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Strawberry Tarts Gourmet: A Delicious Recipe and Baking Guide

  • Total Time: 180 minutes
  • Yield: 6 (4-inch) tarts 1x

Description

Delicate sweet pastry tarts filled with creamy vanilla pastry cream and topped with fresh, juicy strawberries. A perfect dessert for any occasion!

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup (60ml) ice water
  • 2 cups (473ml) whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 6 large egg yolks
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (28g) unsalted butter, cold and cut into cubes
  • 1/4 teaspoon salt
  • 1 pound (454g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons strawberry jam (optional, for glaze)
  • 1 tablespoon water (optional, for glaze)

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the egg and ice water. Pour this mixture into the flour and butter mixture.
  4. Gently mix the ingredients together until a dough just begins to form. Be careful not to overmix.
  5. Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours.
  6. After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
  7. Gently transfer the rolled-out dough to your tart pans (usually 4-inch individual tart pans with removable bottoms). Press the dough into the bottom and up the sides of the pans. Trim any excess dough from the edges.
  8. Use a fork to prick the bottom of the tart shells several times.
  9. Place the tart shells in the freezer for at least 30 minutes.
  10. Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill with pie weights or dried beans.
  11. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
  12. Let the tart shells cool completely in the pans before removing them.
  13. In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until the milk just begins to simmer. Remove from heat, cover, and let steep for 30 minutes. If using vanilla extract, you’ll add it later.
  14. In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
  15. Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
  16. Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
  17. Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is thick enough.
  18. Remove the saucepan from the heat. Stir in the butter and salt until the butter is melted and the pastry cream is smooth. If you used a vanilla bean, remove it now. If using vanilla extract, stir it in at this point.
  19. Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
  20. Wash and hull the strawberries. Slice them into thin, even slices.
  21. In a bowl, gently toss the sliced strawberries with the sugar. Let them sit for about 15-20 minutes.
  22. Remove the pastry cream from the refrigerator and whisk it briefly to smooth it out. Spoon the pastry cream into the cooled tart shells, filling them evenly.
  23. Arrange the sliced strawberries on top of the pastry cream in a decorative pattern.
  24. In a small saucepan, combine the strawberry jam and water. Heat over low heat, stirring constantly, until the jam is melted and smooth. Strain the glaze through a fine-mesh sieve to remove any seeds or lumps.
  25. Brush the glaze over the strawberries to give them a shiny appearance and help them stay fresh.
  26. If desired, chill the assembled tarts in the refrigerator for about 30 minutes before serving.
  27. Serve the strawberry tarts immediately or within a few hours. They are best enjoyed fresh.

Notes

  • Cold butter is crucial for a flaky crust.
  • Don’t overmix the dough for the crust.
  • Chilling the dough and tart shells is important to prevent shrinking during baking.
  • Tempering the egg yolks is essential to prevent them from scrambling when making the pastry cream.
  • Press plastic wrap directly onto the surface of the pastry cream while chilling to prevent a skin from forming.
  • Prep Time: 90 minutes
  • Cook Time: 35 minutes

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Find it online: https://www.homecookmaria.com/strawberry-tarts-gourmet/