Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, strawberry tart. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Strawberry tart is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Strawberry tart is something which I’ve loved my whole life. They’re fine and they look wonderful.
This Strawberry Tart from Delish.com is the perfect dish for celebrating spring. Nothing says spring quite like this easy strawberry tart. The crust is a simple no-chill version of a pie crust that we are.
To get started with this recipe, we must prepare a few ingredients. You can have strawberry tart using 17 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry tart:
- Get Pastry
- Take 150 g plain white flour
- Prepare 1/3 TSP (2 g) baking powder
- Get 1 generous TSP sugar
- Make ready 1 pinch salt
- Get 70 g unsalted butter
- Prepare 1 egg yolk
- Make ready 20 ml water
- Make ready 1 (22 cm) tartlet tin
- Make ready Filling
- Take 1 can sweetened condensed milk
- Take 3 TBSP cornflour
- Prepare 1 shallow TSP vanilla extract
- Prepare 1 can measurement of milk
- Get Topping
- Get 20 strawberries (more or less) cut in half, without the leaf
- Take 1/3 strawberry jelly (from a pack)
Assemble the tart just before serving to prevent soggy pastry. Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and. This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful.
Instructions to make Strawberry tart:
- In a bowl, mix the flour, sugar, salt and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolk and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it! - Leave it to rest for 10 minutes, wrapped in cling film in the fridge.
- Between two sheets of baking paper, stretch the dough until it reaches around 7 mm thick. Remove one paper and mark the middle with your finger. It helps to place the pastry in the right place.
- Lift it holding from under, place the tin upside down on top, making sure the middle of the tin is in the mark.
- Flip it over, carefully and start lining the bottom and walls of the tin. Once it's covered, finish the edges with the rolling pin. Pierce the bottom with a fork to avoid bubbles.
- Bake in the oven at 200 degrees for 20 minutes. It should be golden brown when it's ready.
- Once it's cool, remove it carefully from the tin and place it in a serving plate or cake stand.
- In a pan, pour the condensed milk.
- Fill the same tin with milk and the cornflower.
- Add it to the pan and then the vanilla extract.
- Cook it in medium heat and don't stop mixing it. Be patient because it might take a while, if it starts sticking at the bottom, lower the heat. It is ready when it has a creamy but thick consistency.
- Pour it in the pastry, level it and leave it to cool for 10 minutes.
- Meanwhile, cut the strawberries in half and prepare the jelly. Add half of the water suggested in the packaging. As it has to be firm.
- Arrange the strawberries as suggested in the photo. Start from the edge, going around towards the centre.
- Once the jelly has cool down, pour it evenly all around the top. Use a brush to "paint the strawberries. If you like a little bit more of colours, like me, add a few drops of red food colouring to the jelly before pouring. Your strawberry tart is ready! Enjoy 😊
You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries. French fruit tarts are popular in Morocco. French fruit tarts are popular in Morocco. In this recipe, whole or sliced strawberries are arranged on a layer of creme patisserie in a baked sweet pastry shell.
So that’s going to wrap this up with this exceptional food strawberry tart recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
