Ingredient and Portion
Cherry Tart 車厘撻
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Crusts：
4 ozs butter
2/3 Cup sugar
1 egg
2 Cups flour
1/4 tsp soda powder
1/4 cup almond (removed skin ，toasted ，crashed)
Filling ：
1/2 cup cold water, 2 packs light jelly powder
2 cans seedless black cherries ﹝retain the black cherries solution for later use﹞
1 tbsp sugar
1/8 tsp vanilla essence
1 bottle fresh cream whipped with 2 tbsp sugar
4 tsp melted butter
4 ozs butter
2/3 Cup sugar
1 egg
2 Cups flour
1/4 tsp soda powder
1/4 cup almond (removed skin ，toasted ，crashed)
Filling ：
1/2 cup cold water, 2 packs light jelly powder
2 cans seedless black cherries ﹝retain the black cherries solution for later use﹞
1 tbsp sugar
1/8 tsp vanilla essence
1 bottle fresh cream whipped with 2 tbsp sugar
4 tsp melted butter
Method
Crusts：
Stir butter to milky white. Add sugar slowly and continue to stir. Finally, add egg and stir well.
Sift flour and soder powder. Add crushed almond and butter and stir quickly. Knead the mixture into dough.
Roll the dough into 1 1/2" thick, Use 4" round pastry cutter to cut round crusts, place the crusts on the bottom of tart plate, then use a fork to prick some hole on the crusts to allow allow steam from evaporation and prevent the crusts from cracking. Repeat for all crusts. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), put the crusts in oven and bake for 25-30 minutes, remove the crusts from the tart plate when the crusts are cool。
Filling ：
Add light jelly powder in 1/2 cup of cold water for 5 minutes.
Bring 1 1/2 cup of black cherries solution to boil. Add melted light jelly powder into the solution, and add 1 tbsp of sugar. Let cool.
Whip fresh cream until stiff. Brush a layer of cream onto the crusts. Place black cherries onto the tarts. When the black cherries solution is half set, pour small amount of solution into the each tart. Place the tarts in refrigerator for 30 minutes.
Garish each tart with fresh cream.
Stir butter to milky white. Add sugar slowly and continue to stir. Finally, add egg and stir well.
Sift flour and soder powder. Add crushed almond and butter and stir quickly. Knead the mixture into dough.
Roll the dough into 1 1/2" thick, Use 4" round pastry cutter to cut round crusts, place the crusts on the bottom of tart plate, then use a fork to prick some hole on the crusts to allow allow steam from evaporation and prevent the crusts from cracking. Repeat for all crusts. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), put the crusts in oven and bake for 25-30 minutes, remove the crusts from the tart plate when the crusts are cool。
Filling ：
Add light jelly powder in 1/2 cup of cold water for 5 minutes.
Bring 1 1/2 cup of black cherries solution to boil. Add melted light jelly powder into the solution, and add 1 tbsp of sugar. Let cool.
Whip fresh cream until stiff. Brush a layer of cream onto the crusts. Place black cherries onto the tarts. When the black cherries solution is half set, pour small amount of solution into the each tart. Place the tarts in refrigerator for 30 minutes.
Garish each tart with fresh cream.
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