Berry Tart

Overview

This is a recipe I saw in a dessert book before. I finally made it this time by trying out a new oven. The sweet and sour taste won’t make you tired~ The new oven evenly colors and has a very small temperature difference. However, due to its 30L capacity and flat design, you need to make corresponding adjustments to the baking conditions you are used to. Well, these are no longer a problem after you master the temperament of the oven~ Ingredients: Tart crust: 60g butter, 25g powdered sugar, 25g egg liquid, 100g low-gluten flour, 1/8 tsp salt. Almond butter: 30g butter, 30g caster sugar, 30g egg liquid, 30g almond powder. Strawberry cream: 30g strawberries, 100g light cream, 10g powdered sugar. Decorative fruits: appropriate amount of strawberries, blueberries, raspberries, black currants, and red currants

Tags

• baking
• paita
• almond flour
• blueberry
• butter
• egg liquid
• low gluten flour
• raspberry
• red currant
• strawberry
• whipping cream
• blackcurrant
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Make the tart crust first: soften the butter in the tart crust and add powdered sugar and salt

   

2. 2 Manually mix

   

3. 3 Then use an electric whisk to beat

   

4. 4 Add egg liquid in portions

   

5. 5 Beat evenly

   

6. 6 Sift in low-gluten flour

   

7. 7 Mix well and form into a ball, cover with plastic wrap and refrigerate for 1 hour

   

8. 8 Place the refrigerated dough on the cutting board and roll it out while pressing, and finally roll it into a dough sheet with a thickness of about 3mm

   

9. 9 Move the dough piece to the tower mold and place it, press the dough to make it close to the tower mold, fold the excess dough on the edge inward, stick it tightly on the side, and finally flatten it

   

10. 10 And make the edge 2~3mm higher than the tower mold

    

11. 11 Poke holes in the bottom with a fork, then bag and refrigerate for 30 minutes

    

12. 12 Start preheating the oven after 15 minutes, and set the conditions to biscuit/tart mode, 180 degrees, 40 minutes

    

13. 13 Take out the refrigerated tart shell, spread a layer of oil paper on the surface, and fill it with beans

    

14. 14 Put it into the middle rack of the preheated oven and start baking

    

15. 15 After 15 minutes, take out the oil paper and beans and continue baking for 5~10 minutes

    

16. 16 Leave to cool and set aside

    

17. 17 Preheat the oven to 170 degrees, and then start making almond butter: soften the butter, add fine sugar and beat

    

18. 18 Add egg liquid in portions

    

19. 19 Beat evenly

    

20. 20 Add almond flour

    

21. 21 Continue to beat evenly

    

22. 22 Spread the prepared almond butter into the cooling tower

    

23. 23 Place in the middle rack of the preheated oven, bake for about 15 minutes, remove from the oven and let cool and set aside

    

24. 24 Next, start making the cream for surface decoration: chop 30g strawberries and set aside

    

25. 25 Add powdered sugar to the whipped cream and beat

    

26. 26 Then add chopped strawberries

    

27. 27 Mix well and put into a piping bag

    

28. 28 Pipe the strawberry cream into a spiral shape into the tower

    

29. 29 Then decorate with various fruits