Strawberry tart

Name: Strawberry tart - Tincuta O.
Ingredients: Crust: 220g flour; 100g butter; 60g sugar; 1 egg; a pinch of salt. For the cream: 1 packet of vanilla pudding; 200ml milk. Decoration: 500g strawberries; half a packet of gelatin; 2 tablespoons of sugar.

Dessert - Strawberry tart by Tincuta O. - Recipia

Strawberry Tart with Vanilla Cream Although I have a serious allergy to strawberries for a few years now, I still end up preparing desserts with them. This tart has a simple, tender crust, a vanilla cream made with pudding, and a layer of strawberries lightly cooked with sugar and gelatin. It is important that both the crust and the cream reach room temperature before assembly, so that the layers remain as stable as possible. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 20 minutes Servings: not specified; depends on the size of the pan and how the tart is portioned Difficulty: easy Recipe type: dessert, fruit tart, strawberry tart Ingredients For the crust 220 g flour 100 g butter 60 g sugar 1 egg A pinch of salt For the vanilla cream 1 packet of vanilla pudding 200 ml milk 1 tablespoon of sugar, used together with the pudding powder For the strawberry layer 500 g strawberries 2 tablespoons of sugar Half a packet of gelatin Preparation method 1. Preparing the crust dough Put the butter and sugar in a bowl and mix until the mixture is homogeneous. Add the egg and continue mixing until incorporated. Then incorporate the flour and salt. Mix until you get a uniform dough. There is no need to insist more than necessary after the flour has been absorbed. 2. Placing the crust in the pan Roll out the dough in a tart pan, covering the base and edges. The original recipe does not specify the size of the pan, so the thickness of the crust may vary depending on the shape. Put the pan in the oven and bake the crust for 20 minutes. The oven temperature is not mentioned in the original recipe, so you should use the temperature you usually bake tart doughs at. After baking, let the crust cool to room temperature. Do not pour the cream over it while it is still hot. 3. Preparing the vanilla cream Put the milk in a small pot and let it heat. Separately, mix the pudding powder with a tablespoon of sugar and a little milk. The small amount of milk is taken from the 200 ml specified in the ingredients. Pour the mixture over the milk in the pot and cook the cream over medium heat, stirring continuously. When it starts to thicken, turn off the heat and let it reach room temperature. Continuous stirring is important here, as the pudding cream can quickly stick to the bottom of the pot. The cream should be thick enough to spread over the crust. 4. Preparing the strawberries Clean the strawberries and put them in a small pot, along with the two tablespoons of sugar. Let them cook over low heat until they reduce. Prepare the gelatin according to the instructions on the packet. When the strawberries have reduced, add the prepared gelatin and mix for homogenization. The recipe does not specify whether the fruits should be left whole or cut before cooking. You can prepare them in the form you want them to appear on the tart, without changing the amount in the recipe. 5. Assembling the tart Pour the vanilla cream over the cooled crust and spread it into an even layer. Add the prepared strawberries with sugar and gelatin on top. Let the tart set before serving. The original recipe does not specify a cooling time or refrigeration time, so it is advisable to ensure that the strawberry layer is stable before cutting it. Why I make the recipe often It is a simple tart, with easily found ingredients and a clear order of work. The crust is prepared without complicated techniques, the cream is made from a packet of pudding, and the strawberries bring the fresh part of the dessert. Additionally, the components can be prepared separately, which is useful when you don’t want to do everything at once. Tips and variations Tips Let the crust cool to room temperature before adding the cream. If it is warm, the cream can change its consistency and spread more difficultly. Continuously stir the pudding cream while it thickens. It is a short step, but necessary for an even texture. The gelatin must be prepared separately, according to the instructions on the package, before being added over the cooked strawberries. Do not put it directly into the fruits without considering the usage method indicated on the packet. The original recipe does not mention the baking temperature. Follow the temperature you normally use for baking a tart crust and check the dough after the indicated 20 minutes. Substitutions The recipe uses vanilla pudding for the cream, and the source does not offer a replacement option. To keep the taste and texture as close as possible, it is preferable to use exactly vanilla pudding and the indicated amount of milk. No substitute for gelatin is specified. If you choose to change it, the proportions and preparation method will need to be adjusted according to the product used. Variations You can change how you arrange the strawberries on the tart: either distribute them in an even layer or keep them more visible on top. The recipe remains the same, as long as you use the 500 g of strawberries, the two tablespoons of sugar, and half a packet of gelatin. If you prefer a simpler cream, you can spread it in a thinner layer and let the strawberries take up more of the tart’s surface. The quantities in the base recipe do not change. Serving ideas The tart can be served after the crust, cream, and strawberry layer are well set. For clean portions, use a thin-bladed knife and cut down to the base of the crust. Frequently asked questions Can I prepare the crust a day in advance? Yes, the crust can be baked and left to cool before continuing with the recipe. It is important to cover it and keep it so that it does not dry out or absorb odors from the kitchen. The original recipe does not specify an exact storage interval. Why should the cream be allowed to reach room temperature? The cream is added over the baked crust, and cooling it reduces the risk of the base becoming soggy or the cream layer being too fluid. Additionally, it is easier to assemble the tart when both the crust and cream are no longer hot. How long should the strawberries be cooked? The source only states that they should be left over low heat with the sugar until they reduce. No exact time is indicated, as this depends on how much liquid the fruits release and the amount of strawberries placed in the pot. Can I use gelatin directly over the strawberries? No. The gelatin must be prepared in advance according to the instructions on the packet, and then added over the cooked strawberries. The amount used is half a packet. Nutritional values The values below are estimates and may vary depending on the size of the pudding packet, the type of butter, and the number of servings. For the entire tart, using the mentioned quantities, the estimate is approximately 2,700–2,900 kcal. For one serving, if the tart is divided into 10 slices: Calories: approximately 270–290 kcal Proteins: approximately 4–5 g Carbohydrates: approximately 35–40 g Fats: approximately 12–14 g These values include the crust, pudding cream, sugar, and strawberries. They do not represent an exact nutritional analysis, especially since the weight of the pudding packet is not specified and the number of servings is not established. Storage and reheating The tart should not be reheated. For storage, keep it in a cool place, covered, after the cream and strawberry layer have cooled and set. The texture of the crust may become softer over time due to the cream and fruits, so it is better to consume it as close to the assembly moment as possible. If you prepare the components separately, keep the crust and cream until assembly, without adding the strawberries earlier than necessary. Follow the storage method indicated on the gelatin and pudding packaging, if it provides additional instructions.

Strawberry tart

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