Thursday, January 12, 2012

Milk tart: Sweet, sweet my little tart!

I have a habit of browsing through baking book before sleeping (ok, thinking about it as a novel, hehe). And the moment that I wake up all I want to do is bake something right away.

Milk tart
 I try my best to use many recipe from the book that I bought, ^^ even I know that I will never made them all (I may need more time and a lot of space in my stomach, because it's hard for me to eat a lot of it). 
For this time is a milk tart, from ......................... and I want to try more recipe.
The tart shell is a pâte sucrée that is very easy to make, it the same way as making the butter cookie, only that you need to use just enough water (not too little not too much), to help binding the dough. I love the taste of the filling, it's mild but with a hint of lemon and  Cointreau  it's refreshing, and very suitable for anyone who love sweet tart.
Serve it with a cup of hot tea is my suggestion, I think coffee will be too much for this one.



Milk tart
Make 4 (10cm tart pan)


pâte sucrée
100g ................................ Unsalted butter
50g .................................. Icing sugar
1 ....................................... Egg yolk
1-3 tsp.............................. Water
200g ................................ All purpose flour
2g ..................................... Baking powder
Milk cream filling
1 1/2 tbsp ....................... Water
3g ..................................... Gelatin powder
175g ................................. Condensed milk
1tbsp ................................ Lemon juice
........................................... Zest from half of the lemon
90g ................................... Whipping cream
1tsp ...................................  Cointreau 

Sift the flour and baking powder together.
Beat the butter and sugar until smooth, beat in the yolk.
Stir in the sifted flour and mix until combine, add water and bring all the crumb together to form a smooth dough.
Cover with plastic warp and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Brush the tart pans with butter.
Roll the dough until 3mm thick, cut into desired size.
Line each pastry shell with baking paper and fill with baking beads or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for 5 minutes, or until the pastry is golden. 
Let the tart cool over the wire racks.
Make the filling:
Mix the water and gelatin powder together.
Combine condensed milk, lemon juice, lemon zest and Cointreau  together.
Warm the gelatin mixture in microwave for 10-20 seconds or until melt.
Pour the gelatin mixture into the milk mixture stir to combine.
Whip the whipping cream until soft peaks form, fold 1/3 of the whipped cream into milk mixture. Then pour the mixture back into the whipping cream bowl, fold to combine.
Divide the mixture into the cooled tart shells.
Refrigerate for 2-3 hours or until firm before serving.


Milk tart


Milk tart: Sweet, sweet my little tart!

9 comments:

Daphne said...

Nice milk tart you have there, I wonder how does it taste? Must be very creamy and milky, can't wait to try it out!

Priya said...

Mindblowing tarts, looks absolutely stunning.

Anonymous said...

Definitely on my to-bake list! Anyway I've been wanting to ask you if all those Japanese pastry books that u used, do they come in English like bilingual (English + Japanese)? Or u read Japanese? Thanks (:

--Agnes

Jennifurla said...

I'll take that little piece u broke off please!

Dumpling Love said...

That looks too perfect to eat! haha.

AnitaH said...

Hi,

Just wondering if you used sweetened condensed milk or not?

dailydelicious said...

Yes, it's a sweetened condensed milk.

Anonymous said...

hi,
wish to ask can i used a 20cm tart pan? if yes, what is the changes to the step/etc? and is it possible to omit/replace Cointreau? thanks

Elaine

dailydelicious said...

You can use 20cm tart pan with this recipe, and you can omit the Cointreau if you want.

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