Name: Strawberry Tart with Easy Tart Crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: France
Ingredients: 60 g unsalted butter; 35 g granulated sugar; 1 egg yolk; 80 g cake flour; 1 g salt; 5 g baking powder; 200 ml milk; 2 egg yolks; 50 g granulated sugar; 20 g cornstarch; 1/4 tsp vanilla bean seeds; 1 pack strawberry

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This is a simple strawberry tart recipe where you can skip the laborious process of making tart crust and use Easy Tart Crust (Galette Bretonne), a type of cookie dough, directly as a replacement for the tart base.

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Ingredients
Instructions
Strawberry Tart Decoration & Variations
Galette Bretonne
Equipment
Storage
Strawberry Tart with Easy Tart Crust

Ingredients

Galette base:

Unsalted butter - preferably high-quality cultured butter for better flavor
granulated sugar
egg yolk
cake flour
salt
baking powder

Custard Cream:

Milk
Egg yolk
Granulated sugar
Cornstarch you can also use cake flour, but cornstarch provides a smoother and lighter texture.
Vanilla bean seeds - you can also use vanilla beans or vanilla extract.

Decoration:

Strawberry

Instructions

Preparations

Leave the butter at room temperature to soften.
Preheat the oven to 175°C (347°F) about 10 minutes before using it.

Galette base

Place soft butter in a bowl, add granulated sugar and mix well until white Add the egg yolks and mix well

Place the softened butter in a bowl and add granulated sugar. Mix well until it becomes pale and creamy. Add the egg yolk and mix thoroughly.

Sift in the flour and baking powder, add the salt, and mix with a rubber spatula.

Pour the dough into a round tart ring and use the back of a spoon to spread it evenly. Bake in a preheated oven at 175°C (347°F) for about 20 minutes. Once cooled, gently insert a knife between the ring and the dough to carefully remove the galette from the mold.

Custard cream

In a small saucepan, warm the milk. In a separate bowl, combine the egg yolks, granulated sugar, and vanilla bean seeds, and mix lightly. Then add the cornstarch and mix again.

Add half of the warmed milk to the bowl and mix it well to dilute. Then return the mixture to the saucepan and place it over medium heat again. Continuously whisk the mixture with a whisk to prevent the bottom from burning. Keep mixing until the custard thickens and becomes smooth and glossy.

Transfer the custard to a baking dish and press a plastic wrap onto the surface to prevent a skin from forming. Chill the custard in the refrigerator.

Assembly

Slice the strawberries horizontally into approximately 3mm (0.12 inches) thick slices. Separate them into two sizes, larger and smaller ones.

Make the custard cream soft and smooth again by whisking it.

Place the galette on a plate and pour half of the custard cream over it, spreading it evenly.

*After baking, the galette will have slightly raised edges around the circumference and a depression in the center, resembling the appearance of a tart crust. This makes it easier to fill with cream.

Arrange the sliced strawberries starting with the larger ones, overlapping them in a circular pattern around the edge of the galette. Once you've completed one round around the edge, pour the remaining custard into the center, creating a mound shape. Continue arranging the remaining strawberries in the same way, overlapping them from the outside towards the center, and your galette is ready to serve.

Strawberry Tart Decoration & Variations

For this strawberry tart, I arranged the sliced strawberries horizontally, but you can also decorate it using a different method, like the one we used for the previous strawberry and pistachio tart, where you cut the strawberries in half vertically and arrange them in a row.

If you want to add a glossy finish to the strawberries, you can refer to the recipe for the strawberry and pistachio tart, where we used nappage.

You can also try adding pistachio paste to the custard cream, creating a pistachio cream that pairs beautifully with strawberries. Feel free to experiment and create your own unique variations!

Galette Bretonne

Instead of using the time-consuming tart pastry dough that requires rolling and shaping, we'll use cookie dough to easily make this strawberry tart.

For the cookie dough, we'll be using "Galettes Bretonnes," a traditional cookie from the Brittany region in France. These cookies are typically made with a thick dough, and a cross pattern of two lines is pressed on the surface before baking. I introduced a recipe for these buttery Galettes Bretonnes in a previous post, so if you'd like to focus solely on baking these cookies, you can refer to that recipe as well.

Equipment

When making the tart, please use a slightly deeper tart pan (at least around 3cm / (0.12 inches) in height). Of course, if you don't have a deep pan, you can reduce the amount of dough and make it in a shallower pan.

Using a tart pan with holes in the bottom won't create the raised edges that a tart requires. To achieve the classic tart-like edges, use a tart pan without holes (and don't forget to grease it with butter or oil!).

Storage

The tart can be stored in the refrigerator for 1 to 2 days.

The cookie dough can stay delicious at room temperature for about 3 days, so you can bake the cookie crust a few days ahead and decorate it with custard and strawberries on the day you want to serve it. This way, it becomes more convenient to prepare!

Strawberry Tart with Easy Tart Crust

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Author: Chicca Food
Total Time: 45 minutes
Yield: 8 servings（15cm / 6-inch tart ring x 1） 1x

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