🇫🇷 Tarte aux fraises: a classic and easy French strawberry tart recipe, a must try!
5.1 هزار بار بازدید -
6 ماه پیش
-
Hi, I'm Cassandre! and today
Hi, I'm Cassandre! and today I'm going to share with you a classic French pastry: Strawberry Tart.
The French Strawberry Tart is an enduring classic, with a silky vanilla pastry cream filling and a sweet, crispy pastry crust, each bite is filled with a smooth, aromatic cream sauce and juicy berry flavor that is truly irresistible.
It's one of the most blissful ways to enjoy fresh strawberries when they're in season, and it's also the perfect dessert for a weekend lunchtime tea party or a dinner party, and it's also super easy to make.
In this recipe, the shells are based on Michelin-starred French chef Cyril Lignac's recipe, featuring a lighter and crisper texture, while the filling is made with a pastry cream sauce based on the recipe from the French Culinary School of Ferrandi, which makes the two recipes work together in an unexpected way.
Who doesn't love strawberries?
Strawberries, are indeed a charismatic fruit, especially in the season of abundance, so join us in unlocking this super simple and delicious classic, and sneakily, as long as you get juicy, fresh strawberries, you're halfway there, so fruit tart lovers should definitely give it a try.
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
There's also a silent #ASMR version of this video: stay tuned!
---------------------------------
How to make French Strawberry Tart?
Here's how to make French Strawberry Tart and the recipe:
📍 Baking mold size: 14cm diameter at the bottom, 16cm diameter at the opening, 3cm height of the flower-shaped movable mold.
✎ Ingredients
☞ pâte sucrée
All-Purpose Flour 68g
Corn Starch 7g
Powdered sugar 33g
cold unsalted butter (diced) 46g
Almond flour 13g
Salt 1g
egg (beaten) 18g
☞ Filling: Crème Pâtissière, Pastry Cream
egg (beaten) 40g
Milk 200ml
Powdered sugar 40g
Corn Starch 10g
cake flour 10g
1/2 vanilla pod
Unsalted butter 20g
Strawberries 220g
✎ Directions
1. first of all, the flour, corn starch, powdered sugar, almond flour sifted, poured into the food processor, add salt, mix well, and then add the cold butter, mix well, out of the texture will be like a fine sand mixture
2. add the egg, stirring in a pulse, then press for half a minute until a dispersed mass is formed.
3. Wrap the dough in plastic wrap and place it in the freezer for at least half an hour.
4. Take the dough out of the fridge, roll it out to a thickness of 3~4mm, put it into a tart mold and make it fit, poke holes in the bottom of the dough with a fork, line it with baking paper, and pour in a suitable amount of Pie Weights, or any weighted rice or beans or sugar.
5. Preheat the oven to 180°C and bake for 15 minutes, then remove the Pie Weights and baking paper and bake for another 15-18 minutes or until colored, remove from the oven and allow to cool completely, place in an airtight bag and transfer to the refrigerator.
6. Prepare the pastry cream filling: whisking the egg and powdered sugar in a bowl until thick and pale. add in the sifted cornstarch and cake flour and mix well.
7. Cut half of the vanilla pod in half and take out the seeds. Pour the milk, vanilla pod and seeds into a saucepan and cook over medium-low heat until it comes to a light boil. Pour the hot milk into the egg mixture in small amounts and in small batches until well blended.
8. turn on the smallest heat and simmer the cream sauce, during the period of time, be sure to stir constantly, about two to three minutes, the texture will change from liquid to thick, stir well, turn off the heat, add the butter while it is still hot, use a spatula to stir until completely mixed, then pour into the pre-prepared flat plate lined with plastic wrap, the surface of the plastic wrap and then cover completely, send to the freezer for 15 minutes, and then put in the refrigerator for at least half an hour.
9. Wash, stem and cut strawberries in half. Remove the pastry cream filling from the refrigerator and whisk well to restore the soft and smooth texture.
8. Fill the base of the tart with the pastry cream sauce and smooth it out, then place the strawberries on top of the tart and sprinkle with powdered sugar.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:30 ingredients
01:20 Making the crust of the French strawberry tart
08:45 Making the Pastry cream
14:44 Filling and arranging the strawberries
16:15 Enjoying the French Strawberry Tart
-----------------------------------------------------------------------
For more detailed instructions and tips, please refer to our recipe website:
More recipes:
https://tahini.funique.info
-----------------------------------------------------------------------
#FrenchStrawberryTart
#Frenchdesserts
#VanillaStrawberryTart
More Info.
https://www.sweet-dumpling.com
The French Strawberry Tart is an enduring classic, with a silky vanilla pastry cream filling and a sweet, crispy pastry crust, each bite is filled with a smooth, aromatic cream sauce and juicy berry flavor that is truly irresistible.
It's one of the most blissful ways to enjoy fresh strawberries when they're in season, and it's also the perfect dessert for a weekend lunchtime tea party or a dinner party, and it's also super easy to make.
In this recipe, the shells are based on Michelin-starred French chef Cyril Lignac's recipe, featuring a lighter and crisper texture, while the filling is made with a pastry cream sauce based on the recipe from the French Culinary School of Ferrandi, which makes the two recipes work together in an unexpected way.
Who doesn't love strawberries?
Strawberries, are indeed a charismatic fruit, especially in the season of abundance, so join us in unlocking this super simple and delicious classic, and sneakily, as long as you get juicy, fresh strawberries, you're halfway there, so fruit tart lovers should definitely give it a try.
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
There's also a silent #ASMR version of this video: stay tuned!
---------------------------------
How to make French Strawberry Tart?
Here's how to make French Strawberry Tart and the recipe:
📍 Baking mold size: 14cm diameter at the bottom, 16cm diameter at the opening, 3cm height of the flower-shaped movable mold.
✎ Ingredients
☞ pâte sucrée
All-Purpose Flour 68g
Corn Starch 7g
Powdered sugar 33g
cold unsalted butter (diced) 46g
Almond flour 13g
Salt 1g
egg (beaten) 18g
☞ Filling: Crème Pâtissière, Pastry Cream
egg (beaten) 40g
Milk 200ml
Powdered sugar 40g
Corn Starch 10g
cake flour 10g
1/2 vanilla pod
Unsalted butter 20g
Strawberries 220g
✎ Directions
1. first of all, the flour, corn starch, powdered sugar, almond flour sifted, poured into the food processor, add salt, mix well, and then add the cold butter, mix well, out of the texture will be like a fine sand mixture
2. add the egg, stirring in a pulse, then press for half a minute until a dispersed mass is formed.
3. Wrap the dough in plastic wrap and place it in the freezer for at least half an hour.
4. Take the dough out of the fridge, roll it out to a thickness of 3~4mm, put it into a tart mold and make it fit, poke holes in the bottom of the dough with a fork, line it with baking paper, and pour in a suitable amount of Pie Weights, or any weighted rice or beans or sugar.
5. Preheat the oven to 180°C and bake for 15 minutes, then remove the Pie Weights and baking paper and bake for another 15-18 minutes or until colored, remove from the oven and allow to cool completely, place in an airtight bag and transfer to the refrigerator.
6. Prepare the pastry cream filling: whisking the egg and powdered sugar in a bowl until thick and pale. add in the sifted cornstarch and cake flour and mix well.
7. Cut half of the vanilla pod in half and take out the seeds. Pour the milk, vanilla pod and seeds into a saucepan and cook over medium-low heat until it comes to a light boil. Pour the hot milk into the egg mixture in small amounts and in small batches until well blended.
8. turn on the smallest heat and simmer the cream sauce, during the period of time, be sure to stir constantly, about two to three minutes, the texture will change from liquid to thick, stir well, turn off the heat, add the butter while it is still hot, use a spatula to stir until completely mixed, then pour into the pre-prepared flat plate lined with plastic wrap, the surface of the plastic wrap and then cover completely, send to the freezer for 15 minutes, and then put in the refrigerator for at least half an hour.
9. Wash, stem and cut strawberries in half. Remove the pastry cream filling from the refrigerator and whisk well to restore the soft and smooth texture.
8. Fill the base of the tart with the pastry cream sauce and smooth it out, then place the strawberries on top of the tart and sprinkle with powdered sugar.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:30 ingredients
01:20 Making the crust of the French strawberry tart
08:45 Making the Pastry cream
14:44 Filling and arranging the strawberries
16:15 Enjoying the French Strawberry Tart
-----------------------------------------------------------------------
For more detailed instructions and tips, please refer to our recipe website:
More recipes:
https://tahini.funique.info
-----------------------------------------------------------------------
#FrenchStrawberryTart
#Frenchdesserts
#VanillaStrawberryTart
More Info.
https://www.sweet-dumpling.com
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در تاریخ 1402/11/07 منتشر شده
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