Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Strawberries-and-Cream Tart
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- Level: Easy
- Total: 2 hr 25 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 387
- Total Fat
- 25 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 106 mg
- Sodium
- 178 mg
Don’t be intimidated by this elegant tart. It’s actually quite simple and couldn’t be more delicious. A toasty buttery crust is filled with a sweet vanilla cream, topped with fresh strawberries and a dusting of sugar before serving.
- Level: Easy
- Total: 2 hr 25 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 387
- Total Fat
- 25 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 106 mg
- Sodium
- 178 mg
Ingredients
For the Crust:
For the Filling:
Directions
- Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a medium bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
- Pat the dough onto the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
- Preheat the oven to 350 ̊ F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place on a baking sheet and bake 15 minutes. Remove the foil and weights; bake until golden, 10 to 15 more minutes. Beat the whole egg and the 1 teaspoon water; brush on the crust and bake 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Sprinkle the gelatin over the 1 tablespoon cold water in a bowl; let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan; rub together with your fingers. Whisk in 1 cup light cream over medium heat to dissolve the sugar. Bring to a boil, then remove from the heat and whisk in the gelatin mixture. Transfer to a bowl and set in a larger bowl of ice water; stir with a rubber spatula until thickened. Stir in the remaining 1/4 cup light cream. Pour into the cooled tart shell and refrigerate until set, 1 hour.
- Before serving, top the tart with the strawberries. Dust with confectioners’ sugar.
