If you have any question, please drop me an email (sonia9423@gmail.com) or Instagram @ sonianll

Friday, July 10, 2015

Strawberry Tarts 草莓塔

I seldom make tarts or pie, not sure why, i always feel too many works to prepare a tart or pie . Anyway, when i see nice tart or pie pan, i still tempted to buy some ^_^. Since i still have some fresh strawberry, so time to make Strawberry tarts as i can use the tart pans that bought long time ago.

Also time to use this baking weights that bought long time ago too..If you don't have this, just replaced with beans or just omit but prick holes on the pastry.

To prepare Pastry Cream or Creme Patissiere

Strawberry Tarts草莓
*for a 10cm x 25cm rectangular tart pan, and 11.5cm diameter round tart pan

Sweet Pastry Crust

85g unsalted butter, cold from fridge
50g icing sugar
A pinch of salt
30g egg
20g ground almond
150g cake flour or Top flour

  1. Add cake flour, ground almond and icing sugar in a mixing bowl, rub in unsalted butter till resembles coarse breadcrumbs.
  2. Add in egg, mix until form dough, use a cling film, place pastry on it, shape it like a disc, wrap and store in fridge for 1 hour.
  3. Use a rolling pin, roll the pastry into thin sheet, transfer over to prepared tarts pan (with removable bottom), trim off excess dough. Prick dough with a fork, then leave to rest for about 5mins in the freezer for baking.
  4. Place a sheet of aluminium foil over the pastry, place baking weights into the tart tin. Plae the tart tin in to a pre-heated oven at 180C for 15-20mins.
  5. Carefully remove weights and aluminium foil, return to bake for another 10mins or until golden brown. Leave to cool on a wire rack

Pastry Cream or Creme Patissiere

200g fresh milk or full cream milk
1/2tsp vanilla extract
2 egg yolks
30g sugar
13g plain flour
13g corn flour

  1. Add vanilla extract into milk in a saucepan, bring to a boil over low heat (turn off heat when you see bubbles at the side)
  2. In a mixing bowl, whisk egg yolk and sugar until pale, add flour and corn flour, stir to mix well until no lumps.
  3. First add in a bit of hot milk, whisk it till well combine. Then slowly pour in hot milk, and whisk all the time till combine well.
  4. Return mixture into a saucepan, and cook it over low heat, constantly whisk the mixture until thick and smooth. Set aside to cool

To assemble strawberry tart, fill pastry cream in a piping bag, then pipe on the ready tart case, top with fresh strawberry, dusting with icing sugar or you may apply with apricot jelly.

Recipe reference to Sunday Home Baking cookbook, by Sonia a.k.a Nasi Lemak Lover


Joceline Lor said...


Andre C said...

This is such a beautiful tart!

Anonymous said...

I love your food styling & photography. Cookbook quality. I always come here for the recipe & photographs.

Just one question - what do you do with the unused egg whites?



Sonia ~ Nasi Lemak Lover said...

Redyoyo I use it to make granola ^_^

Fern @ To Food With Love said...

I like this kind of tart pan, though I only have a round one. The rectangle one makes the tart looks nicer somehow :)
This strawberry tart looks very pretty!

Baking Scientist said...

Wow the heart-shaped strawberries look so pretty! Your tart looks fantastic :)

My Little Space said...

I still keeping mine in the pantry and its brand new. haha.... I'm getting lazy. Yours look fantastic. I am tempting to start mine as well. Have a great week ahead dear.

Anonymous said...

I once dusted w icing sugar and after overnight in fridge the icing sugar already absorbed into the top of the cake. So duating only to be done before taking pictures or before serving?

Blog Widget by LinkWithin