Recipe for a strawberry tart

gráfinn

Looking for a good recipe for a French Strawberry tart.

Can't find one anywhere online that's simple to follow with the ingredients in metric or imperial (I don't mind either of them just hate when the measurements are in cups I can't follow cups!)

I've attached pictures of the type of tart I'm looking for. If anyone knows of one online or in a recipe book I'd be grateful for the heads up. I'm not too good at baking so the simpler the better!!!

Thanks in advance!

the beer revolu

Find a recipe for a sweet pastry.
Find a recipe for creme de patisserie or use thick instant custard.
Make pastry, bake it blind in your tart tray.
Fill with creme de patisserie and top with sliced strawberries.
You could then glaze it with syrup, if you want.

SoundWave

I make small versions of theese every now and again, they take a bit of time to make but are worth the effort.

pastry:

200g Cream Flour
100g unsalted butter (stright from fridge)
3tsp sugar
pinch of salt
2 tbsp water (could need slightly more or less to get the right consistancy)

put everything in a mixer but dont add all the water at once, you need it to be fairly dry consistancy, but enough that it will hold together when rolled out etc. wrap in cling film and place in fridge for 30 mins before rolling out.

roll out and bake the the cases blind in a 200c oven until done.. 10-15mins depending on size. also check for cracks in the pastry after they are done and fill with some of the leftover raw pastry.

Custard:
150ml cream 150 ml milk
80g sugar
1/2 vanilla pod or 1tsp Vanilla extract (not vanilla essence)
3 - 4 egg yolks (depending on size)
1 tbsp cornflour

place in a glass bowl, mix it very well, and place bowl over a bowl of boiling water and keep stirring to ensure you dont make sweet scambled eggs, you need to get it to a failry thick consistency, allow to cool in the fridge.

Strawberrys:
Top and half a punnet of strawberrys, sprinkle with 1 tbsp sugar and allow to macerrate for about 30 mins, Drain the liquid into a saucepan, add some apricot conserve if you have it and bring to the boil (you can also add some gelatine if you want to get a firmer glaze)

Assembly: case > custard > strawberrys > glaze ... nyom.

also if you think the custard isnt thick enough you could fill the cases and but back in a moderate oven for 5-10 mins and allow to cool before adding the strawberrys.

Magic Monkey

Here's another version. The amounts given here will make two 18cm tarts:

Sweet Pastry

• 250g plain flour
• 100g butter, cubed, soft (after removing from fridge, leave for 30 mins at room temperature)
• 100g icing sugar
• pinch of table salt
• 2 eggs, large, at room temperature

1. Sift flour into large bowl or onto work surface. Make well in centre.
2. Add butter, icing sugar and salt into well.
3. Using your fingertips, mix the butter into the icing sugar and salt. Then rub the butter into the flour until it resembles breadcrumbs.
4. Make another well in the crummy mixture and add the eggs into it. Mix in using your fingertips until the dough begins to hold together.
5. Turn the paste out onto your counter, and push the paste away from you with the heel of your palm a few times, to mix it fully.
6. Wrap in cling film and refrigerate for 1-2 hours before using.

To bake the case(s):

1. Roll out the paste 2-3mm thick. Line your greased flan ring. Chill for 20 mins.
2. Prick the base of the pastry all over with a fork. Bake blind using baking paper/baking beans @ 190c for 25 mins. Then remove the beans and baking paper and contine baking at that temperature for another 15 mins until it's fully baked.
3. Transfer to wire rack, remove flan ring, leave to cool.


Pastry Cream

• 480ml whole milk
• 1/2 vanilla bean or 1/2 tsp vanilla extract
• 30g cornflour
• 115g sugar
• 2 eggs
• 55g butter

1. Add milk to pot. Scrape seeds from vanilla bean, add with bean itself to pot (if using extract, add at the end) Bring to boil.
2. Meanwhile, whisk the cornflour and sugar together in a separate bowl. Add the eggs, one at a time, and whisk until smooth and light, about 1-2 mins.
3. Slowly add about 1/2 of the hot milk into the egg mixture, whisking constantly. Return the "tempered" egg mixture back into the pot of remaining milk.
4. Switching to a spatula, cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for about 10 seconds, stirring, then remove from the heat. Discard the vanilla bean, or add the extract at this stage. Switching back to the whisk, whisk in the butter until smooth.
5. Transfer pastry cream to a bowl, and cover with baking paper to prevent a skin from forming. Leave to cool, then refrigerate.


Strawberries

1. Remove the stems. Cut the large ones in half. Leave the small ones whole.


Mirror Glaze

Make this at the very last minute once your tart is baked, filled with the pastry cream and topped with strawberries:

• 100g sugar
• 100ml water
• 1 Tbsp gelatine powder
• 120ml cold water

1. Add the water to a small pot. Pour the sugar into the centre of the pot. Bring to a boil over medium heat, stirring only to dissolve any sugar granules. Boil for a few seconds, then remove from the heat. This is a "simple syrup." You should use this warm, but not hot.
2. Add the gelatine powder to the cold water in a heatproof bowl. Leave for 10 mins. Place bowl over a simmering pot, and stir until completely dissolved. Test by rubbing some mixture between your fingertips, it should not feel grainy.
3. Remove the gelatin from the heat, and add in 120ml of the warm simple syrup. Use when the mixture thickens up a bit.


To assemble:

1. Fill the baked tart case with the cool pastry cream.
2. Arrange the strawberries on top.
3. Make the mirror glaze, and using a pastry brush, brush onto the strawberries. Leave to cool at room temperature.

Notes:

• For a lighter filling, you can fold in whipped sweetened cream to your pastry cream, about 2:1 whipped sweetened cream : pastry cream is a good ratio
• For some flavour in the mirror glaze, add a few drops of orange blossom water to it just before it thickens. It adds a nice floral note that goes really well with strawberries