You are viewing the article How to make melted cream tart, greasy, delicious to eat at Cfis.edu.vn you can quickly access the necessary information in the table of contents of the article below.
Have you ever craved that perfect dessert that is decadent, indulgent, and simply melts in your mouth? Look no further, as we bring you the recipe for a delightful treat that is bound to satisfy your sweet tooth cravings. This guide will walk you through the steps to create the ultimate melted cream tart. With its irresistible combination of creaminess and delectable flavors, this dessert will leave you longing for just one more bite. So, get ready to embark on a culinary adventure that will result in a greasy, yet utterly delicious creation that you won’t be able to resist.
The burnt cream tart is a famous dessert from France. Let’s see how to make melted, greasy, delicious ice cream tart in the article below.
30 Minutes Processing
60 Minutes For
2 – 3 people
Ingredients for burnt cream tart
- 4 eggs
- 80g unsalted butter
- 15g almond powder
- 100g cake flour
- 25g bread flour
- 10g cocoa powder
- 200g full cream milk
- 100g fresh milk without sugar
- 1 vanilla
- 60g white sugar
- 45g powdered sugar
– The way to choose fresh and clean chicken eggs is that you should choose eggs that have no cracks, black spots and are darker than industrial chicken eggs, then they are delicious eggs.
– With baking powders, you can buy them at the chain stores of Cfis.edu.vn, Beemart, Tan Nhat Huong bakery ingredient supermarket, Abby Shop,…
How to make burnt cream tart
Step 1Beat egg butter
First, you beat 80g unsalted butter at room temperature then add 45g powdered sugar and mix well to combine the 2 ingredients. Next, beat an egg, then add in the butter and sugar mixture and mix until the mixture is smooth.
Step 2Sift and mix flour
Add 15g of almond powder to the above mixture and continue to mix well. Then add 100g of baking powder, 25g of bread flour and a little salt through a sieve to make the flour smooth, then use a spatula to mix well until the mixture is combined.
Step 3Roll and make the crust
First, you divide the dough into 2 parts, then put 1 part on top of the food wrap, then continue to put a non-stick layer on and roll the dough with a rolling pin. Next, put the thinly rolled dough on the baking silicon and then use the cutter to make a circle (do not take out the mold).
The rest of the dough is rolled to about 5mm in length. Continue to cut the dough in half and put it on the edge of the mold using a knife to cut it according to the height of the mold. Finally, cover the food and place it in the refrigerator for 2 hours.
Step 4Bake the crust
After 2 hours, take out the crust and put the parchment paper inside, then pour in the ceramic beads, put in the oven at 180 degrees Celsius for 15 – 18 minutes so that the crust is evenly cooked.
After baking, take out the ceramic beads and spread a layer of egg inside the cake shell and continue to bake for 3-4 minutes at 180 degrees Celsius. Finally, you take out the frame to complete the crust.
Step 5Heat cream of milk
Cut the vanilla bean in half lengthwise then scrape the insides off and put everything in the pot. Next, put into the pot 200g full cream milk, 100g fresh milk without sugar and boil over medium heat, stirring gently until the mixture is warm, then turn off the heat.
Step 6Make burnt cream mixture
Separate 3 egg yolks, add 50g of sugar and beat, then continue to stir in the milk mixture. Then strain through a sieve one more time to make the mixture smooth.
Step 7Molding and torch
You put the custard mixture into the cake shell and bake it for about 35-40 minutes at 140 degrees Celsius. After that time, take the cake out and put it in the refrigerator for 5 hours to freeze. After 5 hours, you take out the cake, cover the cake with sugar, and then use a torch to heat the sugar to melt and burn on the surface.
Step 8Finished product
So you have completed the melted cream tart with a fragrant and slightly bitter chocolate crust, greasy pastry, biting a piece of cake is like melting in the mouth.
With just a few simple steps, you have completed an extremely attractive melted cream tart. The cake is an ideal dessert for you to treat your family or give as a gift to friends.
Above is how to make melted, greasy, delicious, delicious tart that Cfis.edu.vn wants to share with you. Hope you will find this information useful.
Buy sugar at Cfis.edu.vn to make this cream tart:
In conclusion, making a melted cream tart that is both greasy and delicious requires a careful balance of ingredients and cooking techniques. It is important to start with a high-quality, buttery tart crust to ensure a rich and flavorful base. The filling should consist of cream, sugar, and flavorings, such as vanilla or citrus zest, to create a luscious and indulgent treat. By using full-fat cream and not skimping on the amount, the tart achieves a desirable creaminess that melts in the mouth. Additionally, incorporating different flavors or toppings can add depth and enhance the overall taste. Lastly, baking it to perfection is crucial, ensuring a golden and crispy texture to complement the creamy interior. By following these guidelines, one can create a melted cream tart that is irresistibly greasy and truly delicious to eat.
Thank you for reading this post How to make melted cream tart, greasy, delicious to eat at Cfis.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
1. “Easy recipe for making melted cream tart”
2. “Tips for making melted cream tart greasy and delicious”
3. “Best ingredients for a rich and creamy melted cream tart”
4. “How to achieve a perfect texture for melted cream tart”
5. “Adding extra flavor to melted cream tart: ideas and suggestions”
6. “What type of cream is best for making a delicious melted cream tart?”
7. “Avoiding common mistakes when making melted cream tart”
8. “Decorating ideas for a visually appealing melted cream tart”
9. “Creative variations of melted cream tart to try”
10. “Expert advice on making the most delicious melted cream tart”