Elegant Strawberry Tart

Delight in this exquisite dessert featuring a buttery walnut crust, a luscious vanilla custard, and an artful arrangement of fresh strawberries, all finished with a glossy red currant glaze. This elegant strawberry tart is a true showstopper, perfect for any special occasion or celebration.

Ingredients

½	cup room temperature butter
2 ½	tablespoons sugar
½	cup finely chopped walnuts
1	egg, beaten to blend
1	teaspoon almond extract
1 ⅓	all-purpose flour
2	egg yolks, room temperature
2 ½	tablespoons sugar
2	tablespoons cornstarch
½	teaspoon vanilla
⅔	cup milk
6	tablespoons room temperature butter
4	cups strawberries, hulled and rinsed
1	cup red currant jelly
1	cup whipping cream
1	teaspoon icing sugar

Instructions

• Preparation and Assembly

  1. Preheat the oven to 350°F (175°C) and butter a 10 or 11-inch tart pan with a removable bottom.
  2. For the pastry, cream the room temperature butter with sugar in a large bowl. Mix in finely chopped walnuts, blend in the beaten egg and almond extract, then stir in the all-purpose flour until completely incorporated. Press the dough into the pan, covering the bottom and sides, then refrigerate for 30 minutes. Bake until golden-brown, about 15-20 minutes, and let it cool to room temperature.
  3. For the custard, beat the egg yolks, sugar, cornstarch, and vanilla in a medium bowl until pale and thick. Heat the milk in a medium saucepan, then slowly beat it into the yolk mixture until smooth. Return the mixture to the saucepan and whisk over medium heat until very thick, about 5 minutes. Transfer back to the bowl and beat in the room temperature butter, one tablespoon at a time, allowing each to melt before adding the next. Beat until cool, then refrigerate until chilled.
  4. To whip the cream, beat the whipping cream with icing sugar until soft peaks form.
  5. To assemble the tart, spread the chilled custard evenly over the baked crust. Starting from the outer edge, arrange the hulled and