Strawberry Tart Recipe (Italian) / How-To Video - Laura Vitale "Laura In The Kitchen" Episode 33

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess

Heat whole milk on the stove just below boiling point.

In a bowl, whisk together egg yolks and sugar for 2 to 3 minutes until light and frothy.

Mix in corn starch to the egg yolk mixture.

Temper the eggs by adding a little bit of the hot milk to the egg mixture while whisking.

Pour the egg mixture back into the pan with the remaining milk.

Cook the mixture on medium heat, stirring constantly for about 2 to 3 minutes until thickened.

Remove from heat and add orange zest, a tad of vanilla extract, a teaspoon of butter, and a teaspoon of cognac, whisking until combined.

Pour the pastry cream into a bowl and cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate for 3 to 4 hours.

Preheat the oven to 475°F.

Spray a 9-inch tart pan with non-stick cooking spray.

Unroll the pre-made pie crust and fit it into the tart pan without stretching it.

Pierce the crust with a fork and cover with parchment paper, weighing it down with beans for blind baking.

Blind bake the crust in the oven at 375°F for about 10 minutes.

Remove the beans and parchment paper, and bake for an additional 15 to 20 minutes until golden brown and crispy.

Let the crust cool for about 15 minutes before handling.

Prepare strawberries by cutting the tops off and slicing them into thirds.

Microwave 2 tablespoons of strawberry preserves for 30 to 45 seconds until loose.

Spread the pastry cream into the cooled tart crust.

Arrange the sliced strawberries over the pastry cream.

Brush the strawberries with the warmed strawberry preserves to make them glisten.

Sprinkle powdered sugar over the top of the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens