Strawberry Tart with Ruffles

Name: Strawberry Tart with Ruffles
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 90g butter; 160g Low-gluten flour; 1g salt; 200g Sabre Strawberry Filling; 20g Cold water; 20g Caster sugar; 1 piece yolk; 1 tsp vanilla

by Amy Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Can the hollow cookie mold dry anything else? One day, I made this tart wearing a lotus leaf lace on a whim. The cute and beautiful shape is matched with bright strawberries. The milky and crispy outer skin with sweet and sour fillings is definitely not a flowery job. Ah, this is the real beauty of the heart! No wonder my friends big and small like it

Ingredients

Strawberry Tart with Ruffles

1. Cut cold butter into small pieces, add sugar, salt, low flour and vanilla to mix, and knead it into coarse corn flour with your hands patiently, add egg yolk and water to form a dough, refrigerate for more than one hour

2. Take out the tart skin that is rolled into 0.3~0.4cm, cut out the dough of the corresponding size with a round cutting die, line it into the mini muffin mold, press it with your hand to evenly stick to the inner wall of the mold, scrape off the excess dough

3. Use a hollow cookie cutter to cut out the top tart crust

4. Use a small spoon to fill the bottom of the tart

5. Cover with hollow tart

6. Use a toothpick or a small fork to press the edge tightly to form a lotus leaf lace

7. Bake at 175 degrees for 20 minutes. Eat it later

8. I used Master Zhu’s strawberry filling. You can also use the bread machine to make yourself: 500 grams of strawberry + 200 grams of white sugar, put it into the bread machine to select the jam program, and refrigerate it for later use.