![]() Make the apricot glaze by combining the jam with the water in a small saucepan. Bake for an additional 15 minutes or until slightky golden.Īllow them to cool completely and carefully remove them from the tart pans.įill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.įill the shortbread crusts with pastry cream. ![]() Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Whisk together until incorporated and pass it through a strainer into a bowl. Remove from heat and add the butter and vanilla extract. Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens. Add the hot milk to the egg mixture and whisk together. Heat until scalding hot.Ĭombine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.Īdd the milk, salt, and half the sugar to a sauce pan. Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed. In a mixing bowl combine the flour with the salt and whisk it together. Brush the tops of the fruit with the apricot glaze and serve.īeat the butter, sugar, and vanilla on high speed until fluffy.Make the apricot glaze by whisking the jam together with the water in a small saucepan.Fill the shortbread crusts with pastry cream.Fill a large pastry bag fitted with a star decorating tip with the pastry cream.Allow them to cool completely, and carefully remove them from the tart pans.Bake for an additional 15 minutes or until slightly golden.Carefully remove them from the oven and pierce them once again with a fork to release the steam so that they settle.Pierce the bottom of the tarts with a fork (see video) and bake on the center rack for 10-15 minutes.Whisk together until incorporated and pass it through a strainer into a bowl.Remove from heat and add the butter and vanilla extract.Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.Add a bit of the hot milk to the egg mixture in a slow stream while whisking together constantly.Combine the yolks, remaining sugar, cornstarch, and cream in a bowl and whisk together. ![]()
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