Strawberry Tart

“One day I will find the right words, and they will be simple.” – Jack Kerouac 

RECIPE: (adapted from Dessert First Girl and Ina Garten)


1/2 cup unsalted butter, melted

1/4 cup sugar

3/4 tsp vanilla extract

1/8 tsp salt

1 cup all-purpose flour

Preheat oven to 350 degrees F. Combine butter, sugar, vanilla, and salt. Stir until combined. Add flour and stir until just combined. Press dough into bottom of tart pan and up the sides. Bake until golden brown, approximately 30 mins. Allow to cool.


1 bar good dark chocolate (aprox. 65%)

Melt chocolate in double boiler. Pour and spread over bottom of crust. Allow to cool.

Pastry Cream:

5 egg yolks, room temperature

3/4 cup sugar

3 T corn starch

1 1/2 cups scalded milk

1/2 tsp vanilla extract

1 T unsalted butter

In a mixer or food processor, mix eggs and sugar on high for 3 mins. Add starch on slow (or pulse). With the mixer/processor still running, add milk. Transfer to saucepan. Stir on medium heat with a wooden spoon until mixture starts to thicken and bubble. Continue stirring vigorously with a whisk. Once the cream has thickened, stir in vanilla and butter. (If there are lots of lumps and bumps you can press it through a sieve). Refrigerate until cold. Pour over chocolate coated crust.


1 pint of strawberries sliced 

Slice strawberries and place around tart starting from the outer crust and working towards the middle. Keep refrigerated until ready to serve. ENJOY!

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