Strawberry Tart

strawberry tart

Strawberry Tart is one of these crowd pleasing French classics which makes it a safe choice for any occasion. To this day I haven’t met a person who doesn’t like Strawberry Tart. I would even make this for a dinner party with guests who are not particularly fond of desserts and there wouldn’t be any left overs. Its light, yet so satisfying. Kids absolutely love it. Just make sure you use the freshest and most flavorful strawberries you can find.

ver medium heat while constantly whisking for 5 minutes. The cream will become very tick.
Add the vanilla extract and the Cognac or Brandy, give it a quick stir and pour the pastry cream into a medium glass bowl or jar. Place a piece of cling film directly on the surface of the cream to prevent the upper layer from drying.
Let it cool completely before assembling the tart.

 

Ingredients Pastry Cream:
6 eggs yolks at room temperature
3/4 cup granulated sugar
3 Tbs cornstarch
1 1/2 cup scalded whole milk
1 tsp vanilla extract
1 tsp of Cognac (or French brandy)

For the Tart Shell:
3 Tbs butter
4 Tbs canola oil
3 Tbs water
1 1/2 Tbs sugar
pinch of salt
1 cup + 1 Tbs all purpose flour
1 tsp vanilla extract

For the topping:
400g of strawberries, sliced
1 pack of strawberry jello
8 fresh mint leaves for decorating

Make the Pastry Cream: Place the yolks and the sugar in a medium sized bowl and beat with a mixer for about 5 minutes or until the mixture gets tick and pale.
With the mixer on low speed add the cornstarch, beat for 30 seconds.
With the mixer still on slowly add the scolded milk. The milk should be hot but not boiling.
Transfer the mixture to a clean nonstick pan and cook o

Make the Tart Shell: Preheat the oven to 210C/425F.
Combine the butter, oil, sugar and salt in a medium size sauce pan and heat on medium fire until the butter and sugar starts slightly caramelizing.
Remove from the fire and add the flour, the water and the vanilla. Mix with a spatula until the dough comes together. When cool enough to handle transfer it to a removable bottom tart pan and press to build the shell. Reserve a small amount of the dough. Prick it 15 – 20 time with a fork and bake for 13 -15 min or until golden. Don’t overcook it or the shell will start cracking. In case it does crack, use the reserved dough to cover any crack.
Cool completely before filling it.

Assemble the tart: Pour the cooled pastry cream in the tart shell and smooth its surface with a pastry spatula or a knife.
Prepare the jello according to the instructions the box and set aside.
Start arranging the sliced strawberries in a circle from the outer edge towards the center of the tart, I find starting in the middle more difficult. Very gently brush the strawberries with the jello mixture.
Refrigerate the tart for at least 30 minutes for the layer of jello to set.
Decorate with the mint leaves before serving.

Wine suggestions: Berry tarts marry perfectly with Rosé Champaign, but you can also serve this tart with sparkling Gaillac or Muscat-based wines.

 

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