French Strawberry Tart
Get some fresh strawberries and make this astonishing French Strawberry Tart. Not only it tastes amazing but the presentation is mind-blowing too!
Servings 8 people
For the tart shell:
- 2 cups (250g) all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons (145g) unsalted butter , cut into chunks
- 3-6 tablespoons ice water
- 1 egg yolk
For the custard:
- 5 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups milk
- 6 tablespoons all-purpose flour
- 1 teaspoon melted butter
For the topping:
- confectioners' sugar (optional)
- fresh mint leaves (optional)
The tart shell.
In a food processor, place the flour, sugar, salt, and butter and process until you get a grainy mixture. Add the ice water and egg yolk and process again until the dough holds together. Transfer to a lightly floured surface and knead for a minute to make it smooth. Cover with a plastic wrap and refrigerate for 1 hour.
Preheat an oven to 425 F (220 C) and line a baking sheet with parchment paper. Take the dough out of the fridge and roll it out to 1/8-inch thickness. Line a tart pan ( I used 8-inch) with the dough trimming the excess.
Line the pastry with aluminum foil and fill with something heavy liked uncooked rice or beans to hold pastry down. Place on the prepared baking sheet and place in the oven. Reduce the oven temperature to 350 F (175 C) immediately and bake for 15-18 minutes. Remove the foil and any weights you used and bake for 10-12 minutes more. Let cool.
Beat the egg yolks with 1/4 cup sugar until pale. Stir in the vanilla extract and 1/2 cup milk. Sift in the flour and mix.
Boil the remaining 1 1/2 cups milk and 1/4 cup sugar in a medium saucepan over low heat. Remove from heat and gradually add this mixture into the yolk and flour mixture. Whisk. Return the entire mixture back to the saucepan and simmer for about 2 minutes until it has thickened, whisking briskly. Turn off the heat and transfer to a bowl to cool.
Brush the top of the custard with melted butter and cover with plastic wrap. Refrigerate until cool.
Remove the custard from the fridge and whisk a little bit to loosen it. Then spread it into the tart shell. Top with the strawberries arranged in circles. Sprinkle with the confectioners' sugar and garnish with the mint leaves if using. Store in the fridge. Enjoy!
Adapted from A Passion for Baking by Marcy Goldman
- For this recipe I used a 8-inch tart pan. There was some excess dough but the amount of the custard was perfect.
Calories: 422kcal | Carbohydrates: 53.3g | Protein: 7.9g | Fat: 20.1g | Cholesterol: 155.1mg | Sodium: 180.3mg | Sugar: 23.3g | Vitamin A: 1050IU | Vitamin C: 46.2mg