The Best Blueberry Tart | Super Tasty and delicious with fresh blueberries

[@oliviascout7410]

KZbin should promote amazing chefs like you more. this amazing channel need more viewers, keep going my friend 💪💪💪fighting

[@andriasindah5545]

Couldn't agree more!..

[@HanbitCho]

Thank you so much 👍

[@FancyBarnacles]

Hanbit, I’m in love with your videos. They’re so detailed and easy to understand. It makes me super eager to bake and learn more as a home baker! Keep up the awesome videos!

[@HanbitCho]

I'm so glad!

[@RF-oh3wt]

Just made this recipe exactly as written and it was simply fantastic. Fresh blueberry flavor, deceptively light and not too sweet. What a triumph of a recipe. Thank you for sharing.

[@HanbitCho]

nice!

[@wonkim9243]

Always have been a quiet follower - just wanted to say that this is my 3rd time making this recipe of yours. Up till the 2nd try my tart shell was really fragile but today I realised that my previous shells were a bit too thin (used the 3mm bar this time) and the hot + humid weather in HK made it a bit more tricky. Baking the almond cream + tart shell in the tart ring might help the tart build up a bit more structure (without breaking) for beginners (I know - not the right way but it worked for a few of my mini ones). I used the easy fruit glaze (apricot jam + water boiled together) but the tart still looks amazing without a glaze for amateurs. Could you also add some advice on how long we should cool down the tart shells/ baked almond cream before moving on to the next step? Love everything you do and keep up the good work!

[@HanbitCho]

Oh just leave it outside at room temp until it cools down completely! I sometimes do something else and leave it outside for like a couple of hours although I know it'll go a bit dry if you keep it outside for too long. Just touch it and if there's no warmth then that's fine. In terms of the glaze, apricot jam and water should work fine. It's the home baking style and I used that when I started out baking.

[@wonkim9243]

@@HanbitCho I must tell you that today was the first time I used the exact size ring in the video and I was super shocked at how accurate your ingredient measurements were to make that tart!!! Your videos are for the pros! Lucky that the normal ‘us’ can try this at home 👏👏👏 고맙습니다~~

[@HanbitCho]

@@wonkim9243 Glad to hear!! Well done!

[@emillion4470]

What an original take on a blueberry tart -I'm intrigued.

[@HanbitCho]

thanks!

[@ToHaegeum]

The colour purple brings me so much joy and i simply love blueberries 🫐

[@HanbitCho]

Thanks!

[@ryanseowweeseng4966]

Thanks for reuploading these awesome vids!

[@HanbitCho]

No problem!

[@Twirlingnbiz.]

Really appreciate your effort on making fun, clean and professional baking tutorials! Your channel is the best platform for aspiring bakers to grow and learn ^.^

[@HanbitCho]

Thanks a lot!

[@titikbeeler9784]

On Tuesday i am going to make this chef. Tart shell is ready, and all other ingredients too. Just need to ensemble it, jeiiiii......thank for great tutorial as always.

[@HanbitCho]

Sounds great!

[@JL-bj5lh]

Just made this. Took a long time but well worth it.

[@HanbitCho]

good.

[@nicklyons306]

Hi Hanbit, I'm usually very particular when it comes to my tarts (there's always room for improvement!) but this recipe came out nearly perfect. Thank you!!

[@HanbitCho]

Sounds great!

[@CrisTaekook]

Annyeong,I love how short but precise your methods and recipes are. Really enjoy watching your videos and recipe tips. Gamsahamnida 💜

[@HanbitCho]

Thank you so much 😊

it was amazing and i love this blueberry tart!!! I will definitely make it!

[@HanbitCho]

Great!!

[@hermione5330]

I love how glossy the finished product looks 😍😍😍

[@HanbitCho]

thanks!!

[@ceciliadominguez3326]

On February 6, 2022 I made my first blueberry tart and it was delicious. Super recommended, it took me a little time, but the result was incredible. It should only be clarified that I made the blueberry puree and only added a little more than the amount that the recipe said.

[@HanbitCho]

Sounds great!

[@Computer0111196]

Hanbit I have to say you uoload rhe best clips for recipies with brilliant tips. Thank you 😊

[@HanbitCho]

thank you so much!

[@Gowithtom]

How to make a perfect puree chef Hanbit! Thank you!

[@HanbitCho]

oh just blend it smooth with 10% sugar using a blender! no secret to it!

[@sarahknobel8908]

What a WONDERFUL series of videos! Thank you so much for your instruction and insight!

[@HanbitCho]

You are so welcome!

[@estonian44]

uuu, amazing colors and what a technique, thank you for teaching me and making me better

[@HanbitCho]

Happy to help!

[@sonojab]

Look delicious yummy. Thanks for sharing wonderful recipe.

[@HanbitCho]

Thank you so much 🙂

[@andriasindah5545]

Thank you chef, you are always very detail in explaining each step, superb. By the way, I like the "clean" background more (without the kitchen utensils etc)..don't know why, but it helps me more focus on the tutorial and i just like it more simple. 😁

[@HanbitCho]

haha yeah i like things clean.

[@MiKa-bz2xg]

I'm in love with this beauty. Perfect as always.

[@HanbitCho]

Thank you!

[@loveleecrafts]

Love blueberries 🫐 thank you!

[@HanbitCho]

thank you too!

[@wesleylim3589]

Tried this the other day and I love it!!!!!

[@HanbitCho]

Glad to hear!!!

[@sjsj346]

Wohhhhh wohhhhh very nice tart recipe

[@HanbitCho]

Thanks a lot

[@SparkyChelada]

Thank you for posting this video again, definitely one of my favourite recipe of yours!

[@HanbitCho]

Hope you enjoy

[@Boricua92]

I'm glad I found your channel. Love your decor

[@HanbitCho]

Welcome!!

[@devonayeap5061]

Thank you chef! I just made this last night and it looks and tastes amazing! Love you! Please keep those wonderful recipes coming! Can you please impart to us your Green Grape Tart recipe? Kamsahamnida!

[@HanbitCho]

Thank you, I will

[@manfreds86]

Excellent, thank you very much!!

[@HanbitCho]

Glad it was helpful!

[@bella_marie_cakes]

Love this blueberry tart! Too pretty to eat ❤️😊

[@HanbitCho]

It really is!

[@LizzieShih]

Love your video, can't wait to see more yummy dessert video!!

[@HanbitCho]

Yay! Thank you!

[@lasmazake4522]

Hi! I love your videos! Can you please make a video how you make the glaze? Thank you!

[@HanbitCho]

i already have a video. pls find it.

[@Imelda327tan]

I just love your videos.

[@HanbitCho]

thanks!

[@Shay-wr1ig]

Hi Chef, Thanks so much for the recipe. Is it possible to change the cake flours at the base of the tart to regular multipurpose white flour?

[@HanbitCho]

Yes you can!

[@Shay-wr1ig]

@@HanbitCho Thanks for the answer, convert in a ratio of 1: 1 as cake flour ?

[@user-gy3iv6kj4l]

Hum blueberry blueberry! Blueberry tart is more delicious than strawberry tart for me.

[@HanbitCho]

lol

[@KusinaniMamee]

😋 yummy...thanks for sharing this 👍

[@HanbitCho]

My pleasure 😊

[@ceciliapoon3652]

Thank you chef for sharing this wonderful recipe with us! It's very relaxing watching your videos! Can I substitute pectin with gelatin?

[@HanbitCho]

using gelatin requires a different technique so you need to stick to pectin!

[@akampayasin3122]

Nice and clear

[@HanbitCho]

Thank you

[@Josui1471]

Can pectin be replaced by gelatin? (Edit: saw your earlier reply. The answer is no. Thx.) I love your videos. So professional and deserves more subscribers.

[@HanbitCho]

oh hmm pectin sometimes can be replaced by gelatin...not sure here..

[@mireyagarm2731]

Very delicious!!

[@HanbitCho]

Thanks!

[@manishabhojwani4201]

Looks amazing! Want to try it out, but can we replace pectin NH with regular pectin for the blueberry confit because we dont get pectin NH here

[@HanbitCho]

oh, i'm not completely sure - will need to try.

[@angeles8271]

I'm amazed with your recipes, love them! What´s the best way to storage this tart if I make them a couple days ahead?

[@HanbitCho]

freeze them.

[@francescopalladino2160]

Hanbit, nice to meet you, I'm arriving to you with a strong delay, but In Italy we say "better delay than never!". So, I' d like to know if I can use Fish gloss instead of Pectin, it's not easy to find it. Many thanks, and see you soon with other your helps.

[@HanbitCho]

hello!

[@zandraalafriz9413]

Thank you chef for posting these videos! They've been really helpful for me since I am planning to make a tart with almond cream this week. I do have a question though, did you egg wash the tart shell before baking it with the almond cream? Or did you end up baking it without having to egg wash?

[@HanbitCho]

Glad you like them! yeah so i baked it with egg wash before the almond cream.

[@bicsbees1094]

Amazing 🎉Bro!

[@HanbitCho]

thanks.

