Strawberry Tart Recipe Card
User Reviews
5
Strawberry Tart Recipe Card
Description
The tart begins with a shortcrust pastry made from flour, cold butter, sour cream, and sugar, processed to a cornmeal-like texture, pressed into a tart pan, and baked until golden. The filling is a vanilla custard made from milk infused with vanilla bean, egg yolks, sugar, and flour, gently cooked to thicken. Strawberries are halved, hulled, and marinated with sugar and Grand Marnier to release juices and infuse flavor.
The assembled tart features the cooled baked crust filled with the vanilla custard and topped just before serving with the marinated strawberries. The Grand Marnier syrup reserved from the strawberries provides additional flavor and can be used as a drizzle on other dishes.
The tart shell can be frozen once cooled for up to two months; custard can be refrigerated for up to three days but does not freeze well. The tart should be assembled shortly before serving to maintain crust crispness and strawberry freshness, ideally consumed within 1-2 days. Avoid overmixing the dough during preparation to prevent tough pastry.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- 4 oz butter cold, cut into pieces
- 2 Tbsp sour cream
- 2 Tbsp sugar
Vanilla Custard
- 1 ½ cups milk
- 6 egg yolk
- ½ cup sugar
- ½ vanilla bean split lengthwise
- 2 Tbsp flour
Strawberries and syrup
- 16 oz strawberries hulled and halved
- 2 Tbsp Grand Marnier
- ¼ cup sugar
Instructions
- For the crust place all crust ingredients in a food processor and process until it looks like like cornmeal. Press into a tart pan and bake for about 15 minutes until golden brown at 375°F See notes below for tips.
- Place the hulled and halved strawberries in a bowl. Sprinkle them with sugar and pour over the Grand Marnier. Toss them around a bit so they are fully coated. Allow them to marinate for about 30-45 minutes. Strain and reserve the juice.
- To make the custard place milk and vanilla bean in a saucepan and bring to a boil over medium heat. Remove from heat and allow to cool slightly. Scrape the pulp from the bean and add to the milk. Discard the bean pod.
- In a bowl whisk egg yolks and sugar until combined. Add flour and mix well.
- Slowly whisk in the milk mixture a little at a time to temper into the egg-sugar mixture. Once half of the milk had been added to the egg-sugar mixture whisk the eggs into the saucepan.
- Return the sauce pan and cook for about 10 minutes on medium heat until mixture begins to thicken. Whisk continuously while it thickens.
- To assemble the tart evenly spread custard on bottom of crust. Chill the filled shell in the refrigerator for 20 minutes until set. Place individual strawberry halves on top of custard. Serve individual pieces with a drizzle of the reserved syrup.
Notes
- Press crust mixture evenly into tart pan using a flat-bottomed glass for a thick edge and compact base.
- Cool tart shell completely before adding custard to avoid sogginess.
- Freeze baked tart shell for up to 2 months once cooled; custard keeps refrigerated up to 3 days but should not be frozen.
- Assemble tart shortly before serving to maintain freshness and crust texture, serving within 1-2 days.
- Reserve and reuse the Grand Marnier strawberry syrup as a drizzle for pancakes or waffles.
- Use a tart pan with removable bottom and keep tart on the bottom disc when serving.
- Stop pulsing dough as soon as it resembles a fine crumb to avoid forming a ball and tough crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 131mg | 5% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 33.3mg | 37% |
| Calcium | 88mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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