Description
This Strawberry Tart Dessert is a show-stopping treat with a crisp buttery pastry, silky vanilla cream filling, and fresh juicy strawberries. Perfect for family gatherings, afternoon tea, or elegant dinner parties, it’s simple to make yet looks professional. Glazed strawberries add shine and freshness, creating a dessert that delights every time.
Ingredients
Pastry: 200g plain flour, 100g unsalted butter (cold, cubed), 50g powdered sugar, 1 egg yolk, 2 tbsp cold water (if needed). Cream Filling: 250ml whole milk, 1 vanilla pod or 1 tsp vanilla extract, 3 egg yolks, 50g granulated sugar, 25g cornflour, 25g unsalted butter. Topping: 400g fresh strawberries (halved), 2 tbsp apricot jam, optional powdered sugar or mint leaves.
Instructions
1. Combine flour and powdered sugar, rub in cold butter until crumbly, add egg yolk and water, chill 30 min. 2. Roll pastry, line 23cm tart tin, prick base, blind bake at 180°C for 15 min with parchment and beans, remove beans, bake 10 more min until golden. 3. Heat milk with vanilla. Whisk egg yolks, sugar, cornflour; pour in hot milk gradually, cook until thick, stir in butter. 4. Pour cream into tart shell, smooth. Arrange strawberry halves on top. 5. Warm apricot jam and brush over strawberries. 6. Chill tart 1 hour before serving.
Notes
Chill pastry dough before rolling for easier handling. Brush baked shell with egg white to prevent sogginess. Glaze strawberries for shine and freshness. Best assembled just before serving. Avoid freezing as strawberries and cream don’t freeze well.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg