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–Today we’re going to be making a delicious melt in your mouth strawberry tart. This tart is so buttery, creamy, and absolutely delightful. With an easy and flaky tart crust, topped with frangipane cream, custard, and whipping cream, it is the perfect dessert to make your day a whole lot better!
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
●● Recipe:
For the tart crust (save any extra dough for next week’s recipe):
– 275 g gluten-free flour blend
– 58 g milk powder
– 12 g potato starch
– 75 g corn starch
– 1 tsp salt
– 339 g COLD butter (1 + 1/2 cup)
– 1 egg
– 1 tbsp vinegar
– 1/4 cup ice water
For the frangipane cream
-1 + 1/2 large egg or 1 small egg
-1/3 cup room temperature butter
-1/2 cup sugar
-1 cup almond flour
-1/2 cup + 2 tbsp of custard
For the custard:
-4 egg yolks
-2/3 cup sugar
-6 1/2 tbsp corn starch
-2 cups milk
For the whipping cream:
-2/3 cup heavy cream
-1/4 cup sugar
■ For the tart crust:
1. Add all the dry ingredients to a food processor
2. Mix for one minute
3. Add vinegar and mix to combine
4. Add cold butter and mix for 2-3 minutes until it forms a sand like texture
5. Add egg and mix for one minute
6. Add ice cold water, a little at a time, (you might not need it all) until the dough comes together in the processor, should be a little bit sticky but not too wet
7. Cover dough with plastic wrap and let sit in the fridge for at least two hours
8. Flour the surface of a kitchen counter, and roll out the dough (I only used 1/3 of the dough for this tart)
9. Fill 12-inch tart pan with dough, cover with plastic wrap, and place in freezer until ready for use
■ For the custard:
1. Whisk egg yolks with sugar for 2 minutes
2. Add corn starch and whisk until light yellow
3. In a saucepan, add the milk and place on medium heat until it’s hot (just before it starts to boil)
4. Take off the heat, and slowly add to the egg yolk mixture (add slowly so it does not scramble)
5. Place the mixture back in the sauce pan and place on medium heat
6. Whisk continuously until the pastry cream thickens and turns yellow and glossy, lower the heat and whisk for two minutes
7. Place the pastry cream in a glass container and cover with plastic wrap (make sure the plastic wrap is directly on the pastry cream or else it will dry out)
8. Refrigerate for two hours
■ For the frangipane cream:
1. Mix butter for one minute
2. Add sugar and mix for 2-3 minutes until light and creamy
3. Add 1+ 1/2 egg and mix for one-two minutes
4. Sift in almond flour
5. Fold it in using a spatula
6. Cover with plastic wrap and refrigerate for 30 minutes
7. Take out of the fridge and add 1/2 cup + 2 tbsp of custard cream to it
8. Mix it well
9. Place in a piping bag
■ For the whipping cream:
1. Add heavy cream
2. Whip until soft peaks form
3. Add sugar and mix until stiff peaks form (8-10 minutes)
4. Put 1/3 of the whipping cream in a piping bag and set aside
5. Add the whipping cream to the rest of the custard to make the diplomat cream
■ Assembling the tart:
1. Take the frozen tart out of the freezer
2. Pipe an even layer of frangipane cream in the tart
3. Bake at 350 degrees Fahrenheit/ 180 Celsius for 45- 50 minutes until lightly browned
4. Take out of the oven, let it rest for 10 minutes
5. Take out of mold
6. Begin piping the diplomat cream (make about 4 layers, see the video for instructions)
7. Pipe whipping cream rounds on the side of the tart
8. Decorate with strawberry halves
9. Enjoy!
M U S I C
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Time Stamps:
0:00 Intro
0:18 Making the tart crust
01:01 Storing it in the fridge
01:07 Rolling out the tart crust
01:25 Making the custard cream
02:19 Storing the cream in the fridge
02:27 Making the Frangipan cream
03:04 Storing it in the fridge
03:13 Adding the custard cream to frangipan
03:36 Piping the frangipan in the tart
03:46 Baking instructions
03:52 Preparing the strawberries
04:07 Taking the tart out of the oven
04:11 Making the whipping cream
04:23 Making the diplomat cream
04:38 Piping the diplomat cream
05:01 Placing the strawberries
05:22 Tart reveal!
#glutenfree #arwiesbakery #strawberrytart