Strawberry Tarts Recipe

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Strawberry Tarts
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Ingredients
18
Count
Nutrition
1322
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  2. Meanwhile, preheat the oven to 375 degrees F.
  3. Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  4. Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  5. Pastry Cream:.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  7. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1322.48 Kcal (5537 kJ)
Calories from fat 605.39 Kcal
% Daily Value*
Total Fat 67.27g 103%
Cholesterol 325.46mg 108%
Sodium 914.57mg 38%
Potassium 663.39mg 14%
Total Carbs 156.34g 52%
Sugars 62.37g 249%
Dietary Fiber 7.68g 31%
Protein 25.06g 50%
Vitamin C 108.2mg 180%
Vitamin A 0.2mg 8%
Iron 4.2mg 23%
Calcium 263.5mg 26%
Amount Per 100 g
Calories 217.14 Kcal (909 kJ)
Calories from fat 99.4 Kcal
% Daily Value*
Total Fat 11.04g 103%
Cholesterol 53.44mg 108%
Sodium 150.16mg 38%
Potassium 108.92mg 14%
Total Carbs 25.67g 52%
Sugars 10.24g 249%
Dietary Fiber 1.26g 31%
Protein 4.11g 50%
Vitamin C 17.8mg 180%
Iron 0.7mg 23%
Calcium 43.3mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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