Tarts

Melt In Your Mouth Pineapple Tarts

27K views · 2.4K reactions | Episode 2 of ‘British Bakes Reimagined’ brings a twist to lemon meringue pie! If you haven’t tried the upside-down muffin tin method yet, you must—it’s a game-changer for creating crisp, buttery tart shells that are so neat and uniform. Filled with zesty lemon curd and topped with fluffy, toasted meringue, these bite-sized classics are as easy as they are delicious! . . COMMENT ‘lemonpie’ if you would like this recipe and I will Dm you. . . #tarts #lemon #lemonmeringue #lemonmeringuepie #homemade #treats #bakinghacks #tartlets #recipe #tutorial #love #food #bakingvideo #bakers #foodlover #easydessert #pastry #tasty #dessert #video #inspiration #instagood #reels #reelsinstagram | Winnie Wai-Ling Lee

56K views · 790 reactions | Christmas Mini Tart 🍫🍫🍫..Here is my Christmas version of my upside down mini muffin tin to make these cute bite sized tartlets filled with raspberry jam and white chocolate ganache. I love using this royal icing technique on the chocolate ganache to create the holly and berries. Do you like? ..Have you tried this hack before? It’s not the conventional way but it works if you are stuck for time. Everyone has a muffin/ cupcake tin. You don’t even need to grease or line with strips of parchment paper. Simply bake and lift off the mould. Make ahead and fill these crispy golden tart shells with a filling of your choice. I highly recommend this method 👌..COMMENT ‘xmastart’ if you would like this recipe and I will Dm you. ..#tarts # #homemade #chocolate #chocolatetart #treats #bakinghacks #tartlets #christmastime #christmasbaking #cookies #christmasmood #cookie #cookiedecorating #festiveseason #christmascookies #christmastime #tistheseason | OH CAKES

5K views · 19K reactions | Treat your loved ones to homemade charm with these adorable mini pies, perfectly sized in mason jar lids. Everyone gets their own slice of heaven at our fall gathering! ✨REMINDER: Save for fall food ideas✨ Ingredients: *2 ½ cups Arrowhead Mills Organic All-Purpose Flour *1 tsp salt *1 tbsp sugar *1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes *4 to 8 tbsp ice water *4 large canning jar lids *Pie filling of choice *Egg wash or melted butter Instructions for Pie Crust: 1. Add 1 ½ cups flour, salt, and sugar to a medium bowl. Stir 2 to 3 times until combined. 2. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour. 3. Cut the butter into the flour with a pastry blender, working the mixture for about 1 – 2 minutes. 4. Add the remaining 1 cup of flour and work the butter and flour with the pastry blender for about 20 seconds. 5. Sprinkle 4 tbsp of ice water over the mixture. 6. Using a rubber spatula, press the dough into itself. If the dough holds together, it’s ready. If it falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together. 7. Place the dough on a clean surface and work it just enough to form a ball. Cut the ball in half and form each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 1 hour. Roll out into pie rounds once ready. **Instructions for Mini Pies:** 1. Preheat the oven to 375°F. 2. Using a 4 1/2-inch circle cutter, cut 8 circles out of each pie round. 3. Flip the lids over so the rubber part is facing down. 4. Press the pie dough into canning jar lids using your fingers to spread. Fill pies with your chosen filling. 5. Lay the remaining 4 circles on top. Use your fingers or a fork to fold the pastry under, even with the edge of the lid. 6. Crimp edges and brush on egg wash or melted butter. 7. Place pies on a lined cookie sheet. Bake for 25 minutes or until the crust is golden brown. Enjoy! #realfood #eatrealfood #plantbased #foodies #huffposttaste #foodblog #foodblogfeed #instagood #thenewhealthy #mindbodysoul #foodismedicine #cleanfood #makesmewhole #iamwellandgood | Arrowhead Mills | itsjvke · JVKE - this is what autumn feels like (out now.)

56K views · 1.6K reactions | Fruit tarts from scratch is de way! #fruit #tarts Dough- 1 14C AP flour 13C Powdered Sugar 12tsp salt 8Tbsp Cpld butter 1 egg 1tsp Vanilla Pastry... | By Davis Johnson | How you can make homemade fruit tarts. I learned this in culinary school and a bakery and now you can too. The dry ingredients come first with one/ 4 cup of all-purpose flour, a third of a cup of powdered sugar and a pinch of salt. Get those fingers involved then move it to a mixer. Chop eight tablespoons of butter. Boys, y'all know how satisfying this is and mix this on low speed. This crumbly texture is what you want. You don't really want to go past this. Add one egg and vanilla extract until it's smooth and uniform. Go until it looks kind of like this. I can press into it and it's moist. While those chill, let's go make the paste cream. Five egg yolks for the richness. Half a cup of sugar. Whisk this because we don't want to curd all eggs. Three tablespoons of cornstarch. Shiny pinch of salt to enhance the flavor. I mean ocean. And a teaspoon of vanilla. One cup of heavy cream and one cup of whole milk. It's loose now but heat this on medium while whisking and it should thicken up. Let it bubble for two minutes while whisking so that the stars can activate its thickening element. Roll the dough out to a quarter inch thick and fit this into your tart molds. This is called docking so that the middle doesn't rise and get all uneven. Bake this until it's a light gold color. We don't want it too dark. Now get crazy with the cream. Put whatever fruit you like. Like blueberries, raspberries, tomatoes. No tomatoes please.

