April 05, 2012
Yuppi made strawberry tarts yesterday. I'm proud of this tart crust because I came up with the recipe. It's a quite basic and familiar one though. The secret of the crumbliness is to use confectioners' sugar. And the secret of the yumminess is to use real butter. I always use salted one (and Hokkaido product). The tart filling is our most favorite -- diplomat cream.
Crumble tart crust recipe -- Not only is this crust good, but also super duper easy to make. You can also use it as a cookie dough. In that case, add another 20g sugar to the recipe.
200g all purpose flour
50g confectioners' (powdered) sugar
1 egg yolk
1 teaspoon water
1) Place all ingredients except flour in a food processor and process until combined.
2) Add flour then process again until combined.
3) Bake as usual.