Strawberry Tart With Pastry Cream Recipes

STRAWBERRY TARTS

Steps:

• Cook tart shells according to package instructions.
• Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
• Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries.
• Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to pureed strawberries. Cook, stirring constantly until mixture is clear.
• Put individual strawberries on top of filling. Pour pureed strawberries on top.

STRAWBERRY TART WITH PASTRY CREAM

Steps:

• Make one 9 inch tart crust following the recipe here. Please note that the recipe makes two crusts, so keep the extra dough wrapped in the fridge for a different recipe.
• Brush the tart crust with egg wash before the last 5 minutes of bake time. If not, you can also brush the inside of the crust with melted white chocolate when the crust has cooled down. This creates a barrier between the crust and the filling to prevent the crust from getting soggy.
• Place the egg yolk and cornstarch in a bowl. Whisk the yolk and cornstarch well until you have a smooth paste. Set aside.
• Place the milk, sugar, salt, and vanilla in a saucepan. Heat over medium heat until the milk is steaming.
• Temper the egg mixture with some of the hot milk while stirring constantly. When the egg mixture is warm, add it back to the warm milk.
• While whisking frequently, warm the custard base until it comes to a boil. Make sure to whisk and scrape the bottom of the saucepan as the custard thickens to prevent the eggs from curdling.
• If needed, remove the pot from the heat to whisk the custard, then return it to the stove to continue cooking.
• The custard will start to release bubbles at the surface when it starts to boil. Remove it from the heat at this point, and whisk to make sure the custard is smooth and thick. When whisked, it should leave behind tracks from the whisk.
• Cover the custard with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming on top. Let it cool down to room temperature.
• Place the butter in a bowl and whisk the butter until light and fluffy. The butter should be very soft and airy.
• Add the cooled custard (a little at a time) to the butter, and whisk each addition really well, until you have added all of the custard. You should have a smooth and buttery custard mixture.
• Add the cooled butter custard mixture into the pate sucree shell. It's now ready to be topped with strawberries.
• Wash and dry the fresh strawberries. Slice the tops off of the strawberries (optional, since the green parts are edible too), and then halve the strawberries.
• Starting from the center, place the strawberry halves on the pastry cream topping in any pattern you like.
• When the surface of the tart is covered with strawberries, you can brush the top with jam (optional).
• To do this, warm the ⅓ cup of jam until the mixture has a liquid consistency. Using a pastry brush, brush the tops of the strawberries until they are all coated with the jam. Loosely wrap the tart with plastic wrap, and place the tart in the fridge for a few hours to set.
• Before serving, sprinkle chopped pistachios or garnish with mint leaves (optional).

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.