Strawberry Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lighter and lower in fat than cream cheese.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

fresh strawberries

🥗Healthier: mixed berries

💰Cheaper: frozen strawberries

Mixed berries provide a variety of flavors and nutrients.

Make the pastry (link to another video provided).

Roll out the chilled pastry until it's slightly larger than the 8-inch tart pan.

Fit the pastry into the tart pan, pressing down into the corners and fixing any cracks with excess pastry.

Prick the bottom of the pastry with a fork to prevent bubbling.

Blind bake the pastry for around 20 minutes with greaseproof paper and baking beans.

In a medium saucepan, combine milk and vanilla extract, and bring to a boil.

In a separate bowl, whisk egg yolks, then add granulated sugar and whisk until dissolved.

Add flour to the egg mixture and mix until fully incorporated.

Once the milk mixture is boiling, pour a quarter of it into the egg mixture, whisking continuously, then add the rest of the milk.

Pour the mixture back into the saucepan and cook over medium-high heat, stirring continuously until thickened.

Transfer the cream cheese to a bowl and whisk until pliable and spreadable.

Remove the baked pastry from the oven, take out the baking beans, and let it cool.

Spread the cream mixture into the cooled pastry shell using an offset spatula.

Slice fresh strawberries into thin slices, about three or four per strawberry, and arrange them on top of the cream layer.

Brush the strawberries with apricot glaze before refrigerating.

Chill the tart in the refrigerator before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens