Description
A classic strawberry custard tart featuring a crisp crust, silky pastry cream, and fresh strawberries, optionally finished with a glossy apricot glaze.
Ingredients
- 1 recipe tart crust
- 1 recipe pastry cream
- 454 grams (1 pound) fresh strawberries
- 30 grams (1 oz) bitter-sweet chocolate, roughly chopped (optional)
- 85 grams (1/4 cup) apricot jam
- 10 grams (2 teaspoons) water
Instructions
- Prepare the tart crust dough and let it rest for 15–20 minutes in the freezer or 1 hour in the refrigerator.
- While the dough rests, make the pastry cream. Allow it to cool at room temperature, then refrigerate until needed.
- Roll out the rested dough, fit it into a tart pan, freeze briefly, then bake until fully cooked. Let it cool completely.
- Optional: Melt the chocolate using a bain-marie or low oven, then brush it over the cooled tart crust. Refrigerate for about 20 minutes until set.
- Cut the strawberries as desired, either halved or whole with stems removed.
- Remove the chilled pastry cream and whisk gently until smooth without overmixing.
- Fill the tart crust evenly with pastry cream using a spoon or piping bag.
- Arrange the strawberries on top of the pastry cream, starting from the edges and working inward.
- Optional: Prepare the apricot glaze by heating jam and water until liquid, then strain. Let cool slightly and brush over the strawberries for a glossy finish.
Notes
- The chocolate layer helps prevent the crust from becoming soggy.
- Use ripe, firm strawberries for best presentation and flavor.
- The tart is best enjoyed fresh but can be refrigerated for up to 2 days.
- Glazing helps preserve the strawberries if not serving immediately.
- Prep Time: 2 hours
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
