This Strawberry Tart – Easy Recipe is exactly that.
I wanted to create a simple strawberry tart, prioritising ease. To achieve this, I required an effortless tart case. Then, I needed to prepare a pastry cream (Crème pâtissière) to fill the case. That is the bed for strawberries. I adorned the pastry cream with sweet and succulent strawberries to finalise the tart. That might seem complicated but not so. The process is actually quite straightforward. But it does involve several steps.
- Make the pastry and chill it.
- Make the pastry cream and allow it to cool.
- Roll out the pastry and line the tart tin, then chill again.
- Blind-bake the tart case, and cool it.
- Assemble the tart.
I began by crafting a shortcrust pastry dough, which was subsequently chilled. Once ready, I rolled it out and lined a 9-inch/23cm tart tin. After a second round of chilling, I blind-baked the tart case. While the pastry was undergoing its initial chill, I made a delicious, thick pastry cream. It was infused with vanilla. I allowed the pastry cream to cool completely.
Once both the tart case and the pastry cream had cooled, it was time to assemble the tart. I spread the pastry cream onto the tart base and arranged strawberries on top. I placed smaller strawberries around the edges and larger ones in the centre. After placing the tart in the fridge to set slightly, I cut a slice for tasting. The result was simply splendid – the pastry was a perfect blend of crispness and tendernes. The pastry cream delivered on sweetness and creaminess, and the strawberries were impeccably ripe and sweet. This dessert truly shines.
Of course, there are potential variations to consider. For example, a lemon-flavored pastry cream or a mousseline derived from the pastry cream would be delightful alternatives. Even a dollop of whipped cream could suffice. However, my personal preference leans towards the pastry cream. In totality, the process is uncomplicated, despite the duration it entails.
Another great dessert recipe is Perfect Strawberry Pie.
Strawberry Tart – Easy RecipeCourse: Desserts, Pies, TartsDifficulty: Easy
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
113g(1/2 cup) cold unsalted butter, cubed
87g(7 tbsp) icing sugar
3 medium egg yolks(large in USA), beaten
1.5g(1/4 tsp) salt
- Pastry Cream
250ml(1 cup+2 tsp) milk
60g(1/4 cup + 2 tsp) caster sugar
60g(1/4 cup+1 tsp) unsalted butter
60g – 3 to 4 medium egg yolks(large USA) – see note below
25g(3 tbsp) cornflour
5ml(1 tsp) vanilla extract
- For the top
650g(1lb 7 oz) strawberries, hulled
heated strawberry or apricot jam for glazing the strawberries(optional).
- Place the flour, salt, icing sugar and butter into the bowl of a food processor(you can do this by hand in a large bowl, and cut the butter in) and pulse until the mixture resembles fine breadcrumbs.
- Pour in half the egg yolk and process, adding more egg yolk gradually, until the mixture begins to clump together. You may not need all the egg yolk.
- Tip the mixture onto the work surface and squeeze into a soft dough, then flatten into a disc.
- Wrap the dough in plastic wrap and chill for an hour.
- Place the milk into a saucepan and heat it until just about to boil.
- In a bowl mix the sugar, cornflour and egg yolks into a thick paste.
- Add the vanilla and mix again.
- Drizzle a little of the hot milk onto the egg mixture, whisking constantly, to temper the egg.
- Add a little more and mix again. Then pour all the milk into the bowl and mix to combine.
- Pour the mixture back into the saucepan and place it back on the heat, stirring constantly, until the mixture becomes a very thick custard.
- Place the custard into a bowl and press some plastic wrap onto the surface then allow it to cool completely.
- Roll out the pastry, about 3mm(1/4 inch) in thickness, to a diameter large enough to line a 23cm/9 in greased tart tin.
- Roll the pastry onto the rolling pin and transfer to the prepared tart tin, pressing it against the sides, and patching any cracks. Then place it in the fridge to chill for an hour.
- Preheat the oven to 190C/170C Fan/375F.
- Line the pastry with parchment paper and fill it with baking beans(or rice, pasta, beans etc).
- Blind-bake the pastry for 15 minutes then remove the baking beans and parchment paper.
- Bake the pastry for a further 8 to 10 minutes until it is fully baked.
- Allow the pastry case to cool completely then remove it from the tin.
- Spread the pastry cream into the tart case, levelling it off.
- Arrange the strawberries on the pastry cream, pressing in slightly.
- If you wish to glaze the strawberries heat some jam and brush it over them.
- Chill the tart for a while before serving.
- I weighed egg yolks to have 60g. It is usually between 3 and 4 egg yolks. You can use 3 or 4 but remember the pastry cream will thicken more with 4.