Strawberry Tart w/ Butter-nut Crunch Crust
Don’t be tempted to assemble the entire tart ahead of time, as it tastes and looks best when put together just before serving. Instead, prepare the tart shell and the pastry cream first, and wash and dry the strawberries, up to a day in advance. When you’re ready to serve, slice the strawberries and finish assembling the tart.
Butter-nut Crunch Crust 9” Tart Total Time: 45 minutes 1 ½ cups Walnuts, finely chopped 1 1/3 cups Flour ¾ tsp. Baking Soda ½ cups of Sugar ¾ tsp. Cinnamon ¼ tsp. Salt 1 ½ sticks of Butter, cold 1 Egg Yolk
Preheat oven to 350 Finely chop walnuts in a food processor. Add flour and dry ingredients, pulsing processor until fully incorporated. Cut butter into small cubes and slowly add them to walnut mix. Add yolks. Mixture should be like dough. Press dough into a fluted tart pan and chill in the freezer for 20 minutes. Take out of the freezer and bake for 15-20 minutes on 350. Cool.
Vanilla Pastry Cream 9” Tart
Cooking time: 15 minutes
1 1/8 cup of Milk 1/4 cup of Sugar 1/8 cup of Cornstarch 1/8 tsp. of Salt 2 Egg Yolks 1 tsp. Vanilla Extract
Heat milk on med-high heat in a saucepan until it boils. Place sugar and cornstarch in a small bowl. Whisk the sugar and cornstarch together and add to the milk. Whisk. Beat the egg yolks and whisk into the hot milk mixture. Milk mixture should be thick like pudding. Add Vanilla Extract, whisk. Place in a bowl, cover with plastic wrap directly on the pastry cream and chill in the refrigerator for at least an hour or up to two days. Just before using, beat on low speed until smooth (you can also whisk by hand).
Assembly of Tart
1 Pint of fresh Strawberries
Just before assembling, hull the strawberries and slice them 1/4 inch thick. Remove the pastry cream from the refrigerator, whisk until smooth, and spread into an even layer in the cooled crust. Starting from the outside and working your way to the center of the tart, evenly shingle the strawberries, pointed ends angling slightly up, in an overlapping circular pattern. Serve immediately.
Decorating Tip: To give your tart a dash of shine—put ¼ cup of Apricot Preserves and ¼ cup of Water in a saucepan on medium heat—and cook until it comes to a slight boil. Take off the burner. Using a pastry brush, brush the strawberries ever so gently with the Apricot mixture. This will give your tart a stunning and professional looking shine.
Skillful and stunning with a seriously unique & artistic out-of-the-box edge are the kinds of cakes + cookies you will find at Sugarsweet Cookie + Cake Studio. Oakland, California based Pastry Chef David Benton brings a depth and originality to his designs that are in a class all their own. Beautiful designs and a cake that hits the sweet spot and delivers on WOW factor is what Pastry Chef David Benton is known for.