Strawberry Tart
"Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard and the crunch of buttery, walnut pastry...you have to try this!"
photo by Farmachick
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
-
Walnut Pastry
- 1⁄2 cup butter, room temperature
- 2 1⁄2 tablespoons sugar
- 1⁄2 cup finely chopped walnuts
- 1 egg, beaten to blend
- 1 teaspoon almond extract
- 1 1⁄3 cups all-purpose flour
-
Vanilla Custard
- 2 egg yolks, room temperature
- 2 1⁄2 tablespoons sugar
- 2 tablespoons cornstarch
- 1⁄2 teaspoon vanilla
- 2⁄3 cup milk
- 6 tablespoons butter, room temperature
- 4 cups strawberries, hulled and rinsed
- 1 cup red currant jelly
- 1 cup whipping cream
- 1 teaspoon icing sugar
directions
- Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom.
- For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
- For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
- To whip cream: Beat whipping cream with icing sugar until soft peaks form.
- To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.
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Reviews
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delicious and lovely to look at! i don't have the type of pan recommended for this recipe but no problem- i just baked it in a pie dish and it was fine. this was a lovely finale to our dinner. -
sooo delicious, the walnut pastry adds great flavour and texture, i made mine with raspberries instead of strawberries (didnt have any) and it was mouthwatering, this recipe is definetly a keeper!! thanks heaps -
It was different and absolutely wonderful! My family loves strawberries and we are always looking for new recipes..outstanding!
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i love the walnut crust in this. thanks for posting it does add to the flavor . dee
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I thought the custard was really good, but the crust wasn't what I expected. I followed the recipe to the letter. I also had issues with the jelly being too thin and running everywhere, but that's probably just an issue with the brand I bought.
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Tweaks
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sooo delicious, the walnut pastry adds great flavour and texture, i made mine with raspberries instead of strawberries (didnt have any) and it was mouthwatering, this recipe is definetly a keeper!! thanks heaps
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
