Picnic Finger Food Ideas! (Pt 1:Mini Strawberry Tart) [野餐小食系列- 迷你士多啤梨撻]
3:04:00 PM
Mini Strawberry Tart 迷你士多啤梨撻
The weather in LA this week is pretty much all about sunshine and breeze so my friends and I just can't wait to do something outdoor. Picnic is a good choice for friends gathering since you can share your homemade food with your beloved ones and do all kinds of chatting while surrounding by the greens.
Perfecting your picnic, food choices are very important because you do not want your food to taste bad or even turned bad when you arrive the picnic site. So you have to pick something that is easy to preserve and would not lose it's flavor overtime. Also, handy is another thing that you may want to consider. I mean imagine that you are sitting on a picnic blanket and obviously you would not want to have a steak since it is so inconvenient to slice a steak on the ground and you may want to keep it as something you eat at home instead.
Mini Fruit Tart is a good choice because it is so small and you can put the whole tart into your mouth with one bite, how handy it is ! And needless to mention, it looks incredibly cute and taste so refreshing. This is something that you would not want to miss in your picnic food checklist!
So here we go:
Yields: Around 20 mini tarts
Custard Filling (Crème Pâtissière):
INGREDIENTS:
3 Egg Yorks
25g Flour
1 Tbsp Corn Starch
4 Tbsp Sugar
1 Tsp Vanilla Extract
1 Cup Milk
DIRECTION:
- Add sugar into egg yorks and beat until smooth
- Add in milk and combine
- Put it on stove and turn on medium heat
- Add in flour and corn starch, and stir immediately
- Keep stirring until the mixture is thickened to your desire consistency
- Let it cool and put it into the fridge
Tart Crust:
INGREDIENTS:
4 oz (1 stick) Unsalted Butter
1.5 Cup All Purpose Flour
3 Tbsp Sugar
1 lb Strawberries
60g Blueberries
Salt a Pinch
DIRECTIONS:
- In a large mixing bowl, cut cold butter into cubes
- Mix flour, sugar & salt, then add into butter
- Use your hands to rub & combine.
- Work with the dough until they are well combined and non-stick. (Add in a tiny bit of iced water if it does not combine well)
- Warp it with plastic warp & put it into the fridge for at least 40 min
- Oil and flour your tart molds
- Preheat your oven to 370
- Take out the dough and flour your fingers
- Take a ball of of dough and press the dough across the mold evenly
- Poke holes at the bottom of the tart with a fork
- Put them pack in to the put them into the fridge for another 20 min
- Take them out and bake it for 15 min or until the edges are golden
- Pipe a small amount of fillings at the bottom of the shells
COMBINE:
- Pipe a small amount of fillings into the shells.
- Place diced strawberries and blueberries on top of the custard.
- Keep it cold in the fridge before serving.
* The butter that you are using for the tart shell must be cold enough and not in room temperature since only ingredients in low temperature could create that light and buttery texture.
野餐小食系列- 迷你士多啤梨撻
吉士醬
材料：
3個蛋黃
25g麵粉
1 Tbsp粟粉
4 Tbsp糖
1 Tsp雲呢拿油
1杯牛奶
做法：
- 把糖加進蛋黃來打至滑身
- 加入牛奶拌勻
- 放在鍋子裏用中火加熱
- 加入麵粉和粟粉後立即攪拌
- 一直攪拌至稠化
- 把它放涼然後放進雪櫃
撻皮
材料:
4 oz 牛油
1.5杯麵粉
3 Tbsp 糖
1磅士多啤梨
小許鹽
做法:
- 在一個大碗𥚃把凍牛油成小粒
- 在另一個碗內把麵粉鹽和糖混合，然後加進牛油𥚃
- 用手把它們混合
- 一直搓至全部材料混合成日一體和不黏手 (若果沒法把材料混合 加入少量水）
- 用保鮮紙包把它包着出然後放進雪櫃最少40分鐘
- 把柔和麵粉沾上撻摸上
- 把焗爐預熱至370度/
- 把麵團拿出然後用麵粉沾上手指
- 拿一塊小麵團放在撻摸𥚃 然後用手指把它從中間推往邊緣
- 用叉在撻底上戳洞
- 當它們再放進雪櫃最少20分鐘
- 拿出然後焗15分鐘或者邊緣呈金黃色
結合:
- 將少量吉士醬擠在撻皮上
- 把士多啤梨放在醬上
- 放進雪櫃冷藏直至享用
Tips:* 牛油一定要夠凍他被才能起酥!
Posts
0 comments