Strawberry Tart

Name: Strawberry Tart
Yield: Serves 8
Cuisine: United States
Ingredients: 1 prebaked Pecan-Graham Cracker Crust (shown in the photo) or Shortcut Piecrust, cooled; 1 teaspoon pure vanilla extract; 2 cups whole milk; 5 large egg yolks; 1 recipe Fresh Whipped Cream; 2 pounds strawberries, hulled and sliced in half; ¼ cup strawberry or apricot preserves; ¼ teaspoon fine sea salt; 6 tablespoons granulated sugar; 3 tablespoons cornstarch; 2½ tablespoons unsalted butter, cut into cubes, at room temperature

Preparation info

Serves
8

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

I hoard strawberries when they’re in season. I love to make them into jams and syrups to freeze, so I can pull them out on a cold, dreary winter’s day to remind me of summer. This custard tart is topped with beautiful fresh strawberries in all their glory and then glazed with strawberry (or apricot) preserves.

Ingredients

5 large egg yolks
6 tablespoons granulated sugar
3 tablespoons

Americas
United States
Dessert
Summer
Winter
Vegetarian

Method

In a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until thick and pale in color.

In a medium saucepan, heat the milk to a gentle boil. Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don’t curdle,