Strawberry and Cream Tart. An impressive dessert, easy to prepare, perfect for special occasions like birthdays, Sunday desserts, or as a delicious and fresh snack.
The fresh strawberries, combined with the cream, give this tart a delicious and fresh taste that everyone will truly enjoy!
I suggest adding grated orange zest to the shortcrust pastry…try it, it will become even more delicious!
The ingredients must be of excellent quality: the cold and fresh butter and the untreated citrus fruits, I recommend!
Also, remember that the eggs must be at room temperature.
With a small addition of baking powder, it gives elasticity, which is why I call it Easy and Soft Shortcrust Pastry.
A quick and easy recipe, what I love about this shortcrust pastry is that after a brief rest in the fridge, it rolls out without breaking, so you won’t have any difficulty lining a tart mold.
Ready? Shall we start preparing this delicious dessert together?
Here is the recipe for the gluten-free custard. Or it’s also great with the diplomatic cream.
Try the version with this buckwheat shortcrust pastry.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Strawberry and Cream Tart
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter (or 85 ml vegetable oil)
- 1/2 teaspoon baking powder
- 1 egg (whole, at room temperature)
- 1 lemon (organic, grated zest)
- 1 pinch salt
- 2 eggs (whole)
- 1/2 cup all-purpose flour (or cornstarch)
- 2/3 cup sugar
- 2 cups milk
- 1 lemon (organic lemon zest)
- 14 oz strawberries
- as needed gelatin spray
- powdered sugar (to taste)
Tools
- Mold 9.5 inches
- Food Scale
- Rolling Pin
- Bowl
- Parchment Paper
- Kneading Board
- Whisk
- Measuring Cup
- 2 Small Saucepans
Steps for the Strawberry and Cream Tart
Sift the flour into a bowl with the baking powder, add a pinch of salt, sugar, and the grated zest of 1 lemon.
Add the butter in pieces and work it with your fingers until you get a crumbly mixture.
(The butter must be cold from the fridge).
Add the egg and knead until you get a smooth, homogeneous, non-sticky dough.
(Eggs at room temperature).
Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
The longer it rests, the easier it will be to work with.
Pour the milk into a saucepan, then bring it to a boil with the whole lemon zest, making sure to only get the yellow part.
(I used lemon zest, but a vanilla bean or a tablespoon of vanilla extract works great too).
In a separate pot, beat the eggs with the sugar. (Whole eggs including yolk and white).
Then add the flour, whisk to remove any lumps.
(If you want, you can replace flour with cornstarch).
Temper the mixture with a bit of milk poured slowly, being careful to avoid the lemon zest ending up in the cream, use a sieve after adding all the milk, and put it back on moderate heat.
Put it back on the heat and always stir, you will see the custard thicken in just a few seconds.
Turn off the heat and cover the quick custard with plastic wrap in contact.
Before using it, it must cool down very well.
Roll out the shortcrust pastry on a work surface between two sheets of parchment paper.
Butter the mold and lightly dust with flour.
Place the pastry in the mold. (The mold is 22/24cm).
Once you have a shortcrust pastry shell, poke holes in the bottom with a fork.
Add parchment paper to the center and place weights or dry beans and rice on top, this procedure is blind baking.
Bake in a static and preheated oven at 356°F for about 15-20 minutes.
After 20 minutes, remove the parchment paper and the weights you used and continue baking for another 10 minutes at 356°F.
Check the baking often because it varies from oven to oven.
When the surface is golden, take it out of the oven and let it cool completely before removing it from the pan.
Take the cream, which in the meantime will have set, and gently whisk it with a hand whisk.
Pour the cold custard into the center of the tart.
Spread the cream, making sure to level it well with a wooden spoon or a knife blade.
Now decorate with the strawberries, creating the design you like best.
A light dusting of powdered sugar on the edges and spray the gelatine spray on the strawberries to help preserve them.
Enjoy your meal.
Tips
If your shortcrust pastry doesn’t come together but instead tends to crumble, it means it’s ruined!
Don’t worry: you can fix it by adding one or two tablespoons of cold egg white or ice water and kneading again.
The tart keeps for about 3/4 days in the refrigerator.
If you liked this recipe, click on many stars, thank you very much.
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FAQ
What if I use oil instead of butter?
Making shortcrust pastry without butter is very easy and quick, but you need to be careful in how you handle the ingredients.
You need to work by hand, put the eggs, sugar, vanilla, salt, and oil in a bowl and beat it all with a fork.
Add the flour and the baking powder little by little and knead with your hands to combine all the ingredients well.
At this point, turn the dough onto the kitchen counter or the kneading board and work it into a smooth ball. Let it rest under an inverted bowl for at least half an hour in a cool place. Alternatively, roll it out between two sheets of parchment paper with a rolling pin and let it rest directly in the refrigerator).
After the resting time, you can use your pastry as a base for the tart.Can the pastry be frozen?
Just like traditional shortcrust pastry, even the butter-free one can be frozen.
Can I use whole wheat flour?
Yes, certainly, keep it in the fridge.
