{"id":26168,"date":"2024-06-02T16:03:19","date_gmt":"2024-06-02T14:03:19","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26168"},"modified":"2025-04-21T04:10:41","modified_gmt":"2025-04-21T02:10:41","slug":"strawberry-tart-recipe-with-pastry-cream","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/strawberry-tart-recipe-with-pastry-cream\/","title":{"rendered":"Strawberry tart recipe with pastry cream"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter wp-image-9853 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-.jpg\" alt=\"Homemade Strawberry Tart Recipe \" width=\"800\" height=\"543\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises--300x204.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises--768x521.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises--585x397.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>As soon as strawberry season returns, it&#8217;s hard to resist the urge to make a delicious <strong>strawberry tart with pastry cream.&nbsp;<\/strong>With its crispy, perfectly crumbly tart base and juicy strawberries, it\u2019s the quintessential springtime dessert.<\/p>\n<p>Alongside the <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/easy-fraisier-cake-french-strawberry-cake\/\">fraisier cake<\/a>, it\u2019s one of the two iconic French strawberry-based desserts everyone loves. Their fame has spread far beyond our borders and conquered taste buds around the world. Who hasn\u2019t given in to the irresistible temptation of a slice of fraisier or a delicious <strong>homemade strawberry tart<\/strong>? Probably no one!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9869 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-pistache-et-creme-pa%CC%82tissie%CC%80re.jpg\" alt=\"Easy homemade strawberry tarts\" width=\"800\" height=\"800\"><\/p>\n<h2>Tips and Tricks<\/h2>\n<p>To make a homemade strawberry tart worthy of the best pastry shops, it all comes down to the tart base: it should be crumbly, crisp, and perfectly golden. I always use Pierre Herm\u00e9&#8217;s sweet pastry recipe, a staple for achieving the perfect texture and exceptional flavor.<\/p>\n<p><strong>Make-Ahead Tips<\/strong><\/p>\n<p>You can prepare the sweet pastry and bake the tart shell ahead of time. They freeze beautifully for up to 2 months, even with the almond cream baked in. On the day of serving, all that\u2019s left to do is fill it!<\/p>\n<p><strong>To Keep the Tart Shell Crispy<\/strong><\/p>\n<p>Fruits tend to make the pastry soggy, causing it to lose its crisp texture. To prevent this, I recommend baking a thin layer of almond cream in the tart shell, it will help absorb the moisture.<\/p>\n<p>Alternatively, you can coat the baked shell with a bit of melted cocoa butter or white chocolate, or brush it with egg white halfway through baking to create a protective barrier.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8982 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises.jpg\" alt=\"Easy Strawberry Tart Recipe\" width=\"800\" height=\"450\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises-300x169.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises-768x432.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises-480x270.jpg 480w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/tarte-aux-fraises-585x329.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Video recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/Y1UfivSvzMk\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients for a 8.5-inch (22 cm) strawberry tart:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><strong>Note:<\/strong> Find the printable recipe card at the end of the article.<\/span><\/p>\n<h3>Sweet pastry<\/h3>\n<p><u>You&#8217;ll only need half, keep the rest.<\/u><\/p>\n<ul>\n<li>250 g T55 flour (8.8 oz )(I used all-purpose flour because I didn&#8217;t have T55)<\/li>\n<li>150 g very soft butter (5.3 oz )<\/li>\n<li>95 g powdered sugar (3.4 oz )&nbsp;<\/li>\n<li>35 g almond powder (1.2 oz )<\/li>\n<li>50 g eggs (1.8 oz )<\/li>\n<li>1 g salt ( 1\/3 teaspoon)<\/li>\n<li>1 vanilla bean or vanilla powder<\/li>\n<\/ul>\n<h3>Egg Wash<\/h3>\n<ul>\n<li>1 egg yolk ( 20g \/ 0.7 oz)<\/li>\n<li>2 teaspoons heavy cream ( 5 g \/ 0.2 oz)<\/li>\n<\/ul>\n<h3>Pastry Cream<\/h3>\n<ul>\n<li>250 ml milk (8.8 oz)<\/li>\n<li>60 g sugar (2 oz)<\/li>\n<li>50 g egg yolks ( 1.8 oz)<\/li>\n<li>15 g flour (0.5 oz)<\/li>\n<li>15 g cornstarch (0.5 oz)<\/li>\n<li>25 g butter (0.9 oz)<\/li>\n<li>1 vanilla bean<\/li>\n<\/ul>\n<h3>Almond Cream<\/h3>\n<ul>\n<li>50 g soft butter (1.8 oz)<\/li>\n<li>50 g&nbsp; sugar (1.8 oz)<\/li>\n<li>50 g almond powder (1.8 oz)<\/li>\n<li>50 g eggs (1.8 oz)<\/li>\n<\/ul>\n<h3>Strawberry Confit<\/h3>\n<ul>\n<li>165 g strawberries, chopped into small pieces (5.8 oz )&nbsp;<\/li>\n<li>25 g sugar (0.9 oz )<\/li>\n<\/ul>\n<h3>For Finishing<\/h3>\n<ul>\n<li>750 g strawberries (26.5 oz )<\/li>\n<li>a bit of chopped and whole pistachios<\/li>\n<li>a bit of neutral glaze<\/li>\n<li>sugar paste flowers<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9845 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re-2.jpg\" alt=\"How to decorate a strawberry tart\" width=\"1656\" height=\"1242\"><\/p>\n<h2>Preparation steps:<\/h2>\n<h3>The sweet pastry<\/h3>\n<p>Make your tart shell following the detailed recipe in images or video \ud83d\udc49 the <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/sweet-pastry-perfect-french-tart-crust-pate-sucree\/\" rel=\"noopener\">sweet pastry recipe<\/a>. I recommend making the full quantity of sweet pastry and freezing half for another time, it\u2019s super convenient.