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Tarte aux Fraises

Joris Schildknecht
Delightful and fine, French pastry at it's best
Print Recept
Prep Time 1 hour 30 minutes
Baking time 20 minutes
Total Time 1 hour 50 minutes
Course pastry
Cuisine French
Servings 12 portions
Calories 246.2 kcal

Equipment

  • 1 loose-bottomed tarte mold
  • 1 food processor
  • 1 sheet of baking paper
  • 300 g blind bake weight such as old beans, rice, lentils

Ingredients
 
 

For the tarte base:

  • 250 g all-purpose flour
  • 130 g cold plant-based butter cubed (plus extra for greasing the mold)
  • 2 tbsp fine sugar
  • 1 flax ‘egg’ 1 tbsp ground flaxseed + 3 tbsps water, mixed
  • Pinch of salt

For the crème pâtissière:

  • 4 tbsp sugar
  • 5 tbsp custard powder
  • 500 ml soy milk
  • 2 tsp vanilla extract

To assemble the tarte aux fraises:

  • 500 g strawberries halved
  • 2 tbsp strawberry jam
  • 1 tbsp water

Instructions
 

For the tarte base

  • Place all the ingredients in your food processor and pulse until the dough comes together in a ball.
    250 g all-purpose flour, 130 g cold plant-based butter, 2 tbsp fine sugar, 1 flax ‘egg’, Pinch of salt
  • Shape the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
  • After that, preheat your oven to 180° C and roll out your dough on a well-floured surface to a circle of about 32cm.
  • Grease a 28cm loose-bottomed tarte mold with plant-based butter and dust it with flour, shaking off any excess.
  • Transfer the dough to the mold and prick its surface with a fork.
  • Place a crumpled sheet of baking paper on the dough and weigh it down with baking beans.
  • Blind bake the crust for 10 minutes.
  • Remove the baking paper and beans, and bake for an additional 10-12 minutes, until the pastry is golden. Allow to cool completely in the mold and on a wire rack.
  • Remove the crust from the mold and place it on a serving plate.

For the crème pâtissière

  • Mix sugar and custard powder in a small bowl.
    4 tbsp sugar, 5 tbsp custard powder, 500 ml soy milk, 2 tsp vanilla extract
  • Whisk in 100 ml of the soy milk.
  • In a small saucepan, gently heat the rest of the milk with the vanilla extract.
  • Add the custard mixture slowly, while whisking.
  • Cook over a low heat while continuously whisking, until the mixture thickens into a thick cream (approximately 5 mins).
  • Transfer to a plate to cool but cover with a sheet of baking paper to prevent forming a skin on your crème pâtissière

For assembly

  • Put the jam and the water in a small saucepan and whisk over medium heat for a minute or so. This will be the glaze for the strawberries.
    500 g strawberries, 2 tbsp strawberry jam, 1 tbsp water
  • To assemble the tarte, give the crème pâtissière a good stir to loosen it and divide it over the crust.
  • Top with the strawberries, brush with the glaze and serve.

Notes

Enjoy this tart preferably on the day of its making, when the crust will be fresh and crackly. If necessary, you can keep the tart covered in the refrigerator.

Nutrition

Calories: 246.2kcalCarbohydrates: 34.3gProtein: 4.2gFat: 10.3gSaturated Fat: 2.1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4.6gCholesterol: 16.1mgSodium: 142.6mgPotassium: 186.7mgFiber: 1.6gSugar: 10.9gVitamin A: 569.4IUVitamin C: 27.8mgCalcium: 86.3mgIron: 1.5mg
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