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Strawberry Tart Recipe
|9 inch pastry crust||1|
|For pastry cream|
|Egg yolks||3 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole milk||2 Cup (32 tbs)|
|Unsalted butter||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Ripe strawberries||1 Quart, hulled (Firm)|
|Currant jelly||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2633 Calories from Fat 794
% Daily Value*
Total Fat 91 g140.1%
Saturated Fat 27.6 g138.2%
Trans Fat 0 g
Cholesterol 632.7 mg
Sodium 1100.3 mg45.8%
Total Carbohydrates 429 g143%
Dietary Fiber 19.3 g77.3%
Sugars 275.6 g
Protein 42 g84.8%
Vitamin A 32% Vitamin C 927.2%
Calcium 72.7% Iron 30.4%
*Based on a 2000 Calorie diet
Press pastry dough into pie plate.
Cover with parchment paper or aluminum foil and weight it down with a handful of dried beans.
Bake 10 minutes, then remove paper or foil and beans; prick bottom of pastry shell with a fork in several places and return it to oven for 5 more minutes, or until edge of shell is light brown.
Remove from oven and cool at room temperature before filling.
To make pastry cream, beat egg yolks and sugar in bowl with a wire whisk until thoroughly blended.
In saucepan over medium heat, bring milk to just below the boiling point (or microwave 5 to 6 minutes in a small microwaveable bowl).
While milk is heating, add cornstarch one teaspoon at a time to the egg-and-sugar mixture, whisking constantly to prevent lumps from forming.
Remove milk from heat and pour very slowly into egg mixture, whisking until smooth.
Return mixture to saucepan in which you heated the milk.
Over medium heat, bring to a simmer, whisking vigorously.
Continue simmering and whisking 2 to 3 minutes, or until mixture coats the back of a spoon.
Remove from heat; stir in butter and vanilla and refrigerate.
Melt jelly over low heat in small saucepan.
Using a pastry brush, paint the inside of the pastry shell with some of the melted jelly and let set for 5 minutes.
Cover glazed bottom of pastry with 1 1/4 to 1 1/2 cups pastry cream.
Arrange fruit over pastry cream in an attractive pattern and glaze with remaining melted jelly.
Refrigerate and serve at room temperature.