Delices & Gourmandises Strawberry Tart


Add a zest of warm colour in your menu with this delighful strawberry tart from Delices & Gourmandises. This dessert looks really appetizing and bring the strawberries at their best. Delices & Gourmandises invites you to taste the spring season with this amazing strawberry tart.

How to make an authentic Delices & Gourmandises Strawberry Tart


• 1 cup all-purpose flour
• 7 tbsp unsalted butter, chilled and cubed              DSC_0108
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp pure vanilla extract
• 6 tbsp red currant jelly, for glazing
• 10oz (300g) strawberries, hulled and thickly sliced
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 3/4 cups whole milk


-Put the flour and butter in a mixing bowl and rub them together with your fingertips to form fine crimbs. Stir in the sugar. Beat together the egg yolk and vanilla extract, and add them to the flour mixture. Then combine all the ingredients together to form a dough, adding a little water if it seems dry. Wrap tightly in a plastic wrap and chill in the fridge for 1 hour.

-Preheat the oven to 180°C. Roll out the dough on a floured work surface to a large circle about 1/8 in. If the dough starts to crumble, bring it together with your hands and gently knead. Use it to line the tart pan, pressing it into the corners and leaving an overlapping edge of 3/4 in. Use a pair of scissors to trim any excess dough that hangs down farther than this point.
-Prick the bottom of the crust all over with a fork, to prevent air bubbles from forming as it bakes, then line the bottom with wax paper and fill with baking beans. Place on a baking sheet and bake for 5minutes. Remove from the oven and trim the excess dough. Melt the jelly with 1 tbsp water and brush a little over the crust. Leave to one side to cool, and reserve the melted jelly.
-For the crème pâtissière, beat the sugar, cornstarch, eggs, and vanilla extract in a mixing bowl.
-Pour the milk into a heavy-bottomed saucepan, bring it to a boil, and take it off the heat just as it begins to bubble. Pour the hot milk onto the egg mixture, whisking all the time. Return the crème pâtissière to a pan and bring to a boil over medium heat, whisking constantly. When the crème pâtissière thickens, reduce the heat to low and continue to cook for 2-3minutes. Transfer to a bowl, cover with plastic wrap, and let cool completely.
-Beat the crème pâtissière once more and spread it over the crust. Top with the sliced strawberries arranged in a circular pattern. Heat the jelly glaze again and brush over the strawberries, then let set. When you are ready to serve the tart, remove it from the tart pan.

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