These stunning tarts are the perfect way to use fresh, juicy strawberries!
Garten recently took toInstagramto share herstrawberry tart recipe, just in time for strawberry season.
We lovea good tart recipe, so we were all over this!
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With strawberry season upon us, the sweet, juicy orbs are at the peak of perfection.
It’s not the easiest recipe, but it’s also not that difficult to work through.
Nathan Congleton/NBC via Getty Images
First, we start by making the crust.
The most important consideration is that your ingredients are COLD.
First, whisk together the dry ingredientsflour, sugar and saltand put them into the freezer for 30 minutes.
Once they’ve chilled, transfer them into your food processor along with diced cold butter and shortening.
Work quickly so both fats stay as cold as possible.
Pulse it until the butter is pea-sized, then add the ice water bit-by-bit until the dough comes together.
Specifically, you’ll need 412-inch tart pans with removable sides.
After shaping the dough into the pans, you’ll need to “blind bake” the crust.
Set the tart shells aside to cool and move on to the pastry cream.
For this step, you need an electric mixer fitted with the paddle attachment.
Adding the milk requires patience because adding heat to eggs will scramble them, if you’re not careful.
Now you’re making custard!
These add-ins make it ultra flavorful.
To sift out any accidental eggshells or inadvertent scrambled eggs, pour the custard through a sieve.
You’ll need 2 whole pints because we’re all about the berries, after all.
Fill each shell with pastry cream and top each tart with those juicy gems.
There are so many reasons to make this dessert!
But we’re feeling the French cafe vibe right now, so cafe creme it is!
