Ingredients for Strawberry Tart Recipe
For the cream:
2.5 cups of milk
2 egg yolks
1/2 cup granulated sugar
3 tablespoons of cornstarch
1 stick vanilla
1 tablespoon butter
For tart dough:
2 cups of flour
1 egg yolk
175 grams of cold butter
1/2 cup powdered sugar
1 tablespoon of cold water
1/4 teaspoon salt
To lubricate the tart mold:
1 teaspoon butter
For the above:
500 grams of strawberries
The Key to Strawberry Tart Recipe
In order not to crack when it is baked, see how to collect the tart dough in a short time, do not knead too much. Dough is 1-2 cm from the diameter of the tart mold you will use. Make sure to open it in a big way. You can decrease and increase the rate by 1/4 cup according to the density of the product.
Cooking Suggestion of Strawberry Tart Recipe
Instead of strawberries, you can also prepare the scales using the fruits you desire.
How to Make Strawberry Pie Recipe?
To prepare the tart cream; Beat the egg yolks in a deep bowl with the addition of granulated sugar and corn starch. The powdered candies are completely melted and the color of the mixture should be white.
Scrape the core part of the vanilla stick that you cut in half with the tip of a pointed knife. Transfer the cold milk into a small saucepan. Boil on low heat with the vanilla extract you obtained.
Mix the whipped egg yolks with boiling milk gradually, and transfer to the milk pot by heating. Stirring occasionally, cook over low heat until it becomes a thick cream consistency.
Add butter gradually to the cream mixture you bought from the stove and mix it with a whisk to get a consistency and clear color.
Cover the cream, which you put in a separate container to cool, after it is warmed. Leave it in the refrigerator for at least an hour.
To prepare the tart dough; Add the sifted flour, powdered sugar and salt into the food processor and mix.
Add cold butter that you cut into small pieces gradually and continue mixing.
Finally, add the egg yolk and cold water and continue mixing another piece.
After wrapping the tart dough with a wooden spoon, stretch it horizontally and let it rest in the fridge for 30 minutes.
Spread the rest of the dough by hand pressing on a tart mold with a maximum of 27 cm.
To make the dough evenly bake and swell, cut a tart-sized greaseproof paper and roll it over the dough. Fill the middle part with pulses such as chickpeas, haricot beans to weight and give the dough its flat shape.
In a preheated 180 degree oven, bake the dough for about 25 minutes until it turns a light color.
After getting out of the oven, take the greaseproof paper and dried legumes. At the same temperature, take the tart base you bake for another 5 minutes from the oven and let it rest.
We came to the end. Weigh the cream that has cooled in the refrigerator and pour it into the middle. After fixing the top, cut the ends and decorate with strawberries that you cut in the middle and share it with your loved ones.