Strawberry Tart

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A chocolate surprise hides within this traditional pastry cream tart.

Difficulty: Easy

Hands-on: 45 minutesTotal: 9 hours

Serves: 10

Ingredients

  • 1¼ cups plus 2 tsp. all-purpose all-purpose flour, divided
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ½ cup butter, chilled and cut into ¼" cubes
  • 1 large egg yolk, chilled
  • 1 tsp. heavy cream, chilled
  • ½ Tbsp. cornstarch
  • 1 large egg yolk, slightly beaten
  • ½ cup whole milk, warmed to room temperature
  • ¼ tsp. vanilla extract
  • ⅛ tsp. almond extract
  • ½ cup grated semisweet chocolate
  • ½ cup apricot preserves
  • 2 Tbsp. Grand Marnier
  • 1 Tbsp. superfine sugar
  • 4 cups fresh strawberries, sliced

Directions

  • Place 1¼ cups flour and ¼ cup sugar in a food processor and pulse it a few times. Add in the butter and process until the mixture resembles cornmeal. In a mixing bowl, whisk together the egg yolk and heavy cream. Add the egg mixture to the flour mixture, and process until a ball forms. On a lightly floured surface, flatten into a disk, seal in plastic wrap, and refrigerate overnight.
  • Preheat the oven to 400°F. Press the dough into a lightly buttered 9½" fluted tart pan with a removable bottom. Bake for 15 minutes, or until golden brown, and set aside to cool.
  • Sift together the remaining 1 tablespoon sugar, remaining 1 tablespoon flour, and cornstarch. Whisk in the egg yolk, beating until smooth and light. Set aside.
  • Bring the milk to a boil in a stainless steel saucepan. Slowly pour the hot milk into the egg yolk, whisking until all the milk is incorporated. Pour the mixture into the saucepan and, stirring continuously, bring to a simmer over medium heat. Continue stirring for 1 minute. Remove from heat and mix in the vanilla and almond extracts. Set aside to cool. Fold in the grated chocolate.
  • Make the glaze by combining the apricot preserves, Grand Marnier, and superfine sugar in a heavy-bottomed saucepan. Bring to a simmer over a medium heat, stirring continuously. Remove from heat. Using a pastry brush, coat the inside of the tart shell with the preserves. Set aside.
  • Spread the pastry cream in the tart shell. Arrange the sliced strawberries on the pastry cream. Brush the strawberries with the remaining apricot glaze and serve.

Recipe Information

Serves: 10

Ingredients

  • 1¼ cups plus 2 tsp. all-purpose all-purpose flour, divided
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ½ cup butter, chilled and cut into ¼" cubes
  • 1 large egg yolk, chilled
  • 1 tsp. heavy cream, chilled
  • ½ Tbsp. cornstarch
  • 1 large egg yolk, slightly beaten
  • ½ cup whole milk, warmed to room temperature
  • ¼ tsp. vanilla extract
  • ⅛ tsp. almond extract
  • ½ cup grated semisweet chocolate
  • ½ cup apricot preserves
  • 2 Tbsp. Grand Marnier
  • 1 Tbsp. superfine sugar
  • 4 cups fresh strawberries, sliced

Directions

  • Place 1¼ cups flour and ¼ cup sugar in a food processor and pulse it a few times. Add in the butter and process until the mixture resembles cornmeal. In a mixing bowl, whisk together the egg yolk and heavy cream. Add the egg mixture to the flour mixture, and process until a ball forms. On a lightly floured surface, flatten into a disk, seal in plastic wrap, and refrigerate overnight.
  • Preheat the oven to 400°F. Press the dough into a lightly buttered 9½" fluted tart pan with a removable bottom. Bake for 15 minutes, or until golden brown, and set aside to cool.
  • Sift together the remaining 1 tablespoon sugar, remaining 1 tablespoon flour, and cornstarch. Whisk in the egg yolk, beating until smooth and light. Set aside.
  • Bring the milk to a boil in a stainless steel saucepan. Slowly pour the hot milk into the egg yolk, whisking until all the milk is incorporated. Pour the mixture into the saucepan and, stirring continuously, bring to a simmer over medium heat. Continue stirring for 1 minute. Remove from heat and mix in the vanilla and almond extracts. Set aside to cool. Fold in the grated chocolate.
  • Make the glaze by combining the apricot preserves, Grand Marnier, and superfine sugar in a heavy-bottomed saucepan. Bring to a simmer over a medium heat, stirring continuously. Remove from heat. Using a pastry brush, coat the inside of the tart shell with the preserves. Set aside.
  • Spread the pastry cream in the tart shell. Arrange the sliced strawberries on the pastry cream. Brush the strawberries with the remaining apricot glaze and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat11g
Saturated Fat7g
Cholesterol60mg
Sodium15mg
Total Carbohydrate38g
Dietary Fiber2g
Sugars20g
Protein3g