Strawberry Tarts (Ina Garten) Recipe

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Strawberry Tarts (Ina Garten)
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Ingredients
10
Count
Nutrition
2115
Calories
Total time
60
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. 5 extra-large egg yolks, room temperature
  7. 3/4 cup sugar
  8. 3 tablespoons cornstarch
  9. 1 1/2 cups scalded milk
  10. 1/2 teaspoon pure vanilla extract
  11. 1 teaspoon Cognac
  12. 1 tablespoon unsalted butter
  13. 1 tablespoon heavy cream
  14. 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.
  15. 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.
  16. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2114.82 Kcal (8854 kJ)
Calories from fat 1591.16 Kcal
% Daily Value*
Total Fat 176.8g 272%
Cholesterol 396.98mg 132%
Sodium 793.05mg 33%
Potassium 443.98mg 9%
Total Carbs 122.88g 41%
Sugars 24.31g 97%
Dietary Fiber 7.81g 31%
Protein 15.48g 31%
Vitamin C 105.8mg 176%
Vitamin A 1.7mg 57%
Iron 2.9mg 16%
Calcium 143mg 14%
Amount Per 100 g
Calories 378.69 Kcal (1585 kJ)
Calories from fat 284.92 Kcal
% Daily Value*
Total Fat 31.66g 272%
Cholesterol 71.09mg 132%
Sodium 142.01mg 33%
Potassium 79.5mg 9%
Total Carbs 22g 41%
Sugars 4.35g 97%
Dietary Fiber 1.4g 31%
Protein 2.77g 31%
Vitamin C 18.9mg 176%
Vitamin A 0.3mg 57%
Iron 0.5mg 16%
Calcium 25.6mg 14%

* 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

  • 56.2
    Points
  • 60
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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