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Strawberries and Cream Tart
A creamy strawberry tart that is as beautiful as it is delicious. Toasted Marshmallow syrup flavors the cream for a sweet twist on this French classic.
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
slices
Calories
Author
Marye Audet-White
Ingredients
Pate Sucree
½
cup
unsalted butter
, at room temperature, cut into 8 pieces
¼
cup
sugar
½
teaspoon
kosher salt
1
cup
flour
1
egg yolk
½
teaspoon
vanilla
Creme Patissiere
6
medium egg yolks
½
cup
sugar
¼
cup
flour
2
cups
whole milk
2
tablespoons
toasted marshmallow syrup
Strawberry Topping
1
quart
ripe strawberries
, hulled and sliced vertically
⅓
cup
seedless raspberry jam
Instructions
Pate Sucree
Cream
together the butter, sugar, and salt on medium speed for 2 minutes or until
well blended
and pale.
Scrape the sides and bottom of the bowl with a rubber spatula.
Add the flour and
beat
on low speed just until well mixed.
Add the egg yolk and vanilla and continue to mix on low until the dough comes together.
Lightly butter a 10 inch tart or pie pan.
Push the dough into the pan and up the sides keeping it as even as possible.
Put the shell in the freezer while you preheat the oven to 350F.
Bake for 30 minutes, or until golden brown.
Creme Patissiere - may be made 3 days ahead
Mix the ½ cup sugar, flour, and milk in a microwave safe bowl.
Whisk until
well blended
and microwave for 10 minutes or until it begins to thicken, stirring every minute.
Beat
egg yolks.
Add about a cup of the hot liquid to the yolks a little at a time to bring the temperature of the yolks up - whisk constantly.
Add the warmed yolk mixture back to the bowl, whisking constantly to keep the eggs from curdling.
Microwave for about three minutes more, whisking every minute or so.
Stir in the marshmallow syrup.
Butter a piece of plastic wrap and push lightly on top of the pastry
cream
.
Refrigerate until needed.
Assemble the Tart
Spread the creme patissierie in the tart crust evenly.
Arrange the strawberries over the
cream
.
Warm the raspberry jam in the microwave until it liquefies and begins to bubble.
Brush over the strawberries.
Cover and chill about 4 hours before serving.