Some desserts look even better than they taste. And when they taste this good, that is saying something! I found this recipe when I was looking for a nice, fresh sweet for Father’s Day. We had invited my father-in-law and sis-in law down; it was the first dinner party that we had after Spencer was born, so I needed to find something that was rather light and easy to prepare. So, with that in mind, I ousted the complicated sweet short crust pastry that was called for and replaced it with my bog standard Betty Crocker Cookie Crust. It’s ridiculously simple, only 4 ingredients! And, as the tart calls for only plain strawberries, a tart shell and a pastry cream, this entire recipe came together in little to no time. Which is good, cause it disappeared even quicker.
1 sweet tart shell, fully baked
1 batch pastry cream
1 lb. fresh strawberries.
1. Fill tart shell with pastry cream.
2. Hull and slice strawberries, reserving one for the middle. Arrange in a circle, starting on the outside working in.
Cookie Tart Pastry
1 1/4 cups all-purpose flour
1/2 cup butter
2 Tbsp brown sugar
1 large egg
1. Heat oven to 400*F (200*C).
2. Mix all ingredients until dough forms. Press firmly and evenly into an ungreased 11″ tart pan.
3. Bake 10-12 minutes, or until light brown; cool.
2 cups whole milk
1/2 cup + 1 tbsp sugar
2 large eggs
4 tbsp unsalted butter
1/4 tsp salt
3 tbsp cornstarch
1 tsp vanilla extract
1. Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally.
2. Meanwhile, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.
3. When the milk is ready, slowly drizzle about 1/3 of the hot milk into the egg mixture, whisking continuously. Pour the egg-milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes. The mixture must come to the boiling point, which produces slow random bubbles.
4. Remove from heat and immediately pour through a sieve into a bowl.
5. Stir in the vanilla extract. Let cool for 10 minutes, stirring occasionally.
6. Cut the butter into 1 tbsp pieces and whisk into pastry cream 1 tbsp at a time until smooth.
7. Pour into bowl or pastry shell and cover with plastic wrap so that a skin does not form. Chill for at least 1 hour.
Recipe adapted from: http://confessionsoftart.blogspot.com/2009/04/fresh-strawberry-tart.html