Classic Strawberry Tart with Velvety Vanilla Crème Pâtissière
by Feli Chic'Cuisine
As the sweet scent of summer fills the air, there's one delightful treat that perfectly captures the essence of the season: the classic strawberry tart. Its buttery tart shell, velvety vanilla crème pâtissière, and succulent fresh strawberries come together to create a dessert that is both elegant and irresistible.
The vibrant red berries, picked at the peak of ripeness, bring a burst of sweetness and a hint of tartness to any dish they grace. With their tantalizing aroma and delightful taste, strawberries are truly a summer treasure that deserves to be showcased in a delicious dessert.
So, gather your ingredients, unleash your creativity, and prepare to embark on a delightful journey of flavors with this heavenly strawberry tart.
How to Choose Strawberries for a Delicious Tart
When it comes to making a delectable strawberry tart, choosing the right strawberries is important. The sweet and tangy flavor of strawberries can truly elevate the taste of your tart, making it a dessert to remember.
1. Opt for Freshness: Choose bright red strawberries with a glossy look. Avoid dull or spotty ones, as they might be overripe or moldy. Fresh strawberries should smell sweet and feel firm.
2. Seasonal and Local: Choosing strawberries that are in season and sourced locally can make a significant difference in flavor. Strawberries are at their peak during the summer months, so try to select them when they are abundantly available. Local strawberries are often fresher and have a more intense flavor since they spend less time in transit.
3. Organic and Pesticide-Free: Consider choosing organic strawberries. They are grown without synthetic pesticides, making them healthier.
4. Texture: Look for strawberries that are firm, yet juicy. Avoid those that are overly mushy or have a waterlogged appearance, as they may become soggy when baked.
If you can't get organic strawberries, rinse regular ones thoroughly to remove any pesticide residue before using them in your tart.
Easy to Prepare Strawberry Tart
Begin by making a pie crust:
Option 1: Make a buttery, crisp pastry crust from scratch.
Option 2: Use a store-bought crust for convenience.
Whether you choose to roll out your own homemade tart pastry crust or opt for the convenience of a pre-made tart pastry, the result will be equally delightful.
Vanilla Crème Pâtissière
This smooth vanilla custard adds a luxurious creaminess to the tart.
Heat the milk.
Whisk egg yolks and sugar.
Add flour or cornstarch and temper the eggs.
Cook the custard until thick.
Stir in vanilla extract.
Assembling the Tart
Now that the tart crust and vanilla crème pâtissière are ready, it's time to assemble the strawberry tart. Gently spoon the creamy crème pâtissière into the crust, spreading it evenly. Arrange fresh, sliced strawberries on top, showcasing their natural beauty. For an elegant touch, brush the strawberries with a light glaze for a glossy finish.
Serving
Serve the tart as a centerpiece at your next summer gathering with whipped cream or strawberry ice cream.
Strawberry Crème Pâtissière
Tart Recipe
Its buttery tart shell, velvety vanilla crème pâtissière, and succulent fresh strawberries come together to create a dessert that is both elegant and irresistible.
Prep. time: 20 min. Cook. time: 20 min
Total time: 40 min Serves: 1 tart, 9 inch (23 cm)
Ingredients
1 sweet pastry
1 egg, beaten
750g strawberries, halved
For the Crème Pâtissière
1 cup (250 ml) whole milk
1 vanilla bean (1 tsp extract vanilla)
3 egg yolks
5 tablespoons superfine sugar
3 tablespoons all-pourpose (plain) flour
For the Glaze
2/3 cup apricot jam or strawberry jam
1-2 tablespoons water
To Serve, optional
powdered (confectioners') sugar, for dusting
fresh mint leaves, for decoration
vanilla ice cream
whipped cream
Method
Prepare the Crème Pâtissière
1. Pour the milk into a heavy saucepan. Using a sharp knife, split the vanilla bean along its length, scrape the seeds into the milk, and add the halved pods as well.
2. In another saucepan, combine the egg yolks and sugar, whisking until the mixture is pale and creamy. Add the flour and mix until smooth.
3. Place the saucepan with the milk over medium heat and bring it to just under a boil. Gradually pour half of the hot milk into the egg mixture, whisking well. Then add the remaining milk and continue to whisk.
4. Return the combined mixture to the heat, bringing it to a boil over medium heat. Whisk continuously for 1 minute. Remove from heat, pour the mixture into a clean bowl, and remove the vanilla pods (if used).
5. Cover the surface of the mixture with parchment paper (baking paper) immediately to prevent a skin from forming. Allow to cool.
Blind Bake the Pastry Crust
6. Preheat the oven to 170°C fan/ gas mark 6 (350°F). Lightly grease a 9-inch (23 cm) removable-bottom tart pan.
7. Lightly dust a work surface with flour, roll out the pastry, and line the pan, fitting it into the bottom and sides.
8. Prick the bottom of the shell all over with a fork and bake for 15-20 minutes, until golden brown. Leave the pastry crust in the pan for about 10 minutes, then lift it out and place it on a rack to cool.
For the Glaze
9. In a saucepan, combine the jam and water. Bring to just under a simmer, ensuring the mixture does not boil, as the jam will become too thick to spread properly. Press the jam through a fine sieve to remove the pulp.
To Assemble the Tart
10. Fill the pastry crust with crème pâtissière and top with fresh strawberries. Using a brush, lightly glaze the top of the tart. Alternatively, dust the tart with powdered (confectioners') sugar.
11. Decorate with mint leaves. Serve with vanilla ice cream or whipped cream, if desired.
Enjoy!
“Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments