Strawberry Tart Recipe

Name: Strawberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Walnut Pastry; 1/2 cup butter, room temperature; 2 1/2 tablespoons sugar; 1/2 cup finely chopped walnuts; 1 egg, beaten to blend; 1 teaspoon almond extract; 1 1/3 cups all-purpose flour; Vanilla Custard; 2 egg yolks, room temperature; 2 1/2 tablespoons sugar; 2 tablespoons cornstarch; 1/2 teaspoon vanilla; 2/3 cup milk; 6 tablespoons butter, room temperature; 4 cups strawberries, hulled and rinsed; 1 cup red currant jelly; 1 cup whipping cream; 1 teaspoon icing sugar

Servings: persons

Walnut Pastry
1/2 cup butter, room temperature
2 1/2 tablespoons sugar
1/2 cup finely chopped walnuts
1 egg, beaten to blend
1 teaspoon almond extract
1 1/3 cups all-purpose flour
Vanilla Custard
2 egg yolks, room temperature
2 1/2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
2/3 cup milk
6 tablespoons butter, room temperature
4 cups strawberries, hulled and rinsed
1 cup red currant jelly
1 cup whipping cream
1 teaspoon icing sugar

1
Preheat oven to 350u00b0F; butter a 10 or 11 inch tart pan with removable bottom.
2
For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
3
For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
4
To whip cream: Beat whipping cream with icing sugar until soft peaks form.
5
To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Walnut Pastry, 1/2 cup butter, room temperature, 2 1/2 tablespoons sugar, 1/2 cup finely chopped walnuts, and more.

Yes, Strawberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Tart

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