How to make a puff pastry tart?
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1 first to make the tart crust, soften the butter at room temperature, easily can be pressed with a finger to make a hole means that it can be softened must be softened otherwise it will be difficult to whip later, and the sugar is not easy to melt.
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2 add 2g of salt, and 30g of sugar, whisk on low speed to beat.
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3Whisk until white.
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4Then beat another egg in and continue to beat.
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5At the beginning of a small amount of separation of oil and water, it is normal, it is okay, continue to beat at low speed.
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6 Continue to beat until the butter and egg mixture is fully integrated.
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7Then add 20g of milk powder and 20g of almond meal to the whipped butter and mix well with a spatula.
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8Sift 180g of low-flour into a bowl and toss again to combine.
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9Then put it into a plastic bag and put it in the refrigerator for half an hour to make the tart filling.
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10 this cheese out of the room temperature in advance to soften, then add sugar in the cheese to open low speed to beat, do not open the beginning of high speed, sugar is easy to splash out, first with a low-speed mixing, and then with medium speed on the cheese whipped to the state of this fine and smooth.
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11Then add 40g of light cream, whipped smooth will be 5g of lemon juice, 35g of milk is also added to it, whipped until fully integrated.
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12Whipping to this relatively smooth and fluid state can be, if too thick, you can add a little milk.
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13Then in order to facilitate the operation, put it into a laminating bag and put it into the refrigerator to chill.
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14Now the tart crust is almost ready, take it out, sprinkle some hand flour on the countertop to prevent it from sticking to the surface, and then roll out the tart crust with a rolling pin to a thin crust, about 3 millimeters thick.
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15Here is the mousse circle of about 8cm in diameter, press out the round crust, the extra part of the crust, you can also pinch the dough again to roll out the crust, and press a few more rounds out.
16Prepare some tart molds in advance, using muffin molds is also possible. Then press the tart crust in gently with your hands to make the crust fit the molds, and poke some small holes with a fork to vent the air, which prevents the dough from expanding during the baking process.
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17Then put some red beans sprinkled on top of the spread out crust, also to avoid the crust from expanding and deforming.
18Then put into the oven 180 degrees baked 15 minutes, the oven still have to preheat beforehand ha, good habit to keep.
19The baked tart crust is removed and cooled, you can pour out the red beans, squeeze the tart filling, because the tart crust is more crispy, so be sure to let it cool before operation.
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20 In order to enrich the taste, you can put some fruit, like blueberries and raspberries can be, and then put into the refrigerator for more than 2 hours, so that baked out of the flow of heart Oh, frozen after the filling is completely solid, how to shake it will not fall out of the.
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21 Finally, brush a layer of golden brown egg yolk liquid, evenly brush a small amount can be, baked out of the texture will be more crispy.
22 Then go into the oven and bake at 180 degrees for another 10 minutes.
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23 baked and removed, the rich tart aroma comes to the nose, unlike ordinary tarts, this tart outside the crispy texture, but the inside is an exceptionally soft runny, melt in your mouth, sweet all the way to the heart.
Tips:
1, butter must be softened in advance at room temperature
2, good tart filling must be frozen solidified before you can go into the oven
3, the oven must be preheated 30 minutes in advance to be able to bake tart, because baking tart crust needs to use high temperature to quickly set, not enough temperature is prone to collapse
4, tart crust into the mold, if it is too soft, you can put it in the mold. After that, if it is too soft, you can put it in the refrigerator for 5~10 minutes, and then put it into the oven after the tart crust is hardened