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Saturday, August 10, 2013

Recipe: Strawberry tarts


Awhile ago I was totally absorbed into the World of tarts. As you can see from my recent recipe posts, egg tarts, beancurd tarts, durian tarts and now strawberry tarts. :)


Tart shell ingredients (makes 6 medium size tarts):
60g all purpose flour
65g butter
25g icing sugar
1 egg yolk
pinch of salt

Method:
1. Sieve flour and icing sugar into separate bowls. Set aside. 
2. Whip butter using a mixer until creamy.
3. Add in the icing sugar, mix until well combined.
4. Add in egg yolk, mix until well combined.
5. Stir in the sieved flour in two separate portions. Mix until just combined to form a smooth dough (do not over-mixed). 
6. Using a plastic wrapper, wrap the dough and place in the fridge for at least 30 mins. 
7. Lightly grease the tart mould with butter.
8. When the dough is ready, separate it into 6 equal pieces. 
9. Roll each pieces into ball like and lightly coat with some flour 
10. Place the dough onto the tart mould, gently press the dough with your thumb to achieve the shape (refer to the photo above). 
11. Use a fork, create some holes on the surface of the shells (refer to the photo below).
12. Bake in a preheated oven at 170 C for 15 mins. 
13. Let the tart shells cool. 




Ingredients for custard filling:
100 g fresh milk
1/2 tsp vanilla extract
1 egg yolk
20 g sugar
10 g all purpose flour

Method:
1. Cook the fresh milk over low heat until just boil. Set aside.
2. Using a mixer, whip the egg yolk with sugar until combined.
3. Sieve in the all purpose flour into (2). Mix well.
4. Slowly, pour in the boiled milk into (3). Mix well. 
5. Sieve the mixture. 
6. Add in the vanilla extract into the sieved mixture.
7. Using a low heat, cook and stir (6) until it forms a custard. Remove from heat immediately. 
8. Cover the custard with plastic wrapper while it is still hot (to prevent the custard from drying). Let it cools completely before storing the fridge. 


To assemble:
1. After the tart shells have cooled, coat the shells with a layer of nutella or any other jam that you like (this is to prevent the wet custard from turning the shells soggy). 
2. Retrieve the custard from the fridge and spoon equal portions into the 6 shells. 
3. Top the tarts with sliced strawberry or any other fruits that we like.
4. Decorate with some chopped almonds (optional) before serving. 


I think the recipe may sounds complicated with the number of steps and everything. But no worries you just need a little planning to save you!:) I suggest you make the shell dough first and let it sit in the fridge while you move on the prepare the custard. When the custard is done and kept in the fridge,  you can then mould the shell and bake them! :) 

It's a really good treat which my familly really enjoys. Ask.fm if you have any questions! <3

Love, 
Lirong. 

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