Santa hat tarts

The fluffy tart base and milky tender tart core, with delicate and smooth cream and sweet and sour strawberries, form a cute Santa hat egg tart~ This time I made the tart skin myself, and those who are afraid of trouble can buy ready-made tart skin, make the tart core directly, and get it directly by pouring and baking! This Santa hat tart that can be made at home uses Anchor original butter and Anchor cream, butter comes from New Zealand's high-quality pasture milk, the milk is pure and rich, making the tart base more crispy, and the cream has a high milk fat content, so it is very easy to whip up, and the shape is stable and long-lasting. The egg tart made in this way not only has a double milky aroma, but also has a super rich taste, and the most important thing is that the kitchen novice can still easily get started without overturning! Let's learn to make this sweet and delicate, milky egg tart~

Ingredients

Tartcrust

AnchorOriginalButter 30 g

Powderedsugar 20 g

Wholeeggwash 25 g

Cakeflour 95 g

Tartwater

Eggyolk 45 g

Powderedsugar 20 g

Anchorcream 180 g

Surfacedecoration

Anchorcream 120 g

powderedsugar 8 g

Strawberries ~6

Cooking Instructions

Start by preparing the materials you need
This time, Anjia butter is used to make tart crust, and those who are afraid of trouble can directly buy ready-made tart crust and then make tart water directly
Cut the butter into small pieces, soften in advance and add the powdered sugar
Mix the butter and powdered sugar with a spatula, then add the whole egg mixture at room temperature in three separate parts to beat
Each time, beat until the butter fully absorbs the egg mixture and then add it to the next time, and if there is a separation of water and oil, you can beat it with warm water to help the butter fully absorb the egg mixture
Beat well and add the sifted cake flour
Grasp and knead into a ball
Put it in a fresh-keeping bag and roll it out to a thickness of about 3mm, refrigerate and relax for 1 hour for later use
After relaxation, take it out and press it into the desired size with a mold
Soften slightly, then press into a baking sheet
Use a fork to prick holes in the bottom of the tart to prevent the bottom from protruding during the baking process, and refrigerate for later use
Next, make tart water, babies with ready-made tart crust start directly from this step, egg yolk with powdered sugar and stir well
Pour in Anchor cream to make the tart core milk more mellow and have a more delicate and smooth taste
Stir well and sieve 2-3 times
Pour the prepared tart water into the tart shell for 9 minutes
Bake at 180 degrees for about 25 minutes, then take out and cool for later use
The tart is cooled and then creamed and garnished with a little powdered sugar in the cream
Whip until there are obvious lines
Put it in a piping bag, squeeze it on an egg tart, and use it for styling after beating the Anjia cream, which is very long-lasting and not easy to collapse
Finish with strawberries and sprinkle with a few sugar beads, and the cute Santa hat tart is ready
If you eat 4 textures at once, you can try it too