Strawberry Tart

I know. I'm a horrible blogger. I haven't posted in ages. Like 2 weeks. You only had the few in between because they had been scheduled. And I have a long list of posts that I have started but can't seem to finish. This being one of them.

So back to strawberries. That gallon of strawberries I had bought and had to find things to use it in. I know, I'm slow. Get over it. I may or may not post any more strawberry recipes. Maybe I'll leave the rest and post them early in strawberry season next year. Because I hate how I read blogs where people are using all this really pretty produce but the season just finished here so I can't make it until next year. I'm doing it on purpose. I'm saving them to inspire people next year. Really I am. I swear.

This tart is a pie shell, strawberries and pastry cream. Mmmm I'm getting hungry just thinking about it. I just used a frozen pie crust. You can make your own. Or buy one. Whatever makes you happy.

Pastry cream is so good. This makes a bit more than you need. I'm sure you can find something to do with it. A spoon works well. Or if you have a ridiculous number of strawberries dip them in and eat. Mine was all gone by the time the tart went into the fridge. And it's not that hard to make. Yes there is a bowl, and pan to be cleaned but it's worth it. Trust me.

I made it in a 10" tart pan. You can use whatever size you have. Or individual serving size tarts. I like having a whole tart to myself. Of course that's the 10" tart. These are very light (relatively speaking) so you can eat a pretty good size piece.



Strawberry Tart
based on this recipe from Anne Strawberry

1 pie crust
1 batch pastry cream, recipe below
fresh strawberries, halved
several tablespoons simple syrup

Press pie crust into a 10" tart pan. Make sure edges are pressed into the grooves. Bake for 15 minutes until lightly browned. Cool completely.
Put down a layer of halved strawberries.
Pour pastry cream over the berries and spread so it is smooth.
Drizzle simple syrup over berries to make them shiny and keep them from browning.
Chill in the refrigerator for 4 hours to let the pastry cream set.



Pastry Cream
from the European Breakfast Pastries class I took months ago

640 g milk
2 egg yolks
150 g sugar
55 g cornstarch
32 g butter

Bring milk, some of sugar and butter to a simmer.
Blend yolks, remaining sugar and cornstarch until light.
Temper egg yolks.
Return to low heat, stirring constantly until it thickens.
Put pan in ice bath and stir constantly to cool.
Cool completely.