Making tangerine tarts
Diplomat cream with vanilla bean in crispy patbrize, and tangerines on top. The combination of these three was a good tart. Especially, the diffromat cream made with vanilla bean was so good It would have been nice to peel and make tangerines in season, but I couldn't afford it, so I used canned tangerines But the combination of soft and deep Diplomat cream and tangerine was so delicious. Tangerine tart! Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Soft flour
    120g
  • Butter
    50g
  • Sugar
    15g
  • egg
    1ea
  • Water
    2ts
  • Eggs
    1ea
  • Sugar
    30g
  • corn starch
    10g
  • Milk
    100g
  • Vanilla bean
    1/2ea
  • Butter
    12g
  • whipped cream
    100g
  • canned tangerine
    1ea
Cooking Steps
STEP 1/13
First, make a tartji Add flour and sugar to the cutter and mix lightly. Add the chopped cold butter to this and mix gently. Add one egg white and enough cold water and mix well.
STEP 2/13
Spread the dough out and put it in a plastic bag, and let it rest for about two hours. It looks black because I used unrefined coconut sugar
STEP 3/13
While tartzie is resting, pretreat the tangerine and make a diffromat cream First, we preprocess the tangerines. Drain canned tangerines through a sieve and drain thoroughly with kitchen towels. After removing the water, cover it with a cover to prevent it from becoming too dry.
STEP 4/13
I'm making a Diplo matte cream Diplo Matte Cream is a mixture of custard cream and whipped cream First, make custard cream In a bowl, mix the yolk, sugar and cornstarch well with a whisk.
STEP 5/13
In a saucepan, heat vanilla bean with half a gala seed in milk, pods and seeds together over low heat. If the saucepan is bubbling, remove from the heat and mix well, adding little by little to the yolk mixture.
STEP 6/13
Sift the well-mixed milk mixture through a sieve to remove any impurities or lumps, place in a saucepan and simmer stirring over low heat.
STEP 7/13
If you keep stirring, there's a point when it gets thick Bring to a boil a little longer there and remove from the heat. Add butter and mix well when warm. Wrap the finished custard cream tightly and cool it down in a cold place.
STEP 8/13
Whip the whipped cream firmly.
STEP 9/13
Gently dissolve the cold custard cream, then mix the firm whipped cream little by little into the custard cream. Put the finished cream in a piping bag and wait in a cold place for a while.
STEP 10/13
Complete the tissue-completed tart paper. Push the finished tart paper to a thickness of 4-5mm, pan it to fit the mold, and make a hole with a fork.
STEP 11/13
After peeling the parchment paper, place the pressing stone on top, and bake in an oven preheated to 170-180 degrees for 20-25 minutes. Remove parchment paper and press stones after 15 minutes of baking and bake the rest until golden. When it's completely cooled, melt the white chocolate in medium heat and spread it on. You can eat it crispy longer I skipped it because I'm going to eat it soon
STEP 12/13
Tartzie, Diplomat Cream, and Tangerines Place plenty of dipromat cream on tart paper and place tangerines on top.
STEP 13/13
If you put it on bad, it's done!
Please refer to the link below for information on making bad drinks~ @6883615 https://blog.naver.com/ardour/221203536759
Cooking review
5.00
score
  • 152*****
    score
    I think it's better to use butter than white for tart dough. I don't like the texture
    2020-03-05 17:45
  • 177*****
    score
    It was so good! I peeled the tangerine and it came out so pretty Thank you for the good recipe
    2018-05-12 10:23
  • 389*****
    score
    It's really good!!!
    2018-02-09 16:35
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