#PORTOS FRUIT TART MANUAL#
#PORTOS FRUIT TART PLUS#

Remove one side of the baking paper/plastic sheet. Roll out the dough in between 2 sheets of baking paper (I used two plastic sheets cut-out from clear plastic bags) to about 23cm in diameter.

Flatten the pastry dough to form a round disc.

Sieve over the flour and fold in with the spatula.

Add in the almond powder and fold with a spatula.

#PORTOS FRUIT TART MANUAL#

With a manual whisk, cream butter and sugar till light and fluffy.

Toast almond powder at 100 degC for 10 mins.

Lightly grease an 18cm tart pan (with removable base) with butter, set aside.

#PORTOS FRUIT TART PLUS#

The recipe may look super long and complicated, but the crust and pastry cream can be made ahead of time, and when ready to serve, you are left with the simple task of putting them together.Ĥ0g unsalted butter, soften at room temperatureġ tablespoon plus 1 teaspoon* plain flourįresh fruits such as strawberries, kiwi fruits, orange, peaches, etc I do not have a well trained palette, but I have made enough fruit tarts to be able to tell the difference. This pastry cream tastes way better than most store bought tarts which I believe the custard fillings are made with custard powder. Since I do not have any vanilla pods, I substitute with pure vanilla extract. Vanilla pods are usually boiled together with the milk before the seeds are scraped out and added to the mixture. Corn flour is added to help thicken the mixture. The creme patissiere or pastry cream is a thick custard filling made by cooking milk, eggs, sugar, some flour over the stove. Maybe that is why it uses a lot less butter? It takes a few extra steps to prepare it, but the effort does pay off! This pastry crust is made by creaming butter and sugar, followed by egg and flour.slightly different from the more commonly used method of rubbing butter with flour. This time, I learned my lesson and went back to my trusted pastry crust recipe. Finished with white chocolate shavings.Well, practice makes perfect.especially for self-taught home bakers like me. Topped with toasted meringue.Ī very sweet Cuban treat! Two layers of vanilla sponge cake soaked in a light rum syrup with guava filling.Ī sponge cake pastry soaked in a rum syrup.Ī layer of chocolate fudge cake, a layer of white chocolate mousse, a layer of milk chocolate, and layer of dark chocolate. Two layers of Cuban cake lightly soaked in a French brandy syrup and one layer of custard and pineapple filling. Sweet bread soaked in a mixture of milk, eggs, cinnamon, and a touch of cooking wine and baked in caramel sauce.Ī flaky cone-shaped pastry filled with pastry cream and topped with a crystal like caramel. Decorated with an assortment of fresh fruits. Two layers of rich chocolate fudge cake, one layer of raspberry mousse, and one layer of chocolate mousse. Finished with meringue icing.Īn eclair filled with custard topped with chocolate fondant. Yellow sponge cake, soaked with milk (condensed milk, evaporated milk, and whipping cream). Finished with a ring of lady fingers and chocolate shavings. Thin layers of espresso-soaked yellow sponge cake and marscapone cheese mousse. Finished with whipped cream and almonds.Ī flaky cone-shaped pastry filled with pastry cream and topped with sprinkled coating sugar. Two layers of yellow cake filled with whip topping and fresh strawberries. Decorated with pastry cream and whipped cream. Finished with bittersweet chocolate.Īn airy sweet bread dough soaked overnight in a rum syrup. Three layers of espresso-soaked almond sponge cake, one layer of chocolate ganache, and one layer of mocha butter cream.

Three layers of flaky puff pastry filled with pastry cream and whipped cream topped with coating sugar. Two layers of yellow sponge cake, and two layers of fresh mango mousse, decorated with fresh fruits.Ī classic French dessert. Traditional thick and creamy Spanish-style vanilla custard with caramel sauce.Ī sweet, buttery pastry filled with custard and decorated with seasonal fruits. Finished with pure Belgian chocolate ganache.Ī soft and airy eclair filled with custard and topped with crunchy caramel.Īn eclair filled with custard and topped with chocolate fondant. Thin layers of chocolate mousse and chocolate chiffon cake soaked in Grand Marnier syrup with a touch of orange marmalade. Topped with white chocolate shavings and surrounded with toasted almonds. White chocolate cheesecake with fresh raspberries and Grand Marnier liqueur. Traditional New York-style creamy cheesecake topped with sour cream.Ī layer of chocolate cake topped with rich silky chocolate cheesecake. Topped with cream cheese icing and surrounded with pecans. Made with fresh carrots, lots of nuts, and juicy pineapple. CapuchinosĪ very traditional Cuban treat! Cone-shaped light sponge cake soaked in rum syrup.

A layer of sponge cake soaked in a light rum syrup, topped with a layer of custard and sprinkled with cinnamon.

Portos fruit tart