Strawberry Tarts
Crisp, buttery and topped with sweet fruit, this sensational strawberry tarts recipe is pure patisserie perfection.
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Ingredients
Method
2) Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
3) Meanwhile, preheat the oven to 190C/Gas mark 5. Roll out the dough and fit into 4 (12cm) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan.
4) Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
5) Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jam with 1 tsp of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
For the the pastry cream:
1) In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornflour.
2) With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously.
3) Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 480ml
Personal-sized strawberry tarts for seriously sweet celebrations!
This strawberry tarts recipe brings a little French-inspired flair to home baking. Crisp pastry, luxurious cream and fresh fruit in one perfectly portioned dessert that’s elegant enough for afternoon tea or dinner parties, yet wonderfully inviting for weekend baking fun with the kids.
Another classic dish from Barefoot Contessa Ina Garten, this strawberry tarts recipe starts off with store cupboard staples creating a delicate pastry with a rich, buttery crumb. Once baked, each one is filled with smooth pastry cream made from egg yolks, sugar, cornflour, hot milk and pure vanilla essence. A splash of cognac adds a grown-up flourish (leave it out if you want them kid-friendly), while butter and double cream make the filling wonderfully silky. These are individual strawberry tart dishes that are small in size but big on flavour!
Then comes the decadent decor! Ripe strawberries arranged over the creamy pastry filling, brushed with apricot jam for a beautiful shine and scattered with shelled pistachios for a little colour and crunch. This strawberry tarts recipe should be served chilled, and if extra luxury is required, try a dollop or whipped cream or a scoop of vanilla ice-cream.
Looking for strawberry tarts ideas to give them your own twist? Add a little citrus zest to the pastry cream, swap cognac for orange liqueur, or use a mixture of strawberries and raspberries for extra berry brilliance. You could even try toasted almonds instead of pistachios for a different nutty crunch.
Once you’ve mastered this strawberry tarts recipe and you’re on the hunt for more sweet individual inspo, try small sticky toffee puddings, zesty lemon meringue pies, personal peach crumbles, or cracking key lime pies!
