Posts Tagged ‘tart


1 1/2 cups (210 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

2 tablespoon (25 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1 large egg

1/2 teaspoon pure vanilla extract

1 – 2 tablespoons ice water


2 1/2 cups fresh blueberries

1/4 cup (50 grams) granulated white sugar

1 1/2 tablespoons (20 grams) all purpose flour


2 1/2 cups fresh blueberries

Confectioners (powdered or icing) sugar
Pastry: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched. Add water, if necessary. Do not process more than about 30 seconds.

Transfer the pastry to an 11 inch (28 cm) fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the blueberry topping.

Preheat the oven to 425 degree F (220 degree C).

In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh blueberries and toss to coat. Remove the chilled pastry from the refrigerator and evenly pour in the blueberries and sugar/flour mixture. Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and continue to bake until the pastry is golden brown (about 30 – 35 minutes). (Halfway through the baking time, stir the berries if there is any flour on them.) Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of blueberries (crown side up), pressing them gently into the hot blueberry jam. I like to make concentric circles with the blueberries, starting at the outside edge. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream or ice cream. Cover and store leftovers in the refrigerator.

Makes one – 11 inch (28 cm) tart.



350 gm. Cream cheese
120 gm. Icing sugar
120 gm. unsalted butter
1 egg
1/2 lemon – squeeze out juice
Some strawberry jam or blueberry pie filling
(Use the baking type of jam and for bottled jam, stir with some hot water to dilute it)

Tart pastry ingredients:

350 gm. Plain Flour
120 gm. sugar
200 gm. butter
1/4 tsp. salt
1 egg


(1) For tart pastry, cream butter, sugar and salt till creamy.
(2) Add in beaten egg slowly and cream till well mixed.
(3) Add in flour and mix into a dough. Rest for 20 mins.
(4) Divide dough into small portions and press into tart moulds. Trim off excess.
(5) Bake in the oven at 175C for about 10 mins. Then remove from the oven and let it cool a little.
(6) For fillings: Cream the cream cheese with sugar till creamy. Add in butter and continue to cream till creamy.
(7) Add in egg and continue creaming for a while, add lemon juice and blend until creamy.
(8) Pour fillings into baked tart mould. Put a teaspoon of jam on top and take a skewer to swirl into marble effect and bake at 180C for about 5 – 8 mins.
(9) Chill in fridge and serve.

Tart dough:

125 gm. unsalted butter
50 gm. sugar
1/2 tsp. vanilla extract
1 egg yolk
1/4 tsp. salt
250 gm. plain flour

Pastry Cream:

1/4 cup cornflour
3/4 cup sugar
1 3/4 cups milk
4 large egg yolks
1/4 tsp. salt
1 tsp. vanilla extract
2 Tbsp. unsalted Butter

Fresh Strawberries – Sliced
Apricot Gel or Strawberry gel – for glazing


(1) Tart dough: Put all the ingredients into a food processor and pulse it a couple of times. Remove from food professor and press lightly into a round disk, being careful not to work it so much that the pastry becomes tough. Wrap the dough tightly and refrigerate for 20 mins. before rolling. Unfold and roll, then ease into an 8″ fluted tart pan. Trim off excess edges. Blind bake the crust at 175C for about 20 mins. or until golden brown. Cool to room temperature on a cooling rack.
Pastry Cream:
(2) Mix cornflour with 1/4 cup sugar in a mixing bowl and then stir in 3/4 cup of milk. Blend in the egg yolks into the cornflour mixture, stirring until completely smooth.
(3) Place 1 cup of milk and the remaining sugar into a saucepan and boil over medium heat and bring to a boil. Remove the pan from the heat. Temper the egg mixture by gradually adding in some of the hot milk mixture, whisking constantly. Add in the remaining hot milk mixture into the eggs. Return mixture to the saucepan and continue cooking over medium heat until the mixture thickens into pastry cream. Remove from pan and cool about 30 mins.
(4) Spread pastry cream in the baked tart and level the top.
(5) Arrange sliced strawberries over the surface of the pastry cream, they should fill the entire tart shell so that no cream is visible.
(6) Use a pastry brush to coat the strawberries very lightly with the warm apricot gel (Add some water into the apricot gel and then warm it up).
(7) Keep the tart regrigerated. Serve chilled.

Note: If no gel is available, any jam will do as well.

Ingredients for tart dough:

120 gm. butter
25 gm. egg
45 gm. sugar
250 gm. plain flour
1/2 tsp. vanilla essence


(1) Rube butter into flour till it resemble breadcrumbs.
(2) Add in sugar, vanilla essence and egg and mix into a pliable dough.
(3) Rest dough for 20 mins.
(4) Press dough into tart mould and bake in the oven at 175C for 20 mins or till golden brown.

Filling: Mix together:

50 gm. instant custard
125 gm. fresh milk – cold
100 gm. whipped cream

100 gm. fresh raspberries cooked with 2 Tbsp. sugar + 2 Tbsp. water and thicken with a little cornflour water (2 tsp. cornflour + 1 Tbsp. water)

some melted chocolate for brushing tart shell

(1) Brush melted chocolate onto the base of the baked tart shell.
(2) Scoop filling into tart shell.
(3) Arrange raspberries on top and then chill in the fridge before serving.


Sweet Pastry:

250 gm. Plain Flour
1 Tbsp. milk powder
125 gm. Butter – cold
50 gm. sugar
50 gm. beaten egg
1/2 tsp. Vanilla Essence
1/4 tsp. salt


250 gm. Fresh Coconut
1 1/2 to 2 eggs
50 gm. Evaporated milk
1 tbsp. Pandan Juice
1 tsp. Pandan Paste
a drop of green colouring
50 gm. Melted Butter

Red Glaced Cherries – cut into quarters


(1) Process all the ingredients for the sweet pastry in a food processor. Chill in the fridge for 20 mins. before moulding into the tart mould of your choice.
(2) Mix all the coconut fillings together and fill into the prepared tart mould. Place a cut piece of red cherries on top.
(3) Bake at 180C for about 25 mins. or till tart shells are golden brown.


Pate Sucree:

125 gm. Butter – chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence

Egg Custard:

280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence


(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Half baked should be around 10 mins at 175C. I didn’t put the timing cos everybody’s oven is different. Judge yourself and see that it’s like puff up slightly and turned white.

After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it’s cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it’s not cook and if it doesn’t wobble, then it’s set and you can take it out from the oven.


Pastry Ingredients:

200 plain flour
1/2 tsp. salt
1 Tbsp. sugar
120 gm. butter
1 egg (beaten lightly)

Coconut and Durian filling:

150 gm. Butter
160 gm. Sugar
3 eggs
250 gm. Durian flesh
200 gm. freshly grated coconut (only the white part)
1/2 tsp. salt
3 Tbsp. Thick coconut milk or Evaporated Milk


(1) For Pastry: Mix Flour, salt and sugar in food processor. Add in cold butter and then mix on “Pulse” mode just for awhile then add in beaten eggs and mix again till a dough is formed.
(2) Mix all the filling ingredients together.
(3) Press the dough into tart mould and then bake at 190C for about 15 mins. Remove tart mould from oven.
(4) Spoon in coconut and durian fillings.
(5) Bake at 175C for about 25 – 30 mins. or till it’s golden brown.
(6) Leave onto cooling rack to cool.

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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