STRAWBERRY TART

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Fresh strawberries, a light creamy pastry cream filled in a crunchy tart shell. It's pretty much all you need this summer!

The beauty is that you can make this tart with any fresh fruit that you can find at the market or your garden. I love this tart filled with fresh Blueberries, or Raspberry with Nectarines.

I love to incorporate a little bit of Almond flour to this crust to make it a lighter and healthier version. This Crust can be made with light spelt flour, or gluten-free by swapping out the flour with oat and almond flours. Delicious and healthy is a bonus!

Enjoy!

xx, Diana

Recipe

Strawberry Tart

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: Hello Ani

Fresh strawberries, a light creamy pastry cream filled in a crunchy tart shell. It's pretty much all you need this summer!

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Ingredients

For the Crust:

1 ½ cup (180 gram) All- purpose Flour (Substitude with Spelt for healthier version, or Oat Flour to make it gluten-free)
½ cup (30 gram) Almond Flour
¼ cup confectioners (powder) sugar (Substitude with powdered coconut sugar)
½ cup (125 gram) cold butter (cut in pieces)
1 Egg yolk

For the Filling:

2 cups whole Milk
¼ cup Sugar
3 Egg yolks
1 teaspoon Vanilla Paste (or Vanilla Extract)
¼ cup Cornstarch
3 tablespoon Butter (Room temperature)

Instructions

1. Preheat oven to 350 °F.
2. For the crust: In a bowl combine Flour, Almond Flour and Sugar. Mix. Then add cold butter and mix with your hands until crumply. Now add the egg yolk and quickly mix all ingredients together to a smooth dough. Form a ball and place in ziplock bag. Refrigerate 30minutes
3. In the meantime prepare the pastry cream. See Instruction below.
4. Take dough out of refrigerator and roll out onto a lightly floured work surface. Place into Tart pan and gently press the sides into pan. Refrigerate an additional 30 min.
5. Blind bake the pastry shell for ca. 15 to 20 minutes. Set aside to cool.
6. Fill pastry cream into tart shell, and gently spread out. Top with fresh Strawberries. Enjoy!

French Pastry Cream:

1. In a sauce pan, stir together milk, sugar and vanilla paste. Bring to a simmer over medium heat. In a separate bowl, whisk together egg yolks and cornstarch.
2. Once the milk is simmering, work quickly and carefully pour half of the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Immediately pour the egg mixture back into the sauce pan, keep whisking (medium heat) until mixture thickens.
3. Remove from heat. Pour into a clean mixing bowl and cover with plastic wrap. Press plastic wrap gently to the custard mixture to avoid the creation of film on top.
4. Allow to cool to room temperature, then add butter and whisk to combine with a hand-held mixer. Refrigerate for at least 1 hr.

Nutrition

COURSE: Dessert

CUISINE: American, French, German

KEYWORD: cake, Strawberry Tart, Tart

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!