Tarte aux fraises

Tarte aux fraises

Sable Breton

2 Egg Yolks

90 g Icing Sugar

90 g Butter( Room Temperture)

1/8 tsp of salt

145 g Flour( All of Purpose)

10 g Baking Powder

Sable Breton

1. Cream Butter and Icing Sugar until combine

2. Add Egg Yolks, Mix well

3. Add Flour mix until combine

Roll the dough and cut the dough with tart form (20 CM)

Refrigerate 30 minutes before Baking

Preheat the oven to 175 C

Baking time 17-20 Minutes or until Golden Brown

Cream Diplomat

 1. Pastry Cream

200 g Milk+ 50 g cream

50 g Sugar

2 Egg Yolks+1 Egg

Cornstarch15 g

1 vanilla pod

2 Sheets of Gelatin, Soaked  in cold Water

Whipped Cream 200 g

How to make cream diplomat

1.      Add Milk, Cream and vanilla seed bring to a simmer

2.      In another bowl beat Eggs and Sugar until combine

2.add cornstarch , mix well

3.      Pour a little of the hot milk into the eggs

3.mixture, whisk to combine,

3. continue adding the milk slowly into the eggs

4.      Pour everthing back in the saucapan

4.over meduim heat cook and continue whisking

4.until thicken  and it has a pudding-like consistency

4.remove from the heat

5.      Squeeze the soaked gelatin to remove excess water

5.add into the pastry cream

6.      Pour the pastry cream into a baking tray

6.cover with plastic wrap , refrigerate until cool dowm completely

7.      Whip the cream to soft peaks with 20 g of icing sugar

7.to make cream diplomat

8.      Whisk the cooled pastry cream again

9.      Gently fold  the whipped cream into pastry cream

to make cream diplomat

How to arrange tart

Dusted the edge of tart with icing sugar

Pipe cream diplomat on the tart

Add Strawberry

Brush Strawberry with nappage

https://www.youtube.com/watch?v=-3uLAm1uZbI