 |
|
|
 |
| ●Dough |
Photo #1
Photo #2
Photo #3
Photo #4
|
Dice butter into small pieces.
In a bowl, combine flour, butter and salt. Rub the mixture between the palms of your hands until crumbly. (Photo #1)
Pour in water, a little at a time, and lightly knead the dough until smooth. Then press the dough together. (Photo #2)
Wrap the dough in plastic wrap and refrigerate for about one hour.
Divide the dough into three equal portions. Roll out each portion to 3-4 mm thick, slightly larger than the tart molds. If sticky, dust the rolling pin and the board with flour.
Press each dough into a tart mold. Roll the rolling pin over top of each mold to get rid of excess dough. (Photo #3)
Make small holes with a fork on the bottom. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden.
|
| ●Cream |
Photo #1
Photo #2
Photo #3
|
Heat milk until it almost comes to a boil.
In a bowl, cream together egg yolks and sugar. (Photo #1)
Stir in the hot milk to the egg yolk mixture, a little at a time, then add flour and blend well. Transfer the mixture into a saucepan and stir over low heat.
To prevent curdling, keep stirring the mixture while heating. When it comes to a boil and becomes glossy, remove from the heat and fold in 6 to 10 drops of vanilla essence. (Photo #2)
Transfer the cream into a shallow container and let cool at a room temperature. When cooled, press it through a sieve and beat until smooth and creamy. (Photo #3)
|
| ●Finish |
Photo #1
|
Fill each shell with the cream 4/5 full. Top with a generous amount of seasonal fruit.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
three 12cm tarts |
0kcal |
180 minutes |
|
| cake flour |
100g |
| butter |
50g |
| water |
35g |
| salt |
|
【Preparation】
- Sift flour.
- Chill butter well.
|
| milk |
200g |
| sugar |
50g |
| egg yolk |
40g |
| cake flour |
20g |
| vanilla essence |
|
|
|
