Strawberry tart
For this great dessert classic: a sweetcrust pastry case, vanilla confectioner's custard and the best strawberries available. This recipe is simple yet demanding, but the result is an exceptional tart.
106K 19 4.6
Last modified on: June 16th 2013
Keywords for this recipe:TartStrawberriesVanilla creamSweet crust pastryFor 1 tart, you will need:
- 1
700 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
250 g Sweetcrust pastry (pâte sablée) - 3
50 g white chocolate (optional) - 4
800 g strawberries - 5
100 g apricot glaze (optional) - Total weight: 1,900 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 2 hours 30 min. | 2 hours 30 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 35 min.
Prepare 700 g Confectioner's custard (Crème pâtissière, or French pastry cream), cover and leave to cool, stirring from time to time with a whisk.
Stage 2 - 1 hour
Roll out the sweetcrust pastry, line the tart tin or mould, then bake blind. Leave to cool on a wire rack.
Stage 3 - 20 min.
If possible, seal the bottom of the pastry case with 50 g white chocolate.
Stage 4 - 10 min.
Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) in an even layer in the bottom of the tart.
It is not essential, but this is easier with a forcing bag.
It is not essential, but this is easier with a forcing bag.
Stage 5 - 10 min.
Cut the stalks off the strawberries and arrange them on top of the custard layer.
There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.
There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.
Stage 6 - 10 min.
Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.
Stage 7 - 5 min.
You can glaze the tart if you wish, but this is not essential.
Keep in the fridge, but remember to take it out 30 minutes before serving.
Keep in the fridge, but remember to take it out 30 minutes before serving.
Remarks
The proportions are given for a 26 cm (10 inch) diameter tart.
Do choose your strawberries carefully and taste them if possible to make sure that you are buying the ones with the most flavour.
Do choose your strawberries carefully and taste them if possible to make sure that you are buying the ones with the most flavour.
Keeping
1 day in the fridge.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,304 Kcal or 9,646 Kj | 71 gr | 428 gr | 151 gr |
| 115 % | 27 % | 40 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 121 Kcal or 507 Kj | 4 gr | 23 gr | 8 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,304 Kcal or 9,646 Kj | 71 gr | 428 gr | 151 gr |
| 115 % | 27 % | 40 % | 23 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Strawberries: You can check-out other recipes which use it, like for example: Strawberry, kiwi and mascarpone verrines, Fraisier (French strawberry cake), Strawberries in a thyme and lemon-flavoured red wine reduction, Eton mess, Fraisier (French strawberry cake), ... All |
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Strawberries with mint and cream, Puits d'amour, Pear and lime meringue pie, Diplomat cream, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Pistachio custard tart, How to make tart cases, Tarte Jurassienne, Lemon and grated apple tart, ... All |
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