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Strawberry Tart Recipe

Fresh strawberry tart recipe that requires a partially baked tart shell, fresh strawberries, lemon, sugar, eggs, cornstarch, and melted butter. The filling is made by slicing the strawberries and mixing them with sugar, lemon zest and juice, eggs, cornstarch, and melted butter. The filling is poured into the baked tart shell and chilled before serving.

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NewflowerCiao
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20 views1 page

Strawberry Tart Recipe

Fresh strawberry tart recipe that requires a partially baked tart shell, fresh strawberries, lemon, sugar, eggs, cornstarch, and melted butter. The filling is made by slicing the strawberries and mixing them with sugar, lemon zest and juice, eggs, cornstarch, and melted butter. The filling is poured into the baked tart shell and chilled before serving.

Uploaded by

NewflowerCiao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Strawberry Tart

Fresh Strawberry Tart


1 partially baked 9-inch (24-cm) tart shell made from Sweet Tart Dough
1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and
dried
1 1/2 cups (300 grams) sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons (12 grams) cornstarch
1 stick (4 ounces; 115 grams) unsalted butter, melted and cooled

Recipe
1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small
saucepan over medium heat. Cover the pan, turn off the heat, and set
aside for 10 minutes. Or, if you are using vanilla extract, just bring the
mil to a boil and proceed with the recipe, adding the extract before you
add the butter to the hot pastry cream.

2. Working in a heavy-bottomed medium saucepan, whisk the yolks,


sugar, and cornstarch together until thick and pale. Whisking all the
while, very slowly drizzle a quarter of the hot milk onto the yolks. Then,
still whisking, pour the rest of the liquid in a steady stream over the
tempered yolks. Remove and discard the vanilla pod.

3. Put the pan over medium heat and, whisking vigorously and without
stop, bring the mixture to the boil. Keep the mixture at the boil, whisking
energetically, for 1 to 2 minutes, then remove the pan from the heat and
scrape the pastry cream into a clean bowl. Allow the pastry cream to cool
on the counter for about 3 minutes.

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