Strawberry Tart

Strawberry Tart

IMG_3363.jpg

Earlier this month, we went to Abbenes in North Holland to pick some strawberries. The estate grows strawberries, blueberries, blackberries and raspberries. We were surprised by how generous and juicy the fruits were. Additionally, they were full of taste – nothing comparable to supermarket produce! We came home with two large and one small bakjes (trays). The next day, I baked and served this lovely tart to our friends over some fresh mint tea and coffee.

IMG_3317.jpg
IMG_3339.jpg
IMG_3338.jpg

This strawberry tart is made of shortcrust pastry and crème madame (pastry cream aired with whipped cream / chantilly). Sweet fruits will make a huge difference in the mouth, so work with quality berries. Happy baking!

IMG_3367.jpg

Makes 1 tart (22 cm tart mold). Serves 6.

Pâte brisée / Shortcut Pastry Dough

Preparation

Find recipe here

1. Preheat oven to 180 °C.

IMG_3340.jpg

2. Roll out the dough on a floured surface. It should be about 2-3 mm thick.

3. Cover the tart mold with the dough and trim the edges. Prick holes with a fork.

4. Store in the fridge for 15 minutes or until chilled.

IMG_3344.jpg

5. Cover with parchment paper and add weights. 

6. Bake for 15 minutes then remove the weights.

7. Bake for another 5-10 minutes or until golden. Remove from the oven and allow to cool.

Crème Madame / Chantilly Pastry Cream

Ingredients

  • 250 mL of milk
  • 2 egg yolks
  • 30 g of flour
  • 40 g of sugar
  • 1 vanilla pod OR 1/4 tsp of vanilla paste
  • 200 mL of whipped cream (35% fat)

Preparation

IMG_3342.jpg

8. Bring to the boil the milk with the vanilla paste or pod (remove the seeds from the interior, see guidance in step 12 of this recipe). 

IMG_3345.jpg

9. Whisk together the egg yolk and sugar until it becomes pale.

IMG_3346.jpg

10. Add the flour and mix.

IMG_3348.jpg

11. Add the hot milk (don't forget to remove the vanilla pod before) and mix.

IMG_3349.jpg

12. Pour the liquid mixture back into the pan. Continuously stir and bring to the boil on medium heat, then immediately remove from the fire. The cream should have thickened. Cover with plastic film (to prevent a skin from forming) and allow to cool.

13. Whisk the whipped cream.

IMG_3351.jpg

14. Add a third of the whipped cream to the pastry cream and gently mix. Then delicately fold in the remainder of the cream with a spatula.

Toppings

Ingredients

  • 500 g of strawberries
  • Optional: 2 tbsp of icing sugar 
  • Optional: fresh mint or basil
IMG_3353.jpg
IMG_3356.jpg

15. Fill the shortcrust base with the cream.

16. Cover with strawberries (either cut in halves or full).

17. Sprinkle with icing sugar.

IMG_3360.jpg

17. Decorate with fresh basil or mint leaves.

18. Refrigerate until service.

My Learnings:

  • You can also make a basic pastry cream by skipping the whipped cream. The filling will be more dense.
  • If you have sweet berries, icing sugar is really not necessary.
  • Strawberries are fragile fruits, eat the tart within the next day.

Enjoy!

IMG_3366.jpg
My Favorite Funny Videos

My Favorite Funny Videos

Gratitude #12

Gratitude #12