Strawberry Tart
A delightful dessert capturing the essence of summer with a sweet pastry crust, rich vanilla pastry cream, and fresh strawberries.
Ingredients
For the Pastry Cream
- 1/2 bean vanilla bean Cut open and seeds scraped.
- 6 tablespoons sugar (divided) 3 tablespoons for vanilla sugar, 3 tablespoons for egg yolks.
- 1 1/3 cups milk (divided) 1 cup for syrup, 1/3 cup for mixing with cornstarch.
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon butter To enrich the pastry cream.
For the Tart Assembly
- 1 9-inch baked pâte sucrée or pâte sablée tart crust Pre-baked before use.
- 1 pint strawberries Fresh and ripe, tops removed.
- 2 tablespoons strawberry or apricot jam For glazing the strawberries.
Instructions
Preparation of Pastry Cream
- Cut the vanilla bean open and scrape the seeds into a mixture with 3 tablespoons of sugar.
- Combine the vanilla sugar, empty vanilla bean pod, and 1 cup of milk in a saucepan. Heat over medium while whisking until sugar dissolves.
- In a stand mixer, whisk egg yolks on medium speed and gradually add the remaining 3 tablespoons of sugar until lightened in color, about 3-4 minutes.
- Whisk cornstarch into the remaining 1/3 cup milk until smooth and set aside.
- Once the milk in the saucepan approaches a boil, add the cold milk mixture from the mixer and combine on low speed.
- Pour the hot milk mixture back into the saucepan. Over low heat, whisk constantly until it thickens and comes back to a boil (about 2 minutes).
- Whisk for another 2 minutes to cook out the raw taste from the cornstarch.
- Remove from heat, add butter, discard the vanilla bean, cover with plastic wrap directly on the cream, and let cool before refrigerating.
Assembly of Tart
- Remove the outer ring from the tart pan and place the baked shell on a serving dish.
- Whisk the chilled pastry cream until smooth and spread evenly over the tart crust.
- Slice the strawberries thinly and layer them over the cream starting from the edge and working inwards.
- Mix 2 tablespoons of jam with 1 tablespoon of water until slightly melted and smooth. Brush over the sliced strawberries for a shiny finish.
- Chill the tart until ready to serve.
Notes
Serve chilled, sliced into wedges. For extra indulgence, add whipped cream or a scoop of vanilla ice cream. Store leftovers in the refrigerator for optimal freshness, best enjoyed within a couple of days. Ensure the pastry cream is completely cooled before spreading in the crust to prevent sogginess. Using fresh, ripe strawberries enhances flavor and appearance.