Classic Strawberry Tart | Easy To Do

Today, I made a strawberry cake with lots of custard cream. The usual classic strawberry tart is a combination of almond cream. The combination of strawberry and custard apple cannot be tasteless. I’ve uploaded each process in as much detail as possible, so please do it once.

♥ Ingredient

Mold 2cm high and 20cm  diameter

Custard ice cream

203g milk

51g egg yolk

63g sugar

18g cornstarch

15g butter

3cm vanilla bean

♥ Recipe

1. Add the sugar to the yolks and mix well with a whisk.

2. Add sifted cornstarch and mix well to avoid lumps.

3. Place the milk, split vanilla beans, and vanilla bean pods in a saucepan and heat until the edges are bubbly. If you add a little sugar to the yolk on the side of the milk, it will prevent a film from forming on the surface of the milk.

4. Add the warmed milk little by little to the yolks and mix well.

5. Put all 4 back in the pot and bring to a boil over high heat. Continue stirring with a whisk to avoid sticking to the bottom.

6. At some point, the liquid will thicken and start to clump. Continue stirring with a whisk to loosen. When large bubbles burst at the bottom, turn off the heat, add butter and mix.

7. Place cling film on wide stainless tray and pour 6). Cover it with cling film to let air in. Refrigerate in the freezer. Place it in a bowl, cover with cling film and place an ice cube underneath to reduce the temperature. I used this method because it was easy to transfer it to the tray and to the freezer.

8. When completely cooled, strain through a sieve immediately before use and use as desired. Reasons for not sifting custard ice cream while it’s hot, but sifting it after it’s cooled: Custard ice cream contains starch, so when it’s hot it will be very liquid, but when it’s cooled, it will be very clumpy. Even if you filter it before cooling, it will become lumpy again after cooling.

9. Then you will have trouble loosening it again to use, so it’s better to strain through a sieve just before use in terms of workability. Custard ice cream contains eggs, so it is easy to spoil. Keep refrigerated and consume within 1-2 days in summer and 2-3 days in winter.

Paper Tart

105g flour

42g sugar

50g butter

1g salt

21g eggs

1. Lightly liquid butter at room temperature. Add the sugar and salt to the butter and beat on medium speed until light in color. Beat eggs at room temperature in batches. The amount of eggs is small, so it will not separate and mix well.

2. Sift flour and use spatula to mix well to form a ball. Using a rolling pin, roll out the dough and roll it into a ball to a thickness of 3mm. Put some plastic wrap on it so it doesn’t stick to it, then push it. Place in refrigerator or freezer for a while until firm.

3. Take out the hardened dough, adjust it just enough to fit into the tart mold, make fondant in the mold. After soaking with a fork, place in the refrigerator to harden.

Creme Frangipane

Butter 50g,

Sugar 50g,

Chicken eggs 50g,

Almond flour 50g

Egg cream 80g

1. Lightly liquid butter at room temperature. Add the sugar to the butter and beat on medium speed until light in color. Beat eggs at room temperature by adding little by little in batches.

2. Sift the almond flour and mix with a spatula. Here is the finished almond cream. The finished almond cream should be kept in the refrigerator for at least half a day. If you bake right away without a break, it may swell in the oven.

3. Make frangipane ice cream by mixing almond cream and 80g of pre-made custard cream. Place creme frangipane flat on tart paper. Bake at 170 degrees for 45 to 50 minutes. With a normal oven, not a convection oven, it is about 10 degrees higher than the temperature I bake. Cool completely so that there is no warm energy left.

Diplomatic ice cream

50g fresh cream

180g custard cream

1. Sift 180g ready-made custard cream and let it cool. Beat cold cream until stiff peaks. If the whipped cream is too soft, the finished cream will be thin and tasteless.

2. Use a spatula to mix whipped cream and custard cream to form a base. Place convex Diplomat cream on top of cooled tart. Dense garnish with halved strawberries.