By the way, you can try an almond custard also or even a coconut custard for a tropical twist. The origin of fruit tarts go back a long way. Back to the Middle Ages as a matter of fact, where custard was eaten alone or combined with seasonal fruits to make pies or tarts. Strawberries are rich in vitamin C and potassium with 8 berries giving the equivalent of 1/2 of a medium orange. Now that’s a lot of vitamin C. Furthermore, they are low in calories: 1 cup of berries is only 50 calories.
The history of strawberries goes back more than 2000 years. Throughout the Middle Ages in Europe they appeared in the gardens of the aristocracy. At this time, strawberries also were used for medicinal purposes. Europeans who came to the New World discovered that the Native Americans were cultivating strawberries. Not surprisingly then, it is not uncommon to find strawberries mentioned in Native American lore.
For my strawberry tart, I like to use a shortbread crust. It is so versatile, not to mention simple to make. For starters you don’t have to roll it out. I kind off hate rolling out pastry dough because it never turns out even!!! Strawberry tart is full of delicious goodness not to mention natural ingredients. Now, it’s not health food, but it is good!! I especially love the contrasts of this dessert. The juicy sweetness of the berries, the creamy softness of the vanilla custard and the crunchiness of the shortbread crust. Is your mouth watering yet? Mine is! Take this strawberry tart to your next gathering and you’ll be everyone’s new best friend. Guaranteed!
- 1 1/4 cups all-purpose flour
- 4 oz butter cold, cut into pieces
- 2 Tbsp sour cream
- 2 Tbsp sugar
- Vanilla Custard
- 3/4 milk
- 3 egg yolks
- 1/4 sugar
- 1/2 vanilla bean split lengthwise
- 1 Tbsp flour
- Strawberries and syrup
- 16 oz strawberries hulled and halved
- 2 Tbsp Grand Marnier
- 1/4 cup sugar
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- Prepare strawberries first so they can adequately marinate. Place berries in a bowl. Sprinkle them with sugar and pour over the Grand Marnier. Toss them around a bit so they are fully coated. Allow them to marinate for about 30-45 minutes. Strain and reserve the juice.
- For the crust place all crust ingredients in a food processor and process until it looks like like cornmeal. Press into a tart pan and bake for about 15 minutes until golden brown at 375’F.
for full instruction please see : ethnicspoon.com