Super Creamy Custard Tarts Topped 3 Ways

Video Description

In this video, you'll learn how to make a delicious tart from scratch, starting with a buttery tart crust and a creamy custard filling with a crème brûlée twist. You'll also learn three different ways to decorate your tart: a strawberry and apricot jam layer, a cranberry jelly layer, and an ultra creamy toasted meringue topping. Whether you're a home baker or a dessert lover, this tutorial will show you step by step how to create a beautiful, flavorful tart that’s perfect for any occasion. -------------------------------------------------------------------------- FOLLOW ME: Instagram: https://www.instagram.com/xanxanlittlemasonman Tik Tok: https://www.tiktok.com/@xander_mason_cooking -------------------------------------------------------------------------- Tart Dough Recipe: - 2 cups (250g) all-purpose flour - 3/4 cup (100g) powdered sugar - 1/4 teaspoon salt - 1 Whole Egg - 9 tbs (127g) Unsalted Butter, cold & cubed - 1/2 tsp Vanilla Paste or Extract Pastry Cream Filling Recipe: - 2 cups (400g) heavy cream - 1 cup (200g) granulated sugar - 60g corn starch - 6 egg yolks - 1/4 teaspoon Salt - 1 teaspoon Vanilla Paste or Extract Fruit Topping Recipe: - 6 - 8 Strawberries - 5 Blueberries (You can add more than just 5…) - 6 - 7 tbs Apricot Jam Cranberry Jelly Topping Recipe: - 12 oz Fresh Cranberries, fresh or frozen - 1 cup (200g) granulated sugar - 2 - 3 tbs Water - Half Packet of unflavored Gelatin - 1/2 tsp Salt Meringue Topping Recipe: - 6 Egg Whites - ¼ tsp White distilled vinegar - 1.5 cups (300g) superfine sugar Instructions: Tart Dough Recipe: 1. Add 250g flour, 100g powdered sugar, ¼ tsp salt to a food processor. 2. Pulse 2–3 times to combine. 3. Add 127g cold cubed butter + ½ tsp vanilla. 4. Pulse until sandy, no large butter pieces. 5. Add 1 egg and process just until dough forms. 6. Press dough together, flatten, wrap, and chill 30 min. 7. Roll dough between parchment, slightly larger than a 9-inch tart pan. 8. Press into pan, trim edges with a butter knife. 9. Freeze tart shell 30 min. 10. Heat oven to 375°F (190°C). 11. Dock shell with fork, line with parchment, fill with pie weights. 12. Bake 20 min until lightly golden. 13. Remove weights and cool completely. Pastry Cream Custard Filling Recipe: 1. Heat 400g cream + 1 tsp vanilla until steaming. 2. Remove from heat; infuse 10 min. 3. Whisk 200g sugar, 60g cornstarch, ¼ tsp salt. 4. Whisk in 6 egg yolks until smooth. 5. Temper with hot cream, then combine fully. 6. Cook on medium-low, whisking, until thick (do not boil). 7. Strain through sieve. 8. Let custard cool fully. 9. Pour into tart shell. 10. Chill 2 hours or overnight. Strawberry & Apricot Jam Recipe: 1. Hull strawberries and slice ⅛–¼ inch thick. 2. Rinse and dry blueberries. 3. Arrange blueberries, then layer strawberries over custard. 4. Warm 6–7 tbsp apricot jam on low heat. 5. Brush jam lightly over fruit. 6. Chill 30 min to set. Cranberry Jelly Recipe: 1. Cook 12 oz cranberries, 200g sugar, ½ tsp salt until berries burst. 2. Mash while cooking. 3. Blend smooth with immersion blender *(or blender/food processor)*. 4. Strain mixture. 5. Stir in 2–3 tbsp water until pourable. 6. Add ½ packet gelatin while warm; stir to dissolve. 7. Pour over custard. 8. Chill 30 min–1 hour, until set. 9. Optional: add citrus zest. Toasted Meringue Recipe: 1. Whip 6 egg whites + ¼ tsp vinegar until foamy. 2. Slowly add 300g superfine sugar. 3. Whip to stiff, glossy peaks. 4. Spoon onto tart and create peaks. 5. Torch until golden. -------------------------------------------------------------------------- Hashtags #cooking #recipe #baking Timecodes 0:00 - Intro 0:14 - Tart Recipe 7:59 - Strawberry & Apricot Jam Topping 9:35 - Cranberry Jelly Topping 12:20 - Toasted Meringue Topping 14:42 - Conclusion