Strawberry Custard Torte Recipes

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FRESH STRAWBERRY TART



Fresh Strawberry Tart image

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Provided by Chef John

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
  • Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  • Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
  • Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  • Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  • Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  • Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
  • Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g

STRAWBERRY TORTE



Strawberry Torte image

This beautiful swirled torte is almost too pretty to eat. Almost.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

Steps:

  • Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  • In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  • Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  • Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  • Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  • Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

STRAWBERRY TORTE



Strawberry Torte image

Light and fluffy, easy and elegant. This recipe is from my Mom!

Provided by Star Pooley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 12

Number Of Ingredients 7

11 ounces cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

Steps:

  • Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
  • Whip cream cheese, sugar, and vanilla together.
  • In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  • Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
  • Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g

STRAWBERRY CUSTARD TORTE



Strawberry Custard Torte image

"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Nutrition Facts :

STRAWBERRY RHUBARB TORTE



Strawberry Rhubarb Torte image

This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 10

2 cups sliced fresh or frozen rhubarb
1/3 cup water
2 tablespoons plus 4-1/2 teaspoons sugar, divided
3 tablespoons plus 1 teaspoon strawberry gelatin
2/3 cup heavy whipping cream
1/4 teaspoon vanilla extract
14 ladyfingers, split
1 teaspoon cornstarch
1 teaspoon cold water
1/2 cup sliced fresh strawberries

Steps:

  • In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.

Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

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