Summer Classic Strawberry Tart

Method:

• In a mixing bowl ,using a paddle attachment add in unsalted butter .
• Cream the butter till soften ,add in the sugar and salt .
• Once mix well add in the eggs followed by the sifted cake flour.
• Rest the dough in the chiller for 15mins before using

Ingredients for Custard Cream:

Group A

Group B

Group C

Method:

• In sauce pan mix all Group A together.
• Heat up the mix till its gently boiling.
• In another bowl ,whisk  up all the Group B ingredients.
• Once the Group A mixture boils , pour the mixture into Group B while mixing it vigorously.
• Ensure the egg yolk do not scramble
• Pour back the mixture into the saucepan
• Using high heat ,heat up the mixture till thickens
• Remove the saucepan from the heat , add in the butter content
• Mix it well . cling wrap the custard cream and let it cool.

Ingredients for Frangipane Crème:

Method:

• In a ,mixing bowl cream the butter and sugar till light and fluffy.
• Add in eggs till well mix.
• Fold in the ground almond, emove the mixture out from the mixer.
• Gently fold in the custard cream to the mixture.
• Place the crème into the piping bag.
• Pipe the crème and bake them in the mould @ 160-170’c for 45mins- 1hr or till golden brown.

Ingredients for Crème Diplomat:

Method:

• In a mixing bowl, whisk up the non -dairy cream till medium peak.
• Run the custard cream through a sieve.
• Gently fold in the custard cream to the non -dairy cream mixture.
• Transfer the mixture into a piping bag , pipe them neatly on the baked tart.

Ingredients for Topping:

Method:

• Whisk up the non -dairy cream till medium peak.
• Transfer the cream into a piping bag attached to the nozzle (French tip ,Wilton 2A).
• Piped and line the strawberries on the tart.
• Glazed the strawberries with a coating of apricot gel.
• Lastly, sprinkle little chopped pistachios on the tart.

Summer Classical Berry Tart – the best short crusted pastry, A simple yet delicious tart recipe that is made of fresh strawberries, over creamy luscious frangipani crème, crème diplomat, and fresh cream toppings. A recipe best to enjoy on a lovely summer with friends and family.

This summer's classical berry tart is simply delicious. Made with delicious frangipane crème as the base baked with the tarts and topped with diplomat crème gives the tart the best balance of flavors and textures. Although it’s a little tedious, I can bet it’s a recipe that should never be missed especially during a family gathering.

Method to make the best summer classical berry tart

Making the sugar dough:

1. In a mixing bowl, using a paddle attachment add in unsalted butter.
2. Cream the butter till softened, add in the sugar and salt.
3. Once mixed well add in the eggs followed by the sifted cake flour.
4. Rest the dough in the chiller for 15mins before using.

Custard Cream:

1. In saucepan mix all Group A together
2. Heat up the mix till it is gently boiling
3. In another bowl, whisk  up all the Group B ingredients
4. Once the Group A mixture boils, pour the mixture into Group B while mixing it vigorously.
5. Ensure the egg yolk does not scramble
6. Pour back the mixture into the saucepan
7. Using high heat, heat up the mixture till thickens
8. Remove the saucepan from the heat, add in the butter content
9. Mix it well. cling wrap the custard cream and let it cool.

Frangipane crème:

1. Preheat the oven at 160-170’c for 10-15mins
2. In a mixing bowl cream the butter and sugar till light and fluffy.
3. Add in eggs till well mixed
4. Fold in the ground almond .remove the mixture out from the mixer
5. Gently fold the custard cream into the mixture.
6. Place the crème into the piping bag.
7. Pipe the crème and bake them in the mold @ 160-170’c for 45mins- 1hr or till golden brown.

Crème diplomat:

1. In a mixing bowl, whisk up the non -dairy cream till medium peak
2. Run the custard cream through a sieve
3. Gently fold the custard cream into the non -dairy cream mixture
4. Transfer the mixture into a piping bag, pipe them neatly on the baked tart.

Assembling the tart:

1. Whisk up the non -dairy cream till medium peak
2. Transfer the cream into a piping bag attached to the nozzle (French tip ,Wilton 2A)
3. Piped and line the strawberries on the tart
4. Glazed the strawberries with a coating of apricot gel
5. Lastly sprinkle a little of chopped pistachios on the tart.

Storage and shelf life

• Best to consume the tart on the day itself once its fully decorated
• Only place the strawberries when it’s going to be consumed
• This tart could only last for 3 days when kept in an air-tight container in the chiller
• Keep the tarts in the chiller once decorated.
• Only removed them to room temperature when it’s about to be consumed.

Pro tips

For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements when measuring for ingredients