My Favorite Strawberry Tart Recipe | Delicious French Strawberry Tart With Almond Cream Filling

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.

In a large bowl, whisk together the sugar and the butter until creamy and pale.

Add the heavy cream, the egg, and the salt. Whisk until smooth.

Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.

Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

Place the dish in the freezer for 30 minutes.

Preheat oven to 350°F.

After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.

Remove foil and weights, and bake for an additional 10-15 minutes. Crust must be fully baked and golden.

Allow to cool before filling.

In a bowl, whisk egg yolks with sugar until creamy and pale.

Add the cornstarch and stir.

In a saucepan, boil the milk over medium-low heat.

Pour the hot milk into the previous mixture, stir and pour back in the saucepan. Bring back to heat and cook whisking constantly until thickened. Add almond extract, stir and remove from heat.

Add the butter. Stir energetically until you obtain a very smooth cream. Pour the cream in a bowl and place plastic wrap directly on the cream (to prevent cream from crusting). Allow to cool completely.

Wash and slice strawberries.

Spread almond cream on the baked shortcrust pastry.

Evenly spread strawberries on the cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens