By Shicocooks
Strawberry Tart
13 steps
Prep:30minCook:25min
Indulge in the delightful flavours of our Strawberry Tart. This classic dessert features a buttery pastry crust filled with creamy vanilla pudding and luscious strawberry filling, creating a perfect harmony of flavours. Each bite is a heavenly combination of silky smooth pudding and fresh, juicy strawberries, resulting in a delightful burst of sweetness. Topped with a touch of elegance, this Strawberry Tart is not only visually captivating but also a true treat for the taste buds. It's the ultimate dessert for strawberry and pudding enthusiasts and a delightful addition to any gathering or celebration. Treat yourself to a slice of this timeless delight and let the creamy, fruity flavours transport you to dessert heaven. Enjoy the irresistible pleasures of our Strawberry Tart, where creamy pudding meets luscious strawberries in a match made in dessert paradise.
Updated at: Thu, 17 Aug 2023 11:30:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories264.3 kcal (13%)
Total Fat10.1 g (14%)
Carbs38.6 g (15%)
Sugars20 g (22%)
Protein5.3 g (11%)
Sodium59 mg (3%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the pastry:
For the strawberry filling:
For the vanilla pudding filling:
For garnish:
Instructions
Step 1
1. Begin by preparing the pastry. In a bowl, sift the flour and add a pinch of salt. Add the cold, diced butter and use your fingertips to rub the mixture until it resembles a sandy, breadcrumb-like texture.
Step 2
2. Gradually add 3 tablespoons of milk, a little at a time, and bring the ingredients together to form a dough. Cover the dough and let it rest in the refrigerator for 30-45 minutes before rolling it out to line a 14*5 inches tart tin.
Step 3
3. Preheat the oven to 200°C.
Step 4
4. Roll out the pastry and carefully arrange it into the tart tin. Gently press the pastry into the tin, leaving a slightly overhanging edge. Prick the bottom with a fork.
Step 5
5. Line the pastry case with greaseproof paper and fill it with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans.
Step 6
6. Beat 1 egg and brush it over the pastry case. Return it to the oven for an additional 10 minutes or until golden. Use a grater to carefully even out the edges.
Step 7
7. For the strawberry filling, cut the strawberries into smaller pieces and place them in a saucepan along with the sugar and cornflour. Mix well and bring to a boil. Simmer until the strawberries are soft and the mixture has thickened. Set aside to cool slightly, then transfer to a piping bag. (Alternatively, you can fill the tart case using a spoon.)
Step 8
8. Fill the bottom of the tart case with the strawberry filling and place it in the fridge to settle for at least 30 minutes.
Step 9
9. For the vanilla pudding filling, in a bowl, combine the sugar, cornflour, and vanilla powder. Mix well. Add the egg yolks and lemon zest, and mix again.
Step 10
10. Slowly pour about 100ml of the milk into the mixture, stirring constantly.
Step 11
11. Transfer the remaining milk to a saucepan and bring it to a boil, but do not let it boil. Gradually add the yolk mixture to the milk, stirring constantly. Cook until the pudding has thickened. Set aside to cool until it reaches room temperature.
Step 12
12. When the vanilla pudding is ready, transfer it to a piping bag and fill the tart tin.
Step 13
13. Place the tart in the fridge for a minimum of 4 hours to set. Once chilled, decorate with sliced strawberries and edible flowers (if desired). Enjoy!
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