How to make strawberry tart

 

Strawberry tart is served in top-tier restaurants and hotels at a high price; however, when prepared at home, it is inexpensive, delicious, and quick to make. Beyond its great taste, it is also nutritious and rich in vitamins. To create a homemade strawberry tart that rivals those found in professional establishments, simply follow the steps provided below. 

Ingredients: For the crust: 1 ½ cups of white flour, 2 tablespoons of very cold water, 2 tablespoons of finely powdered sugar, 1 egg yolk, and ¾ cup of cold butter. For the filling: ½ cup of finely powdered sugar, ½ cup of cooking cream, 1 whole egg, 2 egg yolks, 2 cups of milk, 1 teaspoon of vanilla, and ⅓ cup of custard powder. For the topping: 2 tablespoons of apricot jam, a portion of strawberries (washed and sliced), and 1 tablespoon of boiling water. 

Preparation: Place the white flour, powdered sugar, and butter into a bowl and mix using an electric mixer until the ingredients are well combined. Add the water and the egg yolk to the mixture, and continue mixing until a cohesive dough forms (you may add a little more water if the dough does not hold together, depending on the type of flour used). Wrap the tart dough in a plastic bag and place it in the refrigerator to rest for half an hour; this prevents the dough from breaking. 

Place the dough on a clean, floured surface and roll it out using a rolling pin—also dusted with flour—until it reaches the desired thickness. Transfer the dough into either individual small tart molds or one large tart pan. Once in the pan, prick the dough all over with a fork (this step is important to prevent the dough from puffing up during baking). Cover the dough with a piece of parchment paper, top it with dried beans or pie weights, and bake in an oven preheated to 180°C for ten minutes, or until the crust turns golden brown. 

To prepare the filling, combine the eggs, egg yolks, vanilla, and sugar in a bowl and whisk using an electric mixer; then, add the milk, cream, and custard powder, and whisk thoroughly. Cook the mixture over heat until it thickens. Fill the tart shells with the custard. Prepare the strawberries and arrange them on top of the tarts. Separately, heat the apricot jam and water together until the mixture boils and the jam dissolves; brush this glaze over the strawberries to give them a glossy finish.