|وقت التحضير||30 دقائق|
|وقت الطهي||45 دقائق|
|النظام الغذائي||مناسب للعائلات|
|إرشادات التحضير||وصفة متوسطة السهولة|
|نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد|
طريقة التحضيرتحميل PDF
Place the butter (at room temperature) and salt together in the bowl of a stand mixer fitted with the paddle attachment. Cream until smooth, approx. 30 seconds. Keep the butter in this bowl.
Separate the egg yolks from the whites. Place 2 yolks in one bowl and the remaining yolks in another bowl of a stand mixer fitted with a whisk attachment. Add the sugar and whisk on high speed until pale and fluffy.
Place the butter bowl back into the stand mixer and whisk, on low, adding the egg-sugar mixture. Make sure to scrape down the sides to ensure everything is evenly combined.
Sieve the flour and baking powder into the mixture and gently fold in until everything is combined, this should form a soft dough. Form into three round discs and cover with cling film. Refrigerate for at least 1 hour.
Place one disc between two sheets of baking paper and roll out the dough to approx. 1½cm thickness. Remove the top layer of baking paper. Repeat this process with the remaining two discs. Place the rolled out dough on trays lined with baking paper and place in the freezer and chill until firm.
Preheat the oven to 190°C, gas mark 5.
Butter three 3cm x 10cm fluted tart pans with removable bottoms and place them on a baking sheet lined with a silicone baking mat or baking paper.
Place one chilled dough disc between two pieces of wax paper or cling film and roll it into a circle a bit smaller than the tart pan. Put the dough in the centre of the tart pan and pat and press it into an even layer. Don’t press the dough up the sides of the pan — you want as flat a surface as you can get. Repeat with the remaining two discs. Place the pans on the baking sheet. 9 Lightly whisk the remaining egg yolks then brush the dough with the egg wash. Use the back of a fork to score a criss-cross pattern across the dough.
Bake the tarts for 40-45 minutes, or until the top is golden brown and the edges come away from the sides of the pan (If you press the tart gently, it won’t feel completely firm, but that’s just fine). Transfer the pans to a cooling rack and allow the tarts to rest for 3 minutes or so, then invert them onto another rack and flip again onto another rack. Allow to cool to room temperature right side up.
Whip the cream until stiff peaks form and place into a piping bag fitted with a star nozzle.
Just before serving pipe the cream on to the tarts and arrange the strawberries on top. Dust with icing sugar and serve.