Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, ✨strawberry tart with pastry cream✨. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Impress your guests at your next gathering with this eye-catching strawberry tart. Don't be put off by the long list of ingredients, it comes together pretty easily. First you blind-bake a pastry shell, then you fill it with a silky-smooth lemon pastry cream.
✨Strawberry Tart With Pastry Cream✨ is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. ✨Strawberry Tart With Pastry Cream✨ is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have ✨strawberry tart with pastry cream✨ using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make ✨Strawberry Tart With Pastry Cream✨:
- Prepare 400 g Strawberry
- Take 1/4 Cup Sugar
- Prepare ✨Crust✨
- Prepare 150 g Butter
- Make ready 50 g Sugar Powder
- Get 1 Tsp Vanilla Extract
- Make ready 1/8 Tsp Salt
- Get 1 Egg
- Take 50 g Ground Almond
- Take 230 g All Purpose Flour
- Make ready 1 Egg Yolk for brushing
- Prepare ✨Pastry Cream ✨
- Make ready 1 Cup Milk
- Prepare 1/2 Cup Heavy Whipping Cream
- Prepare 6 Egg Yolks
- Get 1 Tsp Vanilla Extract
- Get 2 Tbsp Corn Starch
- Prepare 20 g Salted Butter
- Take 1/2 Cup Sugar
In this recipe, whole or sliced strawberries are arranged on a layer of creme patisserie in a baked sweet pastry shell. A strawberry glaze adds sheen to the finished dessert. Discover the delicious and authentic French Strawberry Tart: a sweet pastry crust, a creamy vanilla pastry curd based on French Chef Philippe Conticini recipe, and some fresh strawberries on top. This recipe is a dream come true!
Steps to make ✨Strawberry Tart With Pastry Cream✨:
- Preheat your oven to 350°F (180°C). In a medium bowl, mix strawberries with 1/4 cup of sugar. Cover it with plastic wrap and let the sugar dissolve into the strawberries’ juice. It can take around 40-60 minutes.
- To prepare the crust, place the flour, almond flour, salt and sugar in a food processor and mix until just combined. Then add the butter, egg and vanilla extract and process the mix until the pastry just holds together when pinched. Wrap it up and chill until hardened.
- To make the pastry cream, add the sugar and half of the milk to a pot. Then, bring it to a simmer over medium-high heat. In a separate small bowl, place corn starch, egg yolks, vanilla extract, heavy whipping cream, and the rest of the milk. Mix it very well. Then, pour the egg mixture into a medium saucepan and cook it over medium heat.
- When it starts to boil, whisk cream mixture very quickly for another 30-60 seconds until it becomes thick. Remove it from the heat and then mix in the butter well. Transfer the pastry cream into a bowl and cover it with plastic wrap. Chill it completely in the fridge. Mix the pastry cream with a whisk before consuming so it regains a smooth texture.
- Roll out the dough and fit it into a tart pan. Cut off the excess dough on the sides. Then, lightly prick dough with a fork and chill it for 20 min. Line the tart pan with aluminum foil and fill it with rice to prevent the bottom of the crust from puffing up. Bake the tart crust for 20 minutes. Remove the rice and foil and then use a pastry brush to apply an egg wash onto the pre-baked tart crust.
- Bake the tart crust for another 10 minutes. Remove it from oven and place on a wire rack to cool. Fill the tart crust with the pastry cream.
- Arrange the strawberries in a decorative fashion on top of the cream. Enjoy!😉
Back to basics today with my monthly French baking recipe. Can I Make This Vegan Strawberry Tart In Advance?: Both the tart shell and pastry cream can be made up to a couple of days in advance of serving. Store the tart shell in an airtight container and the pastry cream covered in the fridge. Once assembled the tart should be eaten the same day, the fresher the better. For the strawberry tart, Chef Dominique sticks to traditional vanilla, but for an apple tart, he infuses the milk for the cream with a cinnamon stick to extract its flavor.
So that’s going to wrap it up for this special food ✨strawberry tart with pastry cream✨ recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
