Shiny Strawberry Tart - Tasty Recollections

Equipment

Tart pan with removable bottom 22 cm (9-inch)
Mixing bowls
Saucepan
whisk
Mesh sieve
Pastry Brush
Measuring cups & spoons
Kitchen scale

Ingredients

For the Crust:

60 g sugar about 1/4 cup
100 g unsalted butter about 7 tbsp, softened
3 egg yolks
200 g all-purpose flour about 1 2/3 cups
1/4 teaspoon salt
1 teaspoon cold water add more as needed

For the Pastry Cream:

450 ml whole milk
1/2 tsp vanilla extract
4 egg yolks
100 g white sugar
35 g cornstarch about 3 tbsp
30 g unsalted butter about 2 tbsp

For the Shiny Glaze:

1/2 cup strawberries washed, hulled and chopped
1/2 cup water
50 g sugar about 1/4 cup
3 tablespoons cornstarch

Topping:

450 g Fresh strawberries halved (enough to cover the tart — about 1.5 -2 cups)

Instructions

Make the Crust:

In a bowl, mix sugar, softened butter, egg yolks, flour, and salt until crumbly.
60 g sugar, 100 g unsalted butter, 3 egg yolks, 200 g all-purpose flour, 1/4 teaspoon salt
Add the cold water a little at a time just until the dough comes together.
1 teaspoon cold water
Press the dough evenly into a 22 cm (9-inch) tart pan with removable bottom. No need to grease.
Chill for at least 30 minutes, or overnight.
Preheat oven to 350°F (175°C). Prick the crust with a fork and bake for 18–22 minutes until lightly golden. Let cool completely.

Make the Pastry Cream:

In a saucepan, combine milk, sugar, cornstarch, and vanilla. Heat over medium, stirring often, until steaming — don’t let it boil.
450 ml whole milk, 1/2 tsp vanilla extract, 100 g white sugar, 35 g cornstarch
In a separate bowl, whisk the egg yolks until smooth.
4 egg yolks
Slowly pour a bit of the hot milk mixture into the yolks while whisking to temper them.
Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles.
Remove from heat and whisk in butter until smooth.
30 g unsalted butter
Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate until cold.

Assemble the Tart:

Spread the chilled pastry cream evenly into the cooled tart crust.
Arrange halved strawberries over the cream.
450 g Fresh strawberries

Make the Shiny Glaze:

In a small saucepan, simmer chopped strawberries and water until soft and fragrant (about 5 minutes).
1/2 cup strawberries, 1/2 cup water
Pour through a fine sieve without pressing.. Aim for about 100 ml of strawberry liquid.
Return juice to the pan, stir in sugar and cornstarch, and whisk until smooth.
50 g sugar, 3 tablespoons cornstarch
Cook over medium heat, stirring constantly, until the glaze thickens and becomes glossy.
If it gets too thick, add a tiny splash of water and stir until you reach the right consistency.
While still warm, brush the glaze gently over the strawberries.

Chill and Serve:

Refrigerate the tart for at least 3 hours before serving.

Notes

Crust: Dough too dry? Add a bit more water, ½ tsp at a time.

Pastry Cream: Make up to 2 days ahead. Store with plastic wrap touching the surface to avoid skin. Glaze Fix: If your glaze thickens too much, stir in a few drops of water to loosen it.

Leftover Egg Whites? Use them in a Caramel Cloud Flan — a two-ingredient dessert that’s light and dreamy.

Serving Tip: For an extra pop of color and tang, serve slices with fresh kiwi on the side.

Make-Ahead Friendly: Crust and cream can be made a day ahead. Assemble and glaze the day of for best shine and texture.

Nutrition