<\/p>\n<p>Cream butter and sifted powdered sugar.<\/p>\n<p>Add salt, vanilla beans and almond powder. Mix and scrape the bottom of the mixing bowl.<\/p>\n<p>Add the egg, mix and then add the sifted flour. Mix briefly without trying to knead or gather into a ball.<\/p>\n<p>Turn the dough onto the work surface and &#8220;fraser&#8221; it with the palm of your hand in 2\/3 back and forth motions to bring it all together.<\/p>\n<p><strong>Note:<\/strong> &#8220;Fraser&#8221; is a French culinary term that refers to a technique used in pastry making, particularly for sweet pastry dough. It involves smearing the dough across the work surface with the heel of your hand to fully incorporate the ingredients without overworking the dough.<\/p>\n<p>Gather the dough into a ball and divide it in half. Wrap in plastic film and refrigerate for at least 2 hours. It would be best to make it the day before for the next day.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8612 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/faire-une-boule-avec-la-pa%CC%82te-a%CC%80-sucre%CC%81e-1.jpg\" alt=\"strawberry tart -tart pastry \" width=\"800\" height=\"267\"><\/p>\n<p>The next day, or after 2 hours of refrigeration, roll out the dough to 2 or 3 mm thick.<\/p>\n<p>Line an 8.5-inch (22 cm) tart ring using the<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/how-to-easily-line-a-tart-ring\/\"> traditional lining technique<\/a> or Gianluca Fusto&#8217;s method (see the comprehensive article on sweet pastry). Freeze for 1 hour before baking.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8620 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/4.fonc%CC%A7age-de-fond-de-tartes.jpg\" alt=\"strawberry tart - shortcrust pastry\" width=\"800\" height=\"400\"><\/p>\n<h3>Pastry cream<\/h3>\n<p>In the meantime, prepare the pastry cream by going to the article, the recipe is in step-by-step images for more details or simply follow the method below.<\/p>\n<p>Put some of the 60 g (2 oz) of sugar in a saucepan and pour the milk over it. This prevents the custard from sticking to the bottom of the saucepan.<\/p>\n<p>Split the vanilla pod in half and scrape out the seeds. Put the beans and the pod in the milk.<\/p>\n<p>Bring milk to the boil. Meanwhile, whisk the egg yolks with the sugar until pale.<\/p>\n<p>Add the cornstarch and flour, mix well without whisking.<\/p>\n<p>Pour the hot milk over the egg mixture through a sieve, then mix to dilute it. Pour back into the saucepan.<\/p>\n<p>Bring to the boil and thicken, stirring constantly.<\/p>\n<p>Remove the pastry cream from the heat when it starts to make bubbles (air bubbles bursting); this indicates that it is well-cooked.<\/p>\n<p>Off the heat, add the butter cubes and mix well. Pour into a dish and cover it with cling film directly on the surface. Let cool in the refrigerator.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9830\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re-copie.jpg\" alt=\"Cooled pastry cream \" width=\"466\" height=\"352\"><\/p>\n<h3>Almond Cream Filling<\/h3>\n<p>Cream the softened butter and sugar together until smooth.<\/p>\n<p>Add the almond powder and mix while gradually adding the beaten egg. Mix gently without whisking, otherwise, the almond cream will puff up during baking.<\/p>\n<p>Transfer to a piping bag or cover it with plastic wrap in the bowl. Keep refrigerated until ready to use.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9838\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraise-cre%CC%80me-damande.jpg\" alt=\"almond cream - strawberry tart\" width=\"461\" height=\"346\"><\/p>\n<h3>Baking the tart shells<\/h3>\n<p>Preheat the oven to 150\u00b0C (300\u00b0F) with fan, or 165\u00b0C (330\u00b0F) in a conventional oven.<\/p>\n<p>Bake the tart shell for 15 minutes. Remove it as soon as it\u2019s lightly golden. Take off the tart ring and let it cool slightly.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-9825 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte.jpg\" alt=\"tart shell -strawberry tart\" width=\"800\" height=\"400\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-300x150.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-768x384.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-585x293.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Remove any irregularities with the back of a small sieve (see sweet pastry recipe) Brush the sides of the tart with egg wash, then fill with almond cream.<\/p>\n<p>Return to the oven for 15 min more or less, until the tart is golden brown and the almond cream has turned a light golden color.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9832 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-1.jpg\" alt=\"almond cream in strawberry tart shell.\" width=\"800\" height=\"302\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-1.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-1-300x113.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-1-768x290.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-fond-de-tarte-1-585x221.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Remove the tart from the oven, take off the tart ring, and let it cool while you prepare the strawberry compote.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9839\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-avec-cre%CC%80me-damandes.jpg\" alt=\"strawberry tart with almond cream\" width=\"603\" height=\"339\"><\/p>\n<h3>Prepare the strawberry confit&nbsp;<\/h3>\n<p>Place the sugar and diced strawberries in a saucepan. Mix well.