Strawberries-and-Cream Tart
Strawberries-and-Cream Tart might be just the side dish you are searching for. One serving contains 378 calories, 5g of protein, and 25g of fat. This recipe serves 8. For $2.11 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 632 people found this recipe to be flavorful and satisfying. If you have granulated sugar, whole milk, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Similar recipes include Strawberries and Cream Tart, Retro Strawberries-and-Cream Pretzel Tart, and Mascarpone Tart with Strawberries.
Servings: 8
Preparation duration: 50 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon apple cider vinegar
1/8 teaspoon baking powder
1 large egg plus 1 egg yolk
1 1/4 cups all-purpose flour
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
3 tablespoons granulated sugar
1 1/4 cups cold light cream
1/2 teaspoon salt
1 quart strawberries, hulled and cut into 1/2-inch pieces
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 vanilla bean, split lengthwise and seeds scraped out
2 tablespoons vegetable oil
2 tablespoons cold whole milk
Equipment:
food processor
whisk
bowl
plastic wrap
tart form
aluminum foil
oven
baking sheet
frying pan
sauce pan
spatula
Cooking instruction summary:
Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour. Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary. Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack. Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour. Before serving, top the tart with the strawberries and confectioners' sugar. Photograph by Con Poulos
Step by step:
Make the crust
1. Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal.
2. Add the milk mixture and pulse once or twice, just to moisten the flour.
3. Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
4. Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans.
5. Place the pan on a baking sheet and bake 15 minutes.
6. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
7. Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes.
8. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers.
9. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture.
10. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken.
11. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes.
12. Pour into the tart shell and refrigerate until set, about 1 hour.
13. Before serving, top the tart with the strawberries and confectioners' sugar.
14. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
