Fruit tarts from scratch is de way! Dough- 1 1/4C AP flour 1/3C Powdered Sugar 1/2tsp salt 8Tbsp Cold butter 1 egg 1tsp Vanilla Pastry cream- 5 egg yolks 1/2C sugar 3tbsp corn starch 1/2tsp salt 1tsp Vanilla extract 1C whole milk 1C Heavy cream 4tbsp butter (when cooked) Cook dough 375F for 16-18 minutes or until lightly golden (shown in video) Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night.
I was like there's no way that's just "a quarter cup" of AP flour definitely pin this because I was like either he meant 1c + 1/4 cup AP flour or he put a whole cup of something and forgot to tell us 😂
Pastry chef here - If you thin out the glaze with a little bit more water, it’ll cover the fruit a lot easier! Also, if you freeze the tart shells before baking (freeze until fully firm, about 15 mins or so) the shells won’t shrink during the bake. And always use weights when par-baking! For those small shells you can put a cupcake liner or some tin foil and fill with dry rice or dry beans. Happy baking everyone!
@@danielagalaviz2189the dough shrinks and you end up with really short sides on your tart shells. It can be mitigated by allowing the dough to rest after rolling and baking with some form of weights. Alternatively, you can form the dough to the mold, put another mold inside like you're stacking them up to put them away, then flipping them over to bake. You still want to let them rest in the fridge/freezer before you bake.
PASTRY CHEF I HAVE A QUESTION how come every video ive ever seen trims the excess pastry off the top of the tart and it ends up fine but when i do it it shrinks like hell
Reminds of a random thought I've had, of a recipe for some reason saying "1 cup vanilla extract." Just something I've thought about not Luke a recipe actually said that, right?
“Put the whole bottle of vanilla extract for best taste”. Be sure that you have emptied the extract into an empty bottle, close it tightly and put it away!!! You don’t want a drop of vanilla extract to touch the dough or the cream !!! It’s perfectly safe and effective if the bottle breaks or explodes! This will give texture and flavor to the tarts.
You could do a more savory version of this using a ricotta or mascarpone filling roasted tomato’s, herbs, and balsamic glaze. Or with a savory butternut cream, arugula, pork short rib and glaze. Or you could even do a mini steak tartar tartlet. Tarts don’t always have to be sweet, there’s a whole world of savory options out there to explore!
I make a GARDEN tomato, onion, & fresh basil tart with a marscapone cream! I'm 2nd generation American born, but Nana came from Sicily, & the recipes came with her! 🥰
Lololol. My mouth dropped open when you dropped the vanilla extract bottle into the mixer. I just love what you cook and sense of humor is great!! I made your tortilla recipe, it was a hit!!
Thank you for saying the amounts and for showing the process. I want to try a lot of what I see made, and some content creators don’t include how much or for how long. So again, thanks! 😊
Some content creator are just that petty, they say ez to make but they omit the recipe partially or sometime even the whole recipe itself just to prevent their other rivals to copy them.
This looks delicious, and I’m sorry if you’ve heard this a million times before and I’m just new to your channel, BUT YOU’D MAKE A PERFECT GOMEZ ADDAMS. Halloween costume idea? I’m now gonna go to your channel and see if you’ve already done it
You reach the bubble stage (in the pastry cream) not just so the starch can hydrate and thicken BUT ALSO to denature an enzyme in the egg that would consume starch and make your pastry cream THIN as it stands/cools.
The drop of one bottle of vanilla is that like adding the egg 🥚 shells to the mix for that added extra crumble and crunch! Luv it Mahalo and love fruit tarts! 🤣😋
Of all desserts, these are probably my favorites. I LOVED making them in culinary school, and for a long time, I made them almost weekly, depending on how many I made at one time.
Ok, YUM, I can't with these. They look AMAZING!! I'm so glad to get measurements, too many videos just dump and go. C thank you for taking the time to teach us 💙💙
I’ve wanted to make these for age but thought they would be too complicated. Thanks for showing the recipe in an approachable way. I think I’ll give it a go! 🙂
Excellent my friend! Including the dropping of the vanilla was funny the second inclusion was funnier. Over all this, you made one of my favorite treats. Great work!😊
I aspire to be like you, Jose. You sound humble and kind. I will consider culinary school in my future one day. Also you are now my sensei. Thank you, and God bless
Fruit tarts from scratch is de way!
Dough-
1 1/4C AP flour
1/3C Powdered Sugar
1/2tsp salt
8Tbsp Cold butter
1 egg
1tsp Vanilla
Pastry cream-
5 egg yolks
1/2C sugar
3tbsp corn starch
1/2tsp salt
1tsp Vanilla extract
1C whole milk
1C Heavy cream
4tbsp butter (when cooked)
Cook dough 375F for 16-18 minutes or until lightly golden (shown in video)
Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night.
Hi,you should pin this so its easier for everyone to see and other comments don't overshadow the ingredients.
I was like there's no way that's just "a quarter cup" of AP flour definitely pin this because I was like either he meant 1c + 1/4 cup AP flour or he put a whole cup of something and forgot to tell us 😂
@@Natalie-hi9gci literally thought the same 😂 i was like hold up something ain’t right 🤣
What are you brushing on at the end for the shiney boi glaze?!
Yeah that's either the right amount or you need a new bottle
The dropped bottle made all the differences. Remember that.
Reminds me of good burger
Extra vanilla baby
Vanilla jumpscare 😨
@@deadfr0g oh my god this comment made my day 😂
Ingredient X
Keeping in the first vanilla drop was hilarious.
Putting in the second vanilla drop was genius. 😂
It gave anxiety
😂😂 made me giggle out loud
@@lexikareen6093, I know, lol.
Pastry chef here - If you thin out the glaze with a little bit more water, it’ll cover the fruit a lot easier! Also, if you freeze the tart shells before baking (freeze until fully firm, about 15 mins or so) the shells won’t shrink during the bake. And always use weights when par-baking! For those small shells you can put a cupcake liner or some tin foil and fill with dry rice or dry beans. Happy baking everyone!
Ooh, is there a reason for adding the beans?
@@danielagalaviz2189the dough shrinks and you end up with really short sides on your tart shells. It can be mitigated by allowing the dough to rest after rolling and baking with some form of weights. Alternatively, you can form the dough to the mold, put another mold inside like you're stacking them up to put them away, then flipping them over to bake. You still want to let them rest in the fridge/freezer before you bake.
Thanks for the tips!
@@addysbeeandgarden320 ooh, okay thank you
PASTRY CHEF I HAVE A QUESTION
how come every video ive ever seen trims the excess pastry off the top of the tart and it ends up fine but when i do it it shrinks like hell
You real for not editing out dropping the vanilla bottle 😂😂😂
He put it in twice for best effects... Just like the vanilla
That dough had to be 55% vanilla smh 😂
"Drop"😂😂
@@Jose.elCook
Yummmm just my style!
Love vanilla!!!!!
I was gonna say one part of me thought he dropped it for comedic purposes..... but that drop looked way to acidental and way to real 😂❤😊
Posting this recipe is an act of compassion, thank you.
What i came here to say. A real One and a favorite youtubet of mine, truely wholesome man 🥹
"Put the whole bottle of vanilla extract for best taste"😂
Your mouth will burst, no one said with flavor
Reminds of a random thought I've had, of a recipe for some reason saying "1 cup vanilla extract." Just something I've thought about not Luke a recipe actually said that, right?
“Put the whole bottle of vanilla extract for best taste”. Be sure that you have emptied the extract into an empty bottle, close it tightly and put it away!!! You don’t want a drop of vanilla extract to touch the dough or the cream !!! It’s perfectly safe and effective if the bottle breaks or explodes! This will give texture and flavor to the tarts.
Fruit tarts are my FAVORITE dessert!!
I love them too! Stores and bakeries cost too much, when i can make more!
even the drop of the vanilla bottle was graceful
😂😂😂yeah
You can freeze your butter and grate it with a cheese grater to make it easier to mix into the flour mix (especially if you're mixing by hand)
This is good to know as someone who doesn’t have a dough mixer
The vanilla drop was hilarious 😂
A bottle of vanilla in dry ingredients should make the clinking sound improves the crumbling texture of the dry ingredients ...
That butter situation was too satisfying, had to drop the vanilla bottle in the mixing bowl for ✨ balance ✨
You could do a more savory version of this using a ricotta or mascarpone filling roasted tomato’s, herbs, and balsamic glaze. Or with a savory butternut cream, arugula, pork short rib and glaze. Or you could even do a mini steak tartar tartlet. Tarts don’t always have to be sweet, there’s a whole world of savory options out there to explore!
Sounds English. Like their meat pies
Oh my goodness may I please come over for dinner?! Or at least ask for your hand in marriage? 😄🥰
I make a GARDEN tomato, onion, & fresh basil tart with a marscapone cream! I'm 2nd generation American born, but Nana came from Sicily, & the recipes came with her! 🥰
Lololol. My mouth dropped open when you dropped the vanilla extract bottle into the mixer. I just love what you cook and sense of humor is great!! I made your tortilla recipe, it was a hit!!
Thank you for saying the amounts and for showing the process. I want to try a lot of what I see made, and some content creators don’t include how much or for how long. So again, thanks! 😊
You really should try creme patissiere (pastry cream). It's surprisingly easy and goes in, on, and with EVERYTHING. Not too sweet, either!
Some content creator are just that petty, they say ez to make but they omit the recipe partially or sometime even the whole recipe itself just to prevent their other rivals to copy them.
No offense, bro, but you look like the guy from Addams family and I’m loving it
I think being compared to Gomez Addams is never an insult, he is a lovely man
@@Blablablablabla392 this
😂😂😂
Ur a good cook/chef, that's a fact already but if you edit the vids yourself let me just say theyre very well made and hilarious 😂
I do edit them. Thank you so much 😂
This looks delicious, and I’m sorry if you’ve heard this a million times before and I’m just new to your channel, BUT YOU’D MAKE A PERFECT GOMEZ ADDAMS. Halloween costume idea? I’m now gonna go to your channel and see if you’ve already done it
I can’t wait until you come out with a cook book ! Hopefully you do!
You reach the bubble stage (in the pastry cream) not just so the starch can hydrate and thicken BUT ALSO to denature an enzyme in the egg that would consume starch and make your pastry cream THIN as it stands/cools.
Aw 😍😋 , Scottish Strawberries would be heaven in your well baked moist tarts, with a wee drop of vanilla.😊 ❤❤❤
The drop of one bottle of vanilla is that like adding the egg 🥚 shells to the mix for that added extra crumble and crunch! Luv it Mahalo and love fruit tarts! 🤣😋
Jose😂you make me laugh, and I like your comments 😂fun,fun and funny!💙🤍💙
i liked right before you dropped the vanilla into the mixer & my brain registered that as me knocking it out of your hand :,)
Bless!
😂😂😂😂😂
Of all desserts, these are probably my favorites. I LOVED making them in culinary school, and for a long time, I made them almost weekly, depending on how many I made at one time.
Love watching all your videos your recipes with the step by step instructions are great thank you for sharing your recipes.👏🏼👏🏼👍✌️🫡👵🏼
I would just like to express great gratitude for blessing us with the measurements to make these glorious pastries!
I lost it when the bottle dropped.. he is so real!!
Thankyou for sharing! Keep posting your Wonderful recipes.
"1 cup of heavy cream and 1 cup of whole milk." In other words, 2 cups of half-n-half. 😊
I was glad for the longer description as we don't have half and half in England.
I was looking for this comment. I was driving myself crazy trying to figure out why it wasn't just "2 cups half and half".
Jose, you are my favourite chef. Your videos are so inspiring and entertaining. Thank you.
You are so good!!! And know so much. I hope you’re among a lot of money and happy doing what you fe doing. God bless you 🎉
Ok, YUM, I can't with these. They look AMAZING!! I'm so glad to get measurements, too many videos just dump and go. C thank you for taking the time to teach us 💙💙
Ah just wish the recipes was written down in the description or a pinned comment. Will try it out tho cause love fruit tarts.
He just made a comment with the recipe! It's not pinned yet tho
@@victorrenoux34Oh! I see it. Thank you!
