Tarte aux Fraises

This delicious French favorite can be made faster with a few easy substitutions. Instead of making homemade shells, buy tart shells from the grocery store baking aisle. Instead of making Crème Pâtissière, whip up a (3.4-ounce) package of instant vanilla pudding, using 1 ½ cups milk instead of 2 cups. The result will have a similar flavor profile with an easier execution.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, add flour, confectioners’ sugar, and salt. Pulse five times to mix. Add butter cubes gradually, pulsing five times between each addition, until mixture resembles coarse crumbs. Add egg and vanilla and pulse a few more times, until the dough pulls together into a rough ball.

Step 2

Remove dough from food processor and place on a sheet of plastic wrap. Wrap and flatten into a disk ½" thick. Refrigerate 1 hour.

Step 3

In a medium saucepan over medium heat, heat milk, stirring frequently. Once the milk just starts to bubble around the edges of the pan, about 2 minutes, remove from heat. Set aside.

Step 4

2. In the bowl of a stand mixer, add sugar, egg yolks, whole egg, cornstarch, salt, and vanilla. Using the whisk attachment, beat until well combined.

Step 5

3. While continuing to beat, pour ½ cup warm milk slowly into egg mixture. Add another ½ cup milk while still beating.

Step 6

4. Pour egg mixture into saucepan with remaining milk. Over medium heat, whisk by hand 2 minutes until custard starts to thicken. Lower heat to a simmer and continue to whisk 2 more minutes.

Step 7

5. Remove custard from heat and whisk in butter 1 tablespoon at a time until melted. Pour custard through a sieve into a large bowl and cover immediately with plastic wrap. Ensure plastic wrap is tight against the surface of the custard. Refrigerate 2 hours.

Step 8

6. Preheat oven to 375°F. Grease a jumbo muffin tin with nonstick cooking spray and set aside.

Step 9

Remove dough from refrigerator and roll out to ¼" thickness on a flour-covered surface. Use a circular cookie cutter or lid about 4" in diameter to cut out circles of dough.

Step 10

8. Press dough circles snugly into muffin cups. Cut squares of aluminum foil and press foil gently into the dough in each muffin cup. Fill each cup with dried beans or uncooked rice. Bake 15 minutes.

Step 11

9. Remove from oven and allow to cool 15 minutes then remove beans or rice and foil and allow shells to cool completely, at least 30 minutes, before filling.

Step 12

Lay sliced strawberries on a medium plate. Sprinkle with sugar. Set aside.

Step 13

2. Scoop Crème Pâtissière into a pastry bag fitted with a large star tip. Pipe Crème Pâtissière into each shell, swirling up to a point. Lay strawberry slices around the sides. Top each Crème Pâtissière swirl with 1 strawberry slice.