<\/p>\n<p>Bring to a boil over medium heat, stirring occasionally. Reduce to a thick jam.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9827 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraises.jpg\" alt=\"Prepare the strawberry confit \" width=\"800\" height=\"347\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraises.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraises-300x130.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraises-768x333.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraises-585x254.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h3>Filling and finishing<\/h3>\n<p>Spread the strawberry compote over the almond cream.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9840\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise.jpg\" alt=\"strawberry compote strawberry tart\" width=\"602\" height=\"451\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-confit-de-fraise-585x439.jpg 585w\" sizes=\"(max-width: 602px) 100vw, 602px\" \/><\/p>\n<p>Whip the pastry cream to smooth it. You can use an immersion blender. Preferably, transfer it to a piping bag.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9835\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re-1.jpg\" alt=\"strawberry tart with pastry cream\" width=\"800\" height=\"400\"><\/p>\n<p>Fill the tart and smooth the top with an offset spatula.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9831\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/Tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re.jpg\" alt=\"strawberry tart with pastry cream\" width=\"800\" height=\"400\"><\/p>\n<p>Select strawberries of the same size and cut in half.<\/p>\n<p>Garnish the tart with strawberries in any arrangement you like.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9842\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re-3..jpg\" alt=\"strawberry tart pastry cream\" width=\"1656\" height=\"1242\"><\/p>\n<p>Apply a little neutral glaze to give a glossy finish and protect the strawberries from oxidation.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-9834 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/tarte-aux-fraises-cre%CC%80me-pa%CC%82tissie%CC%80re-1..jpg\" alt=\"strawberry tart\" width=\"800\" height=\"400\"><\/p>\n<p>Decorate with pistachios and small sugar-paste flowers.<\/p>\n<p>Place it on a golden serving plate and transfer it onto a platter. Leave in the fridge until ready to serve.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9844\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/09\/Tarte-aux-fraises-pistache-et-cre%CC%80me-pa%CC%82tissie%CC%80re.jpg\" alt=\"strawberry-pistachio tart with pastry cream\" width=\"1788\" height=\"1240\"><\/p>\n<h2>Tips of storage :<\/h2>\n<p>I recommend enjoying this tart on the same day, but it will keep perfectly for up to 2 days in the fridge without the sweet pastry losing its crispness.<\/p>\n<p>You can prepare the sweet pastry and bake the tart shell in advance. The sweet pastry or the baked tart shell with almond cream can be frozen for up to 2 months without any issue. On the big day, or if a sudden tart craving strikes, simply take your tart shell out of the freezer and fill it.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8967 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/04\/tarte-aux-fraises-recette-cap-pa%CC%82tissier.jpg\" alt=\"easy strawberry tart with pastry cream\" width=\"800\" height=\"543\"><\/p>\n<h2>Other pie recipes:<\/h2>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/blackberry-tart-recipe\/\">Blackberry tart<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/pecan-pie-recipe-with-salted-caramel\/\">Caramel and walnut tart<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/normandy-or-alsatian-strawberry-tart-french-recipe\/\">Normandy strawberry tart<\/a><\/p>\n<p><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/apricot-tart-recipe\/\">Apricot tart<\/a><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-26801\" 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\">Cliquez sur les \u00e9toiles pour voter<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Make this delicious strawberry tart with crisp shortcrust pastry, almond cream, strawberry confit and vanilla custard. This strawberry tart is a great dessert to finish a meal. It&#39;s to die for !<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">SERVING:<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-26801 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"26801\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">TOTAL TIME<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" 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C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> PIN<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26801\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> SAVE<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26801\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Cakes, Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t<div id=\"recipe-26801-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26801-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"26801\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGREDIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-26801-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"26801\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"26801\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"26801\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Sweet Pastry<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\"><strong>You&#39;ll only need half. Keep the rest.