Vanilla cream tart

Name: Vanilla cream tart - Delia H.
Ingredients: Dough: 80 g butter; 200 g flour; a pinch of salt; one egg; 4 tablespoons sugar; one packet of vanilla sugar; 3 tablespoons sweet milk. Cream: 750 ml milk; 3 eggs; 7 tablespoons sugar; one packet of vanilla sugar; 3 1/2 tablespoons flour; a pinch of salt. Decor: 8; 10 strawberries.

Dessert - Vanilla cream tart by Delia H. - Recipia

The vanilla cream and strawberry tart is one of the recipes I tried after seeing it on Ruxy's blog. The shape didn't turn out exactly the same, but the taste was very good. It has a flaky crust, a simple vanilla cream, and a few strawberries arranged on top. The cream needs to be cooled before assembly, and the tart should be refrigerated after baking so that the filling firms up. Quick Info Total time: not specified; includes preparing the cream, at least 30 minutes for cooling the dough, baking, and cooling the tart Preparation time: not specified Baking time: 30-35 minutes Servings: not specified; depends on how the tart is cut Difficulty: easy to medium Recipe type: sweet tart with vanilla cream and fruit Ingredients Dough 80 g butter 200 g flour A pinch of salt 1 egg 4 tablespoons sugar 1 packet vanilla sugar 3 tablespoons milk Vanilla cream 750 ml milk 3 eggs 7 tablespoons sugar 1 packet vanilla sugar 3½ tablespoons flour A pinch of salt Decoration 8-10 strawberries Sugar, for rolling the strawberries Vanilla powdered sugar, for finishing Preparation method 1. Prepare the vanilla cream In a bowl, combine the eggs, sugar, vanilla sugar, flour, and salt. First, mix the dry ingredients with the eggs until the mixture is smooth and free of visible lumps. Gradually add the cold milk and mix well. Place the bowl on the stove and cook while stirring continuously. The cream will gradually thicken and needs to be kept on the heat until it reaches the consistency of pudding. When ready, remove the cream from the heat and let it cool. It is important that the filling is not hot at the time of assembly. 2. Prepare the dough In a bowl, combine the flour, salt, butter, sugar, vanilla sugar, and egg. Mix well until the ingredients are combined. Finally, add the milk and blend the dough. If needed, more flour can be added gradually, just enough to make it workable and rollable. Cover the dough and refrigerate for at least 30 minutes. Chilling makes it easier to roll out and fit into the pan. 3. Prepare the pan and the sheet Roll out the dough with a rolling pin. The sheet should be slightly larger than the bottom of the pan, as it needs to be raised along the edges. Place the dough in a springform pan and press it gently, ensuring it covers the base and slightly rises along the edges. Prick the sheet in several places with a fork. There’s no need for the edges to be perfectly uniform. Any leftover dough can be used for decoration. 4. Assemble the tart Pour the cooled vanilla cream over the dough and spread it into an even layer. Roll the strawberries in sugar and place them sporadically over the cream. The recipe source suggests using 8-10 strawberries for decoration. From the excess dough, cut out shapes and place them on top of the tart, over the cream and fruit. 5. Bake the tart Put the pan in the oven and bake the tart for 30-35 minutes. When done, remove it from the oven and let it cool. Once cooled, refrigerate the tart. Finally, dust the surface with vanilla powdered sugar. Why I make this recipe often I love the combination of the flaky dough and the simple vanilla cream made with common ingredients. The strawberries add a fresh taste without needing complicated decoration. The tart doesn't rely on a perfect shape to be successful; even if the edges or the shapes on top don't turn out identical every time, the result remains delightful. It's also an easy recipe to follow, with two clear components: the dough and the cream. The part that requires more attention is the cream, as it needs to be stirred continuously until it thickens. Tips The cream should be stirred continuously while on the heat. This way, it thickens evenly and reduces the chances of sticking or forming lumps. The milk is added cold to the egg, flour, and sugar mixture, as per the recipe steps. It’s best to incorporate it gradually and mix until the composition is smooth. The dough needs at least 30 minutes in the fridge before rolling out. If more flour is needed, it should be added little by little, not all at once. The sheet should be slightly larger than the bottom of the pan. If it is rolled out exactly to the bottom size, it won't cover the edges. Pricking the dough with a fork is done before adding the cream. The holes should be distributed across the surface of the sheet. After baking, the tart should be left to cool and then refrigerated. The cream is more enjoyable when well chilled and can be sliced more easily. Substitutions The original recipe does not offer substitutions for the main ingredients. To maintain the taste and texture, it’s best to stick to the specified amounts of butter, flour, milk, eggs, and sugar. Vanilla sugar appears both in the dough and in the cream, and vanilla powdered sugar is used at the end. These contribute to the vanilla flavor of the tart and should not be confused with regular sugar in the composition. Variations In the presented version, the decoration is made with strawberries rolled in sugar and shapes cut from the excess dough. The appearance can be changed only by the shape of the figures or the way the strawberries are arranged, without altering the tart's composition. If there is enough excess dough, different sized shapes can be cut and placed sporadically on the surface. It’s important that these are added after the cream and fruit have been placed, just like in the basic recipe. Serving ideas The tart is served cold after being refrigerated. Before serving, it is dusted with vanilla powdered sugar. It can be sliced directly from the pan after cooling. For cleaner slices, the cream must be well chilled, and cutting should be done carefully to avoid detaching the dough from the edges. Frequently asked questions 1. Can I put hot cream over the dough? It’s better to let the cream cool before assembly. The recipe specifies cooling the cream once it reaches the consistency of pudding, then using it to fill the tart. 2. How long should the dough be kept in the fridge? The dough should be refrigerated for at least 30 minutes. This is the minimum time mentioned in the recipe. 3. Why does the sheet need to be larger than the bottom of the pan? The sheet needs to cover the edges of the pan, not just the base. That’s why it’s rolled out slightly larger than the size of the removable bottom. 4. Are the strawberries placed directly on the cream? The strawberries are first rolled in sugar, then arranged sporadically over the vanilla cream. Use 8-10 strawberries for decoration. 5. When is the tart dusted with vanilla sugar? After baking and once the tart has cooled. Dusting is done at the end. Nutritional values The values below are estimates for the entire tart and may vary depending on the size of the eggs, the type of milk, the exact amount of sugar in a tablespoon, and the size of the strawberries. For the entire tart: Calories: approximately 2,300 kcal Protein: approximately 65 g Carbohydrates: approximately 315 g Fats: approximately 95 g Fiber: approximately 7-9 g The number of servings is not specified, so the values for a slice cannot be accurately calculated without determining the portioning method. For example, if the tart is divided into eight slices, each slice would have approximately 285-290 kcal, but this remains an approximate estimate. Storage and reheating Since the tart contains vanilla cream, it should be stored in the fridge, covered. It’s best kept cold until serving. The tart is consumed cold, and reheating is not necessary. Heating may alter the texture of the cream and dough, so it’s better to let it sit for a few minutes at room temperature before serving if it’s too cold.

Vanilla cream tart

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