Love a man that can cook & bake. Your videos are awesome, such a cutie too ☺️
Don’t forget to paint your shell with white chocolate so they hold longer. 😉
No
Thanks for listing the ingredients! Looks yummy
Oh hell yeah, I love fruit tarts, this helps a lot thanks king 👑🙌
Mmmmm that vanilla with toppings are gonna be awesome
Tomatoes would work, if you make it a savory custard instead. Tho you can also do it the Asian method, tomatoes + sour plum powder = dessert
Just use Cherry tomatoes
Fun fact: Tomatoes are classified as fruit so it's technically possible!
I’ve wanted to make these for age but thought they would be too complicated. Thanks for showing the recipe in an approachable way. I think I’ll give it a go! 🙂
Question chef: what was that glaze at the end that covers the fruit?
Excellent my friend! Including the dropping of the vanilla was funny the second inclusion was funnier. Over all this, you made one of my favorite treats. Great work!😊
Matt caught Tho off gaurd with the “lemme see your pecs”
hommie was flabbergasted 💀
I’m loving the baking recipes lately ❤
I “LOVED IT, WHEN YOU DROPPED THE VANILLA BOTTLE”!!! Simply, bcuz it’s something that I would have done, too!!! 🤗
😂😂😂 foreal
Dawg calm down it wasn’t that incredible haha.
Oh the crunch! Didn't expect that.
You’re one of the best, thank you.
Whole bottle of vanilla sounds great
Made these with my mom today! Really yummy, thanks for the recipe!
the pie crust looks amazing
My late great momma use to make these. I loved them so much. It was one of my favorite sweet treats that she made.
Seeing you assemble the tarts took me back to when I did that in a bakery. My favorite part of the job 😭💜
Dropping the vanilla probably made it even better ❣️😋😁
They look incredible
God bless you, I've been craving fruit tarts lately ❤
I love fruit tarts and can't wait to try this recipe.
Yummy 😋 those tarts look delicious 🤤
I've never had a fruit tarts. Looks delicious. Think I'll try it.❤
Thank you! I LOVE fruit tarts!
Looks luscious. Wish I had some now.
Oooooooh
That crunch !
I'M SALIVATING.
😊❤
Oh that crunch at the end!!!!!
Yum!
Thank you for sharing ❤️
Why you gotta have me making pastry notes 🎉❤🎉 Thank you for the tips!!
Love your videos. I send them to my friends who like to cook. I learn so much from you. Thanks.
BINGE WATCH YOUR VIDEOS WHEN IM HAVING A SUCKY DAY! LOVE YOUR VIDEOS!❤❤
The crunch!! None of the ones at the store have it 😢
Will have to make this recipe
Fruit tarts are genuinely my favourite baked good! Definitely trying this later this week 🤤
Love your ways el cook!!
I love the fruit tarts from Porto’s now I can try baking my own thanks for this video 👍🏾🫶🏾👏🏾🙏🏾
This guy's so chill how come
He’s a great cook and an even better teacher. I love his videos for instructing cooking or baking.
So cute!!, I love those tarts
I love how you re ran the vanilla dropping made it more enjoyable 😂
Appreciate this, love fruit tarts and haven't been able to have them since I went on keto. Now I have ingredients to sub in.
That looks really good
I've never had fruit tarts, this looks tasty
Thanks for sharing they look so delish 😋
Those fruit tarts are so dam delicious, if you have them the next day they're even better, they soften up the crust a bit.
These looks so good and cute too lol
Omg beautiful job. Look delicious 😋
One day I will get a mixture 🙏 Excited to learn this!
They look so good! Thank you, Jose! Keep up the good work!!!
Oh my tarts look so yummy 😋
You're my favorite food guy Jose😂 I hope you go as far as you dream
I aspire to be like you, Jose. You sound humble and kind. I will consider culinary school in my future one day. Also you are now my sensei. Thank you, and God bless
Your AMAZING !! 🤩
I love fruit tarts and this looks manageable to make. I'm definitely going to try this bc it's expensive now.
Thanks for sharing. Love it
That vanilla bottle blended so smoothly into the batter... must be the blender 👏🏾👏🏾👏🏾
We saw that😮 love how you just kept going❤❤❤
The vanilla drop 😂👍. The replay 👌perfect!
It looks so yummy!!!!
I love your videos.
Your desserts look yummy and so do you
Definitely making these!!
Woo I was worried there was gonna be a part 2 there but you finished it up nicely
This was one of the very few things I enjoyed in baking.