Fresh Strawberry Tart (Crostata di Fragole Fresche)
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Butter (cold) | 125g |
| Powdered sugar | 100g |
| Eggs | 60g |
| Lemon zest | 1 |
| Egg yolks | 6 |
| Cornstarch (maizena) | 45g |
| Sugar | 140g |
| Whole milk | 400ml |
| Heavy cream | 100ml |
| Vanilla bean | 1 |
| Sugar (for syrup) | 100g |
| Water | 100g |
| Lemon juice | ½ |
| Fresh strawberries | 600g |
Instructions
Step 1: Making the Shortcrust Pastry (Pasta Frolla)
Start by preparing the shortcrust pastry for the tart. Place the flour in a food processor, add the cold butter cut into small cubes, and the slightly beaten egg. Pulse the mixture for a few seconds, lowering the speed so that the blades mix the ingredients without overworking the dough. When the mixture has come together, gather it with your hands and form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Preparing the Pastry Cream
While the pastry is resting, begin preparing the pastry cream. In a saucepan, combine the whole milk, heavy cream, and the vanilla bean, splitting the pod and scraping out the seeds to infuse the milk and cream mixture with flavor. Heat the mixture over medium heat until it almost comes to a boil, then remove from the heat.
In a separate bowl, whisk the egg yolks with the sugar and vanilla seeds until the mixture is smooth. Sift in the cornstarch and mix again until well combined.
Next, remove the vanilla bean pod from the saucepan, and take a ladle of the hot milk and cream mixture to temper the eggs. Slowly whisk the hot liquid into the egg mixture to prevent curdling. Once combined, pour the egg mixture back into the saucepan with the remaining milk and cream. Return the saucepan to the heat and cook over low heat, stirring constantly with a whisk until the mixture thickens and reaches a creamy consistency.
Once thickened, pour the pastry cream into a dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool first at room temperature, then refrigerate until fully chilled.
Step 3: Assembling the Tart
Butter and flour a 28 cm tart pan. Roll out the shortcrust pastry into a circle large enough to line the bottom and sides of the tart pan. Roll the dough onto the rolling pin, then unroll it into the pan, pressing gently to fit. Trim any excess dough using a rolling pin over the edges of the pan. Poke holes in the base of the pastry with a fork to prevent it from puffing up during baking.
Bake the pastry in a preheated oven (about 180°C/350°F) for around 15-20 minutes, or until golden. Allow it to cool completely.
Step 4: Preparing the Strawberry Syrup
In a small saucepan, combine the sugar and water. Bring to a boil and allow it to simmer for a few minutes until the syrup has thickened slightly. Add the freshly squeezed lemon juice and continue to simmer for a moment before removing it from the heat. Allow the syrup to cool to room temperature.
Step 5: Preparing the Strawberries
Wash the strawberries, removing the leaves and stems. Slice them in half lengthwise for a beautiful presentation.
Step 6: Assembling the Final Tart
Once the pastry shell has cooled, spread the chilled pastry cream evenly on the base. Next, arrange the halved strawberries in a circular pattern starting from the edges of the tart and working inward. Place a whole strawberry in the center for an elegant finishing touch.
Step 7: Finishing Touches
Drizzle the cooled strawberry syrup over the arranged strawberries to give them a beautiful shine and a touch of sweetness.
Refrigerate the tart for at least an hour before serving to allow the flavors to meld and the tart to firm up.
This delightful Fresh Strawberry Tart features a buttery shortcrust pastry, smooth and luscious pastry cream, and fresh, juicy strawberries, making it the perfect dessert for any occasion. The combination of the sweet strawberries, tangy lemon syrup, and rich cream is sure to leave a lasting impression on anyone lucky enough to enjoy a slice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 45g |
| Sugars | 25g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 40mg |
This recipe is ideal for a special occasion or a simple, indulgent treat.
