• Prep Time 30 minutes
  • Cook Time 270 minutes
  • Serving For 6-8 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 60g Anchor Unsalted Butter
  • 35g icing sugar
  • 25g egg, beaten
  • 150g cake flour
  • 250g egg, A size
  • 250g Anchor Whipping Cream
  • 120g castor sugar
  • 40g corn flour
  • 8g vanilla essence
  • Dried Strawberry Powder (to garnish)


    Tart Dough:
  1. In a big bowl, mix butter with icing sugar until smooth.
  2. Add egg, mix & stir until smooth before sifting in cake flour. Mix all ingredients well, but not to overwork it.
  3. Place the dough in cling wrap round & flatten, keep in chiller for 2 -3 hours.
  4. Preheat oven to 180°C.
  5. Remove the dough from chiller, place the dough on parchment paper the cover with one more layer of parchment on top, shape it round and flatten using rolling pin.
  6. Place the round shape dough in lightly floured tart casing & trim the sides.
  7. Poke with fork all over the bottom surface of pie dough in tart casing.
  8. Layer with pre-cut round parchment paper & top with baking beans.
  9. Bake for 10minutes, remove the baking beans & parchment paper & bake again for another 10minutes using the same temperature.
  10. Remove from oven and set aside to cool down.
  11. Vanilla Custard Filling:
  12. Prepare a double boil & preheat oven at 180°C.
  13. In a bowl, add in egg, cream, sugar, sifted corn flour & vanilla essence.
  14. Mix all ingredients until well combine then strain to ensure there's no lumps.
  15. Double boil the mixture until slightly thickens.
  16. Pour the vanilla custard mixture into prepared tart casing.
  17. Bake the tart with filling for 20minutes.
  18. Remove from heat & let it rest on wire rack.
  19. Dust with strawberry powder, Enjoy!

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