<\/strong><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">T55 flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(8.8 oz) I used all-purpose flour because I didn&#39;t have T55<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">very soft butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(5.3 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">95<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">powdered sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(3.4 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">35<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond powder<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.2 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">1\/3 teaspoon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vanilla bean or vanilla powder<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Egg Wash<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(20g \/ 0.7 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(5 g \/ 0.2 oz)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Pastry Cream<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">milk<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(8.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(2 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.5 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cornstarch<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.5 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.9 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vanilla bean<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Almond Cream<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"20\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">soft butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"22\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">almond powder<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"23\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.8 oz)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Strawberry Confit<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"25\"><span class=\"wprm-recipe-ingredient-amount\">165<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">strawberries<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">chopped into small pieces (5.8 oz )<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"26\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.9 oz)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For Finishing<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"28\"><span class=\"wprm-recipe-ingredient-amount\">750<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">strawberries<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(26.5 oz)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"29\"><span class=\"wprm-recipe-ingredient-name\">a bit of chopped and whole pistachios<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"30\"><span class=\"wprm-recipe-ingredient-name\">a bit of neutral glaze<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"31\"><span class=\"wprm-recipe-ingredient-name\">sugar paste flowers<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-26801-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-26801-instructions-container wprm-block-text-normal\" data-recipe=\"26801\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PREPARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Sweet pastry<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cream butter and sifted powdered sugar.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add salt, vanilla beans and almond powder. Mix and scrape the bottom of the mixing bowl.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the egg, mix and then add the sifted flour. Mix briefly without trying to knead or gather into a ball.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the dough onto the work surface and \"fraser\" it with the palm of your hand in 2\/3 back and forth motions to bring it all together.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>NB:<\/strong> &quot;Fraser&quot; is a French culinary term that refers to a technique used in pastry making, particularly for sweet pastry dough. It involves smearing the dough across the work surface with the heel of your hand to fully incorporate the ingredients without overworking the dough.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gather the dough into a ball and divide it in half. Wrap in plastic film and refrigerate for at least 2 hours. It would be best to make it the day before for the next day.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The next day, or after 2 hours of refrigeration, roll out the dough to 2 or 3 mm thick.<\/div><\/li><li id=\"wprm-recipe-26801-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Line an 8.5-inch (22 cm) tart ring using the traditional technique or Gianluca Fusto&#39;s method (see the comprehensive article on sweet pastry). Freeze for 1 hour before baking.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Pastry cream<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In the meantime, prepare the pastry cream by going to the article, the recipe is in step-by-step images for more details or simply follow the method below.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Put some of the 60 g (2 oz) sugar in a saucepan and pour over the milk. This prevents the custard from sticking to the bottom of the saucepan.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Split the vanilla pod in half and scrape out the seeds. Put the beans and the pod in the milk.