Cherry Cream Tart Pie

Cherry Cream Tart Pie

1. First make the pie. Sift low-gluten flour, matcha powder and powdered sugar, soften the butter, cut into small cubes and put it in the flour

2. Knead gently with your hands, knead the butter and flour into a semolina flour.

3. Beat the eggs in a small bowl, add them to the flour several times, and knead them with your hands

4. Knead it into a smooth dough.

5. Put it in a fresh-keeping bag and put it in the refrigerator for about an hour.

6. Sprinkle a little dry flour and roll out the dough into 0.5 cm dough

7. Carefully cover the dough on the pie pan, gently press your fingers on the pie pan, and finally use a rolling pin on the pie pan to remove the excess dough

8. Use a fork to put a lot of small holes in the bottom of the pie pan to prevent the bottom from bulging during baking.

9. Preheat the oven, put it in the middle, and bake at 180 degrees for about 12 minutes. Take out and cool for later use

10. The remaining dough can also be made into small egg tart molds

11. Pour whipped cream into a clean bowl, add fine sugar, and beat with an electric whisk

12. Whisk until there is a little resistance, and the whisk can lift the cream immediately.

13. Wash the fruit for later use

14. After the pie crust has cooled down, put the cream into it, 7 or 8 minutes full

15. Use kitchen paper to absorb moisture on the surface of the fruit.

16. Put the fruits in the pie one by one to decorate

17. Creamy fruit tart made from small tart crust

18. Finished product

Tips:

The egg liquid needs to be added slowly so that the dough can be kneaded into a ball.
The finished dough needs to be refrigerated.
This amount of pie crust can be made into one 8-inch or two 6-inch pieces. Mainly depends on the thickness of the dough roll.
Cherries can also be replaced with seasonal fruits for him!
The baked pie crust must be completely cooled down before use to prevent the butter from melting when heated.