Summer Strawberry Tart
After a busy start of the week, followed by an even busier end of the week I finally managed to save a few hours for baking. Well ... cooking more like, because this summer strawberry tart (which I refer to as the "stunning strawberry tart") doesn't really involve baking. As soon as I heard about the 'two for one' deal on strawberries at the grocery store, I knew I would be making one of my all-time favorite dessert. Fresh, fragant strawberries sitting on a pool of vanilla pastry cream, held together by a rich tea biscuit base ... ♥♥♥! Rating: 5 out of 5.
Summer Strawberry Tart: various of my favorite recipes combined.
- 3 cups rich tea biscuits crumbs
- 8 tablespoons soft unsalted butter
- 2 cups whole milk
- ½ cup sugar
- ½ vanilla bean, split lengthwise, seeds scraped
- pinch of salt
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 200 gr fresh strawberries, cut in vertical slices
- Process the crackers and the butter to a sandy rubble in a food processor and press into the sides and the bottom of a deep-sided fluted tart pan. Put it in the freezer or refrigerator for about 10 to 15 minutes.
- In a medium saucepan, combine the milk, ¼ cup sugar, vanilla bean with seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ¼ sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixture fitted with the paddle attachment. Add butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.
- Spread the pastry cream onto the bottom of the chilled tart pan, covering the base evenly. Arrange the strawberries gently on top of the pastry cream in a decorative manner. Refrigerator the tart, preferably overnight, or for at least 4 hours.