The crust is a basic pâte sucrée. It’s filled with pastry cream, and topped with fresh strawberries and a glaze.
Personally, I find pâte sucrée a little harder to work with than standard pie pastry. Although it’s better in sweet tarts, and resists getting soggy when filled, it doesn’t have the same stretchy texture as regular pastry and tends to fall apart a little more easily. But no worries, it’s easy to press back together!
Here’s the recipe:
Fills two 9″ tart shells
2 ½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
2 sticks (1 cup) cold, unsalted butter
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream
STEP 1 | In a food processor, pulse flour, sugar, and salt until combined. Cut the butter into small pieces and add to the mixture. Pulse until combined. Add the egg yolks and again, pulse until combined. Add just 2 tablespoons of heavy cream to start. Pulse until the mixture comes together. If it’s too dry, add more cream, one tablespoon at a time. Divide the dough in half, and pat into discs. On a floured surface, roll out the disc to ~1/8″ thickness and fit into the tart pan. Prick the bottom with a fork, and refrigerate for at least 30 minutes.
STEP 2 | Once chilled, line the pastry with parchment paper, and fill with pastry weights or beans. Bake for ~15 minutes or until the edges of the pastry is golden brown. Remove the weights/beans and parchment paper, and bake for another ~10 minutes, until the bottom is golden brown. Cool completely on wire rack.
Makes 1 ½ cups. Recipe from “Martha Stewart’s Pies and Tarts“.
2 cups milk
1 tablespoon vanilla extract
4 large egg yolks
½ cup sugar
¼ cup cornstarch
STEP 3 | Add milk and vanilla to a saucepan and heat on medium until simmering. Set aside and allow to cool for 15 minutes. Combine sugar and cornstarch in another saucepan. Add egg yolks to a large heatproof bowl and whisk together.
STEP 4 | Place saucepan with sugar and cornstarch over medium heat, and while stirring, pour in the milk/vanilla mixture. Continue stirring until thick and just starting to bubble. Remove the pan from the heat. While whisking the eggs, slowly pour half of the milk mixture into the egg yolks. Once combined, pour the egg mixture back into the remaining milk mixture and return to medium heat. Continue whisking until boiling, then remove from heat. Pour through a strainer into another heatproof bowl, and set aside to cool. Cover with plastic wrap, and allow the wrap to sit on the surface of the pastry cream, so that it doesn’t form a skin.
STEP 5 | When both have cooled, add the filling to the pastry shell. Refrigerate until chilled. Place berries on top. Melt a little jelly (I used cherry) in the microwave, and brush over the berries. Refrigerate until ready to serve. Remove from the tart pan.
Enjoy! : )