-
1
Bring the butter to room temperature and whisk until creamy.
-
2
Add the powdered sugar to Step 1 and beat.
-
3
Pour in the canola oil and mix until well incorporated.
-
4
Add the egg yolks to Step 2, whisk well, then add the salt and vanilla extract.
-
5
Continue whisking.
-
6
Sift the cake flour and almond flour into the Step 3 bowl.
-
7
Cut the dough with a spatula until the flour streaks are gone.
-
8
Transfer the dough on a sheet of plastic wrap.
-
9
It's ok even if the dough hasn't come together yet.
-
10
Bring the dough together, wrap in the plastic wrap and chill for an hour to overnight to rest the dough.
-
11
Crumble the rested dough with your hands (this will help firm the dough).
-
12
Bring the Step 7 dough together, wrap with plastic wrap again and chill for at least an hour in the fridge.
-
13
Preheat the oven to 180C.
-
14
Sandwich the dough between two sheets of plastic wrap and roll out into a circle.
-
15
Press down hard as the dough will be firm (refer to Note 1 in Helpful Hints).
-
16
Roll out the dough so it's slightly larger in diameter than the tart pan.
-
17
The thickness should be around 3 mm.
-
18
If the dough softens, chill in the fridge.
-
19
Remove one sheet of plastic wrap and wrap the rolled out dough around the rolling pin and gently lay on the tart pan.
-
20
The side with the plastic wrap attached should be on top.
-
21
Gently press down the dough into the pan over the plastic wrap.
-
22
The dough should fit snugly into the pan.
-
23
Roll the rolling pin on the edges of the pan to remove excess dough.
-
24
Prick the bottom with a fork.
-
25
Lay a sheet of aluminum foil, scatter baking beans on top, and bake for 18 minutes at 180C.
-
26
You can bake the excess dough as cookies along with the crust.
-
27
Remove the aluminum foil and baking beans, then bake for another 15 minutes until golden brown.
-
28
Prepare the custard cream.
-
29
Beat the cake flour, corn starch, and sugar in a bowl in a circular motion.
-
30
Add 50 ml of milk, then the egg yolks and whisk.
-
31
Add the remaining milk into a saucepan and heat until it just comes to a boil.
-
32
Lower the heat, pour half into the Step 15 bowl and whisk quickly.
-
33
Then transfer the bowl contents into the pot with the remaining milk.
-
34
Heat Step 18 over medium heat and keep stirring.
-
35
Once it becomes a smooth cream and bubbles form, remove from heat (refer to Note 2 in Helpful Hints).
-
36
Add butter to Step 19 and melt in residual heat.
-
37
Finally add droplets of vanilla extract and whisk.
-
38
Pour into the freshly baked tart while the cream is still hot.
-
39
The cream hardens once cooled, so work quickly.
-
40
Lay a sheet of plastic wrap on top and chill in the fridge.
-
41
Once it has cooled well, remove from the fridge and top with fruits.
