Description
Strawberry Burst Tart is a delightful French-inspired dessert featuring a crisp, buttery pâte sucrée crust filled with rich vanilla pastry cream and topped with fresh, glazed strawberries. Perfect for summer gatherings or as an elegant treat at home, this tart combines textures and flavors to impress any palate.
Ingredients
Pastry Base (Pâte Sucrée):
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
- Pinch of salt
Cream Filling (Crème Pâtissière):
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract or 1 vanilla bean
- 2 tablespoons unsalted butter
Topping:
- 1 pound (450 g) fresh strawberries, hulled and halved
- 2 tablespoons apricot jam
- 1 teaspoon water
Instructions
- Make the Pastry Base: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of ice water, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it evenly into a 9-inch tart pan with a removable bottom. Prick the base with a fork to prevent bubbling. Line the crust with parchment paper and fill with baking weights or dried beans to blind bake. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden brown. Remove from oven and let cool completely.
- Prepare Pastry Cream: In a saucepan, heat the milk with the vanilla extract or scraped vanilla bean until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook on medium heat, stirring continuously until thickened and bubbling. Remove from heat and stir in the butter until smooth. Cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming and chill thoroughly.
- Assemble the Tart: Once the crust and pastry cream are completely cooled, spread the chilled pastry cream evenly into the tart shell. Arrange the halved strawberries in concentric circles on top of the cream to create an attractive pattern.
- Glaze: Warm the apricot jam with water in a small saucepan or microwave until liquid. Using a pastry brush, gently brush the glaze over the strawberries to give them a shiny finish and help preserve freshness.
Notes
- Use fresh strawberries for the best flavor and texture; frozen strawberries can release excess liquid and make the tart soggy.
- Make sure to chill the pastry cream fully before assembling the tart to avoid a soggy crust.
- Blind baking the crust is essential for achieving a crisp, firm tart shell that holds the filling well.
- For extra protection against moisture, brush a thin layer of melted chocolate on the baked crust before adding the pastry cream.
- This tart is best enjoyed within 2 days, as the crust may soften after that time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: French
