Hello everyone, welcome to Amanda Tastes
Recently, loquats are on the market
and it can be frequently seen
I personally love to eat loquats
As soon as it is on the market, I will buy it
So today, I will be making loquats tart
First, let's make the tart
In a mixer, beat room temperature butter
Add in a little bit of caster sugar
and continue beating
until you can see the colour of butter
becomes whiter and fluffier
add in an egg
and continue beating
Oil and water will separate but it is okay
After beating for awhile, it will be mixed together
The texture will look like a moisturiser at this time
Add in sifted flour in 2 batches
Do not over-mixed it, just form a dough will do
cover it with cling wrap and place it into refrigerator
You will need to cool it for awhile
About half an hour to 1 hour
Next, we will be making the filling
which is the traditional pastry cream
In a bowl, add in 2 egg yolks
Sift corn flour and plain flour and add it into the bowl
Mix it with a whisk
Add in some milk to faciliate mixing
About 2-3 spoons is enough
Add in the remaining milk and sugar into a pot
cook until the milk is almost boiling and sugar has melted
Pour in the egg yolk mixture while it is still hot
Continue mixing while pouring it in
once it is mixed, add it back into the pot
add in a little bit of vanilla extract
use low heat to increase the temperature
ensure that it is constantly mixed during heating
so that the contents will be equally heated
at some point of time, it will become thick
and bubbles are formed
at this point, turn off fire immediately
and continue to stir while it is still hot
the custard will become smooth and thick
and sugar granules cannot be seen
this is considered the custard form
move it into a bowl
cover it with cling wrap
ensure that the surface of the cling wrap touches the surface of the custard
and place it into the refrigerator to cool
we can start preheating the oven
preheat at 180℃
ensure that the bottom heat function is enabled
the dough can be taken out from the refrigerator now
this dough can make two 6 inches tart
take one of it and add flour on it
and roll it with your hands
use a rolling pin to get it into even thickness
about 2-3cm thickness
you can use the tart mould as a reference
roll until it is big enough will do
next, use the rolling pin to roll it up
to facilitate moving of the dough as it is very soft
and place it on the tart mould
gently press it into the mould
and use the rolling pin to roll over it once
to get rid of the excess dough
use a fork to poke some holes at the bottom of the tart
to prevent it from expanding during baking
we can place a baking sheet on top of the tart mould
add in some beans
to ensure that the bottom will be even
now we can place it into the preheated oven
for about 15 mins
i'm not sure if you guys will like the colour of my oven
we specially ordered it
previously, my bowls
are of the same colour too
after 15 mins, take out the beans
and put the tart back into the oven for 10mins
total baking time: 25mins
and the tart shell is done
place it on the cooling rack to cool
the beans are also cooked when it is placed into the oven
you can try it, it is pretty good!
now, we will prepare the filling
beat cream for 8-9mins
until stiff peaks are formed
take out the custard from the refrigerator
and take the mixer to beat it up again
until it becomes smooth
add in cream in 2 batches into the custard
and mixed thoroughly
and the pastry cream is done!
put the cream into a piping bag
cut a hole
and pipe it evenly on the cooled tart
now we will prepare the loquats
today, i will share a peeling loquats technique
this is the previously bought loquats
an uncle selling it recommend me to do this
take a spoon and scrape it against the loquat
there will be a line across the skin
go around the loquat and scrape the skin out
until all the skin is scraped out
or you can use your fingernails
after that, peel the skin
after scraping, the peeling is much easier
after peeling, cut it into halves
take out the seed inside
because loquats is easily oxidised
i recommend you only prepare it before consuming
lastly, place the loquats on top of the pastry cream
depending on your preference
or you can use any fruit you like
as there are some mint in my garden
i took some of them for decorations
and loquats tart is done!
this is the end of our video
if you buy any tarts from stores outside
there will be a layer of gelatin on the fruits
but today, we skipped that step
but you have to finish it fast
or it will be oxidised :(
this tart
has a rich butter smell
and it is filled with pastry cream in the middle
and lastly, topped with some loquats
the combination is perfect
hope you all enjoyed this video!