Strawberries n' Cream Tart


Posted: March 21

Time: 1 hour 15 minutes

Yield: 8 servings

recipe image

Don’t be intimidated by baking a pastry chef-level tart! Strawberries ‘n’ Cream Tart is an accessible dessert that will impress all your guests. This dish contains a homemade shortcrust pastry filled with creamy custard and topped with summer sweet strawberries. Everything about this confection is indulgent and irresistible. This Strawberries ’n’ Cream Tart is so scrumptious, you’ll add it to your dessert repertoire after the first bite!


Ingredients

For the shortcrust pastry: • 2 cups all-purpose flour • 2/3 cup unsalted butter, softened • 1 large egg • 1/3 cup sugar For the filling: • 1 cup milk • 1 vanilla pod, seeded and seeds reserved • 3 egg yolks • 1/4 cup sugar • 1 tablespoon all-purpose flour • 1 1/2 tablespoons cornstarch • 1 tablespoon unsalted butter • 3 tablespoons Grand Marnier, optional • 1 pound fresh strawberries

Directions

Step 1

Sift the flour over a large bowl.

Step 2

Cut the butter into small pieces and, using your fingertips, work it together with the flour until it is a sandy texture. Try to keep the butter as cold as possible.

Step 3

Dig a well in the center of the flour mixture.

Step 4

Crack the egg into the well.

Step 5

Add the sugar and mix all the ingredients with your fingertips, being careful not to overmix.

Step 6

Flatten the dough with your hands until it comes together.

Step 7

Roll the dough into a ball, then quickly flatten the dough between two sheets of cling film.

Step 8

Refrigerate the flattened dough for 30 minutes.

Step 9

Preheat the oven to 350 degrees F. Grease a 9- or 11-inch tart pan with a removable bottom.

Step 10

Using a rolling pin, flatten the dough between the sheets of cling film into a large disc.

Step 11

Remove the cling film and transfer the dough into the tart pan.

Step 12

Line the bottom of the crust with a piece of parchment paper and spread ceramic pie weights, rice, or beans on top.

Step 13

Bake the crust until lightly golden, about 15 minutes.

Step 14

Allow the crust to cool for a few minutes, then transfer it to a cooling rack to cool completely.

Step 15

Pour the milk into a saucepan together with the vanilla pod and seeds.

Step 16

Stir and heat the mixture over medium-low heat until it starts bubbling slightly.

Step 17

Whisk the yolks and sugar in a bowl until the mixture is pale and fluffy.

Step 18

Whisk in the flour and cornflour.

Step 19

Very gradually pour the hot milk over the yolk mixture, whisking constantly.

Step 20

Pour the custard mixture back into the saucepan and cook for about 3 minutes, stirring constantly.

Step 21

Turn off the heat.

Step 22

Stir in the butter and Grand Marnier and stir it well.

Step 23

Remove the vanilla pod.

Step 24

Transfer the pastry curd into a cold bowl.

Step 25

Cover it with cling film, creating contact with the cream so a skin doesn’t form.

Step 26

Spread the pastry cream over the crust.

Step 27

Arrange the strawberries cut in halves or slices over the cream.

Step 28

Slice and serve!


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