Fruit tarts from scratch is de way! Dough- 1 1/4C AP flour 1/3C Powdered Sugar 1/2tsp salt 8Tbsp Cold butter 1 egg 1tsp Vanilla Pastry cream- 5 egg yolks 1/2C sugar 3tbsp corn starch 1/2tsp salt 1tsp Vanilla extract 1C whole milk 1C Heavy cream 4tbsp butter (when cooked) Cook dough 375F for 16-18 minutes or until lightly golden (shown in video) Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night.
I was like there's no way that's just "a quarter cup" of AP flour definitely pin this because I was like either he meant 1c + 1/4 cup AP flour or he put a whole cup of something and forgot to tell us 😂
I've never had one before. I really only have desserts when my family brings or makes one, and it's usually things like cake, brownies, cookies, but not fruit tarts :(
I love that you're targeting teaching other men to cook however I am a grandmother and my mother could not cook so my grandma and my dad taught me. They are long since gone now and I am taking my grandsons how to do these things. Because I had already raised my son and both of my daughters to cook. I've had some very serious health issues and would really like to get back to cooking and baking I miss it so badly so your channel is a gift in my life that I just found today. Thank you so much
Pastry chef here - If you thin out the glaze with a little bit more water, it’ll cover the fruit a lot easier! Also, if you freeze the tart shells before baking (freeze until fully firm, about 15 mins or so) the shells won’t shrink during the bake. And always use weights when par-baking! For those small shells you can put a cupcake liner or some tin foil and fill with dry rice or dry beans. Happy baking everyone!
@@danielagalaviz2189the dough shrinks and you end up with really short sides on your tart shells. It can be mitigated by allowing the dough to rest after rolling and baking with some form of weights. Alternatively, you can form the dough to the mold, put another mold inside like you're stacking them up to put them away, then flipping them over to bake. You still want to let them rest in the fridge/freezer before you bake.
PASTRY CHEF I HAVE A QUESTION how come every video ive ever seen trims the excess pastry off the top of the tart and it ends up fine but when i do it it shrinks like hell
Yo, brush the inside of the crusts (when cooled down after baking) with a butter that's solid at room temperature (like, cocoa butter for example). This will ensure that your pastry cream won't turn the pie shell into a mushy mess after 10 mins and maintain its crispiness, no matter what wet filling you use !!! That's like "Croute dough - 101" chief
You could do a more savory version of this using a ricotta or mascarpone filling roasted tomato’s, herbs, and balsamic glaze. Or with a savory butternut cream, arugula, pork short rib and glaze. Or you could even do a mini steak tartar tartlet. Tarts don’t always have to be sweet, there’s a whole world of savory options out there to explore!
I make a GARDEN tomato, onion, & fresh basil tart with a marscapone cream! I'm 2nd generation American born, but Nana came from Sicily, & the recipes came with her! 🥰
Reminds of a random thought I've had, of a recipe for some reason saying "1 cup vanilla extract." Just something I've thought about not Luke a recipe actually said that, right?
“Put the whole bottle of vanilla extract for best taste”. Be sure that you have emptied the extract into an empty bottle, close it tightly and put it away!!! You don’t want a drop of vanilla extract to touch the dough or the cream !!! It’s perfectly safe and effective if the bottle breaks or explodes! This will give texture and flavor to the tarts.
This is so nice he sounds so calm :( a nice moment of brevity from the usual loudness of his newer content and just the general noise of life. I’d love to see more stuff like this in the future! I love your content ❤
Lololol. My mouth dropped open when you dropped the vanilla extract bottle into the mixer. I just love what you cook and sense of humor is great!! I made your tortilla recipe, it was a hit!!
Thank you for saying the amounts and for showing the process. I want to try a lot of what I see made, and some content creators don’t include how much or for how long. So again, thanks! 😊
Some content creator are just that petty, they say ez to make but they omit the recipe partially or sometime even the whole recipe itself just to prevent their other rivals to copy them.
