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 😂
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?
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
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.
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!!
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!
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! 🤣😋
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.
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
For anyone trying this, I would recommend doing your pastry cream with normal flour, or half corn starch half flour. It holds up a bit better and weeps less, which helps your pastry stay a bit crisper.
Wow... when I used to eat sweets that was my favorite! I will take this information, do my homework, also I saw some nice stuff in the comments and I will make this as one of my few times in a year eating sweets Excursions
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
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 😂❤😊
"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?
Keeping in the first vanilla drop was hilarious.
Putting in the second vanilla drop was genius. 😂
It gave anxiety
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
even the drop of the vanilla bottle was graceful
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
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 🥹
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 😂
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.
I can’t wait until you come out with a cook book ! Hopefully you do!
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)
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!!
i liked right before you dropped the vanilla into the mixer & my brain registered that as me knocking it out of your hand :,)
Bless!
😂😂😂😂😂
The vanilla drop was hilarious 😂
Don’t forget to paint your shell with white chocolate so they hold longer. 😉
"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.
That bottle drop sent me wheezing🤣🤣🤣
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!
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! 🤣😋
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!
I lost it when the bottle dropped.. he is so real!!
Love watching all your videos your recipes with the step by step instructions are great thank you for sharing your recipes.👏🏼👏🏼👍✌️🫡👵🏼
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.
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 🎉
He’s a great cook and an even better teacher. I love his videos for instructing cooking or baking.
I love fruit tarts and this looks manageable to make. I'm definitely going to try this bc it's expensive now.
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!
Oh hell yeah, I love fruit tarts, this helps a lot thanks king 👑🙌
Definitely making these!!
Thank you! I LOVE fruit tarts!
Love the videos, would really like some long form ones 🙏
Love how you embraced fumbling that vanilla bottle in! XD
Looks Yummy!!!!
Love your videos. I send them to my friends who like to cook. I learn so much from you. Thanks.
The vanilla bottle gave the crunchy texture.
Was just thinking yesterday that I haven't seen Jose in a while. Made my morning happy!!
Answered a few questions I had . Excellent video. 🤩
Omgosh 😂 I love his videos! I laughed so hard when he dropped the vanilla bottle in the bowl. I totally would do that! Thanks for not editing it out.
BINGE WATCH YOUR VIDEOS WHEN IM HAVING A SUCKY DAY! LOVE YOUR VIDEOS!❤❤
Looks 'scrumdiddlyumptious' love fruit tarts 😋
Looks so delicious! I can’t wait to make this for my brunch 🙃💖
Fruit tarts is one of the most delicious treats in existance.
The butter stacking like that was cool af
Also im surprised you didnt mae a docking joke 😂
Those little tarts are so frickin cute
Question chef: what was that glaze at the end that covers the fruit?
Love your videos. You are awesome ❤
These videos are so good, I hate they all have "warm" lights so you can't see the food except for orange.
I’m loving the baking recipes lately ❤
❤THANK YOU FOR THE INFORMATION, YUM IAM DEFINITELY GOING TO MAKE THIS.
You’re doing great! So proud of you😄
That crunch.!!!!!
Whoa young man!! you are AWESOME! just friggin luv ya! sending you love from Toronto Canada
This is so yummy looking I've got everything but the fruit and I'm leaving for the market soon and they were on my list ty
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
The vanilla drop 😂👍. The replay 👌perfect!
Wow!! Beautiful fruit tarts! Love the blooper too.😂
Why does this remind me of that mario party island game where you try and get as many of your own colored fruits on the cake before the timer runs out
This was one of the very few things I enjoyed in baking.
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.
Looks and sounded sooo good when a bite was taken.
Fruit tarts are genuinely my favourite baked good! Definitely trying this later this week 🤤
That CRUNCH though 🤌🏽
I love how you re ran the vanilla dropping made it more enjoyable 😂
It looks so yummy!!!!
I love watching you make these recipes. Dropping the vanilla yes, real! They look delicious!
This guy is one of if not thei best CZcams chef out there keep cookin
I made flan this afternoon. I'm going to try this recipe next.
Wow, I'm liking you more and more.
You have some really good recipes. Thank you
I love this guy. He makes cooking funny/fun but also educational
I love fruit tarts and can't wait to try this recipe.
For anyone trying this, I would recommend doing your pastry cream with normal flour, or half corn starch half flour. It holds up a bit better and weeps less, which helps your pastry stay a bit crisper.
Love the blooper, twice!!!
Woo I was worried there was gonna be a part 2 there but you finished it up nicely
Made these with my mom today! Really yummy, thanks for the recipe!
Dropping the bottle in the dough is something i relate to on a subatomic level 😂
This guy's so chill how come
Why you gotta have me making pastry notes 🎉❤🎉 Thank you for the tips!!
This tart looks easy to make. I'll try. Looks like it tastes good as well.
Your knowledge is key for me as a line cook,thsnk you!!
Thank you for sharing this recipe with us 😊😊😊😊
What's with u & the dropping of the vanilla extract bottle? U R SO FUNNY! Love it!
Thanks for sharing. Love it
I love them and thank you. As much as I like baking and creating, these things are much easer to just buy. Our market makes good ones.
So cute!!, I love those tarts
I've never had fruit tarts, this looks tasty
Dropping the vanilla probably made it even better ❣️😋😁
These looks so good and cute too lol
Thanks for sharing they look so delish 😋
I love all your recipes. Make it look soo easy. Thank you 😊
The crunch!! None of the ones at the store have it 😢
Will have to make this recipe
Love your ways el cook!!
The algorithm has sent me the exact thing I wanted to bake next, nice
You know he is REAL, when the bloopers are left in😂
I ❤this dude!
That pastry cream looks yummy.
We saw that😮 love how you just kept going❤❤❤
These look delicious! Thank you for this recipe!
Wow... when I used to eat sweets that was my favorite! I will take this information, do my homework, also I saw some nice stuff in the comments and I will make this as one of my few times in a year eating sweets Excursions
I love your videos.