Strawberries and tarts go together like peanut butter and jelly. Strawberry tarts make an impressive dessert that will “wow” any crowd! Whether baking a tart for a special occasion or just because it sounds delicious, there are some key things to remember when making a strawberry tart.
Following these tips and FAQs about the strawberry tart, you’ll have no trouble creating a delicious treat everyone will love. Top your strawberry tart with whipped cream or ice cream for an extra special touch! Have fun with your creation, and enjoy every bite. Here is a delicious recipe for a strawberry tart that will help you make the most delightful tart possible.
Contents
What is the Best Type of Strawberries for Tart?
When it comes to strawberries, bigger isn’t necessarily better. The best type of strawberries for tart are small-to-medium-sized berries with deep red color. They should be firm, sweet, and juicy. If you can find organic strawberries at your local market, they tend to have more sweetness than conventionally grown strawberries.
How Do I Make the Perfect Tart Crust?
The secret to a perfect tart crust is all in the preparation. Ensure all ingredients are cold—it helps if you refrigerate the butter before using it—and work fast when preparing the dough so it doesn’t get too warm. Use a food processor if possible; short bursts of pulsing will ensure that everything combines nicely without overworking the dough. Lastly, ensure not to roll out your dough too thin, as this can cause it to become dry and brittle while baking.
What Other Ingredients Should I Use in My Tart Filling?
Apart from strawberries, you can use several other ingredients in a tart filling. You may add sugar or honey for sweetness; cornstarch will help thicken the filling; lemon juice or zest adds brightness; and cream cheese gives the filling a smooth texture and creaminess. Be sure not to overfill your tarts, as this can cause them to become soggy while baking.
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Strawberry Tart
Ingredients
- 3 eggs
- 10 tbsp powdered sugar
- 6 tbsp fresh lemon juice
- 2 tsp fresh lemon zest grated
- 2 tbsp butter For a flaky crust, make sure to use cold butter.
- 1½ cup blanched almond flour
- ½ cup coconut flour
- 4 tbsp powdered sugar
- 2 eggs
- 4 tbsp cold unsalted butter
- 12 ounces fresh starwberries hulled and sliced
Instructions
- For lemon curd: in a smallnon-stick pan, add the eggs and sugar and beat until well combined.
- Add the lemon juice and zestand beat until well combined.
- Place the pan overmedium-low heat and cook for about 5-10 minutes or until mixture becomes thick,stirring continuously.
- Add the butter and stiruntil melted completely.
- Remove from the heat andtransfer the curd into a bowl.
- With a cling film, cover thebowl and set aside for about 1 hour.
- Then, refrigerate for about2 hours.
- Preheat your oven to 350 ºF.
- Line 2 (9-inch) greasedtart pans (with removable bottom) with parchment papers.
- For crust: in a large bowl,add all the ingredients and mix until a dough ball comes together.
- Divide the dough into 2equal-sized portions.
- Arrange 1 dough portioninto each of the reared tart pan and gently, press into the bottom to smooththe surface.
- With a fork, prick the crustat many places.
- Bake for approximately 15minutes.
- Remove from the oven andset aside to cool completely.
- Gently and carefully,press each tart pan from the bottom to remove the sides.
- Transfer each crust ontoa platter.
- Place the curd over each crust evenly andwith the back of a spoon, spread to smooth the surface.
- Top each tart withstrawberry slices and serve.
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