Saturday, December 22, 2007

Strawberry Tart

















Tart dough:

125 gm. unsalted butter
50 gm. sugar
1/2 tsp. vanilla extract
1 egg yolk
1/4 tsp. salt
250 gm. plain flour

Pastry Cream:

1/4 cup cornflour
3/4 cup sugar
1 3/4 cups milk
4 large egg yolks
1/4 tsp. salt
1 tsp. vanilla extract
2 Tbsp. unsalted Butter

Fresh Strawberries - Sliced
Apricot Gel or Strawberry gel - for glazing

Method:

(1) Tart dough: Put all the ingredients into a food processor and pulse it a couple of times. Remove from food professor and press lightly into a round disk, being careful not to work it so much that the pastry becomes tough. Wrap the dough tightly and refrigerate for 20 mins. before rolling. Unfold and roll, then ease into an 8" fluted tart pan. Trim off excess edges. Blind bake the crust at 175C for about 20 mins. or until golden brown. Cool to room temperature on a cooling rack.
Pastry Cream:
(2) Mix cornflour with 1/4 cup sugar in a mixing bowl and then stir in 3/4 cup of milk. Blend in the egg yolks into the cornflour mixture, stirring until completely smooth.
(3) Place 1 cup of milk and the remaining sugar into a saucepan and boil over medium heat and bring to a boil. Remove the pan from the heat. Temper the egg mixture by gradually adding in some of the hot milk mixture, whisking constantly. Add in the remaining hot milk mixture into the eggs. Return mixture to the saucepan and continue cooking over medium heat until the mixture thickens into pastry cream. Remove from pan and cool about 30 mins.
(4) Spread pastry cream in the baked tart and level the top.
(5) Arrange sliced strawberries over the surface of the pastry cream, they should fill the entire tart shell so that no cream is visible.
(6) Use a pastry brush to coat the strawberries very lightly with the warm apricot gel (Add some water into the apricot gel and then warm it up).
(7) Keep the tart regrigerated. Serve chilled.

Note: If no gel is available, any jam will do as well.

44 comments:

low said...

Hello Aunty,

the stawberry tarts looks so nice to eat.

Anonymous said...

hi aunty, it seems like you bake everyday! do you do it as a past time or do you sell it or sth?

yochana said...

Hi anonymous,

I do it as a past time.

rgds

Adeline said...

Hi Aunty
What did you use to glaze the strawberries?

Florence said...

Lucy,
Yummy strawberry tart.
I have presented you with an award -
http://wlteef.blogspot.com/2007/12/blog-of-month-award.html

cheesywee said...

This looks sooo delicious! I've been experimenting with a cream as well for tarts. Did you use pastry cream? anything with strawberries to me is a done deal :)

yochana said...

Hi chessywee

yes, it's pastry cream.

rgds

yochana said...

oh thanks Florence for the award but how do I paste it in my blog like you did?

rgds.

yochana said...

Hi Adeline,

I used apricto gel to glaze.

rgds,

Chin said...

Halo Aunty,

The strawberry tart looks very delicious. Could you pls share with us the recipe, I really hope to bake it for Christmas potluck. pls. Thanks :)

aggie said...

Hello Aunty

This strawberry tart before but yours looked real
tempting

Nes said...

Hi Aunty
Really admire yr relentless effort in baking & thanks for sharing with us in yr blog.
This strawberry tart is really a feast to the eye-looks so tempting that I wish I could try my hands on it.
Is it ok for u to share the receipe. Thanks,again

Jess said...

Hi Aunty
This strawberry tart looks simply delicious.Pls let me know where to get apricot gel and what is pastry
cream & where to buy it as I would like to try baking one.
Can you share this receipe or let
me know where do you adapt this recipe from. Thanks.

yochana said...

Hi Jess,

you can buy apricot gel from sun Lik or Phoon Huat.

for pastry cream, you have to cook it yourself. Milk, eggs and a little flour to thicken it.

rgds

ningning said...

hello aunty,
my mum's birthday is coming and i would love to bake a cake for her.
my mother loves strawberries and i hope to give her a little surprise.
i have viewed many other kinds of strawberry tarts/cakes and this is the best i have seen.
would appreciate if you could share the recipe with me.
can u send the recipe to me @ ningning_@hotmail.com if it is not too much of a trouble?pls(:

really hope that this would make my mum really happy.
pretty pretty please:)
THANK YOU.

Jess said...

Thanks,Aunty

Lee Yan said...

Hi Aunty
Did the tart crust taste better
chilled or fresh from the oven?
Was it crisp?
Wish you could share the receipe
of this lovely tart with us.
Thanks....

yochana said...

Hi Lee Yan,

The tart taste better when it's properly chilled.

rgds

Lee Yan said...

Aunty, thanks...

Lily said...

Hi Aunty
Did you make the tart crust or buy the ready-made ?
Hope to try baking this tart and
give mum a surprise this Christmas.
Can you pls share the receipe.
Thanks a lot.....

yochana said...

