The pastry cream filling is essentially custard which means that it will melt when exposed to heat. Cool the pastry before assembling the tart Blind baking involves baking the crust with weighted parchment paper until it is half-baked. The weights are then removed and the crust is baked further until cooked.
#Strawberry tart decoration how to
Pin 👩🍳 Recipe Success Tips How to avoid a soggy pie crustĪs mentioned above, blind baking is an important step when you're adding a filling that's unbaked. Neatly arrange the strawberries on top of the tart and brush them with some melted apricot preserve. The strawberries release their juices, creating sweet syrupy berries, yum! Sprinkle sugar on them, cover, and allow them to sit for 30 minutes. To make them, first wash, hull, and half the strawberries. The topping of the tart consists of macerated strawberries. Cool the pastry fully before adding the pastry cream! Pin Decorating the tart Lastly, spread the chilled pastry cream into the tart shell using a spoon or spatula.
Place the tin on a cooling rack and cool to room temperature. Remove the beans/baking beads and bake for another 15 minutes. For the shell I used pasta frolla, a basic Italian pastry dough used for pies, cookies and tarts. When you’re ready to serve it, slice the strawberries and finish assembling the tart. The shell and the pastry cream can be made a day ahead. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads.īlind bake the crust in the oven for 20 minutes. The strawberries add the perfect finishing touch, decorating the tart beautifully. Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. This helps to evenly bake the crust and prevents it from becoming soggy (via The Kitchn). Next, blind bake the pie crust in order to par-cook and prepare it for the filling. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible, and pierce the dough several times with a fork. PinĬarefully lift the pastry over the tin with your rolling pin and use your fingers to gently ease the pastry into the side of the tin. Once chilled, roll out the chilled dough to an inch larger than the circumference of the tart tin. Roll the dough into a ball and wrap it in plastic wrap or place it in an airtight container and refrigerate for 30 minutes. In your food processor, combine all of the ingredients (flour, vegan butter, caster sugar, vanilla, non-dairy milk, and salt) until the ingredients stick together to form a ball of dough. This vegan strawberry tart is based on a simple shortcrust pastry, similar to my apple tart and lemon meringue pie. Firstly, go ahead and make the vegan pastry cream filling and place it in the fridge to chill while you prepare the other elements of the strawberry tart.
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