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Strawberry tart | Recipes transcribed by who horse [cooking expert]

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Number of View
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Number of Videos
936本

Ingredients

  • いちご : 適量
  • 卵 : 1個
  • 牛乳 : 250cc
  • 薄力粉 : 100g
  • 粉糖 : 30g
  • アーモンドプードル : 60g
  • 砂糖 : ひとつまみ
  • バニラエッセンス : 数滴
  • (A) Butter : 50g
  • (B)バター : 50g
  • (A) Egg yolk : 1個
  • (B)卵黄 : 3個
  • (A)グラニュー糖 : 45g
  • (B)グラニュー糖 : 55g
  • (A) Cornstarch : 小さじ2
  • (B)コーンスターチ : 20g

Time required

90minutes

Procedure

  1. 1) Mix butter and powdered sugar 01:04

    Put the butter of (A) in a bowl and mix until smooth.
    Add powdered sugar and mix until dry.

  2. 2) Add egg yolk and cake flour 01:53

    Add the egg yolk of (A) and mix until smooth.
    Sift the cake flour and mix to cut.

  3. 3) Rest the tart dough 03:02

    When the tart dough is in one piece, wrap it in a wrap.
    Flatten and shape and leave in the refrigerator for 1 hour to 1 day.

  4. 4) バターとグラニュー糖を混ぜる 03:37

    ボウルに(B)のバターを入れ、なめらかになるまで混ぜる。
    (A)のグラニュー糖を加え、粉気が無くなるまで混ぜ合わせる。

  5. 5) Make cream damand 04:13

    Melt the eggs and add to 4 in 3 portions and mix each time.
    Add cornstarch from (A) and mix until dry.
    Add almond poodle and mix until dry.

  6. 6) Mix egg yolk and flour 06:03

    Put the egg yolk and granulated sugar of (B) in another bowl and mix until white.
    Add the cornstarch from (B) and mix until smooth.

  7. 7) 牛乳を加える 07:12

    鍋に牛乳、砂糖を入れて、沸騰するまで混ぜながら加熱する。
    沸騰したら火を止め、6に加えて混ぜ合わせる。

  8. 8) Make custard cream 07:55

    Put 7 in a pan and heat over medium heat, mixing and heating until creamy.
    Turn off the heat, add vanilla essence, mix, transfer to a bowl and cool with ice water.
    Put the wrap in close contact, put an ice pack on it, and cool it in the refrigerator.

  9. 9) 型にタルト生地を敷き詰める 09:45

    タルト生地に打粉をして柔らかくなるまで練り、麺棒で伸ばす。
    バターを塗った型に敷き詰め、底にフォークで穴をあける。

  10. 10) オーブンで焼く 11:43

    クリームダマンドをタルト生地の上に敷き、天板にのせる。
    180℃に予熱をしたオーブンで27分焼き、粗熱を取る。

  11. 11) カスタードクリームを絞る 13:16

    カスタードクリームを冷蔵庫から出し、ハンドミキサーで軽くほぐす。
    なめらかになるまで混ぜ、絞り袋に入れてタルトの上に絞る。

  12. 12) 仕上げる 14:45

    いちごをお好みの大きさに切り、タルトの上に並べる。
    お好みでナパージュを塗り、ケーキピックを刺したら完成。

Point

・ The recommended type is a tart type with a diameter of 18 cm.
・ Butter should be softened by returning it to room temperature in advance.
・ Cornstarch can be replaced with potato starch.
・ When adding eggs to butter, be sure to add them little by little.
・ Adjust the tart baking time by watching the situation.

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