Best 2 Strawberries And Cream Tart Recipes

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When it comes to delectable desserts, the strawberries and cream tart stands out as a classic and timeless treat. This delightful confection combines the vibrant sweetness of fresh strawberries, the smooth richness of creamy filling, and the delicate crunch of a flaky crust. Whether you're a seasoned baker or a novice in the kitchen, embarking on the journey to create this exquisite masterpiece is sure to be an enjoyable and rewarding experience. From selecting the ripest strawberries to mastering the art of preparing the perfect pastry crust, this guide will provide you with all the essential steps and tips to create a strawberries and cream tart that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

STRAWBERRIES-AND-CREAM TART



Strawberries-and-Cream Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6-8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Steps:

  • Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
  • Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
  • Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
  • Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
  • Before serving, top the tart with the strawberries and confectioners' sugar.

RETRO STRAWBERRIES-AND-CREAM PRETZEL TART



Retro Strawberries-and-Cream Pretzel Tart image

A sophisticated take on the classic pretzel-crusted strawberry Jell-O and cream cheese "salad," this tart is made in a springform pan. Get the recipe.

Provided by Andrea Slonecker

Categories     Berry     Cheese     Dairy     Fruit     Dessert     Bake     Cream Cheese     Strawberry     Party     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 10 to 12

Number Of Ingredients 11

Crust
4 cups/140 g store-bought tiny pretzel twists
1/2 cup plus 3 tbsp/155 g unsalted butter, melted
1/2 cup/50 g firmly packed light brown sugar
1 1/2 cups/360 ml cold heavy (whipping) cream
1/2 cup plus 2 tbsp/125 g granulated sugar
2 tsp pure vanilla extract
One 8-oz/225-g package cream cheese
3/4 cup/180 ml water
One 3-oz/85-g package strawberry gelatin
About 2 quarts/910 g large fresh strawberries, tops trimmed

Steps:

  • Preheat the oven to 350°F/180°C/gas 4.
  • To make the Crust:
  • Put the pretzels into a resealable plastic bag and crush them with a rolling pin into pieces that are no larger than 1/4 in/6 mm. (Or pulse the pretzels in a food processor, if you prefer.) Pour the crushed pretzels and their crumbs into a medium bowl and stir in the butter and brown sugar. Press the crust mixture into the bottom of a 9-in/23-cm springform pan, covering the bottom of the pan evenly. Bake the crust until it is lightly toasted, 10 to 12 minutes. It will be soft and puffy when you first remove it from the oven, but will harden as it cools. Set the crust aside to cool completely.
  • Put the bowl of a stand mixer and the whip attachment in the freezer for 10 minutes.
  • Attach the bowl and the whisk attachment to the mixer, and pour in the cream. Begin whipping the cream on medium speed. When it starts to thicken, pour in 2 tbsp of the granulated sugar and the vanilla. Whip the cream mixture on medium speed until soft peaks form. (When you dip a spoon into the whipped cream and pull it out, the cream should form a peak that curls back onto itself.) Set aside 1 1/2 cups/360 ml of the whipped cream in a small bowl. Transfer the remaining whipped cream to a separate bowl, cover, and refrigerate; you will use it to top the tart later.
  • Put the remaining 1/2 cup/100 g of granulated sugar and the cream cheese in the bowl of the stand mixer. Using the paddle attachment, beat the sugar and cream cheese together on medium speed until creamy, about 2 minutes. Remove the bowl from the mixer, and stir the reserved 1 1/2 cups of whipped cream into the cream cheese mixture until it is homogenous. Spread the cream cheese filling evenly over the cooled crust. Be sure to completely cover the crust, spreading the filling to the edges of the pan. Use a damp paper towel to wipe down any specks of filling clinging to the sides of the pan or the edges of the tart will appear messy when the springform is removed. Refrigerate until chilled and set, 30 minutes.
  • Meanwhile, bring 1/2 cup/120 ml of the water to a boil over high heat. Put the gelatin powder in a medium heat-proof bowl and pour in the boiling water. Stir until the gelatin is completely dissolved. Stir in the remaining 1/4 cup/60 ml of cold water. Allow the gelatin to cool to room temperature.
  • While the gelatin cools, arrange the strawberries, cut-side down, over the cream cheese filling to cover the entire top of the tart. Start by lining the edge of the tart with a ring of strawberries and work your way to the center in a target pattern. The tips of the berries should be pointing straight up. Pour the gelatin over the strawberries and cream cheese layer, coating the tops of the strawberries in the gelatin as you pour. Refrigerate, covered, until the gelatin is completely set, at least 1 hour. (The tart can be refrigerated up to 1 day before serving.)
  • Remove the sides of the pan and transfer the tart (still on the springform base) to a serving platter. Gently rewhisk the reserved whipped cream for 10 to 15 seconds and pile it in the center of the tart, if you wish or pass at the table. Slice and serve immediately.

Tips:

  • To make the perfect shortcrust pastry, use cold butter and work it quickly into the flour until it resembles fine breadcrumbs. Avoid overworking the pastry, as this will make it tough.
  • When blind baking the pastry case, use baking beans or rice to weigh it down. This will help to prevent the pastry from rising and shrinking.
  • To make the strawberry filling, use fresh, ripe strawberries. Hull and slice the strawberries before adding them to the saucepan.
  • Bring the strawberry mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the strawberries have softened and the mixture has thickened. Skim off any scum that rises to the surface.
  • To make the custard filling, use full-fat milk and cream for a richer flavor. Whisk the eggs and sugar together until thick and pale, then slowly whisk in the hot milk mixture. Cook the custard over medium heat, stirring constantly, until it has thickened enough to coat the back of a spoon.
  • When assembling the tart, spread the strawberry filling over the bottom of the pastry case. Top with the custard filling and smooth it out. Chill the tart for at least 2 hours before serving.

Conclusion:

This strawberries and cream tart is a classic dessert that is perfect for any occasion. The sweet and tangy strawberries are complemented perfectly by the creamy custard filling and the flaky shortcrust pastry. With a little care and attention, you can easily make this delicious tart at home.

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