Recipe of Speedy Japanese Strawberry Tart

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Any-night-of-the-week Japanese Strawberry Tart. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Strawberry Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Strawberry Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Strawberry Tart is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Strawberry Tart estimated approx 2 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Japanese Strawberry Tart using 24 ingredients and 22 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Japanese Strawberry Tart:

1. 250 g strawberries and blueberries
2. 90 g neutral glaze
3. 23 g water
4. Sweet shortcrust pastry :
5. 70 g unsalted butter at room temperature
6. 35 g icing sugar
7. 1 pinch salt
8. 1/2 tsp vanilla paste
9. 20 g egg
10. 20 g ground almonds
11. 130 g pastry flour
12. Pastry cream:
13. 10 g pastry flour
14. 10 g cornflour
15. 200 g fresh whole milk
16. 1/2 vanilla bean, pod split and seeds scraped
17. 3 egg yolks
18. 50 g caster sugar
19. 20 g unsalted butter
20. 1 tsp kirsch (cherry liqueur)
21. Strawberry cream:
22. 45 g caster sugar
23. 15 g corn flour
24. 180 g strawberry purée

Instructions to make to make Japanese Strawberry Tart

1. To make sweet shortcrust pastry: Beat butter, icing sugar, salt and vanilla with an electric mixer until just combined.
2. Add eggs and beat well. Add ground almonds and flour and mix well. Mix until a smooth dough is formed.
3. Place dough on a parchment paper, cover surface with parchment paper and roll out into a 3 - 5 mm thick sheet. Transfer to a tray and refrigerate for about 30 minutes.
4. Remove parchment paper and place dough into a 20 cm fluted tart tin with a removable base. Press dough gently into tin without stretching it.
5. Roll a rolling pin over the top of the tin to remove excess dough. Prick dough with a fork or rolling pie and let rest for 5 minutes in the freezer.
6. Preheat oven 180ºC. Place some parchment paper over dough. Place baking weights into tart tin and bake for 20 minutes. Remove weight and parchment paper when pastry just begins to colour around the edges and continue baking for another 10 minutes until light golden brown. Remove from heat and leave to cook on a wire rack.
7. To make pastry cream: Sift flour and cornflour together twice. Place milk, vanilla pod and seeds in a saucepan and bring to a boil.
8. In a clean bowl, beat egg yolks and sugar until pale.
9. Add flour mixture and mix well.
10. Add hot milk and fold through. Remove vanilla pod and pour mixture into saucepan.
11. Bring to a boil over high heat, stirring constantly with a spatula until mixture is smooth and glossy.
12. Remove from the heat and stir in butter. Mix well.
13. Transfer pastry cream into a bowl. Cover with cling film and place in a freezer to cool, but not freeze it.
14. Before use, add kirsch and gently beat cream with an electric mixer until smooth and creamy.
15. Place cream in a piping bag fitted with a 1 cm round piping tip. Set aside.
16. To make strawberry cream: Combine sugar and cornflour. Purée the strawberry and add the strawberry puree and sugar mixture to a saucepan and mix throughly.
17. Bring to a boil over medium high heat, stirring constantly until mixture is thick. Remove from the heat.
18. Transfer strawberry cream to a bowl and place over another bowl filled with ice cubes and water. Leave cream to cool.
19. Pour strawberry cream into tart shell and spread evenly.
20. Pipe pastry cream over and arrange berries on top.
21. Place neutral glaze and water in a saucepan. Bring to a boil, stirring constantly. Brash glaze on berried while glaze is hot.
22. Slice and serve immediately.

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