1.5cupsyangmei washed well, pits removed and cut up into pieces
¼ sugar or sugar alternative to ⅓ cup depending on how sweet or sour your yangmei fruit is.
1teaspoonginger freshly grated
3tablespooncornstarch (Yangmei once cut can have lots of juice so add cornstarch as required to help thicken)
1cupflouror coconut flour for us gluten-free folks
½teaspoonsugaror sugar alternative of choice.
½cup butter cold, cut into small pieces (after you cut the butter into pieces it will get warm from your fingers so pop it in the freezer for a few minutes right before you put it in the food processor)
1eggbeaten, (Just to brush on top of tart shell to give it a nice golden color)
Mini Frangipane Yangmei Tart
2sheetsphyllo dough cut into 4 equal pieces (total of 8 pieces of phyllo)
½cuproasted ground almonds
1cupyang meiwashed, pitted and cut up
¼cupsugaror sugar alternative of choice
½teaspoongingerpeeled and grated
Yangmei Puer Cha
4berriesYang Mei cut up
Yang Mei Song Bing (Yang Mei Tart) - (serves about 6 people)
Make the Pate Brisee Tart Shell: In your food processor or with personal muscle strength combine flour, cornmeal, salt, sugar and cold butter and then a little at a time add the ice water until well mixed. Take the dough of the processor and form into a ball and chill in a covered piece of plastic wrap in the refrigerator for at least one hour.
Combine together the washed, pitted and chopped yangmei, fresh ginger, sugar and cornstarch together and set aside.
Remove the pate brisee tart shell dough out of the refrigerator. Put a little of extra flour for dusting on your clean counter top and roll out dough until about ⅛ inch thick and into a round disk.
Use your rolling-pin to move the dough from your counter to you pre-greased baking sheet. Scoop the yangmei fruit ingredients onto the middle of the circle of dough.
Rustically fold over and crimp the edges of the yangmei tart just so that none of the juices escape during the baking process. Brush the edges of the tart with egg wash.
Put your tarts in a preheated 190 degree Celsius (375 F) oven and bake for about 30-35 minutes or until the tart is light golden brown and fruit is bubbly.
Serve yangmei tart warm with a scoop of vanilla icecream or whipping cream or at room temperature with a cup of delightful Yangmei Cha (Recipe follows below)
Mini Frangipane Yangmei Tart (serves 2)
Preheat oven to 190 degrees Celsius or 375 degrees F.
On a greased baking sheet place one precut sheet of phyllo dough and brush with butter. Layer with another layer of phyllo dough and brush with butter and repeat process for remaining 8 sheets of phyllo dough.
Make Frangipane: In a small pan place ground almonds and gently heat until lightly toasted brown, add butter and sugar and mix until incorporated and set aside.
Place a layer of frangipane (almond layer) on top of the phyllo dough leaving about 2 inches around the edges.
Stir together cut up yangmei, sugar, cornstarch and ginger until mixed and set aside.
Place the yangmei fruit mixture on top of fangipane layer.
Crimp up rustically the sides of the phyllo dough so that the fruit stays inside while cooking.
Bake Mini Frangipane Yangmei Tart for about 20-25 minutes or until phyllo is golden brown and yangmei fruit is cooked and bubbly.
Serve Mini Frangipane Yangmei Tart warm with a bit of ice cream à la mode or whipped topping or at room temperature with a pot of delightful Yangmei Puer cha (recipe to follow)
Yangmei Puer Cha
Place puer wedge in tea kettle rinse puer cha 2 times with hot water and pour out
Add yangmei berries to tea kettle and add hot water
Steep tea for 30 seconds to 1 minute and then pour
Enjoy a cup of hot Yangmei Puer cha with a nice slice of Yang Mei Song Bing (Yang Mei Tart) or Mini Frangipane Yangmei Tart.
Nutrition information based on 1 serving with a little slice of each tart and tea because of course you need to try both, Right. enjoy and take care!