STRawberry Cream Tart


For the Shortcrust Pastry
2 cup – Wheat flour
1 cup – Cold butter cubes
1 tbsp – Icing sugar
1/2 tsp – Salt
2 to 4 tbsp – Cold water

For Filling
200 ml – Heavy Cream
100 gms – Fresh strawberry
1/4 cup – Icing sugar
1/4 cup – Sugar
1 tsp – Lemon juice


For the tart shell
Take flour, salt, sugar in a mixie, add the butter cubes and pulse it bit by bit till the whole mixture resembles bread crumbs. Transfer these crumbs into a mixing bowl, add bit by bit ice cold water and bring the dough together and make a ball.

Preheat the oven to 180°C

Place this dough inbetween two layers of clingfilm sheets and roll it into a circle, a little bigger than the tart pan. Keep the thickness to 5mm.

Carefully place the rolled dough over the tart pan and press it well. Using a knife trimm the extra dough hanging out of the pan.

Line the tart with clingfilm and fill the pan with baking beans ( you can use uncooked Rajma or rice too ) and bake it for 8 mins (this method of filly the tart with beans and baking it first before you fill it is known as Blind Baking). Remove the beans and bake it further for an other 5mins. Remove and let it cool. You can make tart shells in advance.


For the strawberry coulis (syrup), Place chopped strawberries, sugar and 1/8th cup water in a sauce pan and cook it for 5 minutes. Cook it till the berries are cooked and soft. Cool the mixture, add lemon juice and blend it into a smooth paste.


Whip the cream with the icing sugar till it is stiff. Tip it into the tart shell and smoothen the top. Drizzle the strawberry coulis over the smoothrned cream layer. Using a tooth pick make swirls and create pattern as per your liking.

Refrigerate for a couple of hours. Setve with fresh strawberries and more coulis.







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