Cheesy Strawberry Tart

Pie Crust

(A)    Low Protein Flour 低筋面粉 – 145g
              High Protein Flour 高筋面粉– 145g
              Almond/Hazelnut Ground 杏仁粉– 30g
              Unsalted Butter 无盐奶油– 145g
              Icing Sugar 糖粉– 95g
              Salt – 1g
              Egg Yolk 蛋黄 – 25g

(B)    Milk – 185g
        Castor Sugar 砂糖 – 45g
        Corn Flour 玉米粉– 12g
        Low Protein Flour 低筋面粉– 12g
        Egg Yolk 蛋黄– 3 nos
        Unsalted Butter 无盐奶油 – 10g
        Mascarpone Cheese -225g
        Whipping Cream (whipped) 淡奶油 (打发) – 80g

(C)    Fresh Fruits 水果

Strawberry Sauce 草莓酱
Strawberries 草莓                           2 packs
Lemon Zest 柠檬皮                         ½ no
Castor Sugar 砂糖                           60-80g
Water                                                 ~

Method 做法:

Pie Crust 饼皮

1.      Preheat oven to 200C.  Get ready a loose bottom pie dish.

2.      Cream butter and icing sugar.  Gradually add in egg yolk.  Fold in sifted flour and almond ground.  Mix to form a dough.

3.      Place pastry in between plastic sheets. Use rolling pin to flatten the dough and spread evenly into round shape that is 1.5 bigger than the pie dish.

4.      Remove plastic sheet.  Transfer it to a pie dish and cover it evenly especially at the edge.

5.      Bake at 180C for about 20 minutes.

Filling 内馅

1.      Whisk egg yolks and sugar, add in corn flour and low protein flour.

2.      Heat the milk, pour into egg yolk and flour mixture above, combine evenly.  Sieve.

3.      Pour the above mixture into a pan over medium fire, stir until thick, smooth and glossy.

4.      Remove from fire. Add in butter.  Stir to melt.

5.      Pour into a tray.  Cover with cling film.  Chill when cooled.

6.      Remove from fridge.  Beat the chilled pudding until creamy. 

7.      Add in mascarpone cheese and whipping cream.  Combine evenly.

Strawberry Sauce
1.      Cook strawberry, sugar and a little bit of water together until strawberries are soften.

To make the tart:

1.      Brush a layer of strawberry sauce on tart shell.  Pour in mascarpone filling.  Chill for 1-2 hours.

2.      Decorate with fresh fruits.  Brush fresh fruits with a thin layer of apricot glaze. 


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