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235K views · 16K reactions | Easy Portuguese Egg Tart~ Soft and creamy inside and crunchy on the outside 😋 1. 2 eggs 2. 1 egg yolk 3. 1/4 cup sugar 4. 100ml milk 5. 200ml whipping cream 6. 1 tsp vanilla essence 7. Instant puff pastry Bake at 180oC for 20-25mins. (Temperature and time is also depends on your oven) | A girl with small tummy but big appetite 🇲🇾 | Sabrina Carpenter · Please Please Please

518K views · 34K reactions | Amandine Tartelettes Recipe 🤍 These Amandine Tartelettes are delicate shortcrust pastry tarts filled with a creamy almond mixture. They are perfect as a dessert or with coffee. 📝 Ingredients: For the Shortcrust Pastry: - 150 g all-purpose flour - 50 g powdered sugar - 1 pinch of salt - 90 g cold butter, cubed - 1 egg yolk - 1-2 tbsp cold water For the Almond Cream (Frangipane): - 90 g soft butter - 90 g sugar - 1 egg - 90 g ground almonds - 1 tsp vanilla extract - 1 tbsp flour - 1-2 tbsp Amaretto (optional) For Decoration: - Sliced almonds - Powdered sugar for dusting 🤍 Instructions: 1. Mix the flour, powdered sugar, and salt in a bowl. Add the cold butter and work it in with your fingertips or a pastry cutter until the mixture is crumbly. 2. Add the egg yolk and 1-2 tablespoons of cold water, quickly kneading into a smooth dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. 3. Preheat the oven to 180°C (350°F). 4. Roll out the chilled dough on a lightly floured surface and cut out 6 circles. 5. Place the dough circles into 6 tartlet pans (about 8-10 cm in diameter), pressing the dough into the pans and trimming the excess. 6. Prick the bottoms with a fork and cover with parchment paper and baking weights. 7. Blind bake the tartlets in the preheated oven for 10 minutes. Remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Remove from the oven and let cool. 8. Cream the soft butter and sugar in a bowl until light and fluffy. Add the egg, vanilla extract, and Amaretto, and mix well. Fold in the ground almonds and flour until smooth. 9. Fill the cooled tartlet crusts with the almond cream and smooth the tops. Sprinkle with sliced almonds. 10. Bake the filled tartlets in the preheated oven for about 15-20 minutes until the filling is puffed and golden brown. 11. Remove the tartlets from the oven and let them cool completely. Dust with powdered sugar before serving. Enjoy! 🥰🤍 | Food with Style 🤍 | Jóhann Jóhannsson · Epilogue

86K views · 17K reactions | Matcha Custard Tart 🍵🌱✨ - Matcha Crust 120g (1 cup) all-purpose flour 50g (1/4 cup) sugar 50g (1/2 cup) almond ground 110g cold unsalted butter A pinch of salt 6g (1 tbsp) Matchamelier Premium *Bake in a preheated oven at 180°C for 30-35 minutes, gently lift and remove the parchment paper with the beans/rice, and bake again for another 15 minutes. Matcha Custard 10g (1 tbsp) tbsp gelatine powder + 30ml cold water 150g white chocolate 3 egg yolks 120ml (1/2 cup) whole milk 250ml (1 cup) whipping cream 9g (1 1/2 tbsp) MATCHAMELIER Premium Matcha 30g pure unsalted butter A pinch of salt #matcha #matchatart | nahlahrsl | nahlahrsl · Original audio

163K views · 17K reactions | ✨Berry Custard Tartlets✨ As promised, here is the full video recipe to make these mini tartlets topped with fresh berries, over a buttery pastry cookie shell filled with rich and velvety crema pasticciera (Italian custard cream) 😍 Beautifully delicious and perfectly UNshareable … ‘cause some things are not meant to be shared 😜😂😍 INGREDIENTS For the custard cream: * 2 large egg yolks * 1/3 cup (65 gr) sugar * 2 tablespoons (20 gr) cornstarch (or all-purpose flour) * 10 fl oz (300 ml) milk, hot * 1 teaspoon vanilla extract For the dough: * 1 egg * 1/2 cup (100 gr) sugar * 4 oz (115 gr) unsalted butter, softened * 1 teaspoon vanilla extract * pinch salt * 1 1/2 cups (190 gr) all-purpose flour * Fresh berries (for the topping) DIRECTIONS: link in profile and stories. Comment “recipe” and I’ll send it to you. Or Google Search “Manuela Berry Custard Tartlets” and the recipe will pop up 🤗 #dessert #italiandessert #italianfoodie #tarts #tartlets #custard #berry | Manuela Mazzocco | Alan Gogoll · Sunny Side of the Stream

