Strawberry Tart

Different and absolutely wonderful! Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard and the crunch of buttery, walnut pastry…you have to try this!

My family loves strawberries and I’m always looking for new recipes… This one is outstanding!

They loved the crust, the glazed strawberries, the whipped cream. They complained bitterly about the custard, though — because there wasn’t more of it!

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Strawberry Tart

Ingredients

Walnut Pastry

1⁄2 cup butter, room temperature
2 1⁄2 tablespoons sugar
1⁄2 cup finely chopped walnuts
1 egg, beaten to blend
1 teaspoon almond extract
1 1⁄3 cups all-purpose flour

Vanilla Custard

2 egg yolks, room temperature
2 1⁄2 tablespoons sugar
2 tablespoons cornstarch
1⁄2 teaspoon vanilla
2⁄3 cup milk
6 tablespoons butter, room temperature
4 cups strawberries, hulled and rinsed
1 cup red currant jelly
1 cup whipping cream
1 teaspoon icing sugar

Directions

Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom.

For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.

For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.

To whip cream: Beat whipping cream with icing sugar until soft peaks form.

To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don’t forget – jelly is seedless, if you haven’t got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.

Enjoy!

Up Next: 

Skillet Baked Chocolate Chip Cookies

Gracious sakes alive! I am still grinning after having a slice of this delicious cookie with Vanilla ice cream. To me it’s the ultimate!

Recipe based on one by evelyn/athens
Photo by Farmachick