Strawberry tart with vanilla cream

Name: Strawberry tart with vanilla cream - Sorana L.
Ingredients: Pie dough: 200 g flour; 100 g butter; 1 egg; 1 packet vanilla sugar; 1 tablespoon ground walnuts; 1 tablespoon cold water; 1 pinch of salt. Cream: 4 eggs; 180 g sugar; 500 ml milk; 80 g flour; 2 packets vanilla sugar/1 vanilla pod.

Dessert - Strawberry tart with vanilla cream by Sorana L. - Recipia

The strawberry tart with vanilla cream is prepared in two stages: first, the crust is baked, then it is filled with the cooked cream and topped with fruit. The dough needs at least an hour in the fridge before rolling out, so it's worth starting with that. A glass baking dish can be used for baking; I prefer it because it doesn’t need to be greased, and typically, the dough doesn’t stick to it. Quick Info Total time: not specified exactly; includes at least one hour for cooling the dough, plus preparation, baking, and cooling of the tart Preparation time: not specified in the original recipe Baking time: not specified; the crust is baked until it starts to brown slightly Servings: number not specified and depends on the size of the tart pan and the desired slice Difficulty: medium Recipe type: fruit dessert with vanilla cream and a flaky crust Ingredients For the tart dough 200 g flour 100 g butter 1 egg 1 packet vanilla sugar 1 tablespoon ground walnuts 1 tablespoon cold water 1 pinch of salt For the vanilla cream 4 eggs 180 g sugar 500 ml milk 80 g flour 2 packets vanilla sugar or 1 vanilla pod For decoration Sliced strawberries, enough to cover the tart Optional: clear glaze like cake gel Preparation method 1. Prepare the dough Place the flour in a bowl and add the butter, egg, vanilla sugar, ground walnuts, cold water, and salt. Knead until you obtain an elastic and non-sticky dough. There’s no need to over-knead once the ingredients are combined; the important thing is that the dough is homogeneous and can be rolled out. Wrap the dough in plastic wrap and place it in the fridge for at least an hour. This period is necessary before rolling it out, to make the dough easier to work with. 2. Roll out the crust Remove the chilled dough and roll it into a round sheet. The sheet should be large enough to cover the base and edges of the tart pan. Place the dough in the pan and gently fit it into the edges. A glass dish is practical here because it doesn’t need greasing and there’s no need to prepare a separate metal tray. If you use another type of pan, proceed according to its material. Prick the dough all over with a fork. This step helps prevent the crust from puffing up during baking. 3. Bake the crust Place a sheet of parchment paper over the dough, then add beans, rice, or another suitable weight for baking. These keep the dough in place and prevent a large puff in the center. Bake the crust until it starts to brown slightly. The original recipe does not specify the oven temperature or an exact baking time, so keep an eye on the dough. When the edges and surface begin to color, the crust is ready. Let it cool before adding the cream. Filling a warm crust can affect the consistency of the cream and the dough. 4. Prepare the vanilla cream Heat the milk together with the vanilla pod. If you are using vanilla sugar instead of the pod, add it along with the other cream ingredients. Separately, beat the four eggs with the sugar and flour until the mixture becomes frothy and homogeneous. Pour the hot milk over the egg mixture, stirring well. Put the mixture on the stove and continue stirring until the cream thickens and reaches the consistency of a pudding. Do not use it while it is still very fluid; the cream should be thick enough to hold in the crust after cooling. 5. Fill the tart Pour the vanilla cream into the completely cooled crust and gently level the surface. Place the sliced strawberries on top of the cream, in a single layer or as you prefer. Finally, you can add a clear glaze like cake gel. This is optional and is placed over the fruit. Why I make this recipe often I love the combination of the nutty crust, the cooked vanilla cream, and the fresh strawberries. It’s not a complicated tart in terms of technique, but it does require a bit of patience: the dough needs to chill, the crust is baked first, and the cream needs to thicken well. The glass dish makes the baking part easier because it doesn’t need greasing or special lining. Tips Let the dough chill in the fridge for at least an hour, as indicated in the recipe. If it is rolled out immediately after kneading, it may be harder to work with. Prick the entire surface of the crust with a fork, not just the center. The parchment paper and beans or rice are important to prevent the dough from puffing up. Wait for the baked base to cool before pouring in the cream. At the same time, the cream must be cooked to a pudding-like consistency, not just warmed. The strawberries are added after the cream has been poured into the crust. Slice them and place them on top without mixing them into the cream. If you choose the clear glaze, use it only after you have placed the fruit. It is an optional addition, not a mandatory step in the tart. Substitutions The vanilla pod can be replaced with the two packets of vanilla sugar mentioned in the recipe. For the weight placed over the parchment paper, you can use beans or rice. Their role is the same: to keep the dough flat during baking. If you don’t have a glass dish, a regular tart pan can be used. In this case, prepare the pan according to its material, as the recipe specifically mentions the advantage of the glass dish, which doesn’t need greasing. Variations You can cover the cream with evenly placed slices of strawberries or distribute them more loosely over the entire surface. The exact quantity of fruit is not specified, so it depends on the size of the pan and how thick you want the top layer to be. The clear glaze can be omitted. The tart remains complete without it, with cream and fruit on top. Serving ideas The tart is served after the crust has cooled, the cream has been added, and the strawberries have been placed on top. It can be sliced directly from the tart pan, being careful with the cream layer. For easier serving slices, it is helpful to let the tart cool well after filling. There is no need to reheat it. Frequently asked questions Can I prepare the dough a day in advance? Yes, the dough can be prepared and stored in the fridge until you are ready to roll it out. The recipe specifies a resting time of at least one hour, and this time can be extended if you need to split the preparation into stages. Why are beans or rice placed over the parchment paper? They act as a weight and prevent the dough from puffing up during baking. They are placed over the parchment paper, not directly on the dough. How do I know when the crust is baked? The crust is ready when it starts to brown slightly. The source does not indicate a temperature or fixed time, so the appearance of the dough is the main reference. Can I use vanilla sugar instead of a vanilla pod? Yes. For the cream, two packets of vanilla sugar or one vanilla pod are provided. The milk is boiled with the pod when you choose this option. Is the clear glaze mandatory? No. The cake gel glaze is optional and can be placed over the strawberry slices after the tart has been assembled. Nutritional values The values are estimates and depend on the number of slices, the amount of strawberries, and whether or not the glaze is used. The calculation below is indicative for 8 servings and does not include an exact amount of strawberries or the optional glaze. One serving may have approximately 395 kcal, 51 g carbohydrates, 16 g fat, and 10 g protein. The estimate is calculated based on the main ingredients in the dough and cream: flour, butter, eggs, sugar, milk, and walnuts. The strawberries will add carbohydrates and a small amount of calories, but the exact value depends on how many are used. Storage and reheating The tart is kept in the fridge, especially after it has been filled with cream and topped with strawberries. Because it has fresh fruit and cooked cream, it is best enjoyed as fresh as possible. The crust can be prepared separately and stored until assembly, but the recipe does not specify an exact storage duration. The tart is not reheated; it is served cold or after it has been left long enough to no longer be warm.

Strawberry tart with vanilla cream

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