I'm making a fruit tart soon. I don't remember which filling I had while I was in paris but it was amaaaaazing! Can anyone tell me what the difference is in flavor with cream cheese and cutard?
The recipe is posted on my website! type fresh fruit tart into the search box on the right side of the homepage. Then scroll to the post on july 6 2008 for the full recipe. Or email me and I will send you the link. See my contact info on my profile.
hallo miriam... very nice demonstration... its easy to follow... but i want to know the measurements of the custard mixture... i really love to make it.. for the crust i found in your comments...
you said that you add one egg yolk into the cream, but the recipe for the cream calls for one whole egg. so when i made the cream, do i add the egg yolk or the whole egg?
@abubblyday4u Hi! Sorry for the delay! The full recipe is on my blog, url for which is listed in my profile. (See earlier comments on this same question.) Let me know how yours turns out when you make it! Oh, and to make mini ones, you need mini tart pans. I don't recommend trying to do that in a cupcake pan, because they will be difficult to unmold. Happy baking!
I would love to make this tart...can you tell me the measurements you used for the vanilla custard? And is this for a 9inch tart crust? I have an 11inch tart pan, do I need to adjust the recipe?
@msaedi77 Hi! The full recipe is on my blog. Check my profile for the website address. Yes, you should increase the filling and the shell recipes by about 25% to fill an 11-inch pan. Let me know how it turns out!
@babyggx333 I'm so pleased that you want to make it! Check my blog for the full recipe; the url in in my YouTube profile. Lemme know how it turns out! This is the season for beautiful berries and fresh fruit.
Hello! Thanks for your comment on my post. The tart crust is a simple cookie crust (or pate sucree, if you want to say it in French.) It's 8 tbs butter, 1/4 cup sugar, 1.5 cups flour, pinch of salt, 1 large egg yolk, and 2 tablespoons of heavy cream. Whisk together the flour, sugar, and salt, then cut in the butter until the mixture resembles coarse meal. Stir together the yolk and cream, add to the flour mixture. Pat into a ball and refrigerate for 30 minutes before patting into the pan.
I did make it! And loved it! The only problem I encountered was that I could not prevent the corn starch from making gross lumps :P Any tips you could give?
Yes, working with corn starch can be tricky. If you thoroughly whisk the corn starch into the eggs (it has to be absorbed completely) and then whisk constantly and vigorously while the mixture is thickening, you should be able to avoid lumps. But when all else fails, you can pass the finished custard through a fine-mesh strainer to break up any lumps, using a rubber spatula. I'm so glad you made it and that it turned out well (except for the lumps!) :)
Hi could you please email me the recipe? Thank you!
1pishu1 1 week ago
The combination of fresh fruits and luscious cream on a crisp,buttery tart shell is indescribably delicious!
Estaresther 2 months ago
This has been flagged as spam show
I'm making a fruit tart soon. I don't remember which filling I had while I was in paris but it was amaaaaazing! Can anyone tell me what the difference is in flavor with cream cheese and cutard?
Mayorsquad 2 months ago
The recipe is posted on my website! type fresh fruit tart into the search box on the right side of the homepage. Then scroll to the post on july 6 2008 for the full recipe. Or email me and I will send you the link. See my contact info on my profile.
miriamleigh 3 months ago
I need this recipe I can't find it anywhere!!! Please help me I'm looking forward to making this for my daughters first bday but I need the recipe :(
TWiTCH954 3 months ago
can I use my hand instead of the blender thingy you have in the beginning of the video
syafira95 8 months ago
This has been flagged as spam show
This recipe is AMAZING ! ! ! ! Thanks
cherd1971 11 months ago
I gotta say.... you're hot.
devilxcries 1 year ago
Hello, I have a questions. what happens if i don't use starch? I can't get it anywhere in my country
Snoo1809 1 year ago
hallo miriam... very nice demonstration... its easy to follow... but i want to know the measurements of the custard mixture... i really love to make it.. for the crust i found in your comments...
looking forward to your reply, thanks
the netherlands
Gracecena 1 year ago
Wow, nicely made video. Also, nice kitchen. Very good work, looks delicious.
Ketsui 1 year ago
What a lovely tart! It was nice to see you actually construct it. What a high quality video as well.
alesbica 1 year ago
you said that you add one egg yolk into the cream, but the recipe for the cream calls for one whole egg. so when i made the cream, do i add the egg yolk or the whole egg?
accuratejanice 1 year ago
@abubblyday4u Hi! Sorry for the delay! The full recipe is on my blog, url for which is listed in my profile. (See earlier comments on this same question.) Let me know how yours turns out when you make it! Oh, and to make mini ones, you need mini tart pans. I don't recommend trying to do that in a cupcake pan, because they will be difficult to unmold. Happy baking!
miriamleigh 1 year ago
HI MIRIAM! :)
FoodHeaven 1 year ago
@FoodHeaven Hi! :)
miriamleigh 1 year ago
I would love to make this tart...can you tell me the measurements you used for the vanilla custard? And is this for a 9inch tart crust? I have an 11inch tart pan, do I need to adjust the recipe?
msaedi77 2 years ago
@msaedi77 Hi! The full recipe is on my blog. Check my profile for the website address. Yes, you should increase the filling and the shell recipes by about 25% to fill an 11-inch pan. Let me know how it turns out!
miriamleigh 2 years ago
hey! your fruit tart looks extremely scrumptious and i want to make one for my boyfriend =]
what is the ingredient measurements for the fruit tart filling?? thank you!!
spinnymonkey 2 years ago
@spinnymonkey Hi! So glad you want to try to make it. The full recipe is on my blog; check my profile for the url. Let me know how it turns out!
miriamleigh 2 years ago
I am going to try your recipe this weekend and would like to know how many eggs and how much cornstart to add in.
babyggx333 2 years ago
@babyggx333 I'm so pleased that you want to make it! Check my blog for the full recipe; the url in in my YouTube profile. Lemme know how it turns out! This is the season for beautiful berries and fresh fruit.
miriamleigh 2 years ago
it's very nice... but can you give us further imformation of doing the tart... like the amount of flour , butter.... duration and more...
lon3ly000appl3 2 years ago
Hello! Thanks for your comment on my post. The tart crust is a simple cookie crust (or pate sucree, if you want to say it in French.) It's 8 tbs butter, 1/4 cup sugar, 1.5 cups flour, pinch of salt, 1 large egg yolk, and 2 tablespoons of heavy cream. Whisk together the flour, sugar, and salt, then cut in the butter until the mixture resembles coarse meal. Stir together the yolk and cream, add to the flour mixture. Pat into a ball and refrigerate for 30 minutes before patting into the pan.
miriamleigh 2 years ago
Beautiful!
Marmyg 2 years ago
Thanks so much! I hope you'll make it and let me know how it turns out. :)
miriamleigh 2 years ago
I did make it! And loved it! The only problem I encountered was that I could not prevent the corn starch from making gross lumps :P Any tips you could give?
Marmyg 2 years ago
Yes, working with corn starch can be tricky. If you thoroughly whisk the corn starch into the eggs (it has to be absorbed completely) and then whisk constantly and vigorously while the mixture is thickening, you should be able to avoid lumps. But when all else fails, you can pass the finished custard through a fine-mesh strainer to break up any lumps, using a rubber spatula. I'm so glad you made it and that it turned out well (except for the lumps!) :)
miriamleigh 2 years ago
she wants less shrinkage
mboothfilm 2 years ago