During the strawberry season, we basically have fresh strawberries at home each day. Well, almost every day ;) On my way to work or back home I always pass by one of those little carts where they sell fresh strawberries from the fields. Normally at least one little strawberry basket ends up in my bag because everybody at home loves strawberries – even our French Bulldog Bruno! Well… this Strawberry Tart is definitely not for him. It’s just for us humans in the house :P
When I moved into the apartment we are living right now, I planted one strawberry plant in a pot – just for fun. Over the years that strawberry has been growing a lot and spread basically everywhere. Now we have strawberries in almost every pot on our terrace. I think it is a bit rude to spread that much, but it also means more strawberries to eat ;) Unfortunately it is never enough for a whole cake or tart, so we have to eat them one by one when they are ripe. Bruno is also very happy that we have so many strawberries at home and snatches them the moment you are not looking ;)
My tart today is pretty easy to prepare. The base is made with a simple tart dough and the crème pâtissière is also quite easy. It’s basically a pudding, not too complicated. So all you got to do is baking the crust, filling it with the crème pât, topping it with fresh strawberries and then eat it ;)
Well… I might have one or two notes for the base and the filling. If you never blind-baked a tart, you should get some baking beans /pie weights first. If you want to make pies and tarts more often, this is definitely a good investment. If you are doing it only once in a while, dry rice or beans will do the trick just as good. When you have a dough that is rolled out very thinly or soft I recommend not to trim the dough before baking. Let it overlap a bit, bake it for the first minutes, then use a sharp knife and remove everything that is overlapping – the dough is still soft enough to do that at the beginning of the baking time. If you trim the dough right away it can happen that it is slipping down or shrinking – which means less filling in the final tart/pie. Which would be… a bummer ;)
When you are making the crème pâtissière you should make sure it is smooth and thick. If you do not let it cook long enough, you might get problems later on. If the filling is too runny, you will end up with a sea of pudding leaking out of the tart when cutting it. Happened to me once. Still delicious but not very nice looking. So let it cook but make sure you are stirring constantly so nothing burns ;)
INGREDIENTS / ZUTATEN
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
3.5 oz. (100g) cold butter
2-3 tbsp. ice water
For the crème pâtissière:
1 1/2 cups (350ml) milk (3.5% fat)
1 vanilla bean pod
4 large egg yolks
1/2 cup (100g) sugar
0.9 oz. (25g) all-purpose flour
zest of 1 organic lemon (finely grated)
18 oz. (500g) fresh strawberries
4 tbsp. redcurrant jelly
2 tbsp. water
160g Mehl (Type 550)
2 EL Zucker
1/2 TL Salz
100g kalte Butter
2-3 EL Eiswasser
Für die Crème Pâtissière:
350ml Milch (3.5% Fett)
1 Vanilleschote
4 Eigelb (L)
100g Zucker
25g Mehl (Type 550)
Abrieb von einer Bio-Zitrone
500g frische Erdbeeren
4 EL Rote Johannisbeermarmelade
2 EL Wasser
DIRECTIONS / ZUBEREITUNG
2. While the dough is chilling, make the crème pâtissière. Add the milk to a pot. Cut the vanilla bean pod lengthwise in half and scrape out the seeds, add both to the pot with the milk, whisk and bring slowly to a boil. When the milk is boiling, turn off the heat and remove the pot from the stove. Let cool down a bit. Add the egg yolks and sugar to a mixing bowl and mix on high speed for about 10 minutes until light and fluffy. Add the flour and lemon zest and mix in well. Remove the vanilla bean from the milk (you can wash it and use it for vanilla extract or vanilla sugar – do not throw it away!). Continue mixing the egg yolk mixture, then slowly add the warm milk and mix on a lower speed until well combined. Pour the mixture back into the pot and reheat until the mixture starts to thicken and bubble. Let cook for a minute until nice and thick. Remove from the heat and place a piece of plastic wrap on top of the crème pâtissière so it does not form a skin. Let cool down completely.
3. Continue with the crust by lightly greasing a 9 inches tart tin with a loose bottom and set aside. Roll out the dough on a floured surface slightly larger than the tart tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times. Let the dough overlap a bit and place in the fridge for another 30 minutes.
