This is a recipe for a spring strawberry tart that is very simple to make, yet has a slightly different brightness from a regular strawberry tart because of the way the strawberries are arranged to resemble cherry blossom petals.
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Strawberry Tart Perfect for the Sakura Season!
This is a recipe for a strawberry tart perfect for the cherry blossom season, where the strawberries are arranged to resemble cherry blossom petals.
Cedric Grolet's tarts, such as the chocolate raspberry tart, cherry chocolate tart, and rose apple tart, have been enjoyed for years. The geometric fruit arrangements featured in his recipes are always eye-catching, making them irresistible when fruits come into season.
The strawberry tart recipe is simple yet stunning, with the strawberries arranged to resemble cherry blossom petals. The original recipe involves a lot of steps, including baking the almond cream tart, making a basil sauce with yuzu and olive oil, and topping the tart with custard cream and strawberry confiture. However, for this version, we simplified the recipe by using a regular tart and almond cream, and flavoring the custard cream with olive oil and lemon.
Enjoy this beautiful and delicious strawberry tart during the cherry blossom season!
Ingredients
Tart dough
- Unsalted butter - Use softened butter at room temperature.
- Powdered sugar - Using powdered sugar will result in a crispy texture.
- Egg - Use either [1 egg yolk + 1 teaspoon of water] or [½ whole egg].
- Cake flour
- Salt
Almond cream
- Unsalted butter - Use softened butter at room temperature.
- Powdered sugar - Using powdered sugar will result in a crispy texture.
- Cornstarch
- Almond powder
- Egg
Olive oil and lemon custard cream
- Milk
- Eggs
- Granulated sugar
- Cornstarch
- Grated lemon zest - Use organic lemons if possible.
- Olive oil - Even a small amount will add aroma, so use extra-virgin olive oil.
Decoration
- Strawberries - Using a slightly smaller tart mold, it's recommended to use smaller, uniform-shaped strawberries.
Instructions
Tart dough
Place room temperature softened butter in a bowl and knead it until it becomes soft. Add powdered sugar and mix well.
Add the beaten egg and mix well to combine.
Add the sifted cake flour and salt, and mix together until well combined.
Flatten and shape the dough, then wrap it with plastic wrap and refrigerate for 1 hour to 1 night to rest.
Almond cream
Put the butter into a bowl and knead it with a rubber spatula until soft. Sift in the powdered sugar, cornstarch, and almond powder, and continue to knead until soft.
Add the beaten egg gradually and mix well each time.
Olive Oil and Lemon Custard Cream
Heat the milk in a small saucepan.
In a bowl, whisk together egg yolks, granulated sugar, and grated lemon zest. Add cornstarch and mix well.
Add half of the warm milk to the bowl with the egg yolks, sugar, and grated lemon peel, and mix lightly. Add the cornstarch and mix again. Then, return the mixture to the pot and heat over medium heat, whisking constantly to prevent the bottom from burning. Continue to whisk until the mixture becomes smooth and glossy and forms a thick cream.
Take the mixture off the heat and mix in the olive oil.
Transfer the mixture to a bowl and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator.
Bake the tart dough
Preheat the oven to 170°C(338°F) . Line a baking sheet with a silpat or parchment paper.
Prepare two large sheets of parchment paper and place the dough between them. Roll out the dough while pounding with a rolling pin, aiming for a size slightly larger than the tart pan and a thickness of about 2mm (0.08 inches).
Cut out a circular piece of dough slightly smaller than the tart pan for the bottom.
For the sides of the tart, use the remaining dough to create a strip that is 2cm (0.79inches) high (the height of the tart) and a total length of 50cm (19.7 inches).
Place the tart ring on a baking sheet lined with parchment paper or a silicone mat, then gently press the side dough onto the tart ring to make it adhere. Trim off any excess dough where it overlaps, and use your fingers to press the dough together to seal any gaps.
底の部分の円Spread the circular dough for the bottom of the tart and press it lightly with your fingers to make it adhere to the sides, integrating the bottom and side dough.
Cut off any excess dough hanging over the edge of the tart ring. Chill in the refrigerator for about 10 minutes.
Spread the almond cream evenly into the tart shell. Fill the shell to half the height of the tart pan.
Bake in a preheated oven at 170°C (338°F) for about 30-35 minutes.
Decoration
Wash the strawberries and remove the stems. Cut them in half lengthwise and make a V-shaped cut in the tip.
Soften and smooth the custard cream with a whisk.
On a plate, place the tart and spread the custard cream evenly over the surface.
Arrange the strawberries starting from the outside. If the strawberries are too rounded on the back and difficult to place, you can cut them.
