Steps to Make Speedy Miniature Strawberry Tart

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, miniature strawberry tart. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Miniature Strawberry Tart is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Miniature Strawberry Tart is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have miniature strawberry tart using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Miniature Strawberry Tart:

1. Make ready 1 Tart crust
2. Make ready Crème d'amande (Tart Filling):
3. Make ready 30 grams Butter
4. Take 30 grams Powdered sugar
5. Take 30 grams Almond powder
6. Make ready 30 grams Egg
7. Take 40 grams Custard Cream
8. Make ready Custard Cream:
9. Make ready 200 ml Milk
10. Take 60 grams Sugar
11. Get 2 Egg yolk
12. Prepare 20 grams Cake flour
13. Take 70 grams Heavy cream
14. Make ready Decorations:
15. Prepare 1 Whipped cream
16. Prepare 35 Strawberries (small)

Steps to make Miniature Strawberry Tart:

1. First, make the tart crustand roll it out to 3mm thick. Line the tart molds with the dough and poke holes in the bottoms. - - https://cookpad.com/us/recipes/145293-delicious-pate-sucree
2. Make the Crème d'amande. Mix the butter, flour, egg, and almond powder, in that order, into a bowl. Wrap with plastic wrap and chill in the refrigerator for an hour.
3. Make the custard. Mix the egg yolk, sugar, and flour (sifting not necessary) into a bowl.
4. Warm the milk in a pot, add it to the bowl from Step 3 and mix together. Using a tea strainer (or other strainer), return the mixture to the pot. Heat on medium.
5. It's difficult to see, but when the surface starts to thicken, it will seem stiff. If you mix it.
6. it will become soft. At this point, remove from the heat.
7. Put into a shallow container and wrap tightly. Put into the refrigerator for 20 minutes to quickly cool it. Once cooled, strain it through a net. It'll become smoother this way.
8. Take 40 g of the custard and add it to the Crème d'amande. Put this mixture into the tart crusts from Step 1 and smooth the surface.
9. Bake at 170℃ for 30 minutes. They should look like the picture when baked. Once baked, let completely cool.
10. Add the custard to the whipped heavy cream and mix together. Place in a pastry bag.
11. Using the pastry bag, squeeze a tall peak of custard cream onto each tart.
12. Assemble four de-stemmed strawberries atop each tart. Dust the entire surface with powdered sugar.
13. Use whipped cream and the remaining strawberries to finish the tarts. Enjoy.

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