Soft pink cream tart with strawberry curd.

The craving for fresh, fruit-rich desserts led me to this tart. The strawberry, during this period, is the Queen of the table, stunning and very sweet, so I thought of a dessert based on this fantastic fruit, see also tart with strawberries.

A soft tart, made with a special mold, that thanks to its grooves allows you to contain the cream or any filling. So a soft shortcrust base, a strawberry and white chocolate curd, decorated with cream of whipped cream and mascarpone with strawberry sauce. A truly wonderful dessert, and since Mother’s Day is approaching, it could be a very nice idea to present, beautiful and delicious

Here you can find other delicious recipes with strawberries:

Difficulty: Medium
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

1,115.76 Kcal

calories per serving

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Energy 1,115.76 (Kcal)
Carbohydrates 103.13 (g) of which sugars 56.81 (g)
Proteins 15.00 (g)
Fat 74.98 (g) of which saturated 35.11 (g)of which unsaturated 16.32 (g)
Fibers 3.17 (g)
Sodium 193.57 (mg)

Indicative values for a portion of 367 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Soft Base

2 1/2 cups all-purpose flour
3/4 cup butter (or 1/2 cup sunflower oil)
1 egg
2 egg yolks
1/2 cup sugar
1 lemon (grated rind)
teaspoons vanilla extract (1)
salt (pinch)
1 tablespoon baking powder
1/4 cup butter
3 1/2 oz white chocolate
1 1/2 cups strawberries (puree)
1/8 cup lemon juice
1 tablespoon sugar
1 tablespoon cornstarch
3 egg yolks
8 3/4 oz mascarpone
1 cup cups whipping cream
2/3 cup powdered sugar
2 1/3 cups strawberries
4 tablespoons sugar
Half lemon juice
2 sheets gelatin

Tools

Stand Mixer KitchenAid Stand Mixer with 39% discount
Plastic Wrap MAQA Plastic wrap 300 m, cling film roll for super-adherent kitchen
Rolling Pin Rolling pin, silicone rolling pin, Non-stick rolling pins with stainless steel handles, Baking Mat
Electric Whisks Moulinex HM450 PrepMix, Electric Mixer, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
Saucepan SILBERTHAL Stainless Steel Saucepan 2 Liters
Bowls 5 unbreakable plastic bowls, suitable for food, lightweight, reusable, for fruit, snacks, camping bowl, for children and adults (color

Steps

Soft Shortcrust:

In the stand mixer, or with electric whisks, beat the softened butter with the sugar, flavors, and salt; the mixture should be creamy. Finally, add the eggs, one at a time, ensuring the first is well incorporated before adding the second. The dough must result smooth and without lumps. Add the sifted flour with the baking powder all at once; mix until the dough is soft. Transfer it onto a work surface and quickly form a ball, using a bit of flour. Seal the dough in plastic wrap and place it in the refrigerator for about 40 minutes
Once cooled, the shortcrust is ready to be rolled out. On a cool surface with a sprinkle of flour, roll out the dough to about 1/6 inch thickness. Butter and flour the mold(if interested in purchasing, click here), place the sheet and bake at 350°F in a preheated oven for about 12-15 minutes, until it reaches a nice amber color. Wait until it cools before removing from the mold
In a bowl, mix the egg yolks, sugar, and cornstarch. In a saucepan, heat the butter, lemon juice, and strawberry puree (obtained by sieving cleaned and diced strawberries). Pour the egg yolk and sugar mixture into the saucepan, cook while stirring with a hand whisk(for purchase click here) until thickened. Finally, add the white chocolate chopped into pieces, mix vigorously with a whisk. Remove from heat and let it cool
Place the gelatin sheets in a cup of water to soften. Put the washed and diced strawberries in a saucepan, add the sugar, and lemon. Cook for about 15 minutes, until the fruit has broken down and the sauce is reduced by half. Strain through a sieve, and while it’s still hot, add the well-squeezed gelatin, stir until dissolved, and let it cool.
In a bowl, whip the cream with the mascarpone, about halfway through, add the powdered sugar, and whip until you have a nice firm cream. You can now add the cold strawberry sauce, a little at a time, mixing gently from bottom to top to blend well. And here is the pink cream ready
Pour the strawberry curd on the tart. Fill a piping bag with a star nozzle with the pink cream to decorate the cake as in the photo, creating little tufts. Decorate with strawberries cut in half lengthwise, and it’s ready and beautiful