Strawberry Tart
An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.
The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that.
When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out.
If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA
Strawberry Tart
An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.
The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that.
When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out.
If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA
Cooking Instructions
- 1
Tart crust: Put softened butter in a bowl and mix until it has a cream like consistency. Add granulated sugar in 2 to 3 portions and mix well until the mixture becomes white.
- 2
Add salt and mix. Then add beaten egg little at a time and mix until smooth.
- 3
Add sifted cake flour and mix well.
- 4
Form the tart crust into one piece and roll it out to a 2 to 3 mm thickness. Store the tart crust in the refrigerator for 2 hours to over one night.
- 5
Place the tart crust on the tart mold, poke holes in the crust using a fork and let the tart crust sit in the refrigerator for more than 30 minutes.
- 6
Custard cream: Put milk and the hull of the vanilla beans torn into 2 pieces into a pan and turn off the heat just before it starts to boil.
- 7
Put the egg yolks into a bowl and beat. Add the granulated sugar and mix with a hand mixer until the mixture becomes white.
- 8
Add the flour and mix.
- 9
Add about half the amount of milk to Step 6 and mix. Add the rest of the milk and mix well. Strain the mixture.
- 10
When the mixture becomes a cream consistency and you feel that it is heavier, take the pan off the heat and mix using a whisk.
- 11
When you feel that the mixture is easier to mix again, place the pan on high heat once again and mix with a whisk.
- 12
When the mixture starts to simmer and the cream becomes shiny, stop the fire, transfer the mixture into a bowl and let it cool.
- 13
Almond cream: Put softened butter into a bowl and mix until it has a cream like consistency. Add the powdered sugar in 2 to 3 portions and continue mixing until the mixture becomes white.
- 14
Add the beaten eggs little at a time while mixing. When the mixture becomes smooth, add almond powder and mix using a rubber spatula with a cutting motion. When the mixture is evenly mixed, store the mixture in the refrigerator for 30 minutes to over one night.
- 15
Baking: When the almond cream is ready, squeeze out the almond cream into the tart mold from Step 5 and bake in a 180℃ oven for 35 minutes.
- 16
Finishing: When the tart is baked and completely cool, squeeze out the custard cream on the surface, decorate with strawberries and then it is ready! ( You can also decorate the tart using any kind of fruits.)
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