Ingredients for Strawberry Tart
- 1 ¼ cups (2 ½ sticks) unsalted butter
- ¾ cup granulated sugar + 2 tablespoons powdered sugar
- ½ cup chopped walnuts
- 1 large egg + 4 large egg yolks
- 1 teaspoon almond extract
- All Purpose Flour
- Egg Yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1 pint fresh strawberries
- Red Currant Jelly
- 1 cup heavy cream
- Icing Sugar
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How to Make Strawberry Tart
- Preheat oven to 350°F (175°C).
- Butter a 10-11 inch tart pan with a removable bottom.
- **Make the Pastry:** Cream together 1 cup (2 sticks) unsalted butter and ½ cup granulated sugar in a large bowl until light and fluffy.
- Mix in ½ cup chopped walnuts.
- Beat in 1 large egg and 1 teaspoon almond extract.
- Gradually stir in 2 cups all-purpose flour until a dough forms.
- Press the dough into the prepared tart pan, ensuring an even layer.
- Refrigerate for at least 30 minutes.
- Bake for 15-20 minutes, or until golden brown.
- Let the crust cool completely to room temperature.
- **Make the Custard:** In a medium bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, ¼ cup cornstarch, and 1 teaspoon vanilla extract until pale and thick.
- In a medium saucepan, heat 2 cups whole milk over medium heat until simmering.
- Temper the egg yolk mixture by slowly whisking in about ½ cup of the hot milk. This prevents the eggs from scrambling.
- Pour the tempered mixture back into the saucepan and whisk constantly over medium heat until the custard thickens significantly, about 5 minutes. It should coat the back of a spoon.
- Remove from heat and transfer to a bowl. Beat in 4 tablespoons (½ stick) unsalted butter, one tablespoon at a time, ensuring each tablespoon is fully melted before adding the next.
- Beat until the custard cools slightly.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
- **Whip the Cream:** Beat 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- **Assemble the Tart:** Spread the chilled custard evenly over the cooled crust.
- Arrange 1 pint of fresh strawberries, washed and hulled, in concentric circles, starting from the outer edge and working your way in.
- Refrigerate for 30 minutes.
- Melt ½ cup strawberry jelly in a small saucepan over low heat.
- Gently brush the melted jelly over the strawberries, ensuring complete coverage.
- Refrigerate for at least 2 hours before serving.
- Serve with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
136g
Fat
105g
Carbs
21g
