Strawberry Tart - Easy Recipe

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess

Make the pastry by combining flour, salt, and icing sugar in a processor bowl.

Add cold unsalted butter and pulse until the mixture resembles fine breadcrumbs.

Drizzle in half of the egg yolks and process until it clumps together into a dough.

Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

Heat milk in a saucepan until just about boiling over low heat.

In a bowl, mix sugar and corn flour, then add egg yolks to form a paste.

Once the milk is hot, temper the egg mixture by adding a bit of milk while whisking.

Pour the tempered mixture back into the saucepan and cook over heat, whisking constantly until thickened.

Stir in unsalted butter until melted, then cover with plastic wrap to cool.

Roll out the chilled pastry dough to fit a 9-inch tart pan.

Patch any cracks in the pastry as needed and prick the base with a fork.

Chill the pastry in the fridge for another hour.

Preheat the oven to 375°F (190°C).

Line the pastry with parchment paper and fill with baking beans.

Blind bake for 15 minutes, then remove the beans and bake for an additional 8-10 minutes until fully cooked.

Let the tart shell cool completely before assembling.

Spread the cooled pastry cream over the tart shell.

Arrange sliced strawberries on top of the pastry cream.

Warm strawberry jam and brush it over the strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens