The Cream and Strawberry Filled Tie Tart is a sweet treat you can offer for Father’s Day, a way to show him you always think of him and thank him for everything he does for you. I added the strawberries during cooking since I had frozen them, but you can also use fresh ones, adding them after cooking.

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 45 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

2 eggs
2 1/2 cups all-purpose flour
1/2 cup butter
1/2 cup sugar
1 egg
3 tbsps all-purpose flour
3 tbsps sugar
3/4 cup milk
1 packet vanillin (0.4 grams)
7 oz strawberries (cleaned)
1/4 cup sugar
1/2 lemon juice
as needed butter (for the pan)
as needed all-purpose flour (for the pan)
as needed food coloring
as needed food-grade pencil (food-grade pencil)

Steps

Click here for the procedure (the doses are those indicated above).
To make things easier, here are the main steps: place the flour on a pastry board in a mound shape, make a hole in the center, add the eggs, sugar, softened butter and start kneading, without overworking the ingredients, until the dough is smooth and no longer sticky. Let the dough rest in the fridge wrapped in plastic wrap for about half an hour.
For the procedure, you can click here (the doses are those indicated above). I used about 7 oz of pastry cream.
Anyway, here are the main steps: in a saucepan, put the milk and vanillin, heat until it almost boils. In a bowl, put the egg yolks with the sugar and whisk until they become light and foamy. Gradually add the flour and whisk again until well combined.
Pour the hot milk gradually into the egg and sugar mixture, stirring constantly with a whisk.
Then put everything back into the saucepan and cook over medium/low heat, stirring continuously, until it thickens well. Place in a bowl, cover with plastic wrap, and let cool.
Wash the strawberries, remove the stalk, cut them into two or four parts depending on their size, and let them macerate in a bowl with sugar and lemon for about half an hour.
Butter and flour a 9-inch diameter pan. Remove the pastry dough from the fridge, roll it out with a rolling pin, and line the pan.
Place a cookie cutter in the center of the pan to have a reference for the length of the triangle side. Use a knife to cut eight small triangles from the center outward.
The side of the triangle should not be cut all the way to the edge; make sure when flipping the triangle over that the point reaches the edge of the pan.
Form a cord with part of the leftover pastry dough and place it all around the base of the triangles.
Use a knife to cut small ties in the triangles.
Fill the base with the cooled pastry cream.
Fold the ties outward and fill the spaces with strawberries. I used frozen strawberries, which I added before baking. If you prefer, you can bake first and then place fresh strawberries on top. Trim the edges if they are too high.
Bake at 350°F for about 30 minutes. Once cooled, decorate the ties as you like with food coloring and food-grade colored pencils.