Japanese · Dessert
Strawberry Cream Tart
A Japanese patisserie-style strawberry cream tart: a crisp buttery pâte sucrée shell filled with silky vanilla pastry cream lightened with whipped cream, finished with glossy fresh strawberry halves arranged in the precise, jewel-like style found in Tokyo bakery windows.
$1
35 minsPrep
20 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
331Calories
3.9gProtein
20.7gFat
32gCarbs
14gSugar
1.1gFiber
83mgSodium
97mgChol
12.5gSat Fat
116mgPotassium
50mgCalcium
1.2mgIron
0.2mcgVitamin B12
16.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Sencha Green Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and 8g sugar until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk and 1 tsp cold water into a smooth dough.
2
Flatten the dough into a disc, wrap, and chill for 30 minutes.
3
Roll the dough thin on a floured surface and line two 8cm tart tins, pressing into the fluted edges and trimming excess; prick the bases with a fork and chill 15 minutes.
4
Line each tart shell with parchment and baking beans and blind bake at 180°C for 12 minutes, then remove the beans and bake a further 6-8 minutes until golden; cool completely on a wire rack.
5
Meanwhile whisk the egg yolk mixture residue, whole milk, 10g sugar and cornstarch together in a saucepan over medium heat, stirring constantly until thickened into a smooth pastry cream.
6
Stir in the vanilla extract and the 10g heavy cream into the hot pastry cream, then press cling film directly onto the surface and chill for 30 minutes.
7
Whip the 35g heavy cream with 4g sugar to soft peaks and fold gently into the cooled pastry cream to lighten it.
8
Spoon the cream into the cooled tart shells, smoothing the tops, then arrange the halved strawberries over the surface in a tight overlapping pattern.
9
Chill the assembled tarts for 15 minutes before serving to allow the cream to firm slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted,
- 20g20g Butter, cold, cubed,
- 8g8g Sugar White,
- 8g8g Egg Yolk, beaten,
- 35g35g Whole Milk,
- 10g10g Heavy Cream,
- 10g10g Sugar White,
- 4g4g Cornstarch,
- 2g2g Vanilla Extract,
- 35g35g Heavy Cream, whipped to soft peaks, 1
- 4g4g Sugar White, 1
- 55g55g Strawberry, hulled and halved, 1