[@gtrlover4527]

chef hanbit,can i replace pectin with gelatin in the blueberry confit?

[@HanbitCho]

yep although it'll feel different.

[@aldohernandezcocina]

Hi Hanbit, love your videos. I can"t find petcin nh here where I live but I can find citric petcin, can I susbtitue for the citric pectin?

[@HanbitCho]

hmm never used citric pectin before! not sure!

[@christinel5997]

Rooting for you Hanbit

[@HanbitCho]

thank you!

[@shehanvimukthika1768]

Love it 🥰

[@HanbitCho]

great!

[@Laurent-es4js]

Awesome content Chef 👍

[@HanbitCho]

great!

[@karlvella7627]

Super amazing

[@HanbitCho]

thanks a lot!

[@wirachanavanukroh675]

Hello! If I don't have pectin for doing Blueberry confit, can I use something instead of? Thank you.😊🙏

[@HanbitCho]

gelatin might work!

[@aramickaia]

Se ve delicioso 😊

[@HanbitCho]

hello!

[@qt9443]

Hi Hanbit! What can I use instead of a rum in the almond cream? If I use cornstarch, how many grams should I add? And can I use agar agar or again, cornstarch, instead of a pectin? How many grams? Thank you so much 🙏🏻

[@HanbitCho]

oh you can leave out the rum. you need to use pectin.

[@shaimaaelkady1222]

AMAZING 🌹

[@HanbitCho]

Thanks!

[@teum009]

Thanks for the amazing video! If you make the blueberry puree yourself, you don’t need to sieve it after blending?

[@HanbitCho]

that's right!

[@alinamadahi979]

I'm a bit confused about the fruit puree, in the description says if it's it's self made to blend with 10% sugar, does that mean I have to blend 110g of blueberries with 11g of sugar to make the puree and then mix with the 15g sugar, pectin and juice? Sorry about the question, i dont want to use more sugar than needed and make it extra sweet 😂

[@HanbitCho]

yeah thats right.

[@claudiaalessiacolucci528]

Hello, does the crust overbake (for the two cooking sessions)?

[@HanbitCho]

ah nope

[@zhengchouhan6685]

Amazing channel

[@HanbitCho]

Thank you so much 😀

[@aloha____]

Hi, if i’m living in a cooler climate zone where the room temperature is below 10, how do i get the butter to soften like in a warmer climate? If i heat it up it’ll melt.. how do i get ingredients to room temperature?

[@HanbitCho]

warm it :)

[@ill7792]

Hello chef, I been thinking about making Green Grapes tart, do you think it’s a good idea to use green grape confit? Or should I use other components? Do you have any recommendations? Thank you so much! I love your videos!!!

[@HanbitCho]

oh it's really difficult to make green grape confit - doesn't taste nice...

[@inele7998]

Hello, i just subscribed, love your videos you make them look so easy, I will like to ask what is pectin and I don't know if I can find it where I am can I change that with something else? also what did you put on top on the blueberries the jelly thing?

[@HanbitCho]

oh you can use gelatin. it's glaze on top!

[@user-in9jn1uw3e]

Can you make strawberry macaroons please😊

[@HanbitCho]

yeah

[@NicheBahking.0405]

Will try soon. May I ask what you brushed on top of the fresh blueberries? Thank you! Just subscribed 😊

[@HanbitCho]

yeah! mirror glaze! I have a video on that.

[@ashleychew7751]

hi there Hanbit, can we use whole wheat pastry flour instead of cake flour for a 1:1 sub?

[@HanbitCho]

i guess so?

[@SuperGus14]

Nice video 👍👍

[@HanbitCho]

Thank you 👍

[@YamixDancho]

Hey, Could you try and make a glutenfree tart crust? So many of my friends can't eat gluten and would love to make them tarts.

[@HanbitCho]

right!

[@stephanetzicuris3376]

is it posible to make a tutorial about gelatine, pectines etc... and how to choose ratio or quantity if there is any rules thx.

[@HanbitCho]

right

[@devonayeap5061]

Hi Chef Hanbit, after I leave the almond cream overnight to rest, do I need to let the almond cream come.to room temp before I pipe it into the tart shell to bake? Or just bake it cold?

[@HanbitCho]

that's up to you!

[@keathongan]

Hi Hanbit, can I replace the rum with something else? Or leave it out?

[@HanbitCho]

oh you can leave it out.

[@feathercheng4250]

🫐 blueberry🔥 my favorite fruit!!

[@HanbitCho]

Mine too!

[@HRRRrrrrrrgrdg]

Thanks 🇮🇷🇮🇷🇮🇷

[@HanbitCho]

no probs!

