Tarte aux fraises / Strawberry Tart
- Cythia Craig
- Apr 16
- 0 min read
1
Our Chef's Tips:
• Do not overmix your dough. The ideal texture of the dough once it is rolled should be similar to playdough, slightly soft but not melted.
• Flatten and roll out the dough between two sheets of baking paper to prevent it from sticking to the kitchen bench or the rolling pin.
Notes
1
For the tarte:
In a mixing bowl, add the flour and the butter. Massage the butter into the flour, ideally with your fingers for best control over the ingredients, until completely integrated. The mixture should look like fine sand.
Add in the sugar, a pinch of salt and the beaten egg. Continue mixing the ingredients until the dough starts sticking together. It will be ready once you are able to form a soft ball that does not fall apart. Let it rest in the fridge for 30min to allow the butter to resolidify.
Once rested, roll out the dough in a circle big enough to cover your tart mould.
Cover your tart mould with baking paper. Transfer the dough to the mould, making sure that it is fully flat on the bottom and sticking to the sides. Remove any excess dough. Lay another sheet of parchment paper and add uncooked rice or beans to weigh the dough down.
Cook it for 15 minutes at 150-160C, or 25 minutes for a darker crust.
Allow the crust to fully cool.
2
For the pastry cream:
In a saucepan, heat up the milk to a very gentle simmer on low heat. Just before it starts boiling, add in the vanilla pod and its seeds. Set the mixture to the side, keeping it warm.
In a mixing bowl, mix the egg yolks, sugar and corn scratch together and whisk until light yellow. Pour in the milk and whisk to combine the ingredients.
Transfer the mixture back into the pot and heat it up over medium low heat for 1-2 minutes until it thickens, stirring constantly. The mixture should reach the consistency of yogurt.
Turn off the heat and whisk in your butter.
Pour the mixture out on a flat tray, cover in cling wrap and let it cool down in the fridge for approximately 1 hour (or 20 minutes in the freezer).
3
Assemble your tart
In a mixing bowl, add in your cooled cream and whisk it until it is smooth. Using a piping bag or with a spatula, spread the cream out evenly at the bottom of your tart shell. Cover the cream with your strawberries.
Heat up your apricot jam for a few seconds in the microwave or a saucepan to make it liquid. If needed, add a tablespoon or two to the jam to achieve a pourable consistency. Using a spoon or a brush, brush the melted jam on your strawberries to make them shiny.
You can decorate your tart with edible flowers and sprinkle icing sugar.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Chef instructor
Cynthia Craig
%20(1).jpg)
Tarte aux fraises / Strawberry Tart
A timeless jewel of French pâtisserie, the classic strawberry tart celebrates simplicity, precision, and the beauty of seasonal fruit. Each bite of this incredible dessert offers the perfect balance of textures and flavors. The delicate buttery pâte sucrée brings the wonderful crunch, the silky vanilla crème pâtissière adds a smooth and decadent feel, and the fresh, ripe strawberries tie everything together with their sweetness and light acidity.
Light but yet indulgent, this elegant dessert is a true expression of French savoir-faire. The devil is in the details with this one. While the recipe is quite simple, both the pâte and cream need to be done just right to achieve the wonderful textures. Of course, the strawberries need to be carefully selected for this dessert to really shine.
Here is our take on this incredible tarte.
12 Servings
330 kcal per slice
Prep Time
15 min
Cooking Time
15 min
Rest Time
30-60 min
Total Time
1 hour 30 min
Comments