Strawberry Tart

Saw some strawberries on sales and bought two punnets to try. 

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.

Source

What you need:

6” tart

Crust

56g unsalted butter

110g plain flour

30g icing sugar

A pinch of salt

22g egg, beaten

Fillings

100g cream cheese, room temperature

15g sugar

20g milk

45g whipping cream

10g 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!