Strawberry Tart

Strawberry Tart

Tart pan lined with crust and blind baked

1/4 cup white chocolate, melted

Fresh strawberries

Pastry Cream:

1 1/4 cups half-and-half

1/4 tsp. vanilla extract

1 vanilla bean , split and scraped of seeds

2 eggs

3 tablespoons sugar

2 tablespoons flour

1 tablespoon butter

seedless strawberry or raspberry jam

Line the unbaked tart crust with foil or parchment and weight with dried beans or pie weights. The dried beans can be reused over and over again as pie weights. Allow to cool and store the beans in a lidded jar. Blind bake the tart crust. Allow crust to completely cool.

Brush the baked tart shell lightly with the melted white chocolate. This allows your crust to remain crisp when it’s filled.

In a saucepan , combine the half-and-half, vanilla seeds and vanilla bean and bring to a boil and remove from heat; cover allow to set 30 minutes.

In a small bowl, whisk together the eggs , sugar and flour until light and combined. Remove  the vanilla pod, rinse it and set aside to dry. Bring milk back up to a simmer. Temper the egg mixture with some of the hot milk milk mixture, whisking a small amount into the eggs mixture. Pour back into the saucepan with the remaining milk. Bring to a boil stirring constantly until thick. Remove from heat and add the vanilla extract and butter. Stir until combined. Place in a bowl and cover top of pastry cream with plastic wrap to prevent a skin from forming. Allow to cool completely.

Place cooled pastry cream in cooled tart shell and spread out evenly.

Cut the tops off the fresh strawberries and arrange decoratively over the top of the pastry cream.

Heat  some jam with a touch of water until the jam is melted. Lightly brush the tops of the berries.

Serve chilled.

*Reserved vanilla pod- once nice and dry add to a jar filled with granulated sugar, seal airtight and in a few weeks you’ll have vanilla sugar. Keep adding vanilla pods each time you have used one in a recipe.

20 thoughts on “Strawberry Tart

  1. YUMMY I LOVE STRAWBERRIES!!! I think this is a very good number actually, I would have loved to drizzle some chocolate on top of that 🙂

  2. This looks just scrummy! One of the few decent crops we can look forward to in our wind wrecked, rain-sodden, chilled garden is raspberries! So this is a timely recipe, thanks!

  3. I love strawberry tart! Do you use a pâte sucrée with this one? Personally, I love the crumbly texture paired with the silkiness of the pastry cream.Thanks for sharing!

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