Wow. 1) I love this. Seeing the visuals and you narrating them really makes it easier to comprehend all the steps. Thank you. 2) I LOVE that you edited out the noise of the food processor. I had my hands ready to cover my ears, and didn't need that, haha. 3) I love YOU. You are a delight to watch. So A+ for the whole video!
Made this yesterday for my daughter's birthday - turned out brilliantly!! I've tried other recipes over the years but this is The One!! Will definately be making again!! Now, whose birthday is next....?
Thanks a lot for the recipe! Do you know can we freeze the tart without fruits, only with cream? I need to bake 5 of them, and I will not have free time, so I thought to bake and fill with cream, and put in freeze for 2 weeks, and then just put fruit on it. What do you think? Thanks a lot
I tried to make this tart yesterday, and all went very well except for the cream... it was waayyyy too thin and when I cut it it all spilled out and the strawberries on top didn't hold. Maybe I didn't let it sit on the stove long enough?
this happened to me as well, so I made it a second time. It definitely has to be left on the stove for a longer time while stirring and it will get noticeably thick
Looks good, but she skipped the bit where you add the fruit. It may seem very basic, but I would have liked to see it, because I’m not great at decorating.
What if I don't have a springform pan. No other options. I think it is very important to give some technical advice and alternatives . You all talk about the same thing how to make the custard how to cut the fruit and decorate. Why you all using Fahrenheit temperature? I don't see ovens with Fahrenheit temp. On it. It is only Celceit now a days
I'm making this later this week and the video is SO helpful. I feel much more confident after watching. Thank you!!
I can't wait to hear how it turns out!
Wow. 1) I love this. Seeing the visuals and you narrating them really makes it easier to comprehend all the steps. Thank you. 2) I LOVE that you edited out the noise of the food processor. I had my hands ready to cover my ears, and didn't need that, haha. 3) I love YOU. You are a delight to watch. So A+ for the whole video!
Well done!
My favorite is tarte aux poire! Pear tarte! You asked. :)
Hi Amy!
My favorite recipe!!!😍
Mine too!
Made this yesterday for my daughter's birthday - turned out brilliantly!! I've tried other recipes over the years but this is The One!! Will definately be making again!! Now, whose birthday is next....?
Glad to see the use of vanilla bean paste. Very professional.
I made this recipe last year and my family loved itttt. I came back a year later to make it again!!
Amazing tart, is really delicious. Thank you !!
This was without a doubt, amazing!! Thank you! I'll be making this often
😁
So glad you enjoyed it!
❤❤❤❤ so sweet like you thanks God bless you ❤️🍓😚❤️❤️🌹💐🍓
This tart is really pretty :) I'm going to try and make it with my bf!
This is, indeed, the traditional method.
Great video!!
Superb..so much hard work
Your Recipe's and Your video's are always amazing ......i loved it so much .....keep it up the good work dear 💛💛😍😍😋😋
Thanks a lot for the recipe! Do you know can we freeze the tart without fruits, only with cream? I need to bake 5 of them, and I will not have free time, so I thought to bake and fill with cream, and put in freeze for 2 weeks, and then just put fruit on it. What do you think? Thanks a lot
Thanks so much, just what I was looking for spreading this out over two days sounds a plus to me. Great job!
You're welcome!
I tried to make this tart yesterday, and all went very well except for the cream... it was waayyyy too thin and when I cut it it all spilled out and the strawberries on top didn't hold. Maybe I didn't let it sit on the stove long enough?
this happened to me as well, so I made it a second time. It definitely has to be left on the stove for a longer time while stirring and it will get noticeably thick
Looks good, but she skipped the bit where you add the fruit. It may seem very basic, but I would have liked to see it, because I’m not great at decorating.
If you whisk that cream before adding to the tart shell it will be creamy again.
What if I don't have a springform pan. No other options. I think it is very important to give some technical advice and alternatives . You all talk about the same thing how to make the custard how to cut the fruit and decorate. Why you all using Fahrenheit temperature? I don't see ovens with Fahrenheit temp. On it. It is only Celceit now a days
I went to your recipe and never found the ingredient list and measurement list.
Who else here is from chef jenkins class?
Okay, I'm curious! What class is this and who is Chef Jenkins?
@@HouseofNashEats shes our culinary teacher and we're supposed to make fruit tarts this semester :)
@@liamcarrion2775 that's a great assignment! It's a really fun thing to master and an impressive dessert to have in your repetoire!
I’m from chefs class tooo hiii Liam
I’m so excited to make these in class I make them all the time
@@maddiefrancis2643hi maddie! i watched 2 episodes of kitchen nightmares last night so i think i got this 😎
Wow she's beautiful also 🔥🔥🔥🌹
It was a total fail for me. The crust got stuck to the foil🤦🏻♀️
Stop touching your hair as your cooking.
No good to keep touching your hair,not cool.Just saying.
Bad habit, I know! I'll work on it!