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.
85,3284.6/5 for 18 ratings
Last modified on: June 16th 2013
For 3 tarts, you will need:
- 1
2 kgs 100 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
750 g Sweetcrust pastry (pâte sablée) - 3
150 g white chocolate (optional) - 4
2 kgs 400 g strawberries - 5
300 g apricot glaze (optional) - Total weight: 5,700 grams
How long does it take?
Time required for this recipe:
Keeping: 1 day in the fridge.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 35 min.
Prepare 2 kgs 100 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 150 g white chocolate.
Stage 4 - 10 min.
Spread 2 kgs 100 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.
Nutritional information
How much will it cost?
- For 3 tarts : 30.93 €
- Per tart : 10.31 €
Source
Home made.More recipes?
This recipe uses (among others) | Strawberries: You can check-out other recipes which use it, like for example: Strawberry sorbet, Frozen cottage cheese with strawberries, Strawberry-mint sorbet, Strawberry, kiwi and mascarpone verrines, Strawberry Charlotte, ... 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: Saint Honoré cake, Chinois, Strawberry Verveine Tart , Pistachio cream, Almond cream or frangipane, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Plum tart "En passant par la Lorraine", Little lime tarts, How to roll out pastry for a tart, Pear tart with almond cream, ... All |
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