Name: How to make Fruit Tart | Hilah Cooking
Uploaded: 2020-03-25T02:32:39.000Z
Duration: 7 min 53 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I am Hilah, and today on Hilah Cooking I am going to show you how to make a classic fruit

I had a request on Twitter for a summer berry tart with like a pastry cream filling, so

we're going to make a delicious, creamy pastry cream, $240 worth of pudding , who is with

First part of making our pastry cream requires that we separate three eggs, so I am going

No egg whites left behind, but in this case, all the egg whites are left behind, so you

can make them into an omelet, or just add them to your scrambled eggs.

Okay, so this basically is like making a pudding, but with a pastry cream you want it to be

You want a really stiff cream because when we cut into our tart we're going to, you know,

put this in a tart shell, we don't it to like goosh everywhere.

So instead of using corn starch to thicken it we're going to use flour and flour is going

to make a much more stable and firm setting cream.

So, that's really the big difference between pudding and pastry cream, and you can use

this pastry cream to fill like whoops, you didn't see, owww, son of a bitch!

I am a magical egg wizard, okay, and then we just want to whisk these up with our sugar

and salt until it's smooth, and then we've got our flour, and it's going to be real thick,

and it's best if your egg whites are at room temperature.

That's going to make the tempering a lot easier.

So tempering is when you sort of gradually change the temperature of the egg so that

they sort of begin to cook without curdling, and so you don't end up with like scrambled

So how we're going to do that is I've got here just over like a medium-low heat.

I had some half and half heating up to a simmer and it just did that.

So I am just going to add in about a half a cup of hot half and half, and if you don't

I mean half and half is really just half milk and half cream.

So you could just mix equal parts milk and cream too.

Okay, so with one hand sort of whisking, drizzle this in slowly and whisk.

Make sure you get every little bit of everything.

Okay, so now we're going to pour this warmed up egg mixture back into this pot.

So I am going to put this back onto low heat this time.

Now, we're just going to stand here for about an hour, just kidding, but it is going to

be like six or eight minutes, so we just wanna keep whisking.

It will slowly start to thicken, and then it will get like real, real thick.

Okay, so after about six minutes you can see how thick this has gotten when I drag my whisk

So at this point we're going to turn the heat up to medium.

Let's cook it for another minute or so whisking the whole time.

It's just going to make sure that that flour gets cooked so you don't end up with like

a raw flour taste like if you're using cornstarch, you don't really have to worry about that

raw flavor cooking out, but with flour you definitely want to consider that.

So I don't know if you can tell that, but it has actually even gotten a little bit thicker.

Now I am going to add a couple tablespoons of cold butter and just whisk those in until

Fabulous, and then a little bit of vanilla extract.

If you wanted to use like a different extract, I am sure you could totally could do that.

Okay, great, now I am ready to transfer this into the bowl into which it will cool.

If I were a professional pastry person, I would strain it through one of these things,

or if you just ended up with like a bunch of lumps in your stuff, you could totally

strain it also, but that just seems like another thing I have to wash.

So I am going to skip that straining stuff.

Feel free to do it on your own if you like.

That what she said, and then I have just got a little bit of plastic wrap here.

I am just going to lay it down, get it sort of, scotch it down into the bowl so it's touching

the surface of the cream, and that's gonna to prevent any skin from forming.

All right, now I am just gonna put this in the fridge for at least two hours, but up

In that time you can go ahead and make your tart shell.

I am just going to use the one I already made with the, on that blueberry tart recipe we

did a few months ago with lovely lady cakes.

So I will link to that at the end to, but I think any tart or pie crust will do fine

I am just gonna, this one has a removable bottom which is extremely helpful so you do

a little like this, and then you do a little Houdini, and then voila!

And then I've got my pastry cream here, sort of scoop it in.

I've got a little layer of water here from condensation as it cooled.

I am just gonna try to not get that involved.

Okay, I am just gonna get all the way to the edges.

Now, I am using strawberries and blueberries, but this is really the kind of the thing we're

going to be way better off if you just use whatever is in season.

Subtitles ListPlay Video

How to make Fruit Tart | Hilah Cooking

stuff

sort

strain

solid