Strawberry season and not succumb to the luscious fruit? Not a chance. So as usual my fridge is stocked with box after box of strawberries this year. After umpteen strawberry shakes, smoothies, juices and eating the fruit dipped in chocolate (yes, that’s legit), I decided to incorporate it into a dessert. A Strawberry Tart seemed like the perfect way to enjoy the fruit without cooking it. (I’m all for jams and preserves with other fruit, but the strawberry is perfect as it is).
I only recently learned to make a decent Pastry Cream. To say that it was life changing, would be an understatement! I have hence used Pastry cream to fill tarts and eclairs, as a pouring cream for cakes and even as a dipping sauce for fruits. On extremely debased days, I have shamelessly eaten spoonfuls of it in direct competition to Nutella. The fact that it tastes like the BEST Custard, has lots to do with it! It essentially IS a custard with milk and eggs, so I’m probably never going back to store-bought custard mixes again. (OK, only when I have to make trifle pudding in a jiffy!)
This recipe would be a breeze if you could buy readymade Tart shells. (Foodhall sells mini tart sells for a fairly pricey price). But with a little effort, you can still churn out a restaurant style tart at home for a smidgen of the cost. Making it at home also ensures you get to eat more of it. (In my case – almost ALL of it!). I haven’t bothered to jot down the Shortcrust Pastry recipe here as The Kitchn does a fab job of it. Their step-by-step instructions and pictures ensures you do a decent job as well. The pastry shell that you see here is a result of those instructions – so If I can bake – so can you! I did crack a bit of the tart shell while removing it from the baking tray and hence the pretty flower decoration to cover up one broken side 😛 . (Note to self: Let the tart cool before you fool around with it!).
I’m so happy with how if finally turned out. And as for the taste – it beat store bought tarts 10 -1. Chuffed. Super Chuffed.