Recipe for the Best Strawberry Tart with Pastry Cream

Indulge in the delightful taste of fresh strawberries combined with creamy pastry cream in this mouthwatering strawberry tart recipe.

Perfect for a summer dessert or a special occasion, this tart will surely impress your family and friends.

With its buttery crust, rich pastry cream, and juicy strawberries, it’s a dessert you’ll want to make over and over again.

Preparation time: 45 minutes
Cooking time: 30 minutes
Yield: 8 servings

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt
• 1 large egg, beaten
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups strawberries, hulled and halved
• 1/4 cup apricot jam, for glazing

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the beaten egg to the mixture and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 to 20 minutes, or until lightly golden. Remove the weights and parchment paper and let the crust cool completely.
4. While the crust bakes, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, salt, and eggs until smooth. Gradually whisk the hot milk into the egg mixture to temper the eggs.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap, and refrigerate until chilled.
6. Once the crust and pastry cream have cooled, spread the pastry cream evenly into the crust. Arrange the halved strawberries on top of the pastry cream.
7. In a small saucepan, heat the apricot jam over low heat until melted. Using a pastry brush, gently brush the melted jam over the strawberries to create a glossy glaze.
8. Refrigerate the tart for at least 1 hour before serving. Enjoy!

Tips and Tricks:

• Use a food processor to combine the crust ingredients more quickly and easily.
• For an extra touch of sweetness, drizzle the finished tart with melted chocolate or caramel sauce.
• Experiment with different fruit toppings, such as raspberries, blueberries, or kiwi slices.

Nutritional Information:

Substitution Options:

• For a gluten-free option, use gluten-free all-purpose flour in the crust.
• Replace the wholemilk with almond milk or coconut milk for a dairy-free alternative.
• Use a sugar substitute, such as Stevia or Erythritol, in place of granulated sugar for a lower-sugar option.

Wine or Beverage Pairings:

• A sparkling rosé complements the fruity flavors of this tart beautifully.
• For a non-alcoholic option, try a refreshing strawberry lemonade or iced tea.