Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
The fruit tartlets with cajeta custard is a delicious dessert recipe to end any meal with a flourish. Try these delicious individual tarts with a delicious cajeta pastry cream.
125 grams butter, cold cut in pictures (sable mass)
50 grams powdered sugar, (saber mass)
1/2 tablespoons liquid vanilla, (saber mass)
1 egg, (saber mass)
2 tablespoons Water, frost (saber mass)
500 milliliters whole milk, (for the pastry cream)
1 cup cajeta - Mexican carmelized goat milk sweet , (for the pastry cream)
1/4 cups Corn syrup, optional (for pastry cream)
1/4 cups cornstarch, (for the pastry cream)
30 grams butter, (for the pastry cream)
6 egg yolks, (for the pastry cream)
fruits, of your preference to decorate
Preparation
To make the dough, we put the butter with the flour and the sugar in a bowl and with the hands we begin to join them, when it has a consistency like oats we add the egg and the water until we have a uniform dough. We refrigerate it for 30 min.
To make the pastry cream, heat the milk (reserve 1/4 cup) with the cajeta and the corn syrup without letting it boil.
Besides, in the milk that we reserve we put the corn starch and mix it until it is well integrated. In another bowl beat the yolks with a balloon whisk and add the vanilla and milk with corn starch.
When the milk has warmed enough, we remove it from the fire and add it little by little (important that it is little by little) to our mixture of buds without stopping to beat. As we integrate well, return the mixture to low heat, continuing to beat at any time, until it begins to thicken (after boiling with about 2 minutes)
Since it has the desired thickness, immediately empty it into another container, put the butter and stir well. We cover it with plastic film and reserve until we need it.
For the tartlets, we remove our dough from the refrigerator, stretch it with a little flour so that it does not stick or between two plastics, and with a rolling pin. We line our individual molds with the dough with an approximate thickness of 1 cm. and bake at 200 ° C for 8 minutes.
Let cool, unmold, put the cream, decorate with the fruit to your taste and go! To enjoy!
TIPS
If you do not have individual molds you can make a big cake. If you want the fruit not to dry, prepare a syrup with grenetina.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: