Strawberry Tart Without Pastry Cream
- June 22, 2022
As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.A buttery, rich, sweet tart crust, filled with a luscious, creamy vanilla pastry cream, and topped with sweet strawberries that are lightly brushed with a little jam (you know, for that extra oomph).Pâte sucrée – The base is a French sweet pastry dough that’s very easy to make.To give the tart that beautiful sheen, I brushed them with a warm strawberry jam mix.It tastes like a sweet cookie, but extra buttery and rich.Some recipes use cold butter and ice water and a food processor to make this.However, my recipe uses soft butter and no water, and egg yolks to make the tart dough.The pate sucree recipe is made with butter, confectioner’s sugar and salt, and with egg yolks and flour.I also brush the pastry shell with egg wash during the last 5 minutes of baking, so that it forms a coating.White chocolate is the best choice, so that it doesn’t stand out once the tart is cut into.I love the creaminess of a classic pastry cream that’s flavored with good quality vanilla.This filling is even better because I add whipped butter to the pastry cream to make it buttery as well.If I’m making this for my family, I usually only thicken the pastry cream with eggs and cornstarch.However, if I’m serving this to guests, I might add a little gelatin to make the pastry cream set better in the tart crust.I was able to get my hands on some fresh and delicious local strawberries last month, and some of them were small and some were bigger.It will keep in the fridge for up to 24 hours, but can slowly get soggy beyond that (unless you have brushed your tart with melted chocolate as I mentioned before). .
Strawberry Tart with Pastry Cream
For the shell I used “pasta frolla”, a basic Italian pastry dough used for pies, cookies and tarts.I used strawberries for this tart but you can use your favorite fruits and berries: raspberries, blueberries, peaches, kiwi, etc. .
French Strawberry Tart with Pastry Cream
Discover the delicious and authentic French Strawberry Tart: a sweet pastry crust, a creamy vanilla pastry curd based on French Chef Philippe Conticini recipe, and some fresh strawberries on top.This time, I’m sharing one of the most popular dessert in France when strawberries are in season, from early May to late August.Just mix all the ingredients following the recipe instructions and wrap the dough in between two cling film sheets.Then, very carefully transfer the crust to a tart pan with detachable bottom, by adjusting with your finger tips if needed.If you use a tart pan with detachable bottom, you can transfer the crust to a cooling rack while you are busy preparing the pastry cream.I once went to his cooking demo in France and got lucky to try his version of the recipe, with a smooth, creamy texture, and a sweet vanilla aroma.Top with fresh strawberries, sliced or cut in half, depending on your own personal preferences.Lastly, if you make French strawberry tart with pastry cream, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. .
Classic French Strawberry Tart (Tarte aux Fraises)
This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière.Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France.This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.It includes three classic components from the French baking repertoire: pâte sablée (sandy crust), crème pâtissière (pastry cream) and strawberries.This type of crust is traditionally used in France for the making of tart shells meant to include pastry creams.The crisp pâte sablée, the rich crème pâtissière and the sweet strawberries are a bliss of perfectly combined textures and flavours.There is no doubt why this dessert is a timeless French classic and a favorite to make and enjoy amongst households.The pâte sablée (baked “à blanc”) and the crème pâtissière can be made ahead and stored in the fridge until ready to assemble.I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.I think this makes it a great dessert to be served for hosting, if you need to manage your time wisely in the kitchen.Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky.Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting to warm or it will become sticky.Choose seasonal, ripe strawberries that are in-season (and ideally from a local farmer’s market).2 tbsp apricot jam Instructions Make sure you read the cooking notes before you start.Step 1 -To make the crust, whisk together in a mixing bowl the flour, sugar and salt.Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are slightly golden.Transfer back into the saucepan, whisk occasionally and remove from the heat as soon as it begins to thicken and bubble.Gently place them on top of the crème in a circular pattern (bottom side down).Warm up the apricot jam in a microwave for 15 seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks).Leave a comment below, rate the recipe and/or share a photo on Instagram and tag @pardonyourfrench. .
Vegan Strawberry Tart With Coconut Pastry Cream
The lovely people at Portmeirion recently challenged me to create a summery al-fresco sharing dish to show off their beautiful Atrium range of British made pottery.As soon as I saw the stunning green Atrium embossed platter I decided I had to make a strawberry tart as I knew it would look so perfect displayed on it.The arrival of Summer means more al fresco dining; and garden parties, barbecues and picnics are a perfect excuse to get people together over some good food.All you need is some good food for a lovely gathering, but taking the table out into the garden on a sunny day and adding some nice crockery and flowers will turn a get together into something really special.Strawberry tart is a French patisserie classic, but given that it usually contains lots of eggs and dairy it's not exactly vegan friendly.Thankfully, it's not too difficult to create a vegan version that is still absolutely delicious; and pretty easy to make too!For the pastry cream, full fat coconut milk gives a really smooth, creamy result; with cornflour (cornstarch) to thicken it and a bit of vegan butter (you can also use coconut oil) to replace the richness usually provided by the egg yolks and to help the pastry cream set.But if you want a neat, beautiful tart like the kind you would find in a patisserie, then you can arrange the halved strawberries in concentric circles and brush them with a little redcurrant jelly or apricot jam that you have warmed through in a pan until it is runny to glaze.This vegan strawberry tart is the perfect Summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or Pimms!Place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin.(If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.).When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.To make the coconut pastry cream; place some cornflour (cornstarch) in a pan and gradually whisk in full fat coconut milk (the tinned kind), making sure that there are no lumps of cornflour - you don't want lumpy creme pat!Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold.To serve, fill the tart shell with the pastry cream and top with a pile of freshly sliced strawberries.I find that it is best made in a food processor, as the cold coconut oil is tough to rub in by hand – it is do-able but will take you a while!But unlike water, alcohol doesn’t contribute to the formation of gluten (which leads to leathery crusts); it also evaporates very quickly in the oven, leaving you with crisp, tender pastry.Both the tart shell and pastry cream can be made up to a couple of days in advance of serving.400 ml (one 14 oz can) full fat coconut milk (the tinned kind, NOT the drinking variety).500 g (1 lb) fresh strawberries sliced Instructions To make the pastry, place the plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin.(If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.Line the chilled pastry case with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold.To serve, fill the tart shell with the pastry cream and top with the freshly sliced strawberries.This post is sponsored by Portmeirion, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen. .
Strawberry Tartlets with Vanilla Pastry Cream
Mini fruit tarts filled with vanilla pastry cream in a delicate cookie crust.You know the ones where the fruit is beautifully arranged in perfect concentric circles on top of some vanilla pastry cream in a golden baked tart shell.Because the moment you slice it, the fruit always get messed up and the pastry cream spreads everywhere.It just feels wrong to leave so much delicious pastry cream on the plate.Trying to fit pieces of aluminum foil on top of the dough in a mini-muffin pan never worked well for me either.Fortunately, I found the perfect solution from Naomi Robinson at Bakers Royale.You can make the tartlet shells and pastry cream a day ahead. .
Strawberry Tart with Vanilla Pastry Cream- The Little Epicurean
This homemade strawberry tart features a crunchy sweet shortbread crust filled with vanilla pastry cream topped with sliced fresh strawberries.A delicious combination of my dad’s favorites, a strawberry tart is perfect for his celebrating his 69th birthday.My dad makes it his duty to simply provide and give to our family.He picks me up whenever I fall, offers to take me shopping whenever I’m sad, and always has good movie and TV show recommendations.It’s a good thing that strawberries have arrived a little early in Southern California this year.Through this simple yet delicious dessert, I hope to show him how important he continues to be in our family.Strawberry Tart, adapted from Culinary Institute of America: Baking at Home.8 Tbsp (1 stick) unsalted butter, softened, room temperature.In the bowl of stand mixer fitted with a paddle attachment, cream together butter, sugar, salt, and vanilla on medium speed.Add the yolk and continue to mix on medium speed until incorporated.Add all the flour and mix on low until the dough is crumbly and moist- about 45 seconds.Place chilled dough on a lightly floured surface.Working with one piece at a time, sprinkle a little flour on the top of the dough.Roll it out into an even layer circle about 1/4” thick and about 1/2” larger than the tartlet pan.Using your fingertips, gently press the dough against the sides and bottom of the pan.Use a knife or mini offset spatula to trim the overhang over the edge of the pan.Line a half-sheet baking pan with plastic wrap, make sure the sides of the tray are also covered.Pour 1 1/2 cup of milk into a large heavy bottomed saucepan.Stir occasionally to make sure the milk does not burn along the sides or bottom of the pan.Continue to pour and whisk until only a couple tablespoons of milk are left the saucepan.Whisk constantly over medium heat until the custard has thickened.Pour the hot pastry cream into the prepared plastic wrapped sheet pan.Cover with plastic wrap and freeze for 10-15 minutes until the pastry cream has cooled to room temperature.1/4 cup melted white, milk, or dark chocolate (optional). .
Strawberry Tart with Pastry Cream
Protective coating: Melt some chocolate (I use white) and brush it over the crust.You need the pastry cream to be thick enough so that it doesn’t leak everywhere when you cut a piece, but not rubbery.To get that consistency, you might need to add a bit more thickener (flour, cornstarch or even gelatin) to the pastry cream recipe you normally use.This really isn’t my strong point but I’ll just give you a few ideas to get you started.If you have the same problem but want to make a fruit tart, you can simply replace the strawberries with other types of berries, kiwis, grapes, apricots….If you aren’t using jam, you can simply sift some powdered sugar over the tart.0 from 0 votes Cuisine: French Difficulty: Medium Tart pan 23 cm Prep time 40 minutes Cook time 30 minutes Rest time 2 hours A strawberry tart is a showstopper dessert that is composed of a sweet and crumbly base, a luscious pastry cream and fresh strawberries.apricot jam (optional) Directions Making the Pâte Sablée.Add the egg yolk and knead until the dough no longer falls apart.Flatten the dough into a disk or rectangle and wrap it well in parchment paper or cling film.Pre-baking: Line the tart pan and freeze it for about 15 minutes to prevent puffiness without resorting to weights.Line the tart pan and freeze it for about 15 minutes to prevent puffiness without resorting to weights.In a medium-sized pot, boil the milk, heavy cream and part of the sugar (about 1/3).In the meantime, sift the flour and cornstarch into the remaining sugar and whisk to combine.Very slowly add part of the boiled milk/cream into the egg mixture and whisk constantly.Once the foam subsides and the cream starts to thicken, keep an eye out for bubbles forming.Add the cold butter and vanilla extract and whisk until the cream is completely smooth.Pour the cream into a large container to obtain a thin layer.Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming.Fill the baked and cooled tart shell with pastry cream using a big spoon or a piping bag.Optional: Warm slightly the apricot jam in the microwave for a few seconds.Notes It’s best to assemble the tart just before serving to avoid a soggy crust .You can also brush some melted white chocolate on the crust before filling with pastry cream.You can also brush some melted white chocolate on the crust before filling with pastry cream.To defrost, place it in the refrigerator overnight or thaw at room temperature for about an hour.2) The baked and cooled tart shell can be frozen in a sturdier freezer-proof container for up to 1 month.To defrost, place it in the refrigerator overnight or thaw at room temperature for about an hour.I would recommend making one large tart and using the remaining dough for tartlets or cookies.I would recommend making one large tart and using the remaining dough for tartlets or cookies.Roll the dough to a thickness of 0.25 – 0.5 cm (1/8 to 1/4 inch) and cut out desired shapes.Bake on the middle rack of the oven (conventional setting) at 180°C (356°F) for about 12 minutes, or the edges are golden brown.Roll the dough to a thickness of 0.25 – 0.5 cm (1/8 to 1/4 inch) and cut out desired shapes.Bake on the middle rack of the oven (conventional setting) at 180°C (356°F) for about 12 minutes, or the edges are golden brown.The recipe for the pâte sablée was found in Christophe Felder’s book, Patisserie. .
