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Rhum Cream and Glazed Fruit Dessert Bites
2013-08-06
https://www.metro.ca/userfiles/image/recipes/creme-rhum-fruits-6953.jpg
PT25M
PT20M
PT45M
ShortcrustIn a bowl, combine the flour, salt and baking powderIncorporate the sugar, the vegetable shortening and the butter by cutting it in with a pastry blender or in the food processor until the mix is grainy.Add the Seven Up, until the mix is well blended and can be made into ballsWrap the dough in plastic and let it rest at least 1 hour before using.Pastry creamIn a bowl, whisk the eggs with sugar with an electric mixerIn a medium pot (with a thick bottom) or in a double-boiler, heat the milkRemove the milk from the heat before it starts to boil, and pour gradually over the egg mixture, blending continuouslyRemove from the heat, add the rhum, let cool.Choose and prepare the fruit: raspberries, blueberries, mandarin oranges, apricots, figs, kiwi and a few sprigs of mint.Apricot syrupHeat some apricot jelly in a small saucepan until liquefied.While it is still warm, brush the fruit with it.Final presentationWhen the dough has rested at least an hour, roll it out with a rolling pin, taking care to sprinkle flour beforehand on your countertop and pin.With a cookie cutter, cut small rounds of dough and spread them in the bottom of tartlet moulds. Prick the bottom with a fork and store in the refrigerator on a baking pan for a few minutes before placing in the oven.Cook in the oven at 180°C (350°F) for 12 to 15 minutes. Remove from moulds and let cool completely before filling with the pastry cream.Pour the pastry cream into the tartlets, and arrange the fruit in a pleasing manner on the top, decorating with mint leaves. Brush the fruit with the apricot syrup, taking care not to move the fruit around.
12
Académie Culinaire
4
1
4
4
shortcrust
2 cups (500 mL) all-pupose flour
1/2 tsp. (2 mL) Salt
1/4 tsp. (1 mL) baking powder
2 Tbsp. (30 mL) organic sugar
1/4 cup (60 mL) vegetable shortening
1/2 cup (125 mL) butter
1/2 cup (125 mL) carbonated beverage or Seven Up
pastry cream
6 egg yolk
2/3 cup (170 mL) organic sugar
1/4 cup (60 mL) cornstarch
2 cups (500 mL) milk
1 tsp. (5 mL) Rhum or a few drops of vanilla
Rhum Cream and Glazed Fruit Dessert Bites
12
tartlets
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
shortcrust
-
2 cups
(500 mL)all-pupose flour
-
1/2 tsp.
(2 mL)Salt
-
1/4 tsp.
(1 mL)baking powder
-
2 Tbsp.
(30 mL)organic sugar
-
1/4 cup
(60 mL)vegetable shortening
-
1/2 cup
(125 mL)butter
-
1/2 cup
(125 mL)carbonated beverage or Seven Up
-
pastry cream
-
6
egg yolk
-
2/3 cup
(170 mL)organic sugar
-
1/4 cup
(60 mL)cornstarch
-
2 cups
(500 mL)milk
-
1 tsp.
(5 mL)Rhum or a few drops of vanilla
Preparation
Shortcrust
In a bowl, combine the flour, salt and baking powder
Incorporate the sugar, the vegetable shortening and the butter by cutting it in with a pastry blender or in the food processor until the mix is grainy.
Add the Seven Up, until the mix is well blended and can be made into balls
Wrap the dough in plastic and let it rest at least 1 hour before using.
Pastry cream
In a bowl, whisk the eggs with sugar with an electric mixer
In a medium pot (with a thick bottom) or in a double-boiler, heat the milk
Remove the milk from the heat before it starts to boil, and pour gradually over the egg mixture, blending continuously
Remove from the heat, add the rhum, let cool.
Choose and prepare the fruit: raspberries, blueberries, mandarin oranges, apricots, figs, kiwi and a few sprigs of mint.
Apricot syrup
Heat some apricot jelly in a small saucepan until liquefied.
While it is still warm, brush the fruit with it.
Final presentation
When the dough has rested at least an hour, roll it out with a rolling pin, taking care to sprinkle flour beforehand on your countertop and pin.
With a cookie cutter, cut small rounds of dough and spread them in the bottom of tartlet moulds. Prick the bottom with a fork and store in the refrigerator on a baking pan for a few minutes before placing in the oven.
Cook in the oven at 180°C (350°F) for 12 to 15 minutes. Remove from moulds and let cool completely before filling with the pastry cream.
Pour the pastry cream into the tartlets, and arrange the fruit in a pleasing manner on the top, decorating with mint leaves. Brush the fruit with the apricot syrup, taking care not to move the fruit around.
Source :
Académie Culinaire
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