French Strawberry Tart

After the unsalted butter has softened at room temperature (to the point where you can easily press out marks with your fingers), beat it with a whisk or spatula, and then add the egg liquid in portions. Each time you add egg liquid, the cream and egg liquid must be completely mixed before adding the next egg liquid.

Add all the low-gluten flour (cake flour) into 1. and mix into a dough.

Push and stretch the dough in the basin and then roll it back up. Repeat this three times.

Take a plastic bag, sprinkle some hand flour inside, then put the dough in and put it in the refrigerator for 30 minutes.

While the dough is chilling, make the custard sauce. Add the sugar and vanilla seeds from the vanilla pod to the milk and heat over medium-low heat. Heat until there are small bubbles on the edge of the milk and turn off the heat.

Beat the egg yolks and mix the low-gluten flour evenly, then pour in the milk of 5. and stir quickly to avoid clumping. Then put it back on the fire and heat it over low heat until the custard sauce thickens and can be easily traced without collapsing, then turn off the heat.

Pour the custard sauce onto a shallow plate to cool, stir until smooth and smooth.

Cover the custard with plastic wrap and refrigerate (the temperature doesn't matter).

Preheat the oven to 180 degrees C. Take out the tart dough, place it directly in the plastic bag and flatten it slightly, then change it into a round piece with a thickness of about 2~3 mm.

Use scissors to cut both sides of the plastic bag and spread it out.

Place the tart shell directly on the mold.

Press the tart shell into the mold using the plastic bag.

Finally, use a rolling pin to roll over the top of the mold and separate the excess tart skin, and then take away the plastic bag along with the excess tart skin.

Use a fork to poke holes all over the bottom of the tart shell to prevent it from puffing up when leaning against the tart shell. If there are heavy stones, put them directly, but be careful not to get burned when taking them out.

Place the tart shell in an oven preheated to 180 degrees C and bake for about 20 minutes.

After the baked tart shell is unmolded and allowed to cool, take out the custard sauce from the refrigerator and fill the tart shell with an appropriate amount (about 8 or 9 minutes full).

Decorate with whole or halved strawberries according to your preference, and it's done.

The amount of this recipe can make a 6-inch tart shell; my mold is 5-inch, so I used the remaining tart shell to make 2 more mini tarts, which can be decorated like this.

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