STRAWBERRIES & CREAM TART (STRAWBERRY TART)

by TreatFactory in Cooking > Dessert

2944 Views, 82 Favorites, 0 Comments

STRAWBERRIES & CREAM TART (STRAWBERRY TART)

Strawberries & Cream Tart (Strawberry Tart) - Treat Factory
tart4.jpg
tart2.jpg
tart9.jpg
tart.jpg
tart10.jpg
tart6.jpg

STRAWBERRIES & CREAM TART (STRAWBERRY TART)

FOLLOW ME ON SOCIAL MEDIA!

YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...

Twitter: https://twitter.com/FactoryTreat

Instagram: https://instagram.com/treat.factory/

Tumblr: http://treatfactory.tumblr.com/

Facebook: https://www.facebook.com/pages/Treat-...

Website: http://www.thetreatfactory.com/

SHORTBREAD DOUGH

Screen Shot 2016-05-15 at 14.58.34.png
Screen Shot 2016-05-15 at 14.58.55.png
Screen Shot 2016-05-15 at 14.59.11.png
Screen Shot 2016-05-15 at 14.59.27.png
Screen Shot 2016-05-15 at 15.00.02.png
Screen Shot 2016-05-15 at 15.00.20.png
Screen Shot 2016-05-15 at 15.00.36.png
Screen Shot 2016-05-15 at 15.00.48.png

250g / 2 Cups Plain Flour

83g / 2/3 Cup Icing Sugar

1/2tsp Salt

226g / 1 Cup Unsalted Butter (Cubed)

Add the flour, sugar and salt to a food processor and pulse to incorporate together. Add the butter and pulse until clumps form. Wrap the dough in cling film and place in the fridge to chill for 2 hours. Once chilled, roll out the dough large enough to cover your tart pan. Cut off the excess dough, prick the bottom of the tart with a fork and place in the freezer for 30 minutes. After 30 minutes bake the tart shell at 200 degrees C / 392 degrees F for 20-25minutes or until golden brown.

CREAM FILLING

Screen Shot 2016-05-15 at 15.08.25.png
Screen Shot 2016-05-15 at 15.01.08.png
Screen Shot 2016-05-15 at 15.01.31.png
Screen Shot 2016-05-15 at 15.01.48.png
Screen Shot 2016-05-15 at 15.02.08.png
Screen Shot 2016-05-15 at 15.02.41.png
Screen Shot 2016-05-15 at 15.02.53.png
Screen Shot 2016-05-15 at 15.03.15.png
Screen Shot 2016-05-15 at 15.03.30.png
Screen Shot 2016-05-15 at 15.04.07.png
Screen Shot 2016-05-15 at 15.04.39.png
Screen Shot 2016-05-15 at 15.05.00.png
Screen Shot 2016-05-15 at 15.07.10.png
Screen Shot 2016-05-15 at 15.07.55.png
Screen Shot 2016-05-15 at 15.08.12.png
Screen Shot 2016-05-15 at 15.08.43.png
Screen Shot 2016-05-15 at 15.09.42.png
Screen Shot 2016-05-15 at 15.10.00.png
Screen Shot 2016-05-15 at 15.10.23.png

Pastry Cream


4 Large Egg Yolks

75g / 1/3 Cup Caster Sugar

1tbsp Cornflour

2tbsp Plain Flour

375ml / 1 & 1/2 Cups Milk

2tsp Vanilla Bean Paste

Whisk the egg yolks and sugar together. Sift in the flour and cornflour and mix until incorporated. Bring the milk and vanilla to a boil in a saucepan. Temper the egg and sugar mixture by slowly adding the hot milk (make sure to whisk continuously). Pour the mixture back into the saucepan an bring to a boil. Once the mixture has reached boiling point, cook for 30 seconds or until the pastry cream begins to thicken. Place in a bowl and cover with cling film to cool.

Whipped Cream


350ml / 1 & 1/2 Cups Heavy Cream

1tsp Vanilla Bean Paste 1tbsp Icing Sugar

Whisk all the ingredients together until soft peaks form.

Gently fold the pastry cream and whipped cream together.

FILLINGS

Screen Shot 2016-05-15 at 15.10.41.png
Screen Shot 2016-05-15 at 15.10.57.png
Screen Shot 2016-05-15 at 15.11.16.png
Screen Shot 2016-05-15 at 15.13.08.png
Screen Shot 2016-05-15 at 15.13.27.png
Screen Shot 2016-05-15 at 15.13.40.png
Screen Shot 2016-05-15 at 15.14.07.png
Screen Shot 2016-05-15 at 15.14.21.png
Screen Shot 2016-05-15 at 15.14.44.png

Cream Filling (See Earlier Step)

Strawberry Conserve + (Water)

Milk Chocolate

Fresh Strawberries

Melt some milk chocolate and pour over the base of the tart. Once cooled, loosen the strawberry conserve with some water and pour over the chocolate. Add the cream filling. And finally top with fresh strawberries.

ENJOY

tart11.jpg
tart8.jpg
tart3.jpg
tart7.jpg
tart5.jpg