Ingredients
-
-
1/2
-
2 1/2
-
1/2
-
1
-
1
-
1 1/3
-
-
2
-
2 1/2
-
-
-
-
-
Directions
Strawberry Tart, Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard and the crunch of buttery, walnut pastry…you have to try this!, sooo delicious, the walnut pastry adds great flavour and texture, i made mine with raspberries instead of strawberries didnt have any and it was mouthwatering, this recipe is definetly a keeper!! thanks heaps
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Steps
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1
Done
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Preheat Oven to 350f; Butter a 10 or 11 Inch Tart Pan With Removable Bottom. |
|
2
Done
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For Pastry: Cream Butter With Sugar in Large Bowl; Mix in Walnuts; Blend in Egg and Almond Extract; Stir in Flour Until Completely Incorporated; Press Into Pan Bottom and Side; Refrigerate 30 Minutes; Bake Until Golden-Brown, 15-20 Minutes; Cool to Room Temperature. |
|
3
Done
|
For Custard: Beat Yolks, Sugar, Cornstarch and Vanilla in Medium Bowl Until Pale and Thick; Heat Milk in Medium Saucepan; Beat Milk Into Yolk Mixture Until Smooth; Return to Saucepan and Whisk Over Medium Heat Until Very Thick, About 5 Minutes; Return to Bowl and Beat, Adding Butter 1 Tablespoon at a Time and Beating Until Melted Before Adding Next Tablespoon; Beat Until Cool; Refrigerate Until Chilled. |
|
4
Done
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to Whip Cream: Beat Whipping Cream With Icing Sugar Until Soft Peaks Form. |
|
5
Done
|
to Assemble: Spread Custard Evenly Over Crust; Starting from Outer Edge, Arrange Strawberries in Concentric Circles, Placing as Close Together as Possible; Refrigerate 30 Minutes; Melt Jelly Don't Forget - Jelly Is Seedless, If You Haven't Got Any, Use Apricot Jam in Small Saucepan Over Low Heat; Brush Gently Over Berries, Covering Completely; Refrigerate at Least 2 Hours; Serve With Whipped Cream, If Desired. |
