summitvilla.blogg.se - Tart shells

Can I make these mini fruit tarts ahead of time?Ĭrusts: If more convenient, make the tart shells 1-2 months ahead and store them in the freezer. Dry fruit will help the glaze adhere and keep the fruit looking lovely longer. Instead, wipe the fruit off with a damp paper towel or cloth. How can I keep the fruit on top of the tart fresh as long as possible?ĭon’t wash fresh fruit under running water. Stay away from watery fruits like melons. The fresher and sweeter they are, the better. Small berries, like strawberries, blackberries, blueberries, and raspberries are popular. Your pastry cream mixture will get thick if you cook it long enough and follow the recipe precisely. On the other hand, it may take even longer than the recipe states if you have a smaller or less powerful microwave oven. It may take less time than I have suggested if you have a relatively new and powerful microwave. Differences in the starting temperature of your ingredients are another variable. Remember, microwaves vary wildly in how fast they cook. If you have cooked the pastry cream according to the directions and it is still not thick, keep cooking. Planning will give you plenty of time to practice and build your confidence. The raw dough pressed into the molds can be kept in the freezer for over a month. However, store-bought, pre-baked mini crusts are readily available if you are a novice baker or trying to make these in quantity. These mini-crusts are somewhat tedious and may be challenging for people who have never made a pie crust. If your final product has any lumps, run it through a sieve. Combine all the ingredients and give them a whippin’. Note: No blender? Use a whisk and a bowl.

No double boiler is needed (thank goodness since I gave mine away years ago).

No lumps if you use a blender and whisk according to the directions.

No worries about scorching the milk or letting it boil over.

Making the cream pastry is so easy with a microwave! Add sparkle with a touch of glaze (currant jelly).ĭon’t miss the tip at the end for an easy way to freeze the egg whites leftover from making the vanilla pastry cream. Top each tart with the fresh fruit of your choice. The pastry cream comes together quickly in a microwave, even if you have an old or small microwave oven.

However, my boys were always standing by to eat them.

When I first started making tarts, I made plenty of ugly ones. The shortbread crusts are so fresh and tasty when they are homemade. Make the shortbread crust ahead of time.Not too much crust, not too much filling.Offer different flavors or a variety of fruits.Choose fruit according to what’s least expensive.Small enough to eat out of hand–forks not required.Avoid the hazards of slicing a pie with a crumbly or tough crust, a runny or frozen filling, or customizing the serving size. Why are mini fruit tarts an outstanding choice to serve a crowd?