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strawberry cream tart

Strawberry Cream Tart

Last week I saw a dessert on Pinterest that I knew I had to make…
…it was screaming to me from the computer screen!
So I clicked over to the original source, and saw
the most amazing looking Strawberry Cream Pie from LemonBasil.
Yum.

 

I decided to make mine a tart because we love tarts!
 Perfect for a mid-winter pick-me-up wouldn’t you agree?

 

Strawberry Cream Tart
Strawberry Cream Tart

 

So come on in, and have a slice…it’s just tooooooo delish not to share!

 

Strawberry Cream Tart

The recipe is split into 3 parts: Crust, Cream Filling and Strawberries & Sauce...so make each in that order:

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Ingredients

    The Shortbread Crust:
  • 11/4 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter, cut into chunks
  • 1 egg yolk
  • 1 large tart pan
  • The Cream Filling:
  • 1/2 cup sugar
  • 3 tbsp corn starch
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 cups heavy cream
  • 1 egg, slightly beaten
  • 1/2 cup sour cream
  • Strawberries & Sauce:
  • 3 cups of strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tsp corn starch

Instructions

    The Shortbread Crust:
  1. Preheat your oven to 400 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
  6. Remove from tart pan and cool.
  7. Set aside.
  8. The Cream Filling:
  9. In a sauce pan mix together sugar, corn starch, flour and salt.
  10. On medium-high heat, slowly stir in the cream. Stir constantly and bring to a boil, then reduce heat. Stir until thick.
  11. Stir a little of the hot mixture with the egg, then return to the saucepan, and bring to a boil, stirring constantly.
  12. Remove from heat, cool then chill.
  13. Once chilled, add sour cream and mix well. I used a hand blender to make a creamy consistency.
  14. Set aside.
  15. The Strawberry Topping:
  16. Cut 2 1/2 cups of strawberries into quarters. Set aside.
  17. Take the other 1/2 cup of strawberries and puree. I used a hand blender.
  18. Put the strawberry puree and water into a saucepan and bring to a boil. Reduce heat.
  19. In a separate bowl, combine sugar and corn starch. Then add the mix to the strawberry puree.
  20. Stir constantly until sauce thickens. Set aside to cool.
  21. Once the sauce has cooled, pour it over the cut strawberries, and mix well.
  22. Pour the cream mixture into your tart shell.
  23. Add strawberries.
  24. Serve immediately, or chill before serving.
http://www.aprettylifeinthesuburbs.com/strawberry-cream-tart/

Crust recipe adapted from homemadesimple.com, Filling recipe from Lemonbasil, Sauce Recipe from Lemonbasil

 

Strawberry Cream Tart

 

Have a delicious day!