Strawberry Vanilla Cream Tart

Name: Strawberry Vanilla Cream Tart - Monalisa P.
Ingredients: For the tart base (crust) 200 gr. of flour 100 gr. of butter 1 egg 1 pinch of salt 1 tablespoon of vinegar 2 tablespoons of sugar (optional) For the vanilla cream 500 ml of milk 100 gr. of sugar 6 egg; but let your imagination be your friend at this stage; as there are no limits.

Dessert - Strawberry Vanilla Cream Tart by Monalisa P. - Recipia

Vanilla Cream and Strawberry Tart I always made this tart when I found ripe strawberries and fresh eggs, without worrying about complicated recipes. I used any suitable baking dish, not just special tart pans. I noticed that the decoration really depends on the mood and what fruits are available, so there are no strict rules here. Generally, the tart is prepared with simple steps, and I didn't need any fancy ingredients. Quick Info Total time: about 3 hours (including dough chilling time) Preparation time: 20-30 minutes, plus 2 hours for dough chilling Baking time: 15 minutes Servings: 8 Difficulty: easy to medium Recipe type: homemade dessert, suitable for seasonal fruits Ingredients For the tart crust: 200 g flour 100 g butter 1 egg 1 pinch of salt 1 tablespoon vinegar (optional) 2 tablespoons sugar For the vanilla cream: 500 ml milk 100 g sugar 6 egg yolks 4 tablespoons flour 4 tablespoons cornstarch 1 vanilla bean or vanilla extract For decoration: Fresh strawberries (or other fruits, as desired) Instructions 1. Preparing the dough Mix the flour with the cold, cubed butter until you get a sandy mixture. Add the egg, salt, vinegar, and, if you prefer a sweeter dough, the two tablespoons of sugar. Quickly knead just enough to bring it together. You will get a rather firm dough. Wrap it in plastic wrap and refrigerate for two hours. 2. Rolling and baking the crust Once the dough has chilled, sprinkle some flour on the work surface and roll it out with a rolling pin, without making it too thin. Place it in the tart pan and shape the edges to fit the mold. Prick the bottom with a fork to prevent it from puffing up while baking. Bake the crust in a preheated oven at 180°C (or medium heat on a gas stove) for 15 minutes. Remove the pan and let the crust cool before removing it from the mold. 3. Making the vanilla cream Heat the milk over low heat. If using a vanilla bean, slice it lengthwise and scrape out the seeds, adding them to the milk. Mix the egg yolks with the sugar, flour, and cornstarch. Gradually pour the warm milk over this mixture, stirring constantly to avoid lumps. Return the pot to low heat and stir continuously until the cream thickens and begins to pull away from the sides of the pot. If you don’t have a vanilla bean, add the vanilla extract only after you turn off the heat and the cream has cooled slightly. Let the cream cool completely. 4. Assembling Once both the crust and the cream are completely cool, pour the cream into the tart crust and smooth it out. Decorate with washed and sliced strawberries or any other fruits you have on hand. Why I make this recipe often The preparation is not complicated, the ingredients are simple, and the result is always appreciated. The tart keeps well for a day or two in the fridge and can be made with other fruits, not just strawberries. Tips and Variations Tips Do not overwork the dough to keep it tender. If you want a sweeter crust, add the sugar. Without sugar, the tart has a neutral taste that highlights the cream and fruits more. The cream needs to be stirred constantly over low heat; otherwise, it can stick to the pot quickly. Do not fill the crust with cream until both have cooled, or the dough may become soggy. Substitutions The vinegar in the dough can be replaced with lemon juice. If you don’t have cornstarch, use a total of 8 tablespoons of flour (though cornstarch helps with the fine texture). In the absence of a vanilla bean, use vanilla extract added at the end. Variations You can use any other seasonal fruit: raspberries, blueberries, peaches, plums. If you want a crisp crust, sprinkle a little sugar on top before baking. For presentation, alternate sliced fruits or cut them into strips. Serving Ideas It can be served plain or with a dusting of powdered sugar. If you want it cooler, keep the tart in the fridge for 1 hour before serving. It also pairs well with a thin sauce made from fresh fruits. Frequently Asked Questions Can I prepare the tart a day in advance? Yes, it keeps well for a day in the fridge, but the crust may become slightly softer from the cream. Can I use plant-based milk for the vanilla cream? You can try almond or oat milk, but the texture and taste will differ from the classic version. If I don't have a tart pan, can I use a different type of pan? Yes, any pan with low edges is suitable; just adjust the amount of dough if it's very large. Is the vanilla bean necessary? It’s not mandatory. Vanilla extract works, but the bean gives a more natural flavor. Can I freeze the crust or the assembled tart? The plain crust (baked or raw) can be frozen, but I do not recommend freezing the tart once it has been assembled with cream and fruits. Nutritional Values Estimate for one slice (out of 8): approximately 250-300 kcal, 7 g protein, 12 g fat, 35 g carbohydrates. Values may vary depending on how much sugar or fruit you use. It is a moderately caloric dessert. Storage and Reheating The assembled tart can be stored in the fridge, covered, for 1-2 days. I do not recommend reheating; it is served cold or at room temperature. The baked, empty crust can be kept in a cool place for up to two days, but the cream and fruits should be added only before serving.

Strawberry Vanilla Cream Tart

Tags

Categories