Strawberries and cream tart

Strawberries and cream tart

Based on 14 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"An easy, breezy strawberry cake that all ages will love! Mixing simple vanilla pudding powder with whipped cream creates a creme patissiere-like filling without the fuss and the cloud-like texture is the perfect foil for the crunchy, almondy baked base. Take time to create the strawberry pattern by starting around the outer edge and spiralling your way to the middle. You can garnish the tart with lemon zest or even herbs like lemon balm. Have fun!"

Difficulty

Medium 👍

Preparation

25 min

Baking

40 min

Resting

100 min

Ingredients

2Servings
175 g
strawberries
37½ g
flour
12½ g
whole-grain flour
12½ g
almond flour
¼ tsp
baking powder
50 g
butter
42½ g
sugar
¼
egg
100 ml
milk
50 ml
cream
¼ package
vanilla pudding powder
¼ tsp
vanilla extract
¼ tbsp
coconut sugar
¼
lemon zest
salt
butter (for greasing)
MetricImperial

Utensils

3 bowls (large), cutting board, knife, plastic wrap, pot (small), whisk, rubber spatula, bowl (small), oven, parchment paper, rolling pin, pie dish (10 in.), pie weights, hand mixer with beaters, fine grater

How-To Videos

homemade-vanilla-pudding

Homemade vanilla pudding

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

2-ways-to-hull-strawberries

2 ways to hull strawberries

how-to-measure

How to measure

Nutrition per serving

Cal506
Fat30 g
Protein8 g
Carb54 g
  • Step 1/4

    For the dough, add flour, whole-grain flour and almond flour to a large bowl. Cube the cold butter, add to the flour mix and knead with your hands to a sand-like consistency. Now add some sugar, baking powder, salt and the egg, and knead into a smooth dough. Shape into a ball, wrap in cling film, and leave to rest for approx. 1 hr.
    • 37½ g flour
    • 12½ g whole-grain flour
    • 12½ g almond flour
    • 50 g butter
    • 25 g sugar
    • ¼ tsp baking powder
    • ¼ egg
    • salt
    • bowl (large)
    • cutting board
    • knife
    • plastic wrap

    For the dough, add flour, whole-grain flour and almond flour to a large bowl. Cube the cold butter, add to the flour mix and knead with your hands to a sand-like consistency. Now add some sugar, baking powder, salt and the egg, and knead into a smooth dough. Shape into a ball, wrap in cling film, and leave to rest for approx. 1 hr.

  • Step 2/4

    For the filling, heat milk with the remaining sugar in a small saucepan. In a separate bowl, mix some of the cream with the pudding powder. When the milk starts to boil, stir in the pudding mixture until dissolved, and let simmer for approx. 2 min. Then pour into a bowl, cover the surface of the pudding with cling film, and leave to cool in the fridge.
    • 100 ml milk
    • 17½ g sugar
    • 5 ml cream
    • ¼ package vanilla pudding powder
    • pot (small)
    • whisk
    • rubber spatula
    • bowl (large)
    • bowl (small)

    For the filling, heat milk with the remaining sugar in a small saucepan. In a separate bowl, mix some of the cream with the pudding powder. When the milk starts to boil, stir in the pudding mixture until dissolved, and let simmer for approx. 2 min. Then pour into a bowl, cover the surface of the pudding with cling film, and leave to cool in the fridge.

  • Step 3/4

    Preheat the oven to 180°C/356°F. Roll out the dough between two sheets of parchment paper, place in a greased pie dish, trim the edges if needed, and prick all over with a fork. Place a sheet of parchment paper on top, fill with pie weights and bake in the preheated oven for 20 min. Remove from the oven and let cool completely.
    • butter (for greasing)
    • oven
    • parchment paper
    • rolling pin
    • pie dish (10 in.)
    • pie weights

    Preheat the oven to 180°C/356°F. Roll out the dough between two sheets of parchment paper, place in a greased pie dish, trim the edges if needed, and prick all over with a fork. Place a sheet of parchment paper on top, fill with pie weights and bake in the preheated oven for 20 min. Remove from the oven and let cool completely.

  • Step 4/4

    Whip the remaining cream with a hand mixer until stiff. Then whip the cooled vanilla pudding briefly with the hand mixer and fold in the whipped cream with a rubber spatula. Remove the tart base from the pie dish and fill with the vanilla pudding cream. Slice the strawberries into quarters and toss in a bowl with the vanilla extract, coconut sugar and lemon zest. Arrange  the strawberries in a circle around the outside edge and work your way into the middle, with the cut edge facing downwards. Finally let chill for approx. another 1 hr. before serving. Serve cold or at room temperature and enjoy!
    • 45 ml cream
    • 175 g strawberries
    • ¼ tsp vanilla extract
    • ¼ tbsp coconut sugar
    • ¼ lemon zest
    • hand mixer with beaters
    • bowl (large)
    • fine grater

    Whip the remaining cream with a hand mixer until stiff. Then whip the cooled vanilla pudding briefly with the hand mixer and fold in the whipped cream with a rubber spatula. Remove the tart base from the pie dish and fill with the vanilla pudding cream. Slice the strawberries into quarters and toss in a bowl with the vanilla extract, coconut sugar and lemon zest. Arrange the strawberries in a circle around the outside edge and work your way into the middle, with the cut edge facing downwards. Finally let chill for approx. another 1 hr. before serving. Serve cold or at room temperature and enjoy!

  • Enjoy your meal!

    Strawberries and cream tart

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