15 June 2009

Strawberry fields...forever...

It is the season again, the lovely fruity strawberries are back in full force.
I recently made this simple and tasty version of strawberry tart.
Have fun making it and sharing it.

Strawberry tart –Tarte aux fraises

For 1 x 10 ½ inch tart pan


Half the recipe of short dough/pâte sablée (see separate post)

½ pound Fresh clean strawberries

Bavarian cream (see separate post – Pastry cream + whipped cream)

Confectioners sugar for dusting


Roll out the dough thinly enough (1/8 inch) and line the tart pan, blind bake in pre-heated oven 375 F for 20 to 25 mn depending on your oven, it will be baked when the colour is golden brown, beware not to over bake it.

When baked and cooled down cover the bottom of the tart with Bavarian Cream and arrange the sliced strawberries around the tart.


Assemble the tart as close as possible to the serving time. Sprinkle a dusting of confectioners sugar before serving. Tart shell and cream can be made a day ahead, store shell in an air tight container.

Bavarian cream

Bavarian cream

Pastry cream/crème pâtissière


½ pint / 240 ml Whole milk

½ oz / 1 ½ Tbsp / 15 gr Cornstarch

2 oz / 4 ½ Tbsp / 57 gr Sugar

1 pinch of Salt

1 Egg

¼ tsp Vanilla extract

2 oz / 2 Tbsp / 27 gr Butter (can be omitted for a lighter cream)

Bring milk to a boil.
In a separate bowl hand whisk the cornstarch, sugar, salt and egg until you obtain a smooth texture. Pour 1/3 of the hot milk over the mixture while whisking rapidly, then pour this mix back into the pan of hot milk over medium heat and whisk constantly until it thickens and looses it’s starchy taste. Add the vanilla extract.
At this point you can add the butter and stir until it has completely dissolved.

Pour the pastry cream in a bowl and let cool before refrigerating.

Whipped cream
3 fl oz / 6 Tbsp / 90 ml Heavy whipping cream

1/8 tsp Vanilla extract

Whip the cream and vanilla to stiff peaks.

To obtain the Bavarian cream simply fold the whipped cream into the chilled pastry cream.

14 June 2009

Pâte sablée - Short dough

Short dough – Pâte sablée
For 2 x 10 ½ inch tart pan

1 ¾ cup / 250 gr All Purpose Flour
1 stick + 1 Tbsp / 125 gr Butter
1 Egg
½ cup + 1 Tbsp / 125 gr Sugar
½ tsp Vanilla extract

Combine flour and butter in a mixing bowl and pulse until you obtain a crumble.
Add egg, sugar and vanilla and pulse until well mixed, but do not overwork the dough, otherwise it will be very difficult to handle.
Form into a ball in a plastic wrap and refrigerate for one hour.

For reference
Baking time is 25 to 30mn at 375 F / 190 C depending on your oven. The baked colour is golden brown.