The most important part of this tart is obviously the fruit. We opted for berries and tangerines, but you can choose any fresh seasonal fruit to top your tart. The cracker-like crust is one that is pressed inwards, leaving it clump-free and stretch-free. Remember to press it on top of the tart pan as it will shrink as it bakes. The filling is light, slightly sour and sweet enough.
●Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
Heavy cream (35% milk fat)
(Chocolate, powdered before sifting)
Cake dough
• [Eng Sub] …
(Mold size: 15cm*7cm*5cm)
220g all-purpose flour (1 cup = 1/2 cup)
135g unsalted butter (1/2 cup + 2 tablespoons)
50 g cold water (3 tbsp + 1 tbsp)
6g sugar (1/2 tablespoon)
1g salt
1 yolk
♥ Triple Berry Compote
150g strawberries
50g raspberries
50g blueberries
40g sugar (3Tbsp)
Juice of 1/2 lemon
♥ Rich Vanilla Crème Lesère
yolk 1
30 g sugar (2 tbsp + 1 tbsp)
8 g cornstarch (1 tablespoon)
100g milk (1/3 cup + 1 teaspoon + 1 teaspoon MSG)
1/3 vanilla bean
8g unsalted butter (1/2 tablespoon)
80g heavy cream (1/3 cup)
♥ Wash eggs
yolk 1
10 g milk (2 teaspoons)
♥ White Chocolate
Strawberry, Kiwi, Orange, Shine Muscat,
♥ Make chrysanthemum flowers for decoration
Instruct
Step 1
Make the crust: Preheat oven to 350°. In a large bowl, mix together flour, sugar, and salt. Add melted butter and almond extract and stir until a dough forms. Press mixture into 10-inch tart pan with removable bottom, press dough all the way up and until dough is smooth.
Step 2
Poke all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
Step 3
Topping: In a medium bowl, use a hand mixer to beat heavy whipped cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Add whipped cream.
Step 4
Spread the filling over the cooled crust and top with fresh fruit.
Step 5
In a small microwave-safe bowl, heat together with the preservative and 2 teaspoons of water until warm, 30 seconds. Brush over tarts and refrigerate until thoroughly chilled, 2 hours.
