Today shall make Strawberry tart.
Learning: The tart crust is easy to handle when I roll it between two parchment pieces of paper. Finds the cream cheese fillings a little soft and needs to serve immediately after it has set.
Overall, the recipe is nice as it is not too sweet.
SourceWhat you need:6” tart
Crust
56g unsalted butter110g plain flour30g icing sugarA pinch of salt22g egg, beaten
Fillings
100g cream cheese, room temperature15g sugar20g milk
45g whipping cream10g sugar
Method:
Cut cold butter into cubes.
Sift plain flour and icing sugar, and add a pinch of salt. Whisk.
Add in butter and using a pastry cutter, cut butter into the flour mixture until crumbs like.
Add in eggs and mix until a dough is formed.
Put into a bag and flatten with a rolling pin to form a disc. Chill for 10 mins.
Lightly dust countertop and rolling pin and roll the dough between parchment into a 8” disc.
Place onto the pie mold and scrape off excess.
Using a fork, indent some holes in the pastry.
Bake at 180℃ for 12 mins.
Remove and add a few white chocolate chips.
Wait till the chocolate has melted, use a brush and coat the tart crust.
Cool completely before removing the crust from the mold.
Fillings:
In a bowl, add in cream cheese and sugar and whisk until soft and smooth.
Slowly whisk in the milk until combined.
In another bowl, whisk whipping cream and sugar until soft peak.
Fold the cream cheese mixture into the whipping cream until well combined.
Cut the strawberries into slices.
Fill half of the cream mixture and spread evenly.
Lay some strawberries and fill the remaining cheese.
Decorate with some whole strawberries and mint leaves.
Enjoy!
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