Valentine’s Strawberry Tarts (Refined Sugar-Free)

🧂 Ingredients

• 250 g plain flour
• 1 medium egg

  room temperature
• 50 g stevia sweetener
• ⅛ tsp fine salt
• 120 g unsalted butter

  cold
• 200 ml full cream milk

  room temperature
• 1 tsp vanilla extract
• 2 large egg yolks

  room temperature
• 45 g stevia sweetener
• 20 g corn starch
• 20 g unsalted butter

  chilled
• 2 tbsp yuzu honey

  apricot jam or any other citrusy jam is ok
• 1 tsp water
• 14-15 fresh strawberries

  washed

Instructions

• 1 Separate 2 large egg yolks from 2 large eggs.
• 2 Place the 2 large egg yolks and 45 g stevia sweetener in a large mixing bowl.
  Whisky the mixture until it turns pale and fluffy.
  
  Add 1 tsp vanilla extract and 20 g corn starch. Whisk until incorporated and
  smooth.
• 3 Add 200 ml full cream milk into the mixture and mix until well-incorporated.
• 4 Sieve the mixture into a saucepan.
• 5 Place the saucepan over low heat and keep whisking until the cream starts to
  thicken about 15 minutes (depending on the heat).
• 6 Once the cream forms a soft peak and not falling off like liquid, turn off the
  heat. 
  
  Note: be careful not to let the cream curdles. you can try to add more milk and
  whisk it into more liquid form.
• 7 Add 20 g unsalted butter. Whisk into a smooth mixture and the butter fully
  melted.
• 8 Sieve the cream into a clean bowl.
• 9 Cover the cream with the cling wrap touching the surface of the cream. This way
  it reduces any air pockets between the surface of the cream and the cling wrap,
  and also prevent a skin from forming over the cream.
  
  Chill in the fridge for at least 1 hour or overnight.
• 10 After chilling, mix or whisk the cream briefly.
  
  Transfer the cream into a piping bag, and keep it closed. Chill in fridge until
  ready to use.
• 11 Cut 120 g unsalted butter into cubes. Keep chilled in the fridge until ready to
  use.
• 12 Add 250 g plain flour, 50 g stevia sweetener and 1/8 tsp fine salt into the
  mixing bowl of the food processor. Pulse for a few seconds to mix the dry
  ingredients.
• 13 Add the cold butter cubes.
• 14 Pulse until it turns into fine sandy crumbs.
• 15 Add 1 medium egg and mix until larger clusters are formed.
• 16 Transfer the mixture into a large mixing bowl.
  
  Use your hands to press the mixture together to form a pastry dough.
• 17 Divide the pastry dough into 25g (I'm using 2.5-inch tart mould). 
  
  Press the pastry dough into the shape of the mould, pressing gently on the sides
  to slide it down and cut off any excess at the edge with a knife. The crust
  should be about 3mm thick.
• 18 Poke the bottom of the pastry with a fork to make small holes.
  
  Cover with clingwrap. Put in the fridge to rest and chill for at least 1 hour,
  or up to 24 hours.
• 19 Preheat the oven on 170C or 338F. Transfer the hard chilled dough into the oven
  straight from the fridge. Bake for 15 minutes until golden brown. 
• 20 Then leave it in the mould to cool for 30 minutes before removing the tart shell
  from the mould. Let it cool completely on a cooling rack.
  
  You can keep the tart shells chilled in the fridge until ready to use.
• 21 Mix 2 tbsp yuzu honey with 1 tsp water in a saucepan over low heat and mix well.
  
  Once it simmers, turn off the heat.
• 22 Sieve out the big bits.
  
  Use the glaze while still warm, as it gelatinises when cooled.
• 23 Wash and pat dry 14-15 fresh strawberries. Cut out the hull, ie the green leafy
  top of the strawberry.
  
  Cut the strawberries in half.
  
  Cut out the bottom into a V shape, so the strawberries are in heart shape.
• 24 Pipe the pastry cream onto the tart shells, about 3/4 full.
• 25 Place the fresh strawberries over the pastry cream.
• 26 Brush a thin layer of glaze over the strawberries.
• 27 Keep in the fridge until ready to serve.
  
  Best to remove from the fridge for about 30 minutes before serving.

Nutrition Info