My Favorite Strawberry Tart Recipe | Delicious French Strawberry Tart With Almond Cream Filling

Описание: This strawberry tart is on top of our favorite dessert list. It is not too sweet and so refreshing. Just perfect! The almond cream is delightful, and the shortcrust pasty melts in the mouth. Everything in this tart goes perfectly well together.

** Make sure to let the cream cool completely before pouring on the crust and adding strawberries, otherwise everything will be watery and ruined.

You must try the recipe and tell me all about it because it is literally the best strawberry tart you will ever make!

Bon appétit!


~ No strawberries? Not a problem, use raspberries instead!

** Marinate the strawberries in rose water for more flavor!



Shortcrust Pastry: 0:21
Filling: 2:26


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All my written recipes are in French too! Toutes mes recettes sont aussi en Français!

🇫🇷 Pour cette recette en Français cliquer ici: https://angeliquecooking.wixsite.com/...


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➡️ RECIPE

Ingredients

For the shortcrust pastry:

​1/2 cup soft butter
1/2 cup sugar
1 Tbsp heavy whipping cream
1 egg
A pinch of salt
1 1/2 cups flour


For the filling:

1 Lb fresh strawberries
1 cup whole milk
2 egg yolks
1/3 cup sugar
2 Tbsp cornstarch
4 drops almond extract
2 Tbsp butter


Instructions

For the shortcrust pastry:

1- In a large bowl, whisk together the sugar and the butter until creamy and pale.

2 - Add the heavy cream, the egg, and the salt. Whisk until smooth.

3 - Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.

4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

5 - Place the dish in the freezer for 30 minutes.

6 - Preheat oven to 350°F.

7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.

8 - Remove foil and weights, and bake for an additional 10-15 minutes. Crust must be be fully baked and golden.

9 - Allow to cool before filling.

​
For the filling:

1 - In a bowl, whisk egg yolks with sugar until creamy and pale.

2 - Add the cornstarch and stir.

3 - In a saucepan, boil the milk over medium-low heat.

4 - Pour the hot milk into the previous mixture, stir and pour back in the saucepan. Bring back to heat and cook whisking constantly until thickened. Add almond extract, stir and remove from heat.

5 - Add the butter. Stir energetically until you obtain a very smooth cream. Pour the cream in a bowl and place plastic wrap directly on the cream (to prevents cream from crusting). Allow to cool completely.

6 - Wash and slice strawberries.

7 - Spread almond cream on the baked shortcrust pastry. (If the cream seems too thick or lumpy, add a little bit of soft butter and whip until creamy again).

8 - Evenly spread strawberries on the cream.

9 - Cover and reserve in the fridge.


**** Also delicious with raspberries!




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