Strawberry Tart | Me

Dear Readers,

I’m sorry I haven’t been around…

I’ve been caught up in some of my business(which involved staring at textbooks and math equations relentlessly)…

If you’re a new reader, hello and welcome :)
Hope are enjoying it :)

This is going not going to be one of my usual posts, it’s going to be somewhat more quick and direct because at the moment I am busy, and I just wanted to post something quickly…

Also, some of you commented and emailed me for step by step pictures of each of posts, and here’s why I don’t want to do this:

I have nobody around most of the time to take pictures for me, so I’ll have to take them myself. No it’s not because I’m lazy, it’s because I will get involved in what I’m making and forget to take pictures, so you’ll probably end up with half of the pictures for all the steps…

I will try however :)

I know I’ve said this before, but just in case you don’t know: if some of you have questions about anything, feel free to email me, or just leave a comment below, and I’ll reply to your email and/or comment! My email is: If you want to tweet me as well, go ahead! My username is @thenexperiments (there’s also a follow button on the side somewhere).

Now about this tart I’m supposed to be talking about… I’ve had this recipe, and these pictures for a while now, except I never got around to posting, and I forgot about it, until now when I realized it was strawberry season, and this would be perfect for use!

I really love this tart. Its crust is amazing, and ridiculously flaky and buttery. The pastry cream, isn’t fully solid but it ta

stes great, and it uses a only a little of heavy cream(I’m really attempting to find recipes for things without heavy cream, its notoriously bad for you! How ever I am being a little hypocritical, considering the tart shell, but I cannot not use that shell! its amazing!)…and the topping of the fresh

strawberries really just is great :) It adds a fresh taste to it :)

Hope you try and enjoy it!

Fresh Strawberry Tart

  • 1 pack of strawberries(16 oz.) quartered.
  • tart shell(recipe below)
  • pastry cream (recipe below)

Use this recipe from David Lebovitz for the tart I followed the whole thing exactly, and he has pictures of certain steps as well :)

Pastry Cream

Modified from Barefoot Contessa in Paris via Culinate

  • 5 large egg yolks at room temperature
  • 3/4 a cup sugar(I didn’t fully fill each of the cups to minimize the sugar content in this  somewhat)
  • 3 tbsp. corn starch
  • 1 1/2 cups of scalded milk(scald the milk by heating it at a medium, until it develops a skin on top and that skin starts to rise and turn off the heat before the whole thing boils over. note: scald this right before you start the first step of this)
  • 3/4 tsp. pure vanilla extract.
  • 1 tsp. rum
  • 1 tbsp.unsalted butter
  • tbsp. heavy cream
  1. Whip up the eggs and sugar, until it become a very pale, almost white-ish yellow and the mixture will be very thick.
  2. If you are using a mixer, lower the speed of the mixer and add in the corn starch. if you are doing this by hand, simply mix in the cornstarch.
  3. Then while constantly mixing pour the scalded milk into the egg yolk and sugar mixture. Don’t stop mixing, or the eggs may scramble.
  4. Pour all of this, in to a medium pan, and put it on medium heat stirring with a whisk.
  5. After a while this will start to look at though it is curdling, so at this point start stirring vigorously with the whisk.
  6. after a while it will come together a little bit more and that is when you put in the rum, vanilla extract, butter, and heavy cream. Stir it in and continue to cook for a minute, then remove from heat.
  7. Grab a strainer, and put it over a a bowl and strain the mixture.
  8. Cover the bowl of the mixture, and put it in the refrigerator until it is cool.
To assemble tart:
  1. make sure pastry cream, and the tart shell are cooled down completely.
  2. pour the pastry cream into the tart shell. Be careful, the tart shell is a little delicate, and spread it out evenly.
  3. top the whole thing with the strawberries, you can simply toss them on there, or arrange them like I did, what ever you like.
Note: this recipe for this tart can be pretty flexible.
So you say you want lime and coconut tart? Add approximately a teaspoon(taste and adjust) into the pastry cream, and a half cup of coconut, and top the whole thing with shredded coconut.
Or if you want a black forest gateaux inspired one, cut up some maraschino cherries, and mix them into the pastry cream, and replace some of the flour inthe tart dough with chocolate powder, and cover it all with a chocolate glaze perhaphs.
Be creative, and if you have any questions email me.

Hope you enjoy!


18 thoughts on “Strawberry Tart | Me

  1. S. says:

    I know how much time school easily takes up – in exactly the same boat at the moment! A little jealous of how beautiful the strawberries look, I’m missing summer and spring fruit. The tarts sounds beautiful, and good luck with your school work, Dee!

  2. Charissa says:

    This looks so English and quaint. When I look at it, I want to settle down in some quiet corner with a book, tea, and a huge slice of this! :) Thanks for the mental holiday, lol.

  3. Erika K says:

    I’m loving strawberry desserts this summer and this MUST be my next one! I’ve never made pastry cream, but your directions are very descriptive. Can’t wait to try it.

    And your pictures are just beautiful. Will bookmark this and make it with my daughters very soon.

    Erika K

    Cuisinart 12 Cup Food Processor

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