French · Dessert
Fresh Strawberry Tart
A French-style fresh strawberry tart rebuilt with a lightened cottage-cheese and Greek yogurt custard in place of classic pastry cream, keeping the crisp buttery shell and glossy fresh strawberry top while landing well under the calorie ceiling of a traditional tarte aux fraises.
$1
30 minsPrep
14 minsCook
94 minsTotal
MediumLevel
Nutrition per serving
298Calories
9.7gProtein
13.1gFat
35.7gCarbs
14.7gSugar
2.9gFiber
388mgSodium
79mgChol
6.3gSat Fat
224mgPotassium
83mgCalcium
1.6mgIron
0.3mcgVitamin B12
35.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Strawberry Lemonade
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Pulse flour, almond flour, salt and sugar together, then rub in cold cubed butter until it resembles coarse crumbs.
2
Mix in the egg yolk and iced water just until the dough comes together; shape into a disc and chill for 20 minutes.
3
Roll the dough thin and line two 8cm tartlet tins; prick the bases with a fork and chill a further 10 minutes.
4
Blind bake at 190°C for 12-14 minutes until pale gold, then cool completely on a wire rack.
5
Blend the cottage cheese until completely smooth, then whisk in the greek yogurt, cornstarch, sugar and vanilla.
6
Gently warm the cheese mixture in a small pan over low heat, stirring constantly, until just thickened; cool to room temperature.
7
Spoon the cooled cream filling into the baked tart shells and smooth the tops.
8
Arrange the halved strawberries over the filling in a tight circular pattern.
9
Warm the mashed raspberry with the lemon juice to loosen, then brush over the strawberries as a glaze.
10
Chill the tarts for at least 20 minutes before serving to set the filling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sieved all purpose flour
- 0.4 oz10g almond flour
- 0.6 oz18g cold, cubed butter
- 0.3 oz8g sugar white
- 5/85/8 egg yolks, beaten (10g)
- 0.3 oz8g iced water
- 0 oz1g salt
- 2.5 oz70g blended smooth cottage cheese lowfat
- 1.1 oz30g greek yogurt
- 0.2 oz5g cornstarch
- 0.4 oz10g sugar white
- 0.1 oz3g vanilla extract
- 3.9 oz110g hulled, halved strawberry
- 0.7 oz20g mashed for glaze raspberry
- 0.2 oz5g lemon juice
