Strawberry Tart Recipe
I'm making the most of strawberry season this year. This is my fourth strawberry recipe in the past two weeks. As someone who believes that every fruit and vegetable should be eaten in its season, I want my actions to align with my words. But I hope I’m not overdoing it.
Can strawberry tart be made ahead of time?
I made this tart for guests who came over for breakfast one Sunday morning. I baked the tart crust a day in advance, but I prepared the cream and the fruit topping in the morning before breakfast so the fruit would stay fresh. I could have made the cream the night before and kept it in an airtight container, but unfortunately I had guests that day as well and didn’t have time to deal with the cream. If you'd like to prepare it in advance, you can follow the method I used. However, don’t assemble the entire tart ahead of time. Since the strawberries are used sliced, they will release juice over time. This can thin out the cream, and the cream might overly moisten the tart crust. In short, you can prepare the tart crust, cream, and strawberry topping separately the night before, but definitely assemble them right before serving. By the way, you can also make the tart crust 3–4 days in advance and store it at room temperature. But this only applies to cooler seasons—during summer, it’s better to keep it in the fridge.
Like many strawberry-based recipes, this strawberry tart is a light and summery dessert. You can serve it with ice cream or alongside tea or coffee. I think it will be especially loved by those who enjoy fruity desserts.
The most important thing to watch out for is placing your tart on a completely flat serving plate after removing it from the tart pan. If you place it on a plate with even a slight dip in the center, it may break when slicing.
Enjoy...
Strawberry Tart Recipe with Video
Ingredients
For the tart crust:
- 200 g of butter, cubed and frozen,
- 2.5 cups of flour,
- 3/4 cup of powdered sugar,
- 1 egg yolk,
- 2 tablespoons of water,
- 10 g of vanilla sugar,
- A pinch of salt.
For the cream:
- 3 cups of milk,
- 3 heaping tablespoons of flour,
- 1 egg,
- 1/2 cup of sugar,
- 50 ml heavy cream,
- 1 packet vanilla sugar.
For the topping:
- 300 g of strawberries,
- 1 teaspoon of powdered sugar,
- 1 teaspoon of starch (corn or wheat, either works)
Preparation
- For the tart dough, place the flour in a bowl.
- Add the butter and rub it into the flour with your hands.
- Add the egg yolk, vanilla sugar, water, and powdered sugar, and mix.
- Knead the dough with as little contact as possible.
- Chill the dough in the fridge for 10 minutes.
- Take the dough out and roll it between two sheets of parchment paper to the size of your tart pan.
- Place it in a 26 cm tart pan and smooth the edges.
- Chill it in the fridge for another 10 minutes.
- Prick the base with a fork and bake in a preheated oven at 180°C (356°F) until golden (mine took 30 minutes, but the time
- may vary depending on your oven).
- Meanwhile, for the cream, whisk together milk, egg, vanilla sugar, sugar, and flour in a saucepan.
- Cook over medium heat, stirring constantly, until it thickens.
- Remove from heat, add the cream, and whisk.
- Stir frequently as it cools to prevent a skin from forming.
- Let the tart crust cool after baking.
- Pour the cooled cream into the cooled tart crust and smooth the surface.
- Dice 5 strawberries and place in a small pan.
- Add the sugar and starch, and cook over low heat, stirring constantly, until thickened.
- Thinly slice the remaining strawberries and arrange them on top of the tart.
- Using a teaspoon, drizzle the sauce you prepared over the strawberries.
Bon appétit...