This looks delicious, and I’m sorry if you’ve heard this a million times before and I’m just new to your channel, BUT YOU’D MAKE A PERFECT GOMEZ ADDAMS. Halloween costume idea? I’m now gonna go to your channel and see if you’ve already done it
Excellent my friend! Including the dropping of the vanilla was funny the second inclusion was funnier. Over all this, you made one of my favorite treats. Great work!😊
The drop of one bottle of vanilla is that like adding the egg 🥚 shells to the mix for that added extra crumble and crunch! Luv it Mahalo and love fruit tarts! 🤣😋
NOW we're talkin! Thx so much ! 😅 I will make these today, I can't wait!! Blueberries are abundant and affordable right now. We just bought a dozen of those darling tart pans from our local Restaurant Supply Store. 😋 it will be a wonderful holiday season to make these with our grandkids who are getting older and happy to learn something new. Papa's sugar cookies wil ALWAYS make the Holidays feel Merry. 😋 ❤
You reach the bubble stage (in the pastry cream) not just so the starch can hydrate and thicken BUT ALSO to denature an enzyme in the egg that would consume starch and make your pastry cream THIN as it stands/cools.
Nice! That’s good to know. Sooooo anywaysssss, what should I do if *hypothetically* my pastry cream is frothing? 😬🙃 hypothetically, of course. Just because I burnt broth once doesn’t mean I can’t cook. 🧑🍳
I aspire to be like you, Jose. You sound humble and kind. I will consider culinary school in my future one day. Also you are now my sensei. Thank you, and God bless
Thank you..I have a dozen tart pans exactly that size..this inspires me to dust them off and embrace this art of tart making. Been accessing Raw milk from neighbor Organic Farm. Eggs with deep yellow yolks so the butter I make is deep yellow. Making Sourdough or Brioche weekly..my brioche molds work overtime as does my Enamel coated cast iron Dutch Oven Le Creuset..bought at estate sale at 20.00 per piece vs. the retail 250. You can stock your kitchen like a professional Chef on piece at a time.🎉l9ve this Chef and his posts..thank you for giving instruction and complete recipe without having to climb a mountain, swim an ocean and than hike to only find recipe in incomplete😢..Appreciate you.🎉
I love the guerrilla education that exists on youtube. Allowing people that don’t have the time and money to go to things like culinary school but they love to cook and want to learn to get better. And it doesn’t discount the value of culinary school if you really want it, because having a good teacher to observe your technique and help you grow is great, but it expands the pool of great chefs. Thank you for what you do. The vanilla drop killed me every time 😂
Omg! When you dropped the vanilla extract bottle, I about choked from laughing so hard! I am so clumsy when putting stuff together , I have to put it all in little dishes and then start my recipes….❤
Fruit tarts are one of the best things humans came up with, i love em so much. The combination of the crunch and butteriness of the dough with the creaminess of the custard and the juicy sweet fruit is just so delightful. I always wanted to make them at home but still haven't got to it.
Of all desserts, these are probably my favorites. I LOVED making them in culinary school, and for a long time, I made them almost weekly, depending on how many I made at one time.
I love that you keep your flaws in your videos and then amplify them to make them hilarious. Keep up the amazing work man I love the videos and the cooking is fun. PS tell Jose elcreepy no more nightmares please😂
Yummy. Brings back memories of my aunt doing something similar back in the day. In a mini muffins cup add crushed graham cracker, sour cream based tart filling, top with canned pie filling. My aunt used blueberry and cherry. Simple and 😋
Ok, YUM, I can't with these. They look AMAZING!! I'm so glad to get measurements, too many videos just dump and go. C thank you for taking the time to teach us 💙💙
A teaspoon of vanilla, or the whole bottle! Haha I enjoyed your post man, most people are obsessed with perfection but you add your mistakes with grace. I appreciate how real your video is!
I’ve wanted to make these for age but thought they would be too complicated. Thanks for showing the recipe in an approachable way. I think I’ll give it a go! 🙂
Fruit tarts from scratch is de way!
Dough-
1 1/4C AP flour
1/3C Powdered Sugar
1/2tsp salt
8Tbsp Cold butter
1 egg
1tsp Vanilla
Pastry cream-
5 egg yolks
1/2C sugar
3tbsp corn starch
1/2tsp salt
1tsp Vanilla extract
1C whole milk
1C Heavy cream
4tbsp butter (when cooked)
Cook dough 375F for 16-18 minutes or until lightly golden (shown in video)
Combine pastry cream ingredients in a bowl (except butter) and cook over medium heat STIRRING until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the butter at the end to cool the cream down and cool over night.
