoy the recipe!
have you hollydays in Seattle?
6th comment! This looks delish, Tatyana
I don’t like lemon . Can I replace it with any other juice like pineapple juice?
Sure, pineapple juice will work. You can also do grapefruit :)
TatyanasEverydayFood thanks for the response. I love your channel especially backings
I do not have a torte pan would a glass pie pan work ?
Yes, it would work just fine :)
That strawberry steam is really long lol but nice tart :)
Amazing tart! Could you pls tell me what is the name of the music track? It really hooked me up! 😁
Thank you! It's a piece called 'South Beach' from Audio Network
About how long do you leave the tart in the oven for?
about 20-25 minutes, just until it's golden brown
Hi where did you get your tart tin? Thank you.
I think I got that one at Bed, Bath and Beyond. You can also find it on Amazon :)
How do you flatten the dough evenly into the mold so easily?? Ive done it 3 times now and each time my crust shrinks when baked and i assume its the dough not evenly flattened 😭
Hi! So sorry you're having trouble with the recipe! You can try rolling the dough out first, then transferring into the pan. That will make the crust more even. To prevent shrinking, try placing the dough into the freezer. Shape the tart crust, then freeze for 30 minutes. You can also line the bottom with pie weights, which really help with shrinkage! Hope that helps!
Can these work for mini tarts?
Yes! This would work great for little tarts, too! :)
Hi! I don’t have a food processor is there another alternative?
Yes, you can mix the dough by hand. You can use a pastry cutter or two forks to break the butter into the flour
Thank you!
I actually used room temperature butter and the KitchenAid mixer. It worked like a charm. Didn't have issues with the dough not being shortbread texture. :)
Do I have to chill the dough before baking it ?
Whats the reasoning for chilling it
Thank u
Yes, do chill the dough before baking, otherwise it will shrink like crazy in the oven!
Can i use grape only for this recipe?
Sure! Any type of fruit will work :)
TatyanasEverydayFood okay thank you hehe
The whipped cream cheese is store bought right?
you could make it up yourself!
Yes, you can purchase it store-bought or just whisk a brick of cream cheese before adding it :)
How many brick of cream cheese should I use ?
You'll want to use 1 1/2 bricks :)
Why Unsalted Butter versus Salted Butter?
Because salted butter is salty... 😒
If you use salted butter, don't add salt. If you use unsalted butter, add a pinch of salt. Honestly, I really can't tell the difference when baking with unsalted and not adding salt. For most bakers, they add a pinch of salt to balance the sweetness from the whole recipe.
The reason most bakers tend to use unsalted butter and then add salt to their recipes is so that they can control the salt level in the recipes is all. :) It's really negligible to the unassuming eaters of desserts when you're comparing these small amounts of salt.
Очень интересное видео ,молодцы! Посмотрела с удовольствием ,ставлю вам огромный пальчик вверх, как и всегда на вашем канале, буду очень рада если загляните в гости, на моём канале новое видео, надеюсь на взаимность ))))
Спасибо! Я безусловно посетую ваш канал :)
Hi
How big is your tart pan?
my tart pan is 10 inches, you can use a smaller one like an 8 or 9 inch, too
👍💕
You should've brushed some type of sweet syrup on top fruits
Nah
I like that this version doesn't have the sugar glaze as the traditional tarts have. I'm going to reduce sugar to 25% of what she uses in the recipe. I never use the recommended sugar amount just b/c it's always super sweet for me. Thank goodness I can do without the glaze and it'll still look good.
I like fruit tarts a lot but did not realize how much sugar and butter it has.
It does have lots of butter! You can try reducing the amount of sugar in the filling though
TatyanasEverydayFood And will that alter the flavor / texture drastically?
it shouldn't change the texture too much if at all :)
Audition for food network star
This looks delicious, but I'm fairly certain a "Classic" fruit tart is a shortbread crust filled with pastry cream and topped with glazed fruits.
I like that this version doesn't have the sugar glaze as the traditional tarts have. I'm going to reduce sugar to 25% of what she uses in the recipe. I never use the recommended sugar amount just b/c it's always super sweet for me. Thank goodness I can do without the glaze and it'll still look good.
@@tweewin I usually reduce sugar as well. In this case the glaze is usually just thinned out apricot jam, which is not terribly sweet but it helps keep the fruit from drying out. I like to stay true to the classic and fill mine with a simple Crème Pâtissière instead of lemon curd/cheese cake etc. which is also less sweet when done right.
@@Dr.TobiasFunke Thanks for that input! I'll have to Google that creme recipe and give it a go! Lemon is too basic for me. 😂 Is it the same creme in pâte à choux recipes?
@@tweewin It's the same cream that goes inside Choux pastry once you make it into a profiterole or éclair etc. It's a simple custard, you can google "pastry cream"
@@Dr.TobiasFunke great, thank you! That is a delicious creme!
that tart crumbled once you cut into it that's why you didn't show a close up. I don't want a tart that won't hold it's shape when you cut into it because when you present it to people it won't look good
The tart shell was fine, I just didn't chill the tart because of filming/time restrictions. Once it's chilled for a few hours, it holds up great :)
first !!!
Dear friend please you talking ho many grams and talking recipe you only make not