Sakura White Bean Tart

Preheat the oven to 180°C. On a lightly floured surface, roll the shortcrust pastry to 3mm thickness and line four individual tart pans (10cm each), pressing gently into the flutes. Trim excess dough flush with the rim. Refrigerate 15 minutes.

Prick each chilled shell twice with a fork. Line with a square of parchment and fill with pie weights or dried beans. Bake 12 minutes, until the rim is pale gold. Remove weights and parchment, then return to oven 5 minutes until the base looks set but not browned. Cool on a wire rack.

Rinse the white beans and place in a saucepan with fresh cold water to cover by 3cm. Bring to a boil over medium-high heat, skim any foam, then reduce to a gentle simmer. Cook 45-50 minutes, until completely tender and yielding when pressed between fingers. Drain well.

Transfer the drained beans to a food processor. Add the butter, white sugar, and salt. Process 2-3 minutes, scraping the sides once, until the mixture is entirely smooth and ribbon-like when lifted — this is shiroan. If needed, add 1 tablespoon of water to reach a pliable,Pipeable consistency. Transfer to a bowl.

Blend the strawberries in the food processor until completely smooth. Pass through a fine mesh sieve to remove seeds; you should have about 60ml of clear purée. Stir in the vanilla extract and powdered sugar until dissolved.

In a small bowl, whisk the egg lightly to break it up. Fold the egg into the white bean paste with a spatula until fully incorporated — this binds the filling and gives it a tender, custard-like set.

Divide the white bean filling evenly among the four cooled tart shells, smoothing the surface with an offset spatula to a level plane. Spoon the strawberry purée in a thin ring near the outer edge of each tart, then use a toothpick or skewer to swirl it inward in a single gentle spiral — evoking a cherry blossom falling on still water.

Bake at 160°C for 15-18 minutes, until the filling has set with a very slight jiggle at the center when the pan is nudged. The edges should appear matte and firm. Cool completely on a rack before serving — the filling firms as it rests.