Mini Fruits Tart | Is it a cup? Cookies? | Vanilla Cookie Cup Recipe

Today I made a beautiful cookie cup filled with fruits. Of course, you can eat the cups. Really, this cookie cup is too pretty to eat, but. When you eat it. “Wow! I just thought it was pretty, but it’s delicious..” These cookie cups are so perfect for a party. If there is a place where you want to show off your skills, create it. How to make it neatly is shown in detail in the video.

▶Ingredients

● Tart

(Mold size (8cm *4cm hemispherical)

150g unsalted butter (1/2 cup + 3Tbsp)

100g sugar powder (3/4 cup)

2 g (1/2 tsp) salt

1 egg

5ml Vanilla extract (1tsp)

250g whole wheat flour (1 cup + 3/4 cup)

25g Almond Flour (3Tbsp)

♥ Vanilla Creme Diplomate

2 yolks

20g sugar (1Tbsp+2tsp)

80g milk (1/3 cup)100g heavy cream (1/3 cup + 1Tbsp+1tsp)

1/2 vanilla bean

8g cornstarch (1Tbsp)

(or cake flour)

25g white chocolate (3Tbsp)

30g sweetened condensed milk (2Tbsp)

120g Hevy Cream (1/2 cup)

♥ Make daisy flowers for decoration

♥ Chocolate (chocolate available for coating)

strawberry jamStrawberry, kiwi, orange,

▶Recipe

1. Whip the butter that has been left at room temperature for about an hour, add sugar powder.Mix well. Use eggs that have been left at room temperature for about an hour. Mix to make a smooth cream. Divide the flour in two and mix. Mix as if cutting. Mix until there is no raw flour, 1hour inthe refrigerator.

2. First, make the Crème Pâtissière. Can be substituted with vanilla extract, boil until thickened. Transfer to another bowl and cool quickly. Refrigerate until use.

3. Dough in the refrigerator, spread out to a thickness of 3mm. Refrige for 30 minutes, divide it into 8 equal parts. Let it rise over the mold, put the dough in a little overlapping shape. Make sure there are no gaps. Press firmly so that no seams are visible. Wrap in aluminum foil. 1 hour in the freezer.

4. Lay the paper and insert the press stone. Bake at 170C ( 338F) for 15 minutes. Bake at 160C (320F) for 8~10 minutes. After cooling, remove the mold.

5. Make cup handles. Cut along the curve of the cup. Bake at 160C (320F) for 10 minutes. Trim the shape of the cup. It is recommended to use a sieve.

6. Spread the chocolate thinly. I mixed white chocolate and milk chocolate. It is convenient to use compound chocolate. Fill it with your favorite fruit.