Recipe of Favorite Strawberry tart

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The ingredients needed to make Strawberry tart:

1. Get Pastry
2. Get 150 g plain white flour
3. Take 1/3 TSP (2 g) baking powder
4. Prepare 1 generous TSP sugar
5. Prepare 1 pinch salt
6. Take 70 g unsalted butter
7. Take 1 egg yolk
8. Make ready 20 ml water
9. Get 1 (22 cm) tartlet tin
10. Prepare Filling
11. Prepare 1 can sweetened condensed milk
12. Get 3 TBSP cornflour
13. Get 1 shallow TSP vanilla extract
14. Prepare 1 can measurement of milk
15. Get Topping
16. Make ready 20 strawberries (more or less) cut in half, without the leaf
17. Take 1/3 strawberry jelly (from a pack)

The tarts are chilled and served with a dollop of whipped cream. This strawberry tart recipe comes from the Sweet Laurel cookbook by Laurel Gallucci and Claire In addition to this simple strawberry tart, there are cakes, cookies, bars, pies, muffins, quick breads. This strawberry tart comes together easily. You blind-bake a pastry shell, then you fill it with pastry cream and top it with strawberries.

Steps to make Strawberry tart:

1. In a bowl, mix the flour, sugar, salt and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolk and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it! - Leave it to rest for 10 minutes, wrapped in cling film in the fridge.
2. Between two sheets of baking paper, stretch the dough until it reaches around 7 mm thick. Remove one paper and mark the middle with your finger. It helps to place the pastry in the right place.
3. Lift it holding from under, place the tin upside down on top, making sure the middle of the tin is in the mark.
4. Flip it over, carefully and start lining the bottom and walls of the tin. Once it's covered, finish the edges with the rolling pin. Pierce the bottom with a fork to avoid bubbles.
5. Bake in the oven at 200 degrees for 20 minutes. It should be golden brown when it's ready.
6. Once it's cool, remove it carefully from the tin and place it in a serving plate or cake stand.
7. In a pan, pour the condensed milk.
8. Fill the same tin with milk and the cornflower.
9. Add it to the pan and then the vanilla extract.
10. Cook it in medium heat and don't stop mixing it. Be patient because it might take a while, if it starts sticking at the bottom, lower the heat. It is ready when it has a creamy but thick consistency.
11. Pour it in the pastry, level it and leave it to cool for 10 minutes.
12. Meanwhile, cut the strawberries in half and prepare the jelly. Add half of the water suggested in the packaging. As it has to be firm.
13. Arrange the strawberries as suggested in the photo. Start from the edge, going around towards the centre.
14. Once the jelly has cool down, pour it evenly all around the top. Use a brush to "paint the strawberries. If you like a little bit more of colours, like me, add a few drops of red food colouring to the jelly before pouring. Your strawberry tart is ready! Enjoy 😊

This strawberry tart comes together easily. You blind-bake a pastry shell, then you fill it with pastry cream and top it with strawberries. French fruit tarts are popular in Morocco. French fruit tarts are popular in Morocco. In this recipe, whole or sliced strawberries are arranged on a layer of creme patisserie in a baked sweet pastry shell.

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