Strawberry tart: Cute and fresh tart

 In Thailand, everyone in on a holiday mode, haha ^^, well it's a long weekend (it's Songkran festival, if you want to know).

 I rarely go out on this kind of vacation, there are too many people, I choose to spend my time at home instead. You can make something special when you have a lot of time, right?. 
I still have a lot of thing that I want to do, but I can eat them all, so I can make only 1-2 things at a time, ^^". Today I think about making something fresh, as the weather is very, very hot, eating fresh fruit is a good choice. 
But I can't letting go of the chance to turn it in cute dessert, so finally, I think about making this tart. The base is the tart shell and almond cream, yes, you have to bake them. But the top is red glaze covered strawberries, that give us freshness.
As this tart can be prepared ahead of time, by prepared the shell then filled it with almond cream and freeze it until you're ready to bake and assemble them. 
If you want, you can use raspberry or other kinds of berry instead of the strawberry too.

Strawberry tart 

Makes 18cm tart

Pastry
38g ........................... Unsalted butter 
25g ........................... Icing sugar
8g ............................. Almond powder
1/4tsp ....................... Vanilla bean paste
.................................. Pinch of salt
15g ........................... Egg
63g ........................... Cake flour

Crème d'amande (Almond cream)
45g ........................... Butter
45g ........................... Icing sugar
45g ........................... Almond powder
45g ........................... Egg
8g ............................. Cake flour
4g ............................. Rum

Red glaze
50g............................ Raspberry jam
50g ........................... Strawberry Jam
10g ........................... Water

.................................. Fresh strawberries

 Use spatula to soften the butter, add the icing sugar, pinch of salt, vanilla bean paste and mix to combine.

 Pour the egg into the bowl, mix to combine.

 Add the almond powder, mix to combine.

 Add the flour.

 Mix to combine.

 Press with the palm of your hand until smooth.

 Cover with plastic wrap and refrigerate for at least 30 minutes.


Make Crème d'amande (Almond cream)

 Beat all the ingredients together.

 Until smooth.

 Refrigerate while preparing the tart shell.

 Sprinkle the work surface with flour.
Roll the pastry into 23 cm round.

 Line into 18cm tart ring.
Prick the base with fork.
Refrigerate for 30 minutes before using.

 Spread the Almond cream over the tart shell.

 Cover with plastic wrap and freeze overnight.

The next day:
Bake for 35-40 minutes in 180C Preheated oven
Let the tart cool before assemble.

Make red glaze:

 Mix all the ingredients together, then heat in the microwave until hot.
Pass through a sieve and let it cool before using.

Brush the tart with red glaze.
Place the strawberries on top.

Brush the strawberries with red glaze and decorate with pistachio (optional).

Strawberry tart: Cute and fresh tart