Photo: Strawberries-and-Cream Tart Recipe
Ingredients
For the Crust:
- 2 tablespoons vegetable oil
- 1 large egg plus 1 egg yolk
- 2 tablespoons cold whole milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
For the Filling:
- 1 teaspoon unflavored gelatin
- 1/4 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 1/4 cups cold light cream
- 1 quart strawberries, hulled and cut into 1/2-inch pieces
- Confectioners' sugar, for dusting
Directions
Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a 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.
Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
Before serving, top the tart with the strawberries and confectioners' sugar.
Photograph by Con Poulos
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By ibcraz31_10886734
Ronkonkoma, NY
on May 13, 2012
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I made this recipe exactly as stated, only substituting 1 tsp vanilla for the vanilla bean because I didn't have it. I was skeptical to make this recipe based on the reviews saying that it was difficult. A lot of the reviews say the crust is difficult to make, but it is not much different than a graham cracker crust. I did not find it difficult at all. For the gelatin filling, it doesn't state in the recipe how long the gelatin should take to start to thicken, but I found it took about 15 minutes for the gelatin to start to thicken, which wasn't too long and I made sure to change my ice halfway through to make sure it remained nice and cold. Everything came together very quickly and it set up perfectly in the refrigerator. I was impressed with the taste, and everyone that had a piece said it was extremely delicious and loved it. I will definitely be making this again. Don't let the 3-star rating scare you away!
By Marinaoo2
on July 15, 2011
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I made this for a festival for the first time. The crust wasn't as easy as I thought but I did do it and it came out great. Rest of the recipe was easy. the flavors were great. Got a lot of compliments. Thanks
By anneandgarrett_...
Hollis, 58
on July 01, 2011
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I agree that this is not really an easy recipe and should not be labled as such. I did have success in getting my filling to set over the ice bath but it took about 15 minutes- not 2 minutes like the recipe stated. And I left it in the fridge for over two hours to set. I also took one look at the crust recipe and decided on a graham cracker crust. Easier to make (or buy! and the contrast between filling and crust is nice. Overall, there is good flavor if you use the vanilla bean and fresh strawberries in season.
Read all 8 reviews