Honey Cherry Tart
Overview
May is the season when cherries are ripe~ At this time, the skin of the cherries is thin, the flesh is thick and juicy, and just looking at the delicate color will make people salivate~ If you feel that fast food is not enough, it is also good to make various small desserts~~ This cherry tart is very simple to make, only 3 steps are needed. Bake the tart shell, put the cherry meat on it, and pour honey juice on it~~ If you like sweets, you must not miss it~~
Tags
Ingredients
Steps
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Soak the cherries in soda water for 30 minutes and rinse
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Remove stems, core and cut into small pieces
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Marinate with 20g of granulated sugar for 1-2 hours (you can use the ingredients for the tart crust during marinating)
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Pour the pickled cherry juice into the pot
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Add water, honey, and starch, and bring to a boil over low heat
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Stir while cooking, cook until thick and translucent, let cool and set aside
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Cut the butter into small pieces and place in a greenhouse to soften, add powdered sugar
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Use a whisk to beat evenly (just beat the butter and powdered sugar at low speed, no need to beat)
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Add the egg liquid in 3-5 times, beating well with a whisk each time before adding the next egg liquid
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Sift in the flour
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Mix well with a spatula
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Knead it into a smooth dough with your hands
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Then roll out the dough and use a round mold to carve out a round dough
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Press the dough onto the chrysanthemum mold
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Use a fork to press the dough into the small holes in the chrysanthemum mold
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Place in the middle rack of the preheated oven and bake at 180 degrees for 15 minutes
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Let the baked tart shell cool
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Place cherry pulp
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Drizzle with honey
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Place some mint leaves for decoration
