All posts tagged: strawberry tart

semolina and strawberry tart

Semolina and Strawberry Tart

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We deviated from our standard strawberry tart recipe and baked this for our easter lunch. It is an interesting hybrid  between the classic tart and the greek galaktoboureko and great when eaten same day. We kept some in the fridge for the next day, but the baked filling turned too solid. The moral of the story is, bake it for same day consumption. (Based on a recipe from Ottolenghi “The Cookbook”) For the sweet pastry 330g plain flour 100g icing sugar zest of 1 lemon, finely grated 1/4 tsp salt 180g cold unsalted butter 1 egg yolk 2 Tbsp cold water For the filling 345ml milk 180ml whipping cream 60g caster sugar 80g butter 1/2 vanilla pod, split lengthwise and seeds scrapped out 60g semolina 1 egg 200g strawberries icing sugar, to garnish For the sweet pastry, combine flour, sugar, salt,lemon zest and the butter in a mixer fitted with the paddle attachment until the mixture resembles breadcrumbs. Change to the hook attachment and add the egg yolk and the cold water. Continue mixing  until dough comes together …

Strawberry Tart Forever

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Spring calls for strawberries. The fruit markets are full with delicious strawberries this time of the year and I try to make use of them in every possible way. I think that this basic strawberry tart recipe of Stelios Parliaros, will make you feel like a professional patissier. For the pastry 300g all purpose flour 200g very cold unsalted butter,cut into small cubes 100g icing sugar 1 egg For the filling 350g full fat milk 150g whipping cream 80g caster sugar 1 egg 3 egg yolks 40g cornstarch 1/2 vanilla bean, split lengthwise and seeds scrapped out 500g fresh strawberries For the glaze 1 Tbsp strawberry jam 1Tbsp boiling water For the sweet pastry, combine flour, butter and sugar in a mixer fitted with the paddle attachment until the mixture resembles breadcrumbs. Change to the hook attachment and add the egg. Continue mixing  until dough comes together to form a ball. Turn the mixture out onto a plastic wrap and shape into a disc. Refrigerate for 30 minutes. Remove the pastry from the refrigerator and roll out …