Cherry Cream Tart Pie

First make the pie crust. Sift low-gluten flour, matcha powder and icing sugar, soften butter, cut into small cubes and add to the flour

Knead lightly with your hands to combine butter and flour into semolina.

Crack the eggs into a small bowl and beat well. Add to the flour in batches and knead with your hands

Knead it into a smooth dough.

Wrap it in a ziplock bag and refrigerate for about an hour.

Sprinkle a little dry flour and roll out the dough into a 0.5 cm dough

Carefully cover the dough on the pie plate, press lightly on the pie plate with your fingers, and finally use a rolling pin to press off the excess dough on the pie plate

Use a fork to poke many small holes in the bottom of the pie plate to prevent the bottom from rising when baking.

Preheat the oven, put it in the middle layer, and bake at 180 degrees for about 12 minutes. Take out and cool for later use

The remaining dough can also be made into small egg tart molds

Pour the light cream into a clean bowl, add fine sugar, and beat with an electric egg beater

Whip until there is a slight resistance, and the cream can be lifted up immediately when the whisk is lifted.

Wash the fruits and set aside

After the pie crust has cooled, put the cream into it until it is 7 or 8 minutes full

Use kitchen paper to absorb any moisture from the surface of the fruit.

Place the fruits in the pie one by one and decorate

Creamy fruit tarts made of small tart shells

Finished product

Overview

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Ingredients

Steps