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Introduction
There's something truly magical about a strawberry tart. With its buttery crust, silky-smooth filling, and a crown of glistening fresh strawberries, this dessert is a showstopper. Whether you're making it for a summer gathering, a dinner party, or simply to indulge yourself, this strawberry tart recipe offers a perfect balance of sweetness, freshness, and texture. Let’s walk through how to bring this stunning dessert to life in your kitchen.
Ingredients
For the Tart Crust (Pâte Sucrée):
1 1/4 cups (160g) all-purpose flour
1/2 cup (115g) unsalted butter, cold and cubed
1/3 cup (40g) powdered sugar
1 egg yolk
1-2 tablespoons cold water
Pinch of salt
For the Pastry Cream Filling:
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
4 egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
For the Topping:
1 to 1 1/2 cups fresh strawberries, halved or sliced
Optional: Apricot jam (for glaze)
Directions
1. Prepare the Tart Crust:
In a food processor or mixing bowl, combine flour, sugar, and salt. Add butter and pulse or mix until the mixture resembles coarse crumbs.
Add the egg yolk and cold water gradually until the dough begins to come together.
Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). Roll out dough and fit it into a tart pan. Prick the bottom with a fork.
Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool completely.
2. Make the Pastry Cream:
In a saucepan, heat milk until just simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour in the hot milk while whisking constantly. Return mixture to the saucepan and cook over medium heat until thickened.
Remove from heat, stir in butter and vanilla. Cover with plastic wrap (pressing it directly onto the surface to avoid skin forming) and chill.
3. Assemble the Tart:
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