Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Strawberry Tarts With French Pastry Cream

on January 9, 2014

Strawberry Tart With French Pastry Cream

These Strawberry Tarts With French Pastry Cream are easy to make but elegant enough to WOW your guests.


Strawberry Tart With French Pastry Cream

Yields: 6 individual tarts
Equipment: 6 individual 4 1/2 inch tart pans with removable bottoms, 2 baking sheet pans, electric mixer with paddle attachment
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Cook Time: 45 minutes
Note: If making your own pie crust, the time of this recipe will vary ( tip: make pie crust the day before)

1 quart whole milk
1 vanilla bean, seeded, reserve vanilla pod
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon heavy cream
6 large egg yolks, room temperature
6 tablespoons cornstarch
3/4 cup granulated sugar
1 box store-bought pie crust
24- 26 strawberries, hauled and halved lengthwise
1/4 cup apricot jelly
1 tablespoon water
fresh mint sprig for garnish

Directions For Pie Crust:
Preheat Oven to 375 degrees F.
Roll out the dough and fit into the tart pans with removable sides. Do not stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15-20 minutes, or until lightly golden brown. Set aside to cool completely.

Directions For Pastry Cream:
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for 3-4 minutes, or until very thick. Reduce to low speed, add the cornstarch. In a saucepan, on med-low heat add milk vanilla seeds and pod.  Bring the milk up to the *scalding point.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon. Do this until mixture thickens, 5-7 minutes. Don’t worry when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes. The custard will come together and become very thick, pudding-like. Add pure vanilla extract, butter, and heavy cream. Pour the custard through a sieve into a bowl to ensure there the custard is completely smooth. Place plastic wrap directly on the custard and refrigerate until cold.

To serve, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly in a small saucepan with 1 tablespoon of water and brush the top of the tarts. Garnish with small sprig of fresh mint.

*Scalded milk:
Scalded milk is right before the boiling point. Bubbles appear around the outer edge of the liquid and stay there continuously.

Click the link below for my recipe on homemade pie crust.

Homemade Pie Crust


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