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Strawberry-filled tart and egg-free cream

Strawberry and cream-stuffed tart

So good that you'll struggle to believe that there's very little sugar in this dessert: the tart stuffed with strawberries and cream is egg-free and is a delicious dessert, fresh and delicious. The perfect dessert to bring to the table as long as the strawberries are in season. Choose mature fruits, so they'll be sweeter, you'll have to skip them in the pan first and then bake them in the oven.

The dough of the base is similar to that of the FRESH BLUEBERRY TART (The blueberry pie American) , where I had however used a hard wheat semola for the base. And that of the LIGHT STRAWBERRY TART. It contains no sugar but a pinch of salt. If you want a dough a little’ sweeter, you can add 25-30 grams of granulated sugar. They will be enough. And do not forget to browse through all my RECIPES OF PIES, sweet and savory, to find something that can inspire you.

The strawberries in the oven become compact thanks to the veil of cornflour and go well with the white lemon cream and no eggs at the base of the tart. If you love classic custard instead, then the dessert for you is the CREAM TART AND FRESH STRAWBERRIES, always one of the most beloved spring cakes. By the way, this egg-free, low-sugar dough is elastic and easily processed. And it allows you to decorate the tart more easily than a normal shortcrust pastry.

So release the imagination. And have fun making your tart stuffed with strawberries and egg-free cream beautiful. Obviously we're in season strawberries: then have a look at all my RECIPES WITH STRAWBERRIES and, to know all about these delicious fruits and so little calories, read my article Strawberries: PROPERTY', CALORIES AND 17 EASY SWEETS. Have a good day!

Strawberry and cream-stuffed tart

STRAWBERRY AND EGG-FREE CREAM STUFFED TART

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • Doses for a cupcare 20 centimeters in diameter
  • FOR THE DOUGH
  • 250 grams of flour 00
  • 4 grams of salt
  • 20 grams of sugar
  • 120 grams of cold butter
  • grated rind of half a lemon, organic
  • 80 millilitres of milk or cold water
  • butter and flour for the cake Pan, to taste
  • an egg yolk and a little milk for brushing the cake
  • FOR THE WHITE CREAM WITHOUT EGGS
  • 250 ml fresh whole milk
  • 30 grams of flour 00
  • 50 grams of sugar
  • grated rind of one lemon organic
  • FOR STRAWBERRY FILLING
  • 250 grams of strawberries
  • 15 grams of cornflour or potato starch
  • organic lemon juice
  • 30 grams of sugar
  • a little cold water to dissolve the cornstarch

PROCEEDINGS

For the base of the tart stuffed with strawberries and cream without eggs, you just have to put all the ingredients, except milk, on the worktop and start kneading until you get a large crumb mixture. At this point, combine the milk by pouring it slowly. Depending on the flour you use, In fact, could serve less milk than indicated. Or a slightly larger amount. You have to get a smooth loaf, elastic, homogeneous and compact. Wrap the loaf in food film and refrigerate for an hour.

While the loaf for the base rests, wash strawberries, dry them and remove the pigeon. Cut the strawberries into pieces and put them in a pan with lemon juice and sugar. Cook over high heat for 5-6 minutes or until the strawberries produce a syrup. Add the cornstarch, mix carefully and leave to cool.

For the white cream without eggs, put the flour in a saucepan, sugar and grated lemon rind. Heat the milk and, once hot, add it to the flour and sugar mixture, stirring with a whisk until you first create a batter and then a liquid. Bring the cream to a boil and, when it's going to be dense, turn off the heat and allow to cool completely.

Butter and flour a tart cake tin. Spread the dough on the lightly floured work surface. Line the bottom and sides of the cupcare with the dough, potting the bottom with the rebbi of a fork. Spread the white cream on the bottom, level it up with a spatula. Cover with strawberries. With the advanced dough, decorate the tart as you like. Brush the surface of the tart with a little’ of yolk mixed with milk. Put the cake in the fridge and preheat the oven to 175 degrees static. Bake the cake for 35 minutes or until the tart is golden brown. Allow to cool. The tart stuffed with strawberries and egg-free cream is good both lukewarm and cold in the fridge. Bon appétit!

Strawberry-filled tart and egg-free cream

TIPS

You can store the tart stuffed with strawberries and cream without eggs in the refrigerator, covered with plastic wrap, up to 5 days.

Strawberry-filled tart and egg-free cream

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