There is one thing to say about fruit tarts: they make you feel less guilty while eating them. That’s my theory, you can quote me!
Again, here is a recipe bringing you what we have in season over here: strawberry everywhere, you can see carts in every corner of Casablanca’s main streets.
They’re huge, sweet and fragrant..You can’t pass by without buying, even there is already a kilo waiting in the fridge..So we are drinking strawberry/orange juice, making fruit salad everyday, freezing some for later (maybe for jam)…
There was a time when I was allergic to strawberries, but I kept eating them and getting skin irritations. My father went crazy..Somehow, It stopped when I crossed 30..
Back to this strawberry tart I’m proposing to you today. My brother brought a kilo of the fruit (although there was already plenty at home) and he had in mind a simple strawberry tart just as we used to have it when we were kids..
The only couple of things I added to a simple classic strawberry tart were:
Changing the texture of the pastry cream by adding thick Greek yogurt since I didn’t have whipped cream. This addition lighten the cream and it adds some acidity to it
Laying some melted chocolate between the cream layer and the cooked pastry case so the later does not become soggy even the next day while the tart is in the fridge.
Serves 8/ tart pan of 25 cm diametre
Prep: 30 min – Resting: 30 min + 30 min + 2 hours- baking: 20 -25 min
130g of butter in cubes (not too soft but not cold)
60 g of sugar
30 g of almond powder/meal
A good pinch of salt
250g of all-purpose flour
1 egg yolk
3 tbsp of cold milk (maybe more)
Zest of ½ lemon
250 ml of milk
1 vanilla pod or 1 tsp of vanilla extract
3 egg yolks
50 g sugar
20 g of corn flour
20 g of butter
Pastry cream (ingredients above)
2 to 3 tbps of mascarpone or whipped cream or greek style cheese
Decoration and garnishing
50 g of dark chocolate, melted
300 g fresh strawberries (maybe more)
5 tbsp of good strawberry or raspberry jam
zest of ½ lemon
Make ahead of time: sweet pastry dough and cream
Prepare the sweet pastry, done the same way as a shortcrust dough. Make an « abaisse » and keep it in the fridge for 1 h.
An “abaisse” which is more convenient to roll that a ball of dough (a dark picture, I know, sorry!)
Roll the dough thin, no more than 3 mm and place it in a tart-panof 22 to 25 cm diameter (you can also make small tartelets). Put the mold back in the refrigerator for another 30 min, while the oven is heating.
The dough in its tart-mold
Heat the milk with the vanilla (opened in length and scraped).
Beat the egg yolks with sugar and cornflour. Add the milk while whisking the egg mixture. Add the
hot milk slowly (remove the vanilla pod) so you do not cook the eggs. Beat until all combined.
Stir over medium heat until mixture thickens. Remove from heat and pour in a cold bowl to stop the cooking process. Add the butter; stir until the cream looks smooth.
Cover it with a cling film « au contact » so that the plastic touches the surface, preventing a skin from forming. Set aside to cool (up to 24 hrs).
Preheat the oven 180 C. bake “blind” for about 15 to 20 min, until the pastry starts to brown around the edges. Set aside to cool.
Assemble the tart
When the pastry and pastry cream have cooled, melt the chocolate. Using a brush, cover the pastry base with a thin layer of chocolate. Let cool for 5 min.
In the meantime, beat the pastry cream with a whisk just to lighten it a bit. Fold in the whipped cream or mascarpone or Greek yogurt and whip enough to mix both textures. Spread the cream into the pastry shell with a spatula.
Top with the strawberries, cut in half or circles or quarters and decorate the top of the tart with the fruit.
Finally, to make a sort of “nappage”, heat about 3 tbsp of raspberry or strawberry preserve/jam with a spoon of water.
Brush the jam over the fruit.
Finish the tart with a sprinkle of lemon zest, or roasted and crushed pistachios.
The tart is best kept in the fridge and taken out about 15 min before serving. Mine kept well in the fridge for up to 36 hours.