How to make bakery style summer fruits tartlet from scratch

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Learn how to make French patisserie style summer fruit tartlets in this cooking tutorial. Homemade tartlet shells are blind baked and filled with a delicious vanilla flavoured pastry cream made from scratch. The tartlets are then topped with juicy raspberries and strawberries glazed with a strawberry syrup. We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé INGREDIENTS: Yields 6 to 8 tartlets depending on size (or one large tart) For the crème patissiere: • 350 ml whole milk (full cream milk) • 4 egg yolks • 30 grams corn flour • 80 grams granulated sugar • 30 grams plain butter • 1 fresh vanilla pod or 1 tablespoon of vanilla essence. RASPBERRY BUTTER CREAM: • 300 grams fresh strawberries • 60 grams caster sugar (fine granulated sugar) • 130 grams plain butter • A few mint leaves to decorate Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice. SHORTCRUST PASTRY: • 190 grams plain butter cut in small pieces (must be at room temperature) • 1 small teaspoon of salt • 1 tablespoon granulated sugar (optional) • 50 ml whole milk • 250 grams plain flour (all-purpose flour) I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with. https://youtu.be/gjtxrY0jTaA For summer fruits – this is up to you but always best to use what’s in season if you can (around 500 grams is needed) • Strawberries • Raspberries GLAZING: • Raspberry or strawberry jam 2 tablespoons • 3 tablespoons of water Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush. IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL !!! BUY ONE OF OUR NEW FRENCH COOKING ACADEMY TSHIRTS !!! https://teespring.com/fr/stores/french-cooking-academy-store *Become a subscriber and click the bell icon so you never miss a cooking tutorial *Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F *Spread the word about the channel and the website *Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37