Strawberries and cream tart

Based on 12 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
25
min.
Preparation
40
min.
Baking
100
min.
Resting

Ingredients

Servings:-8+
700 g strawberries
150 g flour
50 g whole-grain flour
50 g almond flour
1 tsp baking powder
200 g butter
170 g sugar
egg
400 ml milk
200 ml cream
1 package vanilla pudding powder
1 tsp vanilla extract
1 tbsp coconut sugar
lemon zest
salt
butter (for greasing)
Metric
Imperial

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

Nutrition per serving

Cal
506
Protein
8 g
Fat
30 g
Carb
54 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.
    • 150 g flour
    • 50 g whole-grain flour
    • 50 g almond flour
    • 200 g butter
    • 100 g sugar
    • 1 tsp baking powder
    • 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.
    • 400 ml milk
    • 70 g sugar
    • 20 ml cream
    • 1 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!
    • 180 ml cream
    • 700 g strawberries
    • 1 tsp vanilla extract
    • 1 tbsp coconut sugar
    • 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!

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