Friday, 9 March 2012

How to Make: Japanese Strawberry Almond Tart (Sugar-Free)

Hello, long time no posts... I've finally have had time to make something again, and this time, I made a Strawberry Almond Tart, a recipe that I stole from Ochikeron, on Youtube.   It is ridiculously easy to make and it looks like a patisserie made it at the end.  I used coconut oil, but use butter instead if you prefer.  You can use whatever fruits you have, strawberries, blueberries, kiwis, mangoes...


Ingredients for a 12 cm Tart Tin:

  • 60 g Coconut oil or Butter at room temperature
  • 30 g Splenda/Sugar substitute or just using powdered sugar
  • 1 egg yolk
  • 100 g cake flour (or 80 g all-purpose flour + 20 g potato/corn starch)
  • pinch of salt
  • 30 g Coconut Oil or Butter at room temperature
  • 30 g powdered sugar or sugar substitute
  • 40 g almond powder/ground almonds
  • 1 egg
  • 1/2 tbsp potato/corn starch
  • 1 tsp vanilla
  • 454 g (1 lb) Strawberries
1st Glaze:
  • 20 mL hot water
  • 10 g honey
2nd Glaze:
  • 2 tbsp Apricot Jelly, Jam or Preserves (You can use any light coloured fruit, like apple, orange etc) 

  • Mix the butter/oil and sugar together until fluffly.
  • Add in egg yolk and mix until combined.
  • Sift in the cake flour, salt and mix until it forms a dough, it will start out dry, but it will come together.
  • Form into a dough and wrap it with plastic wrap, let it sit in the fridge for 1 hour until it gets a little firmer. 
  • Take it out and roll it between two plastic wrap to have the dough be about 1/4 inch (0.5 cm) thick.  Put it in the tart tin and use a fork to prick holes in the bottom.
  • Preheat the oven to 180 degrees C (350 F)
  • Mix butter/oil with sugar.
  • Add in egg and mix well.
  • Add in the almond powder or ground almonds, potato/corn starch and vanilla.
  • Spread the mixture into the crust and bake for 25 min.
  • Take it out and let it cool completely.
Finishing Touches:
  • Mix the honey and water together.  Brush 3/4 of this mixture on top of the tart.
  • Heat the apricot jam for 10 sec in the microwave, and brush 1/2 of the jam on top of the tart.
  • Put one whole strawberry in the middle of the tart with the greens remove, and cut the rest of the strawberries in half.  Arrange it so that it forms a flower-like pattern.
  • Mix the remaining honey water and apricot jam mixture and brush it on top of the strawberries.
  • It is ready to serve! 
Here is Ochikeron's Recipe:



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