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♥ Strawberry Lemonade Tart ♥

I have never attend any culinary school.
The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.

Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.
Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as lemon meringue tart and fruit tart.
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.

For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.

Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like this one because you can adjust or substitute the sugar to make a healthier version.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For filling
Fresh strawberries
1 lemon curd recipe
Mini white chocolate drops

How to make strawberry white chocolate lemon curd tart:
  1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
  2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
  3. Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.
  4. Let cool completely.
  5. To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.
With all my love <3


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