Fresh Fruit Layered Tart🍉🍓🥝
Teach to make 3 layers of fresh fruit tarts. Fine every step. 👩🍳
Fresh Fruit Layered Tart Beautiful Bang Sure Follow ❗️ 🍓
📌 STEP 1: Butter Biscuit Base
Raw Materials
• Biscuit Digest 100g
• Melted salted butter 40g
How to do
1. Grind the biscuits thoroughly.
2. Mix melted butter and mix it like wet sand.
3. Press down, print the mousse tightly. 0.5-1 cm thick.
4.Rest the fridge for 15-20 minutes
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📌 STEP 2: Prepare gelatin.
• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• 2 tablespoons hot water
1.Sprinkle the gelatin into cold water. Wait 5 minutes.
2. Fill in hot water. Poor people melt.
3. Leave to cool
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📌 STEP 3: Whipping Whipped Cream
• Whipped cream 100ml (cold)
• 2 tablespoons sugar
1.Whisk whipped cream + sugar
2. Hit until set the soft peak
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📌 STEP 4: Yogurt Mousse Mix
• Greek yogurt 250ml
• 3-4 tablespoons crushed strawberries
• Melted gelatin
• Whipped cream whisk
1.Mix Yogurt + Cold Gelatin
2. Put on crushed strawberries. People give uniform color.
3. Put on whipped cream. Fold gently until smooth.
4. Pour down, print over the base
5. Rest the refrigerator for 2-3 hours until the set is stiff.
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📌 STEP 5: Fresh Watermelon
• Firm red watermelon
1. Slice the watermelon 1.5-2 cm thick.
2. Press print circle
3. Mop the water very dry for 5-10 minutes.
4. Put it on the mousse at the set.
5.Decorated with strawberry, kiwi, mint
6. Rest the fridge for another 30 minutes.
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📌 STEP 6: Open Print + Serve
1.Use warm water-plated cloth wrapped around print 5-10 seconds
2. Press the base gently. Type will move down.
3. Lift down the plate. Serve cold.
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💡 100% Trick Success
❤ Press the base very tight
♀ Whipping bowl whipped cream must be cold
❤ Gelatin must be cold before mixing
☃ Fold the mousse gently. Don't be strong.
♀ Watermelon must mop very dry water
♀ Mousse must set hard before dropping watermelon
⏰ 45 minutes + 3.5 hours break
🍰 4-6 pieces.
Cool and refreshing. Very refreshing ❗️. 😋
Tips:
📍 use a fair amount of gelatin. The mousse is as soft as custard or fine-grained pudding.
• Recommended Proportion: Use gelatin powder about 1.5% - 2% of total ingredient weight.
📍 Gelatine Sheets
If you want the most premium and "softest" texture, bakery chefs often recommend using gelatin plates (especially Silver or Gold grades) because they give you a clearer and softer texture than powder and do not smell, disturbing the taste of yogurt and fresh fruit.
📍 how to dissolve the gelatin to smooth.
In order for the mousse to have no lumps to stumble on the tongue and not harden, this procedure must be followed:
• Bloom Gelatin: Soak the gelatin powder in "cold water" for 5-10 minutes, fully inflate first.
• Heat-soluble: Braised or microwaved to dissolve into clear water. Do not boil because it will cause gelatin to deteriorate and smell fishy.
• Tempering: Before pouring gelatin into the mousse, scoop up a small portion of the mousse and mix it with gelatin first, then pour it back into most of the mixture. This will help the gelatin disperse throughout, not clumping hard when the mousse is cold.
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