The MILK CREAM AND STRAWBERRY TART is a tasty and colorful dessert, perfect for celebrating the arrival of spring and for all other occasions when we want to bring a smile to the table, especially for our little ones. It’s a simple and extremely delicate dessert, great to serve as an after-meal dessert or for a cheerful snack. Try it and you’ll fall in love with it, as I did.
This tart is a true delight thanks to three simple ingredients, perfectly combined: a crunchy chocolate shortcrust pastry, the very soft milk cream and finally the strawberries, whose delicate flavor stands out in this composition. Different textures, delicate aromas and freshness make this dessert truly perfect. In addition, the colors (dark pastry, white cream and red strawberries) bring cheer and make the tart even more tempting.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/4 + 1 cup tbsp granulated sugar
- 5 tbsp butter
- 1 egg (medium, at room temperature)
- 1 pinch salt
- 3/4 + 2 cup tbsp whole milk
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp honey
- 1/3 cup heavy cream
- 2 1/2 tbsp powdered sugar
- 1 sheet sheet gelatin
- 1 cup strawberries
- 1 tsp lemon juice
- 1 tsp granulated sugar
FOR THE MILK CREAM AND STRAWBERRY TART YOU WILL NEED
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- 2 Bowls
- 1 Saucepan
- 1 Pan 8 in
- 1 Rolling pin
- 1 Small bowl
PREPARATION MILK CREAM AND STRAWBERRY TART
In a bowl or in the bowl of a stand mixer place the sifted flour and cocoa and a pinch of salt. Mix the dry ingredients and add the cold butter cut into pieces and the sugar.
Start working the dough with your hands, pinching the mixture with your fingertips until you obtain a sandy texture.
Add the egg and quickly combine until you get a homogeneous dough. Wrap it in plastic wrap and place it in the refrigerator to firm for at least 30 minutes.
Roll the shortcrust pastry to a thickness of about 1/8 inch. Line an 8-inch pan, preferably with a removable base, and prick the bottom with the tines of a fork.
Cover it with baking paper and fill it with dried chickpeas (or pie weights).
Bake in a preheated, conventional oven at 356°F for 15 minutes. Then remove from the oven, take out the chickpeas and the baking paper and continue baking for another 8–10 minutes at most.
Once ready, remove from the oven and let it cool completely before unmolding.
Place 2/3 cup of the milk in a saucepan with the sugar and vanilla. Put everything over low heat and, stirring continuously, bring to the verge of boiling. In another bowl dissolve the cornstarch in the remaining 3 tbsp + 1 tsp of cold milk.
Whisk it by hand until you obtain a smooth, lump-free mixture.
When the milk on the heat starts to simmer, add the milk in which you dissolved the cornstarch, the honey and, continuing to stir, let everything thicken. Once it is thick and homogeneous, turn off the heat and pour the obtained cream into a bowl.
Cover with plastic wrap placed directly on the surface and let the milk cream cool well at room temperature, then once cold place it in the refrigerator for at least 2 hours.
In the meantime, whip the cold cream straight from the fridge. Then set it aside. Take the cream out of the refrigerator and whisk it with the beaters to make it smooth and soft again.
Fold the whipped cream into the milk cream, a little at a time, and incorporate the two mixtures gently using a spatula and making soft movements from the bottom upwards.
Soak the gelatin in cold water for 5 minutes. Heat 2 tablespoons of cream and dissolve the well-drained gelatin in it. Dissolve it completely and add it to the milk cream. Mix well.
Fill the shortcrust shell with the milk cream and level it well on the surface. Then place it in the refrigerator to set for at least 4 hours.
Just before serving, decorate with the strawberries cut into cubes and left to macerate for 10 minutes with the lemon juice and sugar.
STORAGE
You can store the MILK CREAM AND STRAWBERRY TART in the refrigerator well covered for up to 4 days.
