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Sugar Tart

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Judul : Sugar Tart
link : Sugar Tart

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Sugar Tart


Let's making bread!



Well, for me kneading bread dough is the best way to reduce my stress, haha, plus we get delicious bread too.
As I told you that I bake less, lately, but making bread is still welcomed, as eating bread (even it packed with butter and egg) for people who is more acceptable, ^^.
I got this recipe idea from a French cookbook, but the taste of the original one was too sweet for me, and the bread was too dry. So, I make my version of sugar tart.
Anyway, you can call it custard brioche too, as the bread that I use in this recipe is brioche. Because brioche contains a large amount of butter and egg, it can hold the custard filling very well. 
I think this recipe is very suitable for busy people, you can knead the bread and put it in the fridge (no need to let it rises before refrigerate it), and take it out the next day and bake it.
I made a large one, but I think a small size will be adorable too.



Sugar Tart
Use 25x5 pie dish


Bread
250 g .......................... All-purpose flour
25 g ............................ Granulated sugar
3 g .............................. Instant yeast 
3 g .............................. Salt
60 g ............................ Water
120 g .......................... Egg 
110 g ........................... Unsalted butter

Filling
40 g ............................. Unsalted butter, cut into 2 cm pieces

Custard
100 g ........................... Whipping cream
2 .................................. Eggs
60 g ............................. Granulated sugar
1/8 tsp ......................... Salt
1/2 tsp .......................... Vanilla extract




Put the flour, sugar, and instant yeast into a bowl, whisk to combine.
Put the salt into the bowl, and whisk to combine.


Pour the water and egg into the bowl.
Mix to combine.


Remove the dough from the bowl.


Knead for 7-10 minutes.


Until the dough is smooth (you can make the windowpane test).


Put the butter into the dough.


Knead for 7-10 minutes more.


Place the dough into a bowl and cover with plastic.
Let it rise in a refrigerator overnight.
(At least 5 hours but not longer than 24 hours)



Brush with a 23x5 cm. pie dish with butter.
Put the dough into the pie dish, and sprinkle the dough with flour.


Stretch the dough until it reaches the side of the pie dish.
Press with your hand to make a well in the center


Let it rises for 30 minutes
Preheat an oven to 200℃ 


Press the butter (2 cm pieces) into the dough.


Put whipping cream, eggs, salt, sugar, and vanilla into a bowl.


Whisk to combine.


Pour the custard mixture into the pie dish.


Bake in the preheated oven for 30-35 minutes.


Let it cool completely before cutting into pieces.



 Sugar Tart



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