16K views · 271 reactions | A symphony of summer berries! 😍 Strawberry Raspberry Blueberry Tart by @irvin.pastry ❤️ It features a vibrant red and purple marbled sweet pastry crust. A layer of smooth almond cream is nestled beneath a symphony of fresh strawberries, raspberries, and blueberries 🍓🫐 A red fruit confit is hidden within for a touch of sweet-tartness. Finally, a light and airy verbena whipped cream finishes it all off. 🥰 . . . #pastryart #pastrychef #chef #pastry #pastryporn #pastrychefs #pastrychefsofinstagram #pastrycheflife #pastrylove #pastrylover #pastrypassion #pastrylife #pastryarts #pastryinspiration #instapastry #patisserie #patisseries #dessert #desserts #dessertporn #dessertpics #pastrydesign #pastrydelights #pastryaddict #baker #bakersofinstagram #dessertmasters #strawberry #raspberry #blueberry | Pastry Arts Magazine | Penguin Piano · Love Story - Indila

37K views · 614 reactions | This Stunning Fruit Tart is Easier Than You Think! RECIPE: https://natashaskitchen.com/fruit-tart-recipe/ | NatashasKitchen.com | NatashasKitchen.com · Original audio

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95K views · 8.1K reactions | Press here for the Recipe 🤍 Lemon Tartelettes Treat yourself to these delightful lemon tartelettes, blending refreshing lemon flavor with delicate shortcrust pastry. 🥰 📝 Ingredients for the Shortcrust Pastry: For 4 tartelettes (8 cm diameter): - 100 g all-purpose flour - 50 g cold butter, diced - 30 g sugar - Pinch of salt - 1 egg yolk For the Lemon Filling: - 2 egg yolks - 1 whole egg - 75 g sugar - 1 tsp grated lemon zest - 60 ml freshly squeezed lemon juice (about 2 small lemons) - 40 g butter For the Lemon Glaze: - 50 g powdered sugar - 2-3 tbsp lemon juice 🤍 Instructions: 1. Mix flour, cold butter, sugar, and salt until crumbly. Knead into a dough, wrap in plastic wrap, and chill for 30 minutes. 2. Roll out the dough and cut 4 circles to fit tartlet molds. 3. Press dough circles into greased molds, trim excess, and prick pastry bottoms with a fork. 4. Bake tartlets at 180°C for 15 minutes, then remove parchment and weights and bake for another 10 minutes until golden. Cool. 5. Mix egg yolks, whole egg, sugar, lemon zest, and juice in a saucepan. Heat, stirring constantly, until thickened (5-7 minutes). 6. Strain lemon filling and cool before spreading over pastry bases. 7. Mix powdered sugar and lemon juice until smooth. Drizzle over tartelettes and create patterns. 8. Allow glaze to set. Enjoy these refreshing lemon tartelettes! 🤍 | Food with Style 🤍 | Gibran Alcocer · Idea 10

1.6K views · 2.1K reactions | How to bake Lemon Tarts✨🍋🥧 Cr:u_tastekitchen Ingredients: Tart Shell 70g cake flour 42g unsalted butter 28g powdered sugar 10g almond flour 0.6g salt 15g egg Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour. Lemon Curd Filling 1 egg 25g lemon juice 40g granulated sugar 50g unsalted butter Steps: Soften the butter. Add in powdered sugar and use a hand mixer to beat until well combined. Sift in cake flour, salt and almond flour and beat until well combined. Add in 15g egg and mix well. Wrap the dough with plastic wrap and let it cool in the fridge for 1.5 hour. Place the dough onto the parchment paper and cover it with another sheet of parchment paper, roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes. Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends. Trim the edges. Let cool in the fridge. Put rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes. Preheat the oven to 320℉(160℃). Place each tart ring onto the dough and cut out the bottom. Trim the edges. Use a fork to prick some holes in the bottom. Send into the oven to bake for 15 minutes. In a clean bowl, put together 1 egg and granulated sugar, mix until sugar dissolve. Add in lemon juice; keep mixing over low heat until thickened. Add in butter, mix until well combined. Pipe the lemon curd into the baked tart shells, dust with some lime zest, and chill for 15 minutes. | Only the best desserts🍫🍰 | Various Artists · 공원에서