The Best Strawberry Tart | Looks good, tastes good

★Online Classes★
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Strawberry tarts are always good. I always try to use a mix of fresh fruit

▶Strawberry tart◀
Quantity: 7cm diameter tart x 8ea

1. Tart Shell
Please watch:    • Foolproof Tart Shell Masterclass | Ta...  

2. Almond Cream
Please watch:    • How to master the Almond Cream | Past...  
Use 20g of almond cream per tart. (Preheat 160℃) 160℃ for 12~15mins. (15mins may be a bit too long. I don't like overcooking the almond cream as it gets too dry)

3. Strawberry Confit
Strawberry Puree 130g
Frozen Raspberries 30g
Sugar 15g
Pectin 2.8g
Lemon juice 2.8g

4. Strawberry Jelly
Strawberry Puree 75g
Sugar 10g
Agar Agar 0.7g
Gelatin (gold strength) 0.7g

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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee: https://litt.ly/hanbitcho
◽️ Non-Shopee countries: https://bit.ly/476BROn
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: https://amzn.to/3olzHJK
Perforated Silicone Mat (Mesh): https://amzn.to/3ollr3W
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK)
Stainless Steel Whisk: https://amzn.to/43ca8JV
Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: Not the same levelling bar as mine but closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer
◽️ Shopee: https://litt.ly/hanbitcho
◽️ Non-Shopee countries: https://bit.ly/476BROn

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

★Instagram★
  / sugarlane.korea  

★Online Courses★
https://hanbitcho.com/

#valentine's #cake #chocolatecake #cupcake #hanbitcho #sugarlane