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring milk to the boil. Meanwhile, whisk the egg yolks with the sugar until pale.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the cornstarch and flour, mix well without whisking.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the hot milk over the egg mixture through a sieve, then mix to dilute it. Pour back into the saucepan.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bring to the boil and thicken, stirring constantly.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the pastry cream from the heat when it starts to make bubbles (air bubbles bursting); this indicates that it is well-cooked.<\/div><\/li><li id=\"wprm-recipe-26801-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Off the heat, add the butter cubes and mix well. Pour into a dish and cover it with cling film directly on the surface. Let cool in the refrigerator.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Almond cream<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cream the softened butter and sugar together until smooth.<\/div><\/li><li id=\"wprm-recipe-26801-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the almond powder and mix while gradually adding the beaten egg. Mix gently without whisking, otherwise, the almond cream will puff up during baking.<\/div><\/li><li id=\"wprm-recipe-26801-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer to a piping bag or cover it with plastic wrap in the bowl. Keep refrigerated until ready to use.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Baking the tart shells<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven to 150\u00b0C (300\u00b0F) with fan, or 165\u00b0C (330\u00b0F) in a conventional oven.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the tart shell for 15 minutes. Remove it as soon as it\u2019s lightly golden. Take off the tart ring and let it cool slightly.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove any irregularities using the back of a sieve (see the sweet pastry recipe). Brush the sides of the tart with the egg wash, then fill with almond cream.<\/span><\/div><\/li><li id=\"wprm-recipe-26801-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Return to the oven for 15 min more or less, until the tart is golden brown and the almond cream has turned a light golden color.<\/div><\/li><li id=\"wprm-recipe-26801-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the tart from the oven, take off the tart ring, and let it cool while you prepare the strawberry compote.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Strawberry confit<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the sugar and diced strawberries in a saucepan. Mix well.<\/div><\/li><li id=\"wprm-recipe-26801-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bring to a boil over medium heat, stirring occasionally. Reduce to a thick jam.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Finishing strawberry tart<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26801-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Spread the strawberry compote over the almond cream.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whip the pastry cream to smooth it. You can use an immersion blender. Preferably, transfer it to a piping bag.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Fill the tart and smooth the top with an offset spatula.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Select strawberries of the same size and cut in half.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Garnish the tart with strawberries in any arrangement you like.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Apply a little neutral glaze to give a glossy finish and protect the strawberries from oxidation.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Decorate with pistachios and small sugar-paste flowers.<\/div><\/li><li id=\"wprm-recipe-26801-step-5-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place it on a golden serving plate and transfer it onto a platter. Leave in the fridge until ready to serve.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8984 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise.jpg\" alt=\"c\u00e9dric grolet strawberry tart\" width=\"800\" height=\"450\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise-300x169.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise-768x432.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise-480x270.jpg 480w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/07\/THE-recette-tarte-aux-fraise-585x329.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Thank you for visiting the blog and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As soon as strawberry season returns, it&#8217;s hard to resist the urge to make a delicious strawberry tart with pastry cream.&nbsp;With its crispy, perfectly crumbly tart base and juicy strawberries,&hellip;<\/p>\n","protected":false},"author":3,"featured_media":22959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4472,4473,4586,4477],"tags":[4489,4507],"class_list":["post-26168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-recipes","category-french-pastry-recipes","category-pies-and-tarts","category-sweet-recipes","tag-pistachio","tag-strawberry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Strawberry tart recipe with pastry cream | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Strawberry tart with an ultra-crispy shortcrust pastry, almond cream, strawberry compote, and vanilla pastry cream. 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