Name: Mini Cherry Tart
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 150g butter; 1/8 teaspoon salt; 2 pcs yolk; 40g Caster sugar; 3 tablespoons water; 50g Powdered sugar; 50g Almond powder; 50g Egg liquid; Some Cherry filling; 300g Whipped cream (decoration); 20g Powdered sugar (decoration)

Mini Cherry Tart

1. Mix the sieved low powder, fine sugar and salt, and add the softened butter

2. Mix evenly while trimming

3. Add egg yolk

4. add water

5. Mix and knead into a smooth dough

6. Refrigerate for one hour after bagging

7. Sprinkle a layer of flour on the chopping board, take out the dough and roll it into a dough sheet with a thickness of 3~5mm

8. Place the boat-shaped mold on the dough and cut out a larger circle according to the shape

9. Place the cut dough sheet in the boat mold, compact and remove the excess dough, then continue to press the dough until the edge is about 3mm higher than the mold. The bottom of the tart is ready, put it in the refrigerator for 15 minutes

10. Make some small holes in the bottom of the refrigerated tart bottom

11. Then put it in the baking tray

12. Put it into the middle layer of the preheated oven, 180 degrees for about 15 minutes

13. Let cool after baking for later use

14. Next, make the filling: break up the egg liquid

15. Sift in powdered sugar and almond powder

16. Stir well

17. Melt the butter into a liquid state in water, add a small amount of it to the egg batter

18. Stir well and the filling is ready

19. Put the prepared fillings into the piping bag, and then squeeze it into the cool tart bottom

20. Put two cherries on the surface

21. Put it into the middle layer of the preheated oven, 180 degrees for about 20 minutes, and let it cool for later use

22. Add icing sugar to the whipped cream and whip it at low speed, put it into a piping bag, and squeeze out the pattern on the cool surface

23. Then decorate the whole cherry

Tips:
1. I used an oil-noodle mixer when making the tart bottom dough. Without this small tool, you can use your hands to rub the butter and flour mixture directly, and the same effect can be achieved;
2. When pinching the dough in the tart mold, remember to pinch it higher than the edge of the mold, because the tart wrapper will shrink during the baking process;
3. The cherries I used here are canned cherry pie fillings, filled with whole cherries, sweet and sour, and can be used directly;