Hamdi Saidani Strawberry And Blueberry Tart recipe made of a buttery pastry crust filled with a creamy custard and topped with fresh strawberries and blueberries this delightful dessert serves 6 and takes about 1 hour to prepare and bake, making it perfect for any occasion.
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💗 Why You’ll Love This Strawberry And Blueberry Tart Recipe:
- Beautiful Presentation: The vibrant colors of fresh strawberries and blueberries make this tart a stunning dessert centerpiece for any occasion.
- Perfect Balance of Flavors: The tartness of the berries combined with the sweet, creamy custard creates a harmonious balance of flavors that’s sure to please.
- Customizable: You can easily adapt this recipe by using different fruits, adding a glaze, or even swapping the custard for a different filling like lemon curd.
- Ideal for Entertaining: This tart can be made ahead of time, making it a perfect dessert for parties, brunches, or family gatherings.
- Refreshing and Light: The fresh fruit and creamy custard make this tart a refreshing and light dessert that’s perfect for spring and summer.
âť“ What Is Strawberry And Blueberry Tart Recipe?
Strawberry And Blueberry Tart is a classic dessert featuring a crisp pastry crust, a smooth custard filling, and a topping of fresh strawberries and blueberries. It’s an elegant, fruity dessert that’s perfect for showcasing seasonal berries.
🍓 Strawberry And Blueberry Tart Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Custard Filling:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1/4 cup apricot jam (optional, for glaze)
🥧 How To Make Strawberry And Blueberry Tart
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is golden. Let it cool completely.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
- Pour the custard filling into the cooled tart shell, spreading it evenly. Arrange the strawberries and blueberries on top of the custard in a decorative pattern.
- If desired, warm the apricot jam with a tablespoon of water in a small saucepan or microwave until smooth. Brush the glaze over the fruit to give it a glossy finish. Refrigerate the tart for at least 1 hour before serving to allow the custard to set. Serve chilled.
đź’ Recipe Tips:
- Use Cold Butter: Ensure that the butter is cold when making the pastry dough. Cold butter creates a flaky, tender crust by forming small pockets of steam during baking.
- Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the custard.
- Cook the Custard Slowly: Stir the custard constantly while cooking over medium heat to avoid curdling. The custard is ready when it thickens and coats the back of a spoon.
- Cool Completely: Allow the tart shell and custard to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tart set properly.
- Fresh Berries: Use fresh, ripe strawberries and blueberries for the best flavor. If your berries are very sweet, you can reduce the amount of sugar in the custard.
- Add a Glaze: Brushing the fruit with a warm apricot jam glaze not only adds a beautiful shine but also helps preserve the fruit’s freshness.
🍨 What To Serve With Strawberry And Blueberry Tart?
Strawberry And Blueberry Tart pairs beautifully with a scoop of Peaches And Cream Ice Cream, a dollop of Blueberry Frosting, or a drizzle of honey it’s also delicious served alongside a cup of hot tea or a glass of chilled white wine.
🎚 How To Store Leftovers Strawberry And Blueberry Tart?
- Refrigerator: Store leftovers strawberry and blueberry tart in an airtight container in the refrigerator for up to 3 days. The tart should be kept chilled to maintain the firmness of the custard and the freshness of the fruit.
- Freezer: While it’s best enjoyed fresh you can freeze the tart (without the fruit topping) for up to 1 month wrap leftovers strawberry and blueberry tart tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw in the refrigerator overnight before adding fresh fruit and serving.
FAQ’S
How do I know when Strawberry And Blueberry Tart is fully baked?
The strawberry and blueberry tart is fully baked when it turns a light golden brown and feels firm to the touch. If using pie weights, remove them halfway through baking to allow the bottom to brown evenly.
Can I use store-bought pastry for the Strawberry And Blueberry Tart?
Yes, you can use store-bought pastry dough to save time. Simply follow the package instructions for baking, and then proceed with the filling and topping as directed in the recipe.
How can I make Strawberry And Blueberry Tart healthier?
To make Strawberry And Blueberry Tart healthier, you can reduce the sugar in the custard, use whole wheat flour for the crust, or substitute the custard with a yogurt-based filling. You can also focus on using fresh, organic berries for added nutritional benefits.
How do I ensure the berries don’t make Strawberry And Blueberry Tart soggy?
To prevent the berries from making the tart soggy, ensure they are dry before placing them on the tart. You can also brush a thin layer of melted chocolate or a light glaze on the crust before adding the custard to create a barrier.
How do I keep Strawberry And Blueberry Tart from getting soggy?
To prevent a soggy crust, it’s essential to blind bake the pastry crust before adding the custard filling. This involves baking the crust with pie weights or dried beans to ensure it stays crisp.
Try More Strawberry Desserts Recipe:
Strawberry And Blueberry Tart Nutrition Facts
Serving Size: 1 slice (1/6 of the tart)
- Calories: 358
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 100mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 25g
- Protein: 5g
- Vitamin C: 30%
- Calcium: 6%
- Iron: 8%
Strawberry And Blueberry Tart
Description
Strawberry And Blueberry Tart recipe made of a buttery pastry crust filled with a creamy custard and topped with fresh strawberries and blueberries this delightful dessert serves 6 and takes about 1 hour to prepare and bake, making it perfect for any occasion.
Ingredients
For the Crust:
For the Custard Filling:
For the Topping:
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together, adding more water if needed. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is golden. Let it cool completely.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
- Pour the custard filling into the cooled tart shell, spreading it evenly. Arrange the strawberries and blueberries on top of the custard in a decorative pattern.
- If desired, warm the apricot jam with a tablespoon of water in a small saucepan or microwave until smooth. Brush the glaze over the fruit to give it a glossy finish. Refrigerate the tart for at least 1 hour before serving to allow the custard to set. Serve chilled.
Notes
- Use Cold Butter: Ensure that the butter is cold when making the pastry dough. Cold butter creates a flaky, tender crust by forming small pockets of steam during baking.
Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps relax the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
Blind Bake the Crust: Blind baking (baking the crust without the filling) ensures that the pastry stays crisp and doesn’t get soggy from the custard.
Cook the Custard Slowly: Stir the custard constantly while cooking over medium heat to avoid curdling. The custard is ready when it thickens and coats the back of a spoon.
Cool Completely: Allow the tart shell and custard to cool completely before assembling. This prevents the pastry from becoming soggy and helps the tart set properly.
Fresh Berries: Use fresh, ripe strawberries and blueberries for the best flavor. If your berries are very sweet, you can reduce the amount of sugar in the custard.
Add a Glaze: Brushing the fruit with a warm apricot jam glaze not only adds a beautiful shine but also helps preserve the fruit’s freshness.
