Spring is upon us, which means strawberry season is here. From April to August our tummy will be blessed by the tender kiss of a pretty fruit and it also means, IT’S STRAWBERRY TART SEASON! HELL YES!
I love Spring. Being born in Australia I’m actually born in Autumn but here, I’m a spring baby. Spring for me means love, babies, weddings, the pretty flowers and brilliant colours to dress in. It leaves a nice smell in the year. And preparing us for the late nights on the balcony or in the garden with rosé and tapas. Or rosé and your love. Maybe both… Who knows unless they are invited to join you?
I’ve missed you Spring. I’ve missed you so much I decided to make my own adaptation of a Strawberry tart. The recipe is below, please enjoy this with people you love and coffee.
Strawberry Tart with lime juice
I love tarts and baking. I normally make the dough the day before so it can rest in the fridge for 24 hours. I think it gives me the best result but it's different from person to person. I also use semolina because it gives the dough a nice flake to it.
- Shortcrust dough:
- 280 g flour
- 20 g semolina
- 100 g powdered sugar
- 150 g butter, super soft.
- 1 large egg
- Marcipan filling:
- 100 g marcipan
- 100 g butter, soft.
- Juice from 1 lime
- 1 large egg
- 1 tbsp semolina (again with the semolina)
- Chocolate for after, 100 g dark chocolate
- Vanilla cream:
- 400 ml whole milk
- 4 egg yolks
- 1 fat vanilla pod
- 100 g sugar, of your choice.
- 2 tbsp starch
- 250 ml cream
- Strawberries for the top.
- Step 1 With your hands, knead together butter, powdered sugar, flour, semolina. Once it looks like crumble, add the egg and knead until it has a nice shine to it. Put in the fridge for at least 30 minutes.
- Step 2 While that is in the fridge, with your hands, mix together the marcipan, butter, semolina, when you’ve kneaded that with your hands, add in the lime juice and egg and again knead until it’s together and put aside.
- Step 3 Now turn on your oven to 200 C on fan oven.
- Step 4 Roll out the dough and put it in a pie tin. Put in the marcipan filling. Place in the oven for 20 minutes, if it starts to lift, take a fork and poke it. Trust me, it’s fun.
- Step 5 After 20 minutes take the pie out and let it rest. Once it has cooled down, pencil the tart surface with dark chocolate that you’ve melted. Set aside.
- Step 6 Now make your vanilla cream. In a saucepan, add 400 ml whole milk and empty the vanilla pod for vanilla into a separate bowl. Now add the empty vanilla pod to the milk and heat on medium.
- Step 7 In your separate bowl, add the egg yolks, vanilla and sugar. Beat until light and fluffy. Put in the starch, no need to beat it. Once the milk mixture is warm, add in the vanilla egg mixture and beat over heat. Until it’s thick.
- Step 8 Take the mixture off and let it cool all the way down. You want it cold. Whip your 250 ml cream and when the vanilla custard has cooled all the way down. Mix the whip cream and custard together.
- Step 9 Put it on the tart, add on the strawberries and enjoy in the sun.