Total time · 90 min
Quebec Strawberry Tart
A Quebec-style quebec strawberry tart that highlights Shortcrust pastry and Milk.
- Prep
- 60 min
- Cook
- 30 min
- Servings
- 8
Indicative estimates
- Energy per serving
- ~323 kcal per serving partial estimate
- Ingredient value
- ~$4.17 partial estimate; 6 of 9 ingredients estimated
Ingredients
- 300 g Shortcrust pastry
- 400 ml Milk
- 4 piece Egg yolks
- 100 g Sugar
- 40 g Cornstarch
- 1 tsp Vanilla (extract)
- 20 g Butter
- 600 g Strawberries (Quebec, hulled)
- 60 g Redcurrant jelly (melted, for glazing)
Directions
- 29 min
Line a tart pan with the shortcrust pastry, prick it with a fork and blind-bake at 350 °F (350 °F (180 °C)) until golden, then let it cool.
- 6 min
Heat the milk in a saucepan until it simmers.
- 8 min
Whisk the egg yolks with the sugar and cornstarch, pour in the hot milk while whisking, then thicken the mixture over the heat, stirring constantly.
- 19 min
Remove from the heat, stir in the butter and vanilla, then let the pastry cream cool, covered.
- 3 min
Spread the pastry cream in the cooled tart shell.
- 10 min
Arrange the strawberries in tight circles over the cream.
- 15 min
Brush the strawberries with the melted redcurrant jelly and refrigerate the tart until serving.