Strawberry Milk tart: Try the new way to make the pastry dough.

First, I want to try the recipe, second, I have a lot of strawberry in the fridge, haha, so it's the reason why you see this tart in my blog. And the result is a lovely and delicious tart.

The recipe comes from the book: キッシュ&タルト (quiche &tart) by  三宅 郁美 (Ikumi Miyake) If you notice I got this book on focus about 3 months ago, ^ ^, well, like always I just can't find enough time to do anything that I want to try.

As I said that this is the testing recipe, I found the recipe for the pastry is very good, the how-to is very easy. You don't have to use many equipment to make a great tart only the plastic box! All you have to do is put all the ingredients into the box and shake (well, I love it ^ ^, it's fun to shake it haha, new way to make a pastry dough). After that just wrap it with the plastic warp and then roll it out as usual.

I really like to suggest this method for anyone who never make pastry dough before because you don't have to worry about the result from working too much and the pastry will be tough cause you just shaking it, remember ^ ^.
But for the filling I must admit that there is a little problem, the first batch of it, the filling never thicken, so I have to adjust it by adding more white chocolate. Be sure to refrigerate it to make it thicken before placing the strawberry on top of the filling, otherwise the strawberry will sink to the bottom.

So, I really want you to try, (yes, I mean you ^ ^), the new way to make the pastry dough, it will make your life easier, haha, no need to wash the food processor and no mess at all. 

This tart tastes a bit like the strawberry and cream but more mellow and sweet, I think the people who love white chocolate will be love it. It's both refreshing and fulfill, just imagine the cool tart with a warm cup of tea on the afternoon, well, I think you might want to try it now, haha.

Strawberry Milk Tart

makes 7 (9cm in diameter and 2 cm deep)

Pastry    
200g ........................ Cake flour
¼ tsp ....................... Salt
2tbsp .......................  Confectioner ‘s sugar
1 .............................   Egg yolk
2-3 tbsp ...................  Cold water
100g ........................  Unsalted butter (melted and cool)
1 .............................  Egg white for brushing

White chocolate cream
80g ..........................  White chocolate
50ml ........................  Whipping cream
20g ..........................  Sugar
................................  Vanilla extract

Topping
400g ........................ Strawberry
3tbsp ........................ Strawberry jam
................................. Pistachio, chopped

 

Sift the flour, salt and confectioner’s sugar into a plastic container; make a well in the center.

Mix the egg yolk and the water together and pour into the well, follow with the melted butter.
Close the lid and shake for 30 times.

Pour the pastry into the plastic wrap, cover and refrigerate for 30 minutes.

Preheat the oven to 180°C. Lightly grease 7  tartlet tins, 9cm in diameter and 2 cm deep.

Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick. Cut into rounds to fit the base and sides of the tins. Gently press into the sides to fit, trim the edges, cover with plastic wrap and refrigerate for 30 minutes.

Pick the pastry with fork, and line each pastry shell with baking paper and fill with baking beads or uncooked rice. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden.

Brush with egg white while still hot.

Let cool.

Make the white chocolate cream:

 

Put the whipping cream, sugar and vanilla extract in a small pan and bring to boil.

Pour the boiling mixture over the white chocolate , stir until chocolate melt and the cream is smooth.

Pour the smooth cream into the prepared tart shell and let the filling cool.

Refrigerate for 1 hour.

Prepare the topping:

 

Heat the strawberry jam by heating it in the microwave for 30-50 seconds until turn into liquid and strain the jam through a fine strainer to remove any fruit lumps. 

Dip the strawberry in the jam and place it on the white chocolate cream.

Chill for 20 minutes and sprinkle with chopped pistachio before serving.

Strawberry Milk tart: Try the new way to make the pastry dough.