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Food Amore Mio
United Arab Emirates
เข้าร่วมเมื่อ 20 มิ.ย. 2024
This channel was born to unite people who need to eat, people who need to feed a family. People who need to learn everyday skills, people who feel inadequate in the kitchen, people who are more result oriented than concerned with impressive presentation, recipes that are far too elaborate or HD cinematic experience.
We are an international kitchen with mostly Italian and Middle Eastern influences but we enjoy and share with you food from every country in the world.
We have a passion for traveling and hopefully soon we will start taking you with us on our culinary travels around the world too.
We are an international kitchen with mostly Italian and Middle Eastern influences but we enjoy and share with you food from every country in the world.
We have a passion for traveling and hopefully soon we will start taking you with us on our culinary travels around the world too.
Raspberry frangipani tart
Ingredients:
TART SHELL:
- 425 grams plain or cake flour - sifted
- 50 grams almond flour - sifted
- 75 grams corn starch - sifted
- 250 grams butter - room temperature
- 90 grams eggs - room temperature
- 180 grams powdered sugar - sifted
- 1/4 tsp salt
FRANGIPANI FILLING: all ingredients must be room temperature
- 125 grams butter
- 125 grams white sugar
- 125 grams almond flour
- 1 egg + 1 egg yolk
- 2 tsp almond extract
DECORATIONS:
- 3 Tbsp raspberry jam
- 2 cups raspberries
- 1/4 cup sliced almonds
PROCEDURE:
00:06 In a stand mixer work the room temperature butter with a paddle attachment;
00:20 add the powdered sugar and incorporate on low speed until creamy
00:50 gradually add the eggs in three parts waiting each one to incorporate before adding again
01:30 gradually add flour, starch, salt and almon flour after sifting them together
02:00 clean up the sides of the bowl with a spatula and mix any remaining dry ingredients
02:18 transfer the dough to a pastry mat and spread it with the help of a scraper
03:48 shape the pastry and lay it between two parchment paper sheets. No flour required.
03:55 with a rolling pin lay the pastry according to the size of your pan a thickness of 0.5mm
05:15 refrigerate the pastry sheet for a minimum 30 minutes
05:21 In a stand mixer work the room temperature butter, sugar, eggs and almond flour until creamy
07:44 refrigerate the Frangipani filling until ready to assemble the cake
07:59 lay the pastry in the pan, shaping and trimming excess. Prick the base with a fork
09:25 blind bake the tart in a 180C static oven for 20/25 minutes until light golden then remove and allow to completely cool down
09:35 evenly distribute the raspberry jam over the tart base
10:05 add an even layer of frangipani cream and decorate with fresh raspberries and sliced almonds
11:28 bake for 20 minutes in a static oven on 180C until the frangipani is golden and firm
Music credits
Music track: Summer Bliss by Ocean Bloom
Source: freetouse.com/music
Free Background Music for Videos
Music track: Take It Easy by Luke Bergs
Source: freetouse.com/music
Free No Copyright Music Download
Music track: Hangin' On Palm Trees by Luke Bergs
Source: freetouse.com/music
Free To Use Music for Videos
Music track: Lemonade by Kvarmez
Source: freetouse.com/music
Royalty Free Music for Videos (Safe)
Music track: Spring by Aylex
Source: freetouse.com/music
Royalty Free Music (Free Download)
TART SHELL:
- 425 grams plain or cake flour - sifted
- 50 grams almond flour - sifted
- 75 grams corn starch - sifted
- 250 grams butter - room temperature
- 90 grams eggs - room temperature
- 180 grams powdered sugar - sifted
- 1/4 tsp salt
FRANGIPANI FILLING: all ingredients must be room temperature
- 125 grams butter
- 125 grams white sugar
- 125 grams almond flour
- 1 egg + 1 egg yolk
- 2 tsp almond extract
DECORATIONS:
- 3 Tbsp raspberry jam
- 2 cups raspberries
- 1/4 cup sliced almonds
PROCEDURE:
00:06 In a stand mixer work the room temperature butter with a paddle attachment;
00:20 add the powdered sugar and incorporate on low speed until creamy
00:50 gradually add the eggs in three parts waiting each one to incorporate before adding again
01:30 gradually add flour, starch, salt and almon flour after sifting them together
02:00 clean up the sides of the bowl with a spatula and mix any remaining dry ingredients
02:18 transfer the dough to a pastry mat and spread it with the help of a scraper
03:48 shape the pastry and lay it between two parchment paper sheets. No flour required.
03:55 with a rolling pin lay the pastry according to the size of your pan a thickness of 0.5mm
05:15 refrigerate the pastry sheet for a minimum 30 minutes
05:21 In a stand mixer work the room temperature butter, sugar, eggs and almond flour until creamy
07:44 refrigerate the Frangipani filling until ready to assemble the cake
07:59 lay the pastry in the pan, shaping and trimming excess. Prick the base with a fork
09:25 blind bake the tart in a 180C static oven for 20/25 minutes until light golden then remove and allow to completely cool down
09:35 evenly distribute the raspberry jam over the tart base
10:05 add an even layer of frangipani cream and decorate with fresh raspberries and sliced almonds
11:28 bake for 20 minutes in a static oven on 180C until the frangipani is golden and firm
Music credits
Music track: Summer Bliss by Ocean Bloom
Source: freetouse.com/music
Free Background Music for Videos
Music track: Take It Easy by Luke Bergs
Source: freetouse.com/music
Free No Copyright Music Download
Music track: Hangin' On Palm Trees by Luke Bergs
Source: freetouse.com/music
Free To Use Music for Videos
Music track: Lemonade by Kvarmez
Source: freetouse.com/music
Royalty Free Music for Videos (Safe)
Music track: Spring by Aylex
Source: freetouse.com/music
Royalty Free Music (Free Download)
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