Strawberry Tartlet | Sweet Crust Pastry!

Strawberry Tarlet
Strawberry Tarlet

Fresh, seasonal and yummy, strawberries are perfect during this time of the year. Sharing the recipe for Sweet Crust Pastry, for that perfect dessert at your home feasts.

We’re bang in the middle of strawberry season. When I was at Westin, the entire month of January was dedicated to Strawberry desserts. In all forms, shapes and flavours, strawberry was incorporated in almost every dessert that was served in the hotel at that time.

Being in their tastiest form during the winter season, strawberries are considered the ultimate winter delight. This got me thinking.The vanilla flavoured Crème Patisserie (Pastry Cream) with Strawberry coulis and fresh Strawberries on a crunchy, flaky tart for a Sunday brunch, seemed just perfect.

The only trouble, I faced, was choosing the right box of strawberries in the market. Most of the strawberries, in a box, end up in different shapes and sizes, which could ruin the entire look of your tart. Hence, I bought two boxes and chose as many similar looking strawberries as possible.

I had my Sweet Pastry Crust a.k.a Pate Sucree ready in the fridge, resting. As I was making open tartlets, I had to be careful about not over handling the dough, which can result in shrinking of the pastry and losing all its flakiness.

While the pastry was in the oven, I prepared the Pastry Cream. Apart from being the tastiest filling to make for a tart, this is also the simplest to make. You could use packaged custard also, but then there’s always a charm in using your own homemade cream.

I believe simple recipes always result in great dishes. The classic flavour combination and familiarity with the ingredients, is a perfect recipe to put a smile on your face.

This Saturday, put on your apron. Make this simple yet delicious Tart and plan that Sunday Brunch in the sun.

FOR THE SWEET PASTRY CRUST:

Butter ½ Cup
Flour 1 ½ Cups
Fine Sugar ¼ Cup
Vanilla 2 Drops

 Method:

  • Measure the flour and sift it.
  • Beat sugar and butter together until mixed properly. The colour and texture will turn light.
  • Add vanilla in the mix. Rub in flour with the tip of your fingers till the mixture reaches a coarse texture.
  • Knead the dough lightly and wrap the pastry in a cling wrap. Keep it to rest at least for an hour.
  • Dust some flour and roll the pastry. Once you’re happy with the thickness of your tartlet, put it to bake at 120 Degree Celsius for 15 – 20 minutes.

 FOR THE CRÈME PATISSERIE:

Milk 150 ML
Cornflour 7 ½ grams
Sugar 25 grams
Vanilla (use the vanilla bean pod)
Egg yolk 2

Method:

  • In a saucepan, boil milk.
  • In another bowl, whisk egg yolks, cornflour and sugar together.
  • Mix all the ingredients together and flavour the custard with vanilla beans. This will give the custard a striking flavour and lovely aroma.
  • Keep it to cool.
  • You could also add some whipped cream into this and make a Diplomat cream.

NOTE: I would advise, for this dessert, use only fresh produce of strawberries or raspberries and mixed berries.

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