The New Strawberry Recipe

by Sophia Surk

That is the absolute renowned treat recipe which is greatly popular by the children. This unique strawberry tarts are really fulfilling and may fill up your belly in a very addictive way.

(For tarts) Ingredients: 1 cups all-purpose flour, teaspoon salt, 3 tablespoons white granulated sugar, 2 tablespoons cold shortening, 6 tablespoons solid unsalted butter (sliced), 2 cups Pastry Cream, cup ice cold water, 2 pints whole strawberries (hulled and chopped up in half), 3 tablespoons shelled pistachios (halved), 1/3 cup apricot jelly,

Directions Using a little mixing bowl, beat together sugar, salt, and flour. Put mixture in the fridge for Thirty minutes immediately after beat using a blender.

Mix in butter as well as shortening and carry on the mixing method, next beat in chilled water gently. Stir until dough is actually thick and guarantee there aren't any flour blobs. Slightly flour a flat counter and form pastry dough like a circle; wrap by using a plastic wrapping and chill for Around 30 minutes or maybe more.

Pre-heat oven to 375 F.

Start preparing 4 tart pans together with detachable edges (4 inch). Pull off pastry dough from your fridge and fit correctly in to tart pans. Never stretch out the dough to prevent shrinkage of tarts. Cut excessive dough making use of the rolling pin.

Line the tart shells making use of a little bit of buttered aluminum foil, brush with side down, and also pack with dried up beans or rice. Bake within 10 minutes.

Cool tart shells for some minutes and remove aluminum foil and beans. Plant holes throughout the shells utilizing a fork and put in the oven and bake once more for twenty minutes or right up until edges are golden brown. Let stand to cool.

You're now all set to fill up the shells with pastry cream and then sprinkle with melted apricot jelly and pistachios.

(For pastry cream) Ingredients: 5 large egg yolks, cup sugar, 3 tablespoons cornstarch, teaspoon pure vanilla extract, 1 cups scalded milk, 1 tablespoon unsalted butter, 1 teaspoon Cognac, 1 tablespoon heavy cream,


Put together an electric powered mixing machine or food processor with paddle installation, add in the egg yolks and white granulated sugar for five minutes until mixture is actually thick. Reduce speed and mix in cornstarch.

Gently pour warm milk and blend for a couple more minutes. Place the mixture right into a big pot and boil over low heat. Resume stirring just until mixture thickens and bubbles. After 7 minutes, switch stirring to whipping; whisk continually for an additional few minutes until custard turns into as thick as pudding.

Mix in vanilla extract, butter, cognac, and heavy cream. Stir thoroughly.

Sift mixture in to a large mixing bowl and cover using a plastic wrap. Refrigerate until cold.

Pastry cream is already ready to fill the tart shells.

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