
Strawberry Tart
3h 40m
This is a classic tart to enjoy with a nice cup of tea!
You can replace the strawberries with your preferred fruits.
Place 100 g of softened unsalted butter and 60 g of white sugar in a bowl. Mix with a rubber spatula until the sugar is completely incorporated
Add 1 egg and mix to combine until you get a silked cream
Add 165 g of all-purpose flour and 20 g of almond flour. Mix until you get a coarse texture
Knead the dough gently with your hands until it becomes smooth. Avoid over-kneading it
Place the dough in a container, cover, and let it rest in the refrigerator for 2h until firm
Boil 500 ml of milk
Scrape the seeds out of 1 vanilla bean
Add the vanilla seeds to the milk
Hydrate 3 gelatin leaves in a small bowl of water
Add 4 egg yolks and 85 ml of white sugar to a bowl. Whisk until combined
Add 55 g of sieved all-purpose flour
Whisk to combine
Pour ⅓ of the milk into the bowl to warm up the yolks. Whisk continuously and keep the heat on
Add the tempered mixture of the bowl to the boiled milk. Let it boil for another 5m, whisking constantly until it thickens
Remove from the heat and add 75 g of butter. Mix until fully combined
Add the gelatin leaves to the pot
Whisk to incorporate
Transfer to a recipient and cover it with cling film, pressing it against the surface to prevent a skin from forming
Place it in the refrigerator while it's still hot
Whisk 37.5 g of chantilly cream
Beat the chilled custard in a stand mix with the whisk attachment and slowly add the whipped cream
Move to a serving bowl. The vanilla custard is ready
Flour the clean work surface and knead the dough. Use a rolling pin to roll out the dough until it's about 5 mm thick
Measure the circumference of the dough using a 15 cm diameter tart mold. Increase it by 4 cm to make a disk and trim the extra dough
Flour a baking tray and place the dough into the mold, pressing it against the sides
Trim the excess dough and press it against the sides again
Pierce the dough with a fork
Preheat the oven to 180 °C
Let the dough rest in the refrigerator for 15m to relax
Place 25 g of heavy cream and 2 egg yolks in a bowl. Whisk until completely combined
Bake for 15m until light brown
Place 120 g of egg whites and 250 g of white sugar in a saucepan over a pot of simmering water
Beat with a whisk until the sugar is completely dissolved and reaches 60 °C
Pour the mixture in a stand mixer bowl and whisk with the whisk attachment at medium-high speed until the meringue is warm
Add the zest and a few drops of ½ lime. Beat until it reaches room temperature
Fill a piping bag with the meringue and set it with a round piping tip. Place the meringue on a baking tray lined with parchment paper in drop shapes, leaving spaces in between
Remove the crust from the oven and brush with the cream and yolks mixture
Bake the brushed crust 3m until golden brown
Preheat the oven to 150 °C
Bake for 20m until dry. The meringue is ready
Use a grater to trim the crust and even out the edges. The sweet tart crust is ready
Trim and halve 2 cups of sanitized strawberries
Fill ¾ of the Sweet Tart Crust with the Vanilla Custard
Place the halved strawberries on top of the Vanilla Custard, working from the edges to the center
Brush the strawberries with fruit glaze
Garnish with Meringue, pistachios, and basil leaves to taste. The strawberry tart is ready
Share, astonish, and enjoy!
Yield 1 pie/tart
Sanitized Strawberry
2 cupsPistachio
to garnishLeaves Basil
to garnishFruit Glaze
to brush
Sweet Tart Crust
Softened Unsalted Butter
100 gAlmond Flour
20 gAll-Purpose Flour
165 gWhite Sugar
60 gEgg
1Heavy Cream
25 gEgg Yolk
2
Vanilla Custard
Milk
500 mlWhipped Cream
37.5 gGelatin Leaf
3Vanilla Bean
1All-Purpose Flour
55 gEgg Yolk
4Butter
75 gWhite Sugar
85 g
Meringue
White Sugar
250 gEgg White
120 gZest and Juice Lime
½
Equipment
Tart Mold
Grater
Stand Mixer
Whisk Attachment
Kitchen Scale
Whisk
Piping Tip
Piping Bag
Stand Mixer
Whisk Attachment
Parchment Paper
Probe Thermometer