Mini Strawberry Tartles (Tarte aux Fraises)
These are the ultimate Mini Strawberry tartlets with vanilla custard, also called Tarte aux Fraises in French.The mini tarts consist of a Pâte Sablée shortcrust pastry filled with silky vanilla custard (pastry cream), topped with a super easy whipped cream decoration and sweet, fresh strawberries.This traditional French dessert is effectively a Strawberry Custard Tart that consists of a sweet shortcrust pastry crust that is filled with silky vanilla crème pâtissière and delicious fresh strawberries.Custard Strawberry tartlets are widely popular in France as well as in most European countries and can be easily found in most pastry shops and bakeries.Unlike traditional American Strawberry Pie, the French version is typically made of buttery sweet shortcrust pastry as the tart base, and the filling involves some sort of cream, typically vanilla pastry cream underneath the strawberry filling.video recipe) that explains everything about how to make sweet shortcrust including ingredients, technique, equipment, and even more.The one part you need to pay attention to is making the tartlet shells, but I will teach you how to do it easily step-by-step It is super delicious – I never compromise on taste!It is an honest, detailed tutorial – While this Mini Strawberry tarts recipe might look long, all the information I have written here, every tip and trick will help you achieve the perfect results without any issues on the way.This is a sweet-tart dough and I just love that extra very mild salty kick at the end Butter: Use always unsalted as you want to be in control of the quantity of the salt.🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post.There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend.🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post.Tip: Grab a few sheets of kitchen towel and gently soak some moisture out from the strawberries after you cut them.🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post.Now I understand that the one and the only reason I failed was being impatient and forcing the dough even when its temperature was inappropriate.Baking is science and in general, the temperature is one of the most important factors to understand and utilize for our benefit.💡 Top Tip: To control the temperature of the dough don´t be shy to take it in and out of the freezer 10x or as many times it is required.Make sure all ingredients are measured with Digital scale and prepare all the tools ahead: Rolling pin, Silicone baking mat, Perforated “air” baking mat, Perforated tart ring Place the measured butter chunks into the freezer for 5-10 minutes Sift together dry ingredients; flour, icing sugar, salt, mix so they are combined properly Add very cold butter to dry ingredients and rub the mixture between your hands until it becomes a sand-like consistency.This will take about 3 minutes, make sure you do not spend too much time with this step as butter can easily warm-up and that is something we want to avoid Add egg into the mixture and mix with your hands just until the dough comes together.The recipe quantity is designed in a way that once you roll the dough out it will reach the silicone baking mat from edge to edge Place the dough into the freezer for 10-15 min in between the two Silicone baking mat.It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it Cut 8 long strips out of the dough, this will be the side of the tart Carefully place the strips into the ring one by one.In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes Mix in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering.It might get lumpy first, don’t worry just keep whisking and the cream will get smooth and glossy If in doubt, strain the pastry cream for a lump-free, creamy end result Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated.Place the cream into a shallow bowl or container and cover the entire surface with plastic wrap to avoid skin forming on top.Move all 3 ingredients into a bowl and whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency, then stop.💡 Top Tip: I don´t use my stand mixer to whip this frosting since it is really easy to overwhip it.Once the tart cases are nicely chilled and pastry cream has set, it is time to assemble your Mini Strawberry tartlets!💡 Top Tip: Use a few paper kitchen towels and let them soak some juice out of the strawberries – this is necessary so the cream won´t get wet or soggy.You can achieve a neat, visually appealing, professional-looking tart crust by using professional baking equipment.Luckily these are available to purchase on Amazon not just for professionals, but also for home baker and will help your work enormously while making this Strawberry tart recipe.The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use a silicone baking mat.It’s also possible to use 2 sheets of parchment paper however the silicone mat provides a much neater, smooth surface.The Perforated “air” baking mat is perfect for making tart crust, éclairs, or even cookies.The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation.Yes of course you can, this recipe works no matter what size or shape of tart you want to bake, however, you will need to adjust the ingredients accordingly Can I make this Cake Gluten-free? .