Fresh Strawberry Tart by Chef Frances

I took a trip to my local farmer’s market last weekend and found inspiration in so many gorgeous produce. I just wanted to buy everything!

I was still contemplating on what to make for dessert when I saw these beautiful strawberries and just knew that I just had to use them in some way. I wavered back and forth between Strawberry Cream Pie, Strawberry Cake, or a Strawberry Tart. Finally settling on a tart because I already had some dough in the freezer. 


I absolutely love recipes where separate components can be made ahead of time. The tart dough just had to be thawed out and blind baked, the pastry cream made the day ahead and left to chill and set up, and the strawberries were simply washed and sliced to became the star of this amazingly delicious and decadent dessert, garnished with mint from my garden.

Sweet Tart Crust:​

1 1/2 c flour
1/3 c powdered sugar
pinch of salt
1/2 c butter, diced
1 large egg yolk
2 tsp heavy cream
1/2 tsp vanilla extract

1. Place flour, powder sugar, and salt in mixer bowl and stir until mixture resembles course meal.
2. Add egg yolk, cream, and vanilla then mix until dough gathers into a ball. 
3. Form into a disc and wrap into plastic and chill for at least 1 hour to overnight (dough freezes well as a make ahead recipe).
4. Roll to thickness of 1/8” and press into tart pan. Dock and blind bake with baking beans at 375 for 8 min. Remove beans, turn oven down to 350, and bake another 5 min or until bottom appears dry and slightly golden. Remove and let cool. 

Vanilla Bean Pastry Cream:

2 c milk
1 vanilla bean (scraped) or 1/2 tsp vanilla bean paste
4 egg yolks
2 tbsp sugar
1/4 c cornstarch
2 tbsp butter

1. In a saucepan, infuse milk and vanilla on low heat for about 5 min (do not boil).
2. In a mixing bowl, combine yolks, sugar, and cornstarch then slowly temper in milk. Whisk until well combined.
3. Pour back into pot and stir over low heat until thickened. Which in butter until smooth. 
4. Transfer to a container and press plastic wrap to the surface to prevent a skin from forming.
5. Chill until cold or overnight.

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