4. Preheat the oven to 375°F (190°C). Place a piece of parchment paper on the dough and fill with baking beans. Blind bake the pie crust for 15 minutes, remove the paper and baking beans and bake for another 8-12 minutes – the crust should have a nice golden color but not too dark. Take out of the oven and let cool down completely.
5. Wash and dry the strawberries, remove the green parts. If you have small strawberries use them as they are, if you have bigger ones I recommend cutting them in half.
6. Pour the crème pâtissière into the cooled crust and smooth out the top. Place the strawberries on top – start in the center and work your way to the edge of the tart. The crème pâtissière is ideally covered completely with strawberries. Warm the jelly and mix with the water. Brush the strawberries and let dry.
2. Während der Teig kühlt, die Crème Pâtissière vorbereiten. Dazu die Milch in einen Topf geben, die Vanilleschote längs aufschneiden und das Mark herauskratzen und beides zum Topf dazugeben. Alles langsam erhitzen und zum Kochen bringen. Wenn es kocht, vom Herd ziehen und die Milchmischung etwas abkühlen lassen. Das Eigelb mit dem Zucker in eine Rührschüssel geben und auf höchster Stufe für etwa 10 Minuten hell und luftig aufschlagen. Mehl und Zitronenschale dazugeben und gut unterrühren. Die Vanilleschoten aus der leicht abgekühlten Milch entfernen (kann man waschen und für Vanillezucker oder Vanille Extrakt verwenden) und dann langsam in die Schüssel mit dem aufgeschlagenen Eigelb reinlaufen lassen – dabei weiter rühren. Wenn sich alls gut verbunden hat, die Masse in den Topf geben und erneut unter ständigem Rühren erhitzen. Die Masse sollte andicken und blubbern, etwa eine Minute köcheln lassen. Wenn sie schön angedickt ist, vom Herd nehmen und sofort ein Stück Klarsichtfolie auf die Crème Pâtissière auflegen, damit sich keine Haut bildet. Komplett abkühlen lassen.
3. Eine 23cm Tarteform mit losem Boden leicht einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Den Teig dann in die Form legen und festdrücken. Den Teig dabei ein klein wenig überlappen lassen. Mit einer Gabel mehrmals einstechen und dann noch einmal für 30 Minuten in den Kühlschrank stellen.
4. Den Ofen auf 190°C (375°F) vorheizen. Ein Stück Backpapier auf den Teig legen und dann die Form mit Backbohnen auffüllen. Den Tarteboden für 15 Minuten blindbacken, dann die Backbohnen und Papier entfernen und weitere 8-12 Minuten backen – der Boden sollte eine schöne goldene Farbe haben, aber nicht zu dunkel sein. Aus dem Ofen nehmen und etwas abkühlen lassen.
5. Die Erdbeeren waschen, trocknen und das Grün entfernen. Wenn ihr kleine Erdbeeren habt, könnt ihr die im Ganzen verwenden, bei größeren besser der Länge nach halbieren.
6. Die abgekühlte Crème Pâtissière in die Form füllen und glattstreichen. Die Erdbeeren darauf verteilen – am besten in der Mitte anfangen und dann nach Außen im Kreis legen. Wenn möglich sollte man nichts mehr oder nur wenig von der Creme sehen. Die Johannisbeermarmelade mit dem Wasser erwärmen und glatt rühren, dann die Erdbeeren damit bestreichen und alles trocknen lassen.
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Here is a version of the recipe you can print easily.
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Strawberry Tart
- Prep Time: 1h
- Cook Time: 27m
- Total Time: 3h
- Yield: 12
- Category: Tarts
- Cuisine: French
Description
Delicious tart with crème pâtissière and loads of fresh strawberries. So good!
Ingredients
Instructions
Notes
If you do not want to use the jelly to brush the strawberries at the end, you can also use a cake glaze mix to cover the strawberries or gelatin spray – that would be the easiest.
Keywords: strawberry, tart, crème pâtissière, vanilla, custard
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