Hi Lily,

I made the tart shell myself.

rgds

Baking Fiend said...

Hi Lucy,

Wishing you and yr family a Merry Christmas and Happy New Year!

yochana said...

Hi Ida,

Merry Christmas and A very Happy New Year to you and your family.

It's been a while since we last saw each other...have lots of fun for the coming year.

rgds

Lily said...

Hi Aunty
Merry Christmas to you and family.

Thks a lot for sharing the receipe.

BTW, what is "blind bake"- do I place paper (alum.foil or greaseproof )over the pan and cover
loosely or let it sit onto the pan.?
Is it better for butter to be hard or semi-hard.
If I cannot find fluted tart pan(is this springform?)can I use a 22cm quiche pan or normal 8in tart pan.
Sorry for asking so many questions as I'm going to bake it for my post christmas party tmr.
Thks again.

yochana said...

Hi Lily,

Bake blind means baking the tart shell without any fillings. Without water bath too. for making pastry, better to use chilled butter so that the dough will not be too soft and oily. Yes you can use any tart pan that is available in your home.

rgds

Lily said...

Hi Aunty, thanks for your quick response and advice.
Will definitely try it out.
Thanks again.

Lily said...

Hi Aunty
Tried this recipe last night.Followed the recipe to a T,but it was quite a disaster trying to lift the dough to ease into the pan.
The dough broke many times and I
had to roll it over and over again-bet it will be quite hard(haven't
tried the tart yet- left to chill in the fridge)
I did try rubbing some flour on the rolling pin and spreading some below the dough but to no avail.
In the end, I used the pan base to lift up the dough,and had to do some patching work as those at the edge broke.
Do you have some tips for a good tart dough ?
BTW, did you use the Teka oven to bake this tart? It's quite evenly
baked.
Sorry for asking so many questions.
Thks again.

Lee Yan said...

Hi Aunty
I've tried this recipe and chilled
the tart but the next day, the
strawberry shrunk and the top is
watery.
May I know why.?
Thanks for sharing.

yochana said...

Hi Lee Yan,

Pastry shrunk...mmm...how come? Mine doesn't but I think the custard is a bit watery the next day. I think I would like to add in a Tbsp. of custard powder the next time I make this again.

rgds

yochana said...

Hi Lily,

I think you overbeat the dough. Put the dough to chill till it's easy to roll. Dust the table with flour, top and bottom and roll between 2 sheets of plastic. Lift up the top plastic then place your tart pan on top. Turn upside down in a quick motion and it then use your fingers to press into the tart pan. I hope u did this method.

rgds

Lily said...

Hi Aunty
Thanks so much for the tip.
Will use this method the next time.
Thks.

Anonymous said...

hi aunty

- can i use this method and make mini tarts instead?
- the tart pan u are talking about are they same as egg tart moulds?
- if i make mini tarts, must i still use the strawberry gel?

Eunice

Aunty Yochana said...

Hi Eunice,

Yes you can make mini tarts. The egg tart mould could be a little on the high side but nevertheless it still works.

rgds

Anonymous said...

hi aunty

thanks. u mention above tt the pastry cream will turn a little watery. did u try adding a little custard powder eventually? i wanna do this tart so do u tik i shld add custard powder to the pastry cream?

eunice

Anonymous said...

hi aunty

you mention above the pastry cream will get a little watery. so did u try adding custard powder eventually? does it works better? cos im making this today. can u advise to add custard powder or not?

Eunice (sorry if this is a repeated comment cos the earlier did not get thru i tik)

Aunty Yochana said...

Hi Eunice,

yu can add in a little more cornflour but after cooking it, leave it to cool down and after that don't stir too much cos it will cause the pastry cream to turn watery.

rgds

Anonymous said...

hi aunty..
so after cooking i add a little cornflour and stir even then leave to cool?
for the strawberry gel, can i skip it?
Eunice

Aunty Yochana said...

Hi Eunice

you must stir in the cornflour before cooking. You must make sure that the cream is bubbling and cooked before you off the heat. After that, just leave it to cool.
The strawberry gel is to hold the strawberries.

rgds

Anonymous said...

hi Aunty,

thanks on the cornflour part. I understand now.
I went Sun Lik for the strawberry gel but the uncle showed mi as box from the fridge. it looks like strawberry jam. dark red in colour.. is that the one? I tot it is supposed to be transparent?

Eunice

Aunty Yochana said...

Hi Eunice

Get the strawberry glazing gel from Phoon Huat.

rgds

Anonymous said...

Thanks Aunty. So is it meant to be transparent? The uncle from Sun Lik dun seems to know. hehe

Eunice

Anonymous said...

hi aunty

i bought the apricot gel from phoon huat aldy. What do u mean by warm the gel? must i put on the stove to heat it or add hot water?

Eunice

Aunty Yochana said...

Hi Eunice,

you can either warm over a stove or microwave. if it's too thick, add in some water.

rgds

Anonymous said...

thanks aunty. i nv use this apricot gel before. is it suppose to be watery or like glue?

Eunice