Place a small strawberry in the center and the tart is ready!
Storage
Wrap the tart loosely with plastic wrap or store it in a container and keep it in the refrigerator if possible.
Since fresh strawberries are used, please consume it within a day or two after making it.
Storage of tart crust
You can freeze both baked tart shells and almond cream-filled tart shells. To freeze, put them in a ziplock bag and store them in the freezer. They can last for about a month in the freezer.
Making a fruit tart is a time-consuming process that involves making the tart crust, almond cream, custard cream, and decorating with fruit. When you have time, you can make the tart crust and almond cream ahead of time, bake them, and freeze them to make the tart-making process easier.
Equipment
Making tart crusts can be time-consuming, as the dough needs to be weighed down to prevent the side crust from sliding down.
By using a Silpan (mesh baking sheet), a weight is not needed, and by using a perforated tart ring, the side crust will not slide at all.
mesh baking sheet
perforated tart ring
Check out new recipes!
SAKURA-INSPIRED STRAWBERRY TART RECIPE
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This is a recipe for a spring strawberry tart that is very simple to make, the strawberries are arranged to resemble cherry blossom petals!
Ingredients
Tart Crust
- 60g unsalted butter
- 50g powdered sugar
- ½ egg (25g)
- 125g cake flour
- 1g salt
Almond Cream
- 50g unsalted butter
- 50g powdered sugar
- 8g cornstarch
- 50g almond flour
- 1 egg
Olive Oil and Lemon Custard Cream
- 200ml milk
- 2 eggs
- 50g granulated sugar
- 20g cornstarch
- ½ lemon zest
- 20ml olive oil
Decoration
- 20 strawberries
Instructions
Tart dough
- Place room temperature softened butter in a bowl and knead it until it becomes soft. Add powdered sugar and mix well.
- Add the beaten egg and mix well to combine.
- Add the sifted cake flour and salt, and mix together until well combined.
- Flatten and shape the dough, then wrap it with plastic wrap and refrigerate for 1 hour to 1 night to rest.
Almond cream
- Put the butter into a bowl and knead it with a rubber spatula until soft. Sift in the powdered sugar, cornstarch, and almond powder, and continue to knead until soft.
- Add the beaten egg gradually and mix well each time.
Olive Oil and Lemon Custard Cream
- Heat the milk in a small saucepan.
- In a bowl, whisk together egg yolks, granulated sugar, and grated lemon zest. Add cornstarch and mix well.
- Add half of the warm milk to the bowl with the egg yolks, sugar, and grated lemon peel, and mix lightly.
- Add the cornstarch and mix again.
- Then, return the mixture to the pot and heat over medium heat, whisking constantly to prevent the bottom from burning. Continue to whisk until the mixture becomes smooth and glossy and forms a thick cream.
- Take the mixture off the heat and mix in the olive oil.
- Transfer the mixture to a bowl and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator.
Bake the tart dough
- Preheat the oven to 170°C(338°F) . Line a baking sheet with a silpat or parchment paper.
- Prepare two large sheets of parchment paper and place the dough between them. Roll out the dough while pounding with a rolling pin, aiming for a size slightly larger than the tart pan and a thickness of about 2mm (0.08 inches).
- Cut out a circular piece of dough slightly smaller than the tart pan for the bottom.
- For the sides of the tart, use the remaining dough to create a strip that is 2cm (0.79inches) high (the height of the tart) and a total length of 50cm (19.7 inches).
- Place the tart ring on a baking sheet lined with parchment paper or a silicone mat, then gently press the side dough onto the tart ring to make it adhere. Trim off any excess dough where it overlaps, and use your fingers to press the dough together to seal any gaps.
- 底の部分の円Spread the circular dough for the bottom of the tart and press it lightly with your fingers to make it adhere to the sides, integrating the bottom and side dough.
- Cut off any excess dough hanging over the edge of the tart ring. Chill in the refrigerator for about 10 minutes.
- Spread the almond cream evenly into the tart shell. Fill the shell to half the height of the tart pan.
- Bake in a preheated oven at 170°C (338°F) for about 30-35 minutes.
Decoration
- Wash the strawberries and remove the stems. Cut them in half lengthwise and make a V-shaped cut in the tip.
- Soften and smooth the custard cream with a whisk.
- On a plate, place the tart and spread the custard cream evenly over the surface.
- Arrange the strawberries starting from the outside. If the strawberries are too rounded on the back and difficult to place, you can cut them.
- Place a small strawberry in the center and the tart is ready!
Notes
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Tarts
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 356
- Sugar: 22
- Sodium: 95
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 113
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