Strawberry and Pastry Cream Tart

Name: Strawberry and Pastry Cream Tart
Prep time: 35 min
Cook time: 30 min
Total time: 185 min
Yield: 8 servings
Ingredients: 1 pasta frolla, prepared as one batch for a 24 cm tart shell; 1 pastry cream, prepared as one batch using 80 g sugar chilled; 375 g fresh strawberries washed, thoroughly dried and sliced; 2 gelatine leaves; 80 ml water; 15 g sugar

A crisp, fully baked pasta frolla shell filled with chilled pastry cream and topped with fresh strawberries and a thin, glossy gelatine glaze.

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strawberry-tartpasta-frollapastry-creammake-ahead

Total time: 3 h 5 min
Serves: 8
Total weight: 1,500 g
Difficulty: medium

What you need

Ingredients

servings

1pasta frolla, prepared as one batch for a 24 cm tart shell
1pastry cream, prepared as one batch using 80 g sugar, chilled
375 gfresh strawberries, washed, thoroughly dried and sliced
2gelatine leaves
80 mlwater
15 gsugar

How to make it

Steps

01
Roll out the prepared pasta frolla and use it to line a 24 cm tart tin. Prick the base with a fork. Line the pastry with baking paper, add baking weights and blind bake at 175°C for approximately 25–30 minutes, removing the weights and paper as needed so the shell becomes completely golden and crisp. Cool completely.
02
Prepare the pastry cream separately as one batch using 80 g sugar, then refrigerate it until cold.
03
Spread the chilled pastry cream evenly in the completely cooled pastry shell.
04
Wash and thoroughly dry the strawberries, then slice them. Arrange them decoratively over the cream. The strawberries remain completely raw.
05
Soak the gelatine leaves in cold water for 5–10 minutes. Warm 80 ml water with 15 g sugar in a small saucepan until the sugar dissolves. Remove from the heat. Squeeze excess water from the gelatine and stir it into the warm sugar syrup until dissolved.
06
Let the glaze cool until lukewarm but still liquid. Gently brush a thin layer over the strawberries; do not pour it over them.
07
Refrigerate the assembled tart for at least 1–2 hours before serving. Do not bake the assembled tart.

Per serving

Nutrition

Nutrition values are awaiting ingredient matching and review.

Worth knowing

Notes

The pastry shell must be completely baked and cooled before filling.
Apply the glaze in a thin layer for a glossy finish.
The strawberry quantity is 375 g, the midpoint of the previously specified 350–400 g range.

For later

Storage

Store covered in the refrigerator.
Best enjoyed fresh, ideally within 24 hours.

Strawberry and Pastry Cream Tart — The Bellantuono Table