TART with MILK CREAM and STRAWBERRIES, an easy and delicious dessert to serve after lunch, a simple recipe, crumbled with double cream.
The tart with milk cream and strawberries is a dessert that captivates at first sight and first taste. It is a very simple and extremely scenic dessert, ideal for those looking for a fresh, creamy, and light dessert to propose with fresh seasonal fruit.
The combination of the crumbly base, the velvety sweetness of the milk cream, and the strawberry cream makes this tart perfect for any occasion: a delicious snack, a refined dessert, or a special cake for Sunday.
This tart with milk cream and strawberries is made with a crumb base that combines butter and oil, but you can prepare it with a classic shortcrust pastry base or opt for a no-bake version, using cookies and butter for a quicker effect.
The milk cream, light and egg-free, makes it more digestible and suitable for those who prefer lighter desserts. Furthermore, it can be prepared in advance and stored in the fridge, maintaining its freshness until it is served.
Of course, if you don’t have time, you can always use mascarpone or ricotta or whipped cream.
Follow me in the kitchen today, there is the tart with milk cream and strawberries.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 2/3 cup sugar
- 3 tbsp butter
- 3 1/2 tbsp extra virgin olive oil
- 2 cups milk
- 3 tbsp sugar
- 1/3 cup all-purpose flour
- 1 pinch vanillin
- 1.1 lb strawberries
- 3 tbsp sugar
- 1/2 cup water
Steps
Place the flour in the bowl of the mixer with the whisk, add the sugar, butter, egg, and oil and work until you get a crumbly mixture, you can work with your fingers by hand.
Pour the mixture into a 9-inch pie pan and bake in a preheated oven at 350°F for about 15-20 minutes, until golden, then remove and let cool.
Pour the flour with the sugar and vanillin into a saucepan, mix, then add the milk a little at a time, always stirring with a hand whisk.
Move to the stovetop and work until it thickens, set aside and let cool.
Wash and chop the strawberries into two or three parts, place them in a saucepan with the sugar and water and cook for about ten minutes over low heat, the water should dry up, then blend with an immersion blender.
Fill the shell with the milk cream and then with the cold strawberry cream, decorate with fresh strawberries, and if you set aside some crumbs, you can add them to the topping.
Place the dessert in the fridge for at least an hour or 20 minutes in the freezer.
Bon appétit
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TART with MILK CREAM and STRAWBERRIES
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FAQ (Questions and Answers) TART with MILK CREAM and STRAWBERRIES
Can the tart with milk cream and strawberries be prepared in advance?
Yes, it is advisable to prepare it a few hours in advance and store it in the refrigerator to firm up the cream well.
What type of base can be used for this tart?
You can opt for a classic baked shortcrust pastry or a no-bake base with cookies and butter, perfect for a quick and fresh dessert.
How long does it keep?
It keeps in the refrigerator for about 2-3 days, well covered.
How do I replace the milk?
You can use cream if you prefer or prepare the classic custard.
