A classic for spring, the strawberry tart with cream is a fresh and delicious dessert. After a winter of apples, pears, and oranges, when strawberries arrive in the fruit bunch, it means spring is advancing with its bounty of colorful and juicy fruits. Thus, large cups of strawberries with sugar and lemon are prepared, or with cream, becoming one of the most popular ingredients in desserts that, despite their simplicity, are irresistible. A shell of shortcrust pastry, velvety cream, and juicy strawberries create an irresistible dessert, just like the lemon cream tart.
Let’s get to work and prepare the strawberry tart with cream together.
OTHER STRAWBERRY DESSERTS
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 2 tarts 8×10 inches
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Strawberry Tart with Cream
- 3 1/4 cups All-purpose flour
- 14 oz Butter
- 3/4 cup Sugar
- 2 Eggs
- 1 pinch Salt
- 1 Grated lemon zest
- 3 1/3 cups Milk
- 2/3 cup All-purpose flour
- 6 Egg yolks
- 1/2 cup Sugar
- 1 Lemon
- 14 oz Strawberries
- 2 tbsp Sugar
Tools
- Saucepan
- 2 Baking Pans 8×10 inches
Preparation of the Strawberry Tart with Cream
Prepare the shortcrust pastry by quickly mixing the flour with the soft butter, eggs, sugar, salt, and lemon zest. Form a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Proceed with the cream. Heat 3 cups of milk. Mix the remaining milk with the flour, sugar, egg yolks, lemon zest, and filtered juice. Pour into the hot milk and, always stirring, cook until the cream begins to thicken. Cover and let cool.
Roll out the pastry on parchment paper using a little flour and line your tart pan. Cover with another sheet of parchment paper, then with some dry beans, and bake for about 30 minutes. Finish baking without beans and the second sheet of parchment paper for another 10 minutes. Let cool. Spread the strawberry jam. Pour the cream into the shortcrust shell. Decorate with sliced strawberries and, if you like, small mint leaves. Sprinkle with a little powdered sugar and keep in the fridge until ready to serve.
Storage
The tart can be kept in the fridge for a couple of days.
