Strawberry and Cream Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the shortcrust pastry:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g powdered sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the vanilla pastry cream:</li> <li class="ingredients-single-item">500ml whole milk</li> <li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">40g cornstarch</li> <li class="ingredients-single-item">25g unsalted butter</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">500g fresh strawberries, hulled</li> <li class="ingredients-single-item">3 tbsp strawberry jam</li> <li class="ingredients-single-item">1 tbsp water</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or rice for blind baking</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin with the shortcrust pastry. In a large bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix in the egg yolk and gradually add just enough ice-cold water (2-3 tablespoons) to bring the dough together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare the pastry cream. In a medium saucepan, heat the milk with the vanilla pod and seeds (or extract) until just below boiling point. Meanwhile, in a bowl, whisk together the sugar and egg yolks until pale, then whisk in the cornstarch until smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Pour this mixture back into the remaining milk in the saucepan and cook over medium heat, whisking continuously, until it thickens considerably - it should coat the back of a spoon and hold a line when you run your finger through it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove from heat, discard the vanilla pod if used, and stir in the butter until melted and incorporated. Transfer to a clean bowl, press plastic wrap directly onto the surface of the cream (preventing a skin from forming), and refrigerate until completely cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Gently press the pastry into the tin, trimming any excess. Don't stretch the dough as it will shrink back when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-10 minutes until the base is golden and crisp. The initial blind baking prevents a soggy bottom by setting the pastry before adding wet fillings. Cool completely in the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Once both the pastry case and pastry cream are cool, whisk the cream briefly to loosen it if needed, then spread it evenly into the tart shell. Return to the refrigerator while you prepare the strawberries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Select similarly sized strawberries and slice them (you can leave smaller ones whole for the center). Arrange them decoratively over the pastry cream, starting from the outside and working your way in. For a professional finish, arrange the strawberries with the pointed ends facing up and slightly overlapping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the glaze, warm the strawberry jam with the water in a small saucepan until it liquefies. Strain if needed to remove any fruit chunks, then use a pastry brush to gently brush this glaze over the strawberries. This not only makes them shine beautifully but also helps preserve their freshness and color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Refrigerate the tart for at least 1 hour before serving to set everything perfectly. The tart is best enjoyed the day it's assembled, but will keep refrigerated for up to 2 days. Let it sit at room temperature for about 20 minutes before serving for the best flavor and texture. </li> </ol>