Strawberry Tart With Lavender Honey Cream Recipes

STRAWBERRY TART WITH PASTRY CREAM

Steps:

• Make one 9 inch tart crust following the recipe here. Please note that the recipe makes two crusts, so keep the extra dough wrapped in the fridge for a different recipe.
• Brush the tart crust with egg wash before the last 5 minutes of bake time. If not, you can also brush the inside of the crust with melted white chocolate when the crust has cooled down. This creates a barrier between the crust and the filling to prevent the crust from getting soggy.
• Place the egg yolk and cornstarch in a bowl. Whisk the yolk and cornstarch well until you have a smooth paste. Set aside.
• Place the milk, sugar, salt, and vanilla in a saucepan. Heat over medium heat until the milk is steaming.
• Temper the egg mixture with some of the hot milk while stirring constantly. When the egg mixture is warm, add it back to the warm milk.
• While whisking frequently, warm the custard base until it comes to a boil. Make sure to whisk and scrape the bottom of the saucepan as the custard thickens to prevent the eggs from curdling.
• If needed, remove the pot from the heat to whisk the custard, then return it to the stove to continue cooking.
• The custard will start to release bubbles at the surface when it starts to boil. Remove it from the heat at this point, and whisk to make sure the custard is smooth and thick. When whisked, it should leave behind tracks from the whisk.
• Cover the custard with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming on top. Let it cool down to room temperature.
• Place the butter in a bowl and whisk the butter until light and fluffy. The butter should be very soft and airy.
• Add the cooled custard (a little at a time) to the butter, and whisk each addition really well, until you have added all of the custard. You should have a smooth and buttery custard mixture.
• Add the cooled butter custard mixture into the pate sucree shell. It's now ready to be topped with strawberries.
• Wash and dry the fresh strawberries. Slice the tops off of the strawberries (optional, since the green parts are edible too), and then halve the strawberries.
• Starting from the center, place the strawberry halves on the pastry cream topping in any pattern you like.
• When the surface of the tart is covered with strawberries, you can brush the top with jam (optional).
• To do this, warm the ⅓ cup of jam until the mixture has a liquid consistency. Using a pastry brush, brush the tops of the strawberries until they are all coated with the jam. Loosely wrap the tart with plastic wrap, and place the tart in the fridge for a few hours to set.
• Before serving, sprinkle chopped pistachios or garnish with mint leaves (optional).

STRAWBERRY TART WITH LAVENDER & HONEY CREAM

Steps:

• To make the pastry, put the flour, almonds, sugar, butter and a pinch of salt in a food processor. Whizz until the mixture looks like coarse breadcrumbs (be careful not to over-process or the oil will start coming out of the almonds). Tip into a bowl, beat the egg yolk with 1 tsp water and add it to the dough. Mix gently and quickly with a cutlery knife until everything comes together - add a little more water if needed. Pat the pastry into a disc, wrap in cling film and chill in the fridge for at least 30 mins until firm.
• Roll out the pastry on a lightly floured surface (making sure you have enough flour so that the pastry doesn't stick) and use it to line a 25cm tart tin with a removable base (it should be 3cm deep). It isn't easy pastry with which to work; if it falls apart, just press it into the tin and patch it up. Prick the base with a fork. Put in the freezer or the coldest part of the fridge for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, make the lavender sugar by blitzing the ingredients in the small bowl of a food processor for 1 min until combined. Set aside until ready to use.
• Line the chilled pastry case with baking parchment and baking beans, and blind-bake in the oven for 15 mins until the sides are holding their shape. Remove the paper and beans, and bake for a further 5-7 mins until the pastry is golden. Let it completely cool in the tin, then gently remove it.
• For the filling, beat the mascarpone with a wooden spoon until it's quite smooth, then add the cream and beat with an electric whisk until it's holding its shape. Add the lavender sugar and honey, orange zest, and orange and lemon juice. Whisk to combine and check for sweetness.
• Fill the pastry case with the cream, piped in blobs or just spread over the base, and arrange the strawberries on top. If they're nice and small, just lay them in, pointedside up. If large, slice them about the thickness of a £1 coin, then layer them in overlapping slices, using the bigger slices for the middle of the tart and the smaller ones towards the edge. Sift some more of the lavender sugar on top and serve.

FRESH STRAWBERRY TART

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.

STRAWBERRY TARTS WITH CREAM

Steps:

• Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
• Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.
• Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.
• Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
• Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
• Make filling:
• Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.