One of my absolute favorite fruits is Strawberries. Love them in any form!! Just as a fruit or made into jam or topped on a dessert – just love them.
When in season I eat them as and when possible, whether they are in breakfast cereals in the morning, in my fruit bowl at night and most often in my desserts such as my Strawberry Cheesecake or strawberry and cream cake.
So now that strawberries are in season again, you will be seeing a lot of strawberry desserts from me.
This is a very easy dessert to put together for me. I most often have the short crust pastry in the freezer, and making custard is fairly quick, so as long as strawberries are in season strawberry Tart is a piece of cake for me.
Notice the difference in my recipe... When you cut into it – it’s not a big custard mess. My pastry cream is thick and holds well when you cut the tart into slices and yet it’s soft and creamy; melts into the mouth when you eat.
The secret is to make the pastry cream fresh and thick then let it set in the tart not the bowl.
What you will need:
- A pre-baked short crust pastry - A step by step pictorial on how to do Short Crust Pastry can be found here on my blog or buy Ready to use Short Crust Pastry.
- 2 cups - Fresh vanilla Pastry Cream -
- You can choose between Vanilla Pastry Creamor Eggless Pastry cream(I have a step by step pictorial on both
- 400 grams / 1 box - Fresh Strawberries
- 1 tsp or 2 tsp gelatin or Agar Agar (agar agar is the vegetarian version of gelatin and comes in powder form (optional)
- 1 tbsp strawberry jam for the glaze
- Prebake your pastry crust for about 12 to 15 minutes in a 9 inch tart pan. The crust must be completely cooked if needed place back in the oven for a few more minutes. Cool completely.
- Optional - Melt one tsp gelatin/Agar Agar in 2 tablespoons of water - heat in the microwave at 50% power for 10 sec until liquid. Add one or two tablespons Pastry cream to the dissolved mix then add the mix into all the pastry cream. This will give you a less messy tart when you cut and still have a soft and creamy interior.
- Keep the Pastry Cream covered with cling / plastic wrap to prevent a skin from forming. Cool to room temperature.
- Wash, clean, wipe and hull the strawberries. Sort them into sizes so you can arrange them on your tart accordingly.
- Place your baked crust on a plate so you can move it around easily.
- I prefer to keep the crust in the tart pan so I don't accidentally break the crispy shell while working with it..
- I prefer to slice my strawberries and place them on the tart. But if you have small tiny strawberries you may want to place them whole.
- Pour the Pastry Cream in the cool prebaked short crust pastry tart shell.
- If you have small strawberries you could start arranging them; I have the regular sized strawberries, plus I like the sliced look so I start from the outside and work my way toward the center.
- Option 1 - If you intend to keep the tart in the fridge for more than couple of hours or even a day - use one tsp. gelatin/agar agar glaze. I find the gelatin helps keep the fruit fresh longer when protected by this layer.
- Dilute the gelatin/Agar Agar with 2 tbsp water. Warm in the microwave for 10 to 15 seconds.
- Stir in the strawberry jam and brush over the fruit.
- Option 2 - If you choose to use the tart within a couple of hours... Just warm the strawberry jam with 1 tbsp of water to make it more liquid. Brush over the fruit.
- Let set in the fridge for a couple hours before you chill.
And here are a few progress pictures for you