This classic French Strawberry Tart is perfect for any soirée. I remember as if it were yesterday, the very first time I made pastry cream with the scent of vanilla filling the room. The custard was so silky and irresistible that it barely made it to the tart. This dish is the perfect tribute to spring and will pair well with champagne.
Yields: 8-12 Servings | Prep Time: 1 hour | Total Cook Time: 1:30
Tart Ring 20.5 Cm 2 H
Off Set Spatula
Blind Bake Materials (Beads or Rice)
Pâte Brisée (Tart Dough):
200 grams flour
100 grams butter (cubed at room temp)
15 ml (1 tablespoon) cold water
1/2 teaspoon salt
125 g sugar
5 egg yolks
25 g flour
25 g cornstarch (cornflour)
500 ml milk
1 vanilla bean (pod), split
1. Remove butter from refrigerator about 1 hour prior, needs to be malleable. Cut butter into small cubes and place in a bowl.
2. Weigh the flour/salt and use a sifter to eliminate any clumps. Place onto work surface in which you will roll your dough. Create a little dome with your flour leaving a little well in the center to place the egg. Pour the teaspoon of cold water, and salt in the center of well. Using your finger tips mix the egg, and water to combine, then add the butter gradually using your hands which making a sandy texture until smooth. You can use a scraper to incorporate as well. Gather the dough into a ball, roll into a disc and lightly dust with flour. Wrap in cling film and refrigerate for 30 mins. Option to leave over night, but then remove 30 min prior to roll out.
3. Pre- Heat the oven to 350 degrees on convections bake. Grease tart ring, and line baking tray with parchment paper.
4. On a lightly floured surface, roll out dough, and lift/turn slightly while rolling. Make sure your dough is a few inches larger then the mold, to fit precisely.
5. Lay the dough in the tart ring on baking tray and press firmly against the sides and bottom. Use rolling pin over the top to clean excess dough, you may use excess dough to fill any cracks if needed.
6. Prick the base of dough with a fork, fill with parchment paper and weights to blind bake. (beans or rice can be used for this method). Blind bake for 15 min, and then remove weights and bake for an additional 15 mins till lightly golden. (careful not to burn the edges).
7. Remove from oven and place on a wire rack to cool.
1. Pour the milk in a saucepan. Using the point of a knife, scrape the seeds from the vanilla bean into the milk, add the bean and bring to the boil. Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.
2.Remove the vanilla bean from the milk, and stir ½ of the hot milk slowly in a stream into the egg yolk-sugar-cornflour mixture, and mix well to combine.
3. Return to the saucepan and cook gently on medium high heat, stirring continuously with a whisk until the cream thickens. Make sure not to burn the bottom.
4. When mixture reaches boil, remove from heat. You may use a strainer to remove any scrambled pieces if over cooked, and clumps. Pour into a shallow dish and cover with plastic wrap touching the cream to not allow crusting and cool immediately. If pressed for time you may cool in the shallow dish over an ice bath while whisking.
5. Spread the cream over the tart, use an off set spatula to make it smooth and even. Then design with strawberries as you wish. I used micro sorrel as a garnish.