What to Do

Prepare the Tart Crust

• Soften the Butter : Remove the butter from the fridge and let it sit at room temperature until it softens.
• Mix the Ingredients : In a mixing bowl, cream the softened butter with the caster sugar until light and fluffy. Gradually add the egg, mixing well until fully incorporated. Add the almond powder and mix until combined. Then, incorporate the plain flour and corn starch, mixing just until a smooth dough forms.
• Roll and Freeze the Dough : Roll out the dough between two sheets of parchment paper, using a pair of rulers to ensure an even thickness. Freeze the rolled-out dough for at least a few hours until it is firm. This will make the dough easier to shape. The dough can be frozen for up to a week before baking.
• Prepare the Tart Mould : Brush the tart rings with butter to prevent sticking. Once the dough is firm, carefully place it into the tart rings.
• Store Remaining Dough : Any leftover dough can be frozen for future use. Wrap it tightly in plastic wrap or place it in an airtight container before freezing.

Make the Cake Layer

• Soften the Butter : Remove the butter from the fridge and let it sit at room temperature until it becomes soft
• Mix the Ingredients : In a mixing bowl, cream the softened butter with the caster sugar until light and fluffy. Gradually add the egg, mixing well until fully incorporated. Add the almond powder and mix until combined. Then, incorporate the plain flour, mixing just until flour is no longer visible.

Prepare the Cream for Decoration

• Combine Ingredients : In a mixing bowl, add the double cream and sift in the icing sugar to avoid any lumps.
• Whip the Cream : Using a mixer, beat the mixture on low to medium speed until soft peaks form. Be careful not to overwhip, as the cream can become grainy or rough in texture.

Final Steps to Finish the Tart

• Preheat the Oven : Preheat your oven to 240°C (464°F) for 3 minutes, then lower the temperature to 150°C (302°F).
• Bake the Tart Crust : Place the tart crusts in the oven and bake for 12 minutes at 150°C. The crusts should firm up slightly but will not yet be golden.
• Add the Cake Batter : Fill each tart crust halfway with the cake batter to allow room for it to rise during baking. Bake for an additional 15 minutes at 150°C, or until the tarts turn a light golden color.
• Cool the Tarts : Remove the tarts from the oven and allow them to cool completely to room temperature before adding any cream.
• Chill the Tarts : Once cooled, decorate with cream on top, forming a small semi-sphere in the center. Refrigerate the tarts for at least 30 minutes to allow the cream to set.
• Pipe the Hydrangea Design : Use a 2D nozzle to pipe the hydrangea cream decoration on top of the tarts, starting from the outer edge and work inward.