STRAWBERRY AND CREAM TART

 

  • Cooking Time: 20 minutes
  • Servings:
  • Preparation Time: 30 minutes + 1 hour

Ingredients

  • PIE CRUST (for 10" tart)
  • 100 g of toasted ground hazelnuts
  • 150 g flour
  • 100 g powdered sugar
  • 120 g cold butter
  • a pinch of salt
  • 1 egg
  • FILLING
  • 80 g chocolate (I used dark chocolate with 50% cocoa powder)
  • 2 eggs
  • 250 ml milk
  • 40 g sugar
  • 30 g cornstarch
  • 750 g fresh strawberries
  • 2 tblspoons chopped pistachios

Directions

  • Sift butter, salt and powdered sugar on the kneading board.
  • Add hazelnuts (toasted for about 15-20 minutes in the oven at 200°C and then grounded) and cold butter cut in small pieces.
  • Rub the butter and dry ingredients with your fingers to get crumbs.
  • Add egg and combine together into a soft dough.
  • Form a ball, wrap in plastic and leave in the fridge for 1 hour.
  • Roll the crust dough out (between two pieces of baking paper, otherwise it will stick to the board), press into a 26 cm (10") tart pan and punch the bottom with a fork.
  • Bake for about 20 minutes at 200°C (400°F).
  • Let it cool completely. Melt the chocolate and cover the inside of the tart (bottom and sides).
  • Now, prepare the cream. Separate the egg yolks from the whites. Whisk the whites with a pinch of salt till soft peaks form and set aside.
  • Mix the yolks with sugar, cornstarch and 4 tablespoons of cold milk.
  • Bring the rest of milk to boil and pour into the yolks mixture, mixing continuously.
  • Cook shortly till it is dense (it really takes a minute from the moment it starts boiling, so don't leave it alone and whisk continuously).
  • Add the egg whites into warm mixture and mix well. Fill the tart and let it cool.
  • Just before serving, wash and dry the strawberries. Take a handfull of strawberries and puree them with an immersion blender, with 2-3 tblspoons of powdered sugar and a 1 tblspoon lemon juice. Put into a saucepan and cook for a couple minutes stirring.
  • Arrange the rest of your strawberries on the top of the tart, if they're big, cut them in half/four. Pour the warm strawberry sauce over the tart, sprinkle with chopped pistachios and serve.

Notes

I baked this tart today as Mother's Day gift for myself

NOTE: The recipe is for an 11" tart, but I made small 4" tarts

the recipe is also on my blog

http://dajana-bakerscorner.blogspot.com/2009/05/strawberry-and-cream-tart.html

Categories: Creamy  Dessert  Fruit  Fruity  Mother's Day  Nutty  Oven  Tart 

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