strawberry tart with almond cream
8 Hong Kong-style egg tart molds
Sweet tart crust material:
115g of low-gluten flour, 25g of powdered sugar, 1 pinch of salt, 6g of unsalted butter, 25g of whole eggs and 3 drops of vanilla extract
Almond cream filling material:
3g of unsalted butter. 1 tablespoon of strawberry jam
Decorative materials:
Twelve fresh strawberries, appropriate amount of pistachios, 2g of dark chocolate or milk chocolate, and appropriate amount of mint
Practice: 1. Almond cream stuffing: salt-free butter softens at room temperature, add sugar powder and stir until the color turns white and the volume becomes larger
2. Add the broken whole egg liquid into the butter twice, and fully stir each time. Put the materials at room temperature in advance
3. Sieve the almond powder and add it to the materials, and stir until it is evenly mixed
4. Melt all the almond powder particles in the butter in a large area. 5. Make the sweet crisp tart skin: soften the salt-free butter at room temperature, add salt and sugar powder, stir until it is smooth and the color is white,
then add vanilla extract and mix well
6: several times.
you can add a little low-gluten flour and stir it
7: sift the low-gluten flour and add it, and gently press it from bottom to top with a rubber spatula until it is completely mixed, and there is no dry powder state
(you can also repeatedly press the dough on the chopping board for molding)
8: you can just organize the evenly mixed dough into a ball by hand, but too much stirring will turn it into sticky dough, which is not easy to press in the back
. Refrigerate in the refrigerator for about 1 hour
9: Take out the refrigerated dough, roll it into a size of 1.5-2CM with a rolling pin, and press it out with a circular mold.
I first used the mold to press it, and found that it was too small to put it in a tart mold. I need to press the dough out with a mold wider than the diameter of the tart mold.
1: Spread it on the mold, press it out and stab it with a fork. Let it stand in the refrigerator for 15-2 minutes
11: Take it out after refrigeration, squeeze in almond cream stuffing, smooth the surface, and bake it in a preheated oven at 17 degrees for 2 minutes
(scrape off the excess dough on the mold with a scraper, and then sort it out a little higher than the mold by hand, because it will shrink back a little when baking)
12: Bake. Smear melted chocolate on the edge of the tart cake and dip it in pistachio pieces (chocolate can be melted when baking the tart cake, and it is smooth and thin when it is just melted,
you can wait until it is thicker)
13: Rinse strawberries with running water several times, soak them with a little salt, wash and dry them, cut them in half, and add 1 tablespoon of light cream
. Beat until 8: for distribution (can be decorated)
14: Squeeze the spiral cream into the middle of all the tart cakes dipped in pistachio pieces (don't crowd the whole tart, leaving a part of the edge empty to decorate strawberries
)
15: Arrange the half-cut strawberries around the cream in the middle and match the top (if the strawberries used are large, the cream should be strawberry
. Decorate with strawberries and mint leaves, or sift a proper amount of powdered sugar when eating.
* Strawberries are difficult to preserve. If you eat the strawberry tart as soon as possible, the color of the strawberry that has been kept for a long time will be black, not fresh enough, and the taste will be much worse.
You can put it in the refrigerator before eating.
If you want to be more beautiful, you can put a layer of mirror pectin on the strawberry, but it doesn't matter if you eat it yourself.