[@yeexuanlee5623]

Hi Chef! Did you increase the amount of ingredients for your almond cream in your video? How can 28g of each ingredient yield so much almond cream? Mine was only enough for 1 and a half 8cm tart. Please help:) thank you!

[@HanbitCho]

the video might be slightly different to the written recipe. i might've made two tarts in the video.

[@tristanrl1940]

Why the need to “always rest almond creme” - if almonds haven’t got gluten? I am keen to know

[@HanbitCho]

yeah give it a go without resting!

[@nancylui4393]

Why does the almond cream have to go to the fridge? Can i use it directly?

[@HanbitCho]

sort of..

[@cheryltay3544]

Can I bake the almond cream in the tart shell and leave it overnight before adding the confit and blueberries the next day? How should I store the baked almond cream in tart shell?

[@HanbitCho]

yeah that should be fine.

[@cheryltay3544]

@@HanbitCho how do you suggest I store the baked almond cream in tart shell?

[@Mr.Pushka]

After heating to 40 degrees and adding sugar, to what temperature should the whole mass be heated?

[@HanbitCho]

huh?

[@Mr.Pushka]

@@HanbitCho Well, look, Chief. First, heat the mass to 40 degrees Celsius and add the remaining ingredients. After that, you need to cook for a couple more minutes at what temperature?

[@Mr.Pushka]

@@HanbitCho Should I continue to cook also at 40 degrees Celsius or bring to a boil? Or 100 degrees and higher?

[@LynetteFromme-fi8um]

Hanbit, if we don’t want to use rum or alcohol in the almond cream, what is a good substitution?

[@HanbitCho]

oh just leave it out.

[@nayroul9316]

Hi Hanbit is there any subs for rum because I don't consume alcohol

[@HanbitCho]

oh hmm you can leave it out.

[@aishwaryapusalkar3867]

Can't find cake flour where I live.What are the ingredients of your cake flour.Is it cake premix? Will it work?We use all purpose flour ,baking powder.

[@HanbitCho]

yeah it's a mix of all purpose + starch. take a look on google.

[@alison761223]

Hello Hanbit, I would like to know what is the little purple flower’s you garnished on the top.

[@HanbitCho]

oh cornflower!

[@alison761223]

Thank you very much☺️

[@janetwu5221]

Hi chef! Can I leave the rum out? Or replace it with a different alcohol?

[@HanbitCho]

yep!

[@samahalhussain6459]

Hi chef, can you tell me what size tart ring did you use on this recipe?

[@HanbitCho]

in the description.

[@landeize]

Hi is almond powder same as almond flour?

[@HanbitCho]

yep

[@xxx-vc2xo]

Can you substitute the almond powder for starch? ( I want to make my friend a blueberry cake but she doesnt like almonds )

[@HanbitCho]

oh nope.

[@shalinisfoodworld8723]

Sir ,please suggest me egg replacement

[@HanbitCho]

hmmm

[@janetwu5221]

Does leaving the rum out make a big difference?

[@HanbitCho]

nah

[@stephanienah9456]

Can I know how long can we keep the premade almond cream?

[@HanbitCho]

about a week in the frdige

[@Tiffy_baking]

Should I sieve the blueberry purée ?

[@HanbitCho]

it's up to you!

[@RT-fr9tn]

thank you. Glaze recipe?

[@HanbitCho]

check my other vidoes on my channel.

[@michikoramadhina.a6290]

Can the blueberry confit use as a jam?

[@HanbitCho]

just reduce it further and it's jam!

[@andaleebsbakery6841]

Good luck

[@HanbitCho]

Thank you!

[@evelynxinrugoh7685]

What baking tray are you using?

[@HanbitCho]

a local one!

[@rehananoufel9253]

Is powdered sugar same as icing sugar

[@HanbitCho]

different but you can think of it as the same thing!

[@deedubs8975]

From Korea. North or South?

[@HanbitCho]

south

[@chefmikody3233]

Hope you notice me chef about your genoise

[@HanbitCho]

ok!

[@lukewithann7256]

Anyone know what he means by almond powder?

[@HanbitCho]

almond flour!

[@lukewithann7256]

@@HanbitCho thanks for the response! :) there are different almond flours though. just finely ground almonds? de-oiled? blanched?

[@hibanezhaali]

👈سلام عليكم ورحمة الله وبركاته

[@HanbitCho]

thanks!

[@dipb96]

CFBR 👍

[@HanbitCho]

thank you!

[@elizabethleong5505]

👍

[@HanbitCho]

Thank you!!!