Hi,you should pin this so its easier for everyone to see and other comments don't overshadow the ingredients.
I was like there's no way that's just "a quarter cup" of AP flour definitely pin this because I was like either he meant 1c + 1/4 cup AP flour or he put a whole cup of something and forgot to tell us 😂
@@Natalie-hi9gci literally thought the same 😂 i was like hold up something ain’t right 🤣
What are you brushing on at the end for the shiney boi glaze?!
Yeah that's either the right amount or you need a new bottle
The vanilla drop was hilarious 😂
Dropped the whole bottle 😂😂😂😂 high as always
I'm giggling every time I see it.
I busted out laughing it was so unexpected i was glad he left the clip in
@@sageknight6189 fr
Guys..how is this even funny? I dont get youyy
Fruit tarts are my FAVORITE dessert!!
I love them too! Stores and bakeries cost too much, when i can make more!
I love them too! Stores and bakeries cost too much, when i can make more!
I've never had one before. I really only have desserts when my family brings or makes one, and it's usually things like cake, brownies, cookies, but not fruit tarts :(
The dropped bottle made all the differences. Remember that.
Reminds me of good burger
Extra vanilla baby
Vanilla jumpscare 😨
@@deadfr0g oh my god this comment made my day 😂
Ingredient X
A bottle of vanilla in dry ingredients should make the clinking sound improves the crumbling texture of the dry ingredients ...
That butter situation was too satisfying, had to drop the vanilla bottle in the mixing bowl for ✨ balance ✨
Keeping in the first vanilla drop was hilarious.
Putting in the second vanilla drop was genius. 😂
It gave anxiety
😂😂 made me giggle out loud
@@lexikareen6093, I know, lol.
I really appreciate you. Not only do you teach us all how to cook, you’re so calm and funny in a “not over the top” way. Keep ‘em coming.
You can freeze your butter and grate it with a cheese grater to make it easier to mix into the flour mix (especially if you're mixing by hand)
This is good to know as someone who doesn’t have a dough mixer
YES! This method is everything. It's perfect for biscuits especially.
I love this method for when I’m making scones.
I love that you're targeting teaching other men to cook however I am a grandmother and my mother could not cook so my grandma and my dad taught me. They are long since gone now and I am taking my grandsons how to do these things. Because I had already raised my son and both of my daughters to cook. I've had some very serious health issues and would really like to get back to cooking and baking I miss it so badly so your channel is a gift in my life that I just found today. Thank you so much
You real for not editing out dropping the vanilla bottle 😂😂😂
He put it in twice for best effects... Just like the vanilla
That dough had to be 55% vanilla smh 😂
"Drop"😂😂
@@Jose.elCook
Yummmm just my style!
Love vanilla!!!!!
I was gonna say one part of me thought he dropped it for comedic purposes..... but that drop looked way to acidental and way to real 😂❤😊
Posting this recipe is an act of compassion, thank you.
What i came here to say. A real One and a favorite youtubet of mine, truely wholesome man 🥹
Truly!!!!
No offense, bro, but you look like the guy from Addams family and I’m loving it
I think being compared to Gomez Addams is never an insult, he is a lovely man
@@Blablablablabla392 this
😂😂😂
It becomes an insult when you add “no offense” to the statement.🤣
Nothing wrong with Gomez. If you said Lurch then that might be a little nuts.
The apron colors add on with it too!
Pastry chef here - If you thin out the glaze with a little bit more water, it’ll cover the fruit a lot easier! Also, if you freeze the tart shells before baking (freeze until fully firm, about 15 mins or so) the shells won’t shrink during the bake. And always use weights when par-baking! For those small shells you can put a cupcake liner or some tin foil and fill with dry rice or dry beans. Happy baking everyone!
Ooh, is there a reason for adding the beans?
@@danielagalaviz2189the dough shrinks and you end up with really short sides on your tart shells. It can be mitigated by allowing the dough to rest after rolling and baking with some form of weights. Alternatively, you can form the dough to the mold, put another mold inside like you're stacking them up to put them away, then flipping them over to bake. You still want to let them rest in the fridge/freezer before you bake.
Thanks for the tips!
@@addysbeeandgarden320 ooh, okay thank you
PASTRY CHEF I HAVE A QUESTION
how come every video ive ever seen trims the excess pastry off the top of the tart and it ends up fine but when i do it it shrinks like hell
Yo, brush the inside of the crusts (when cooled down after baking) with a butter that's solid at room temperature (like, cocoa butter for example).
This will ensure that your pastry cream won't turn the pie shell into a mushy mess after 10 mins and maintain its crispiness, no matter what wet filling you use !!!
That's like "Croute dough - 101" chief
You could do a more savory version of this using a ricotta or mascarpone filling roasted tomato’s, herbs, and balsamic glaze. Or with a savory butternut cream, arugula, pork short rib and glaze. Or you could even do a mini steak tartar tartlet. Tarts don’t always have to be sweet, there’s a whole world of savory options out there to explore!
Sounds English. Like their meat pies
Oh my goodness may I please come over for dinner?! Or at least ask for your hand in marriage? 😄🥰
I make a GARDEN tomato, onion, & fresh basil tart with a marscapone cream! I'm 2nd generation American born, but Nana came from Sicily, & the recipes came with her! 🥰
My dream tart.
A hot pocket is like a mini meat pie since it has pepperoni and cheese.
I lost it when the bottle dropped.. he is so real!!
"Put the whole bottle of vanilla extract for best taste"😂
Your mouth will burst, no one said with flavor
Reminds of a random thought I've had, of a recipe for some reason saying "1 cup vanilla extract." Just something I've thought about not Luke a recipe actually said that, right?
“Put the whole bottle of vanilla extract for best taste”. Be sure that you have emptied the extract into an empty bottle, close it tightly and put it away!!! You don’t want a drop of vanilla extract to touch the dough or the cream !!! It’s perfectly safe and effective if the bottle breaks or explodes! This will give texture and flavor to the tarts.
This is so nice he sounds so calm :( a nice moment of brevity from the usual loudness of his newer content and just the general noise of life. I’d love to see more stuff like this in the future! I love your content ❤
even the drop of the vanilla bottle was graceful
😂😂😂yeah
😂😂😂yeah
Jose😂you make me laugh, and I like your comments 😂fun,fun and funny!💙🤍💙
Lololol. My mouth dropped open when you dropped the vanilla extract bottle into the mixer. I just love what you cook and sense of humor is great!! I made your tortilla recipe, it was a hit!!
Aw 😍😋 , Scottish Strawberries would be heaven in your well baked moist tarts, with a wee drop of vanilla.😊 ❤❤❤
Thank you for saying the amounts and for showing the process. I want to try a lot of what I see made, and some content creators don’t include how much or for how long. So again, thanks! 😊
You really should try creme patissiere (pastry cream). It's surprisingly easy and goes in, on, and with EVERYTHING. Not too sweet, either!
Some content creator are just that petty, they say ez to make but they omit the recipe partially or sometime even the whole recipe itself just to prevent their other rivals to copy them.
My friend, how does it feel knowing that you're teaching so many people? How to make divine food, you're a.Blessing ❤
That bottle drop sent me wheezing🤣🤣🤣
Love a man that can cook & bake. Your videos are awesome, such a cutie too ☺️
I can’t wait until you come out with a cook book ! Hopefully you do!
