I have a habit of browsing through baking book before sleeping (ok, thinking about it as a novel, hehe). And the moment that I wake up all I want to do is bake something right away.
I try my best to use many recipe from the book that I bought, ^^ even I know that I will never made them all (I may need more time and a lot of space in my stomach, because it’s hard for me to eat a lot of it).
For this time is a milk tart, from ……………………. and I want to try more recipe.
The tart shell is a pâte sucrée that is very easy to make, it the same way as making the butter cookie, only that you need to use just enough water (not too little not too much), to help binding the dough. I love the taste of the filling, it’s mild but with a hint of lemon and Cointreau it’s refreshing, and very suitable for anyone who love sweet tart.
Serve it with a cup of hot tea is my suggestion, I think coffee will be too much for this one.
100g ………………………….. Unsalted butter
Sift the flour and baking powder together.
Beat the butter and sugar until smooth, beat in the yolk.
Stir in the sifted flour and mix until combine, add water and bring all the crumb together to form a smooth dough.
Cover with plastic warp and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Brush the tart pans with butter.
Roll the dough until 3mm thick, cut into desired size.
Line each pastry shell with baking paper and fill with baking beads or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for 5 minutes, or until the pastry is golden.
Let the tart cool over the wire racks.
Make the filling:
Mix the water and gelatin powder together.
Combine condensed milk, lemon juice, lemon zest and Cointreau together.
Warm the gelatin mixture in microwave for 10-20 seconds or until melt.
Pour the gelatin mixture into the milk mixture stir to combine.
Whip the whipping cream until soft peaks form, fold 1/3 of the whipped cream into milk mixture. Then pour the mixture back into the whipping cream bowl, fold to combine.
Divide the mixture into the cooled tart shells.
Refrigerate for 2-3 hours or until firm before serving.