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식탁일기 table diary

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Ingredients

(A) water : 130g
(A) condensed milk : 30g
(A) sugar : 40g
egg (for cream) : 2個
バニラエッセンス : 小さじ1
無塩バター(常温) : 60g
Egg (room temperature) (for dough) : 25g
薄力粉 : 125g
(B) salt : 1g
(B) powdered sugar : 30g

Time required

45minutes

Procedure

1) make cream 00:14
Put (A) in a bowl and stir until the sugar dissolves.
Add the eggs (for the cream) to the bowl after stirring them well to prevent foaming.
Add vanilla essence and mix well, then sift the mixture 3 times, wrap it in plastic wrap and put it in the refrigerator.
2) make tart dough 01:08
Put unsalted butter in a bowl and mix until it becomes soft, then add (B) and mix well.
Beat the egg (for the dough) and mix well. When the mixture comes together, add the cake flour and mix with a spatula in a cutting motion.
When it becomes a certain amount of lumps, lightly knead it with your hands, take it out and put it on a cooking sheet.
Cover it with plastic wrap, use a rolling pin to flatten it to a thickness of about 4 mm, and let it rest in the refrigerator for 30 minutes.
3) make a shell tart 02:32
Prepare a cookie mold that fits the tart mold.
4) bake a tart 03:25
Arrange 3 on a square plate, remove 1 from the refrigerator, stir gently to prevent foaming, pour in until the 9th minute, bake at 190 degrees for 20-25 minutes, and remove from the mold when cooled.

Point

・Bring unsalted butter and eggs to room temperature in advance.
・When stretching the dough, be careful to make it as flat as possible.
・If you don't have a cookie mold, turn the tart mold upside down and cut along the edge with a knife.
・When fitting the batter into the tart mold, spread it thinly on the bottom first and then fit it in while turning the mold.
・When fitting the dough into the tart mold, be careful not to let the heat of your hands melt the dough.
・If you have leftover dough, you can roll it up and store it in the refrigerator.
・It is recommended to eat after sealing and letting it rest for a day.