BINGE WATCH YOUR VIDEOS WHEN IM HAVING A SUCKY DAY! LOVE YOUR VIDEOS!❤❤
Ur a good cook/chef, that's a fact already but if you edit the vids yourself let me just say theyre very well made and hilarious 😂
I do edit them. Thank you so much 😂
I love how instructional your videos are and that little bit of comedy REALLY brings it all together. ❤😂❤
This looks delicious, and I’m sorry if you’ve heard this a million times before and I’m just new to your channel, BUT YOU’D MAKE A PERFECT GOMEZ ADDAMS. Halloween costume idea? I’m now gonna go to your channel and see if you’ve already done it
Excellent my friend! Including the dropping of the vanilla was funny the second inclusion was funnier. Over all this, you made one of my favorite treats. Great work!😊
The drop of one bottle of vanilla is that like adding the egg 🥚 shells to the mix for that added extra crumble and crunch! Luv it Mahalo and love fruit tarts! 🤣😋
NOW we're talkin! Thx so much ! 😅 I will make these today, I can't wait!! Blueberries are abundant and affordable right now. We just bought a dozen of those darling tart pans from our local Restaurant Supply Store. 😋 it will be a wonderful holiday season to make these with our grandkids who are getting older and happy to learn something new. Papa's sugar cookies wil ALWAYS make the Holidays feel Merry. 😋 ❤
You reach the bubble stage (in the pastry cream) not just so the starch can hydrate and thicken BUT ALSO to denature an enzyme in the egg that would consume starch and make your pastry cream THIN as it stands/cools.
Nice! That’s good to know. Sooooo anywaysssss, what should I do if *hypothetically* my pastry cream is frothing? 😬🙃 hypothetically, of course. Just because I burnt broth once doesn’t mean I can’t cook. 🧑🍳
Shit, actually as I sent that it thickened. ^•^ I am a silly goose
@@WildThyme69
Finessing the Science to
Perfect the Technique!
No way!
Oooooooh
That crunch !
I'M SALIVATING.
😊❤
You are so good!!! And know so much. I hope you’re among a lot of money and happy doing what you fe doing. God bless you 🎉
I aspire to be like you, Jose. You sound humble and kind. I will consider culinary school in my future one day. Also you are now my sensei. Thank you, and God bless
“This is called docking” caused an “ayooo” outta me
i liked right before you dropped the vanilla into the mixer & my brain registered that as me knocking it out of your hand :,)
Bless!
😂😂😂😂😂
And thank you for posting this🙏🏽
Don’t forget to paint your shell with white chocolate so they hold longer. 😉
No
I ABSOLUTELY LOVE fruit tarts! 🥰🤗💖
Ah just wish the recipes was written down in the description or a pinned comment. Will try it out tho cause love fruit tarts.
He just made a comment with the recipe! It's not pinned yet tho
@@victorrenoux34Oh! I see it. Thank you!
Yes in comments
"1 cup of heavy cream and 1 cup of whole milk." In other words, 2 cups of half-n-half. 😊
I was glad for the longer description as we don't have half and half in England.
I was looking for this comment. I was driving myself crazy trying to figure out why it wasn't just "2 cups half and half".
Love that you kept the authentic french recipe " didn't mess with it", came out a very success 😊
Question chef: what was that glaze at the end that covers the fruit?
Yes! Did you find out what he used for the glaze? I’ve been scanning the comments to see if that question was answered anywhere!
Thank you..I have a dozen tart pans exactly that size..this inspires me to dust them off and embrace this art of tart making. Been accessing Raw milk from neighbor Organic Farm. Eggs with deep yellow yolks so the butter I make is deep yellow. Making Sourdough or Brioche weekly..my brioche molds work overtime as does my Enamel coated cast iron Dutch Oven Le Creuset..bought at estate sale at 20.00 per piece vs. the retail 250. You can stock your kitchen like a professional
Chef on piece at a time.🎉l9ve this Chef and his posts..thank you for giving instruction and complete recipe without having to climb a mountain, swim an ocean and than hike to only find recipe in incomplete😢..Appreciate you.🎉
I “LOVED IT, WHEN YOU DROPPED THE VANILLA BOTTLE”!!! Simply, bcuz it’s something that I would have done, too!!! 🤗
😂😂😂 foreal
Dawg calm down it wasn’t that incredible haha.
lol 😂 the vanilla drop had me cracking up 😂!!!
Tomatoes would work, if you make it a savory custard instead. Tho you can also do it the Asian method, tomatoes + sour plum powder = dessert
Just use Cherry tomatoes
Fun fact: Tomatoes are classified as fruit so it's technically possible!
haha when he dropped the bottle 😂😂😂
Matt caught Tho off gaurd with the “lemme see your pecs”
hommie was flabbergasted 💀
Everything you make from food,salad,etc look good in my eyes.
Dropping the whole vanilla bottle in the mix is how I roll too
Mmmmm that vanilla with toppings are gonna be awesome
I love the guerrilla education that exists on youtube. Allowing people that don’t have the time and money to go to things like culinary school but they love to cook and want to learn to get better. And it doesn’t discount the value of culinary school if you really want it, because having a good teacher to observe your technique and help you grow is great, but it expands the pool of great chefs. Thank you for what you do. The vanilla drop killed me every time 😂
i promise I’m not ai I’m just autistic and have a deep passion for public education 😭😭😭
Omg! When you dropped the vanilla extract bottle, I about choked from laughing so hard! I am so clumsy when putting stuff together , I have to put it all in little dishes and then start my recipes….❤
Fruit tarts are one of the best things humans came up with, i love em so much. The combination of the crunch and butteriness of the dough with the creaminess of the custard and the juicy sweet fruit is just so delightful. I always wanted to make them at home but still haven't got to it.
Yoooo he didn’t even talk about it tried to play it off like he didn’t drop the bottle in the bowl 😂😂😂 you’re the fuckin best man
OMG! Those fruit tarts look delicious!
Cant stress enough. I lovvvee your content
Of all desserts, these are probably my favorites. I LOVED making them in culinary school, and for a long time, I made them almost weekly, depending on how many I made at one time.
I love that you keep your flaws in your videos and then amplify them to make them hilarious. Keep up the amazing work man I love the videos and the cooking is fun. PS tell Jose elcreepy no more nightmares please😂
HANDSOME❤
He’s a great cook and an even better teacher. I love his videos for instructing cooking or baking.
Yummy. Brings back memories of my aunt doing something similar back in the day. In a mini muffins cup add crushed graham cracker, sour cream based tart filling, top with canned pie filling. My aunt used blueberry and cherry. Simple and 😋
My late great momma use to make these. I loved them so much. It was one of my favorite sweet treats that she made.
What are you painting on at the end? These are my favorite desert. 😊😊❤
You’re one of the best, thank you.
🤣🤣🤣 you made my day with the "teaspoon of vanilla" the only way to pour it 😂😂😂
Ok, YUM, I can't with these. They look AMAZING!! I'm so glad to get measurements, too many videos just dump and go. C thank you for taking the time to teach us 💙💙
Thankyou for sharing! Keep posting your Wonderful recipes.
Jose, you are my favourite chef. Your videos are so inspiring and entertaining. Thank you.
Looks great! ❤ thank you!🎉😊
the pie crust looks amazing
Yummy 😋 those tarts look delicious 🤤
You just made me very hungry. I love Tarts and haven't had one in decades.
A teaspoon of vanilla, or the whole bottle! Haha I enjoyed your post man, most people are obsessed with perfection but you add your mistakes with grace. I appreciate how real your video is!
Can I just say, I love El Cook---and of course, recipes.
😂😂😂😂😂 the vanilla drop made my day
Love it..Great for The Holidays! You'll make a 😊great Instructor!! 😉
Those tart cases look so so good ❤
Love fruit tarts. You make it so easy.
This is my favorite dessert!! Thank you!!!!
This would be fun to make for people for Christmas ⛄🎁
Bro be looking like Gomez, Morticia's husband at times
Fruit tarts are my FAVORITE
Your AMAZING !! 🤩
I’ve wanted to make these for age but thought they would be too complicated. Thanks for showing the recipe in an approachable way. I think I’ll give it a go! 🙂
Great recipe and presentation 👍😍
Thanks for adding the ingredients to your shorts. These look so yummy and u so funny
That looks DELICIOUS i have never fiended for a dessert as an adult before
I’d make mini cheesecakes :)
I like how comment sections of any cooking/baking videos is full of experts. This dude isn’t asking for advice, he’s making what he wants to make. 😂
I love the fruit tarts from Porto’s now I can try baking my own thanks for this video 👍🏾🫶🏾👏🏾🙏🏾
I love “not great” fruit tarts from the grocery store. If I practiced making these at home they would be FANTASTIC!!! Yummmm… Thanks!
I love how you just drop the vanilla and leave it in the short. Ps. LOVE tarts!!! Thanks for the recipe ! 🥧
Love these inspiring videos! Thank you to the algorithm, for leading me to Jose’s page! Happy cooking!!