Strawberry Shortcake Tart (with Microwave Pastry Cream!)

Strawberries, whipped cream, and spongy cake - few things are more awesome at a summer picnic than strawberry shortcake. With all the same flavors, this tart is easy to prepare and requires only minimal oven-time thanks to a yummy cookie crust, microwave pastry cream, and delicious fresh berries.


Makes one 9" tart

Software
For the crust

• 11 shortbread cookies
• 2 tablespoons butter, melted
• 2 tablespoons sugar

For the microwave pastry cream¹

• 1 cup heavy cream
• 1 1/2 tablespoons cornstarch
• 2 tablespoons sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract or vanilla paste

For the strawberry topping

• Approximately 12 medium-sized strawberries
• About a tablespoon of sugar

Hardware

• Medium-sized microwave-safe mixing bowl
• Whisk
• 2 small mixing bowls
• Microwave
• Measuring cups and spoons
• Knife and cutting board
• Food processor
• Large spoon or small drinking glass
• 9" tart pan with removable bottom

¹I made pastry cream in the microwave, but you could do it in a pot on the stovetop if you'd like

1. Preheat oven to 350 degrees Fahrenheit
2. Add your shortbread cookies and sugar to the bowl of your food processor
3. Mix until the cookies have become crumbs
4. Slowly add in the melted butter and mix until combined
5. Pour out the crust mixture into your tart pan
6. Using the back of a spoon or a small glass, press the crumb mixture against the sides and bottom of the tart pan
7. Bake for 6 minutes, and then remove from oven and allow to cool slightly
8. Transfer to refrigerator and allow to cool fully

I made pastry cream in the microwave (you can also make lemon curd and risotto and even Bearnaise and Hollandaise sauce in the microwave!), but you could do it in a pot on the stovetop if you'd like - I just prefer not to heat up my kitchen too much in the summertime (or Chicago in mid-March when it's 80 degrees out for some reason).

1. Whisk together the cream, cornstarch, and sugar in a microwave-safe bowl
2. Microwave on high for 1 minute
3. Whisk and then heat for another minute
4. Repeat heating for one minute and mixing until the mixture thickens slightly (usually 2 - 3 minutes)
5. In a small bowl mix together the egg yolk and vanilla
6. Mix a few teaspoons of the hot cream mixture into the egg and vanilla and then mix the egg mixture into the cream
7. Microwave for 30 seconds and then whisk
8. Repeat heating for 30 seconds and whisking until the mixture thickens
9. Transfer to a small container and refrigerate until ready to use

1. Wash and dry your strawberries
2. Remove the tops and slice
3. Place in a bowl with about a teaspoon of sugar
4. Let sit at room temperature or in the fridge until ready to use

1. Remove the outer ring of your tart pan, holding the base of it in your hand
2. Place the tart crust on your serving plate
3. Spoon in the pastry cream and spread evenly
4. Top with slices of strawberry, working around the edge and moving in to the center
5. Chill for at least 30 minutes to allow the cream to set (it may still run when the tart is cut, but it's still delicious)
6. Slice and serve!