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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.
139 K 4.6/5 (19 reviews)
2 hours 30 min.
Easy
8.75 €
1 tart
5 IngredientsLast modified on: June 16th 2013
For 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: 1,750 grams
Times for this recipe
Preparation: 2 hours 30 min.
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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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 569 RDI=876 % | 2,476 RDI=935 % | 1,415 RDI=1,938 % | 16,701 RDI=835 % | 69,924 RDI: 835 % |
| Per 100 g | 32 RDI=50 % | 141 RDI=53 % | 80 RDI=111 % | 954 RDI=48 % | 3,996 RDI: 48 % |
How much will it cost?
- For 1 tart : 8.75 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberry sorbet, Strawberry Charlotte, Pear and strawberry verrine with tiramisu cream, ... See them all 20
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Pear verbena tarts, St Tropez tart, Millefeuille, Fraisier (French strawberry cake), ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Plum tart, Blackcurrant and chestnut verrines, How to make a good pastry tart case , Apricot and almond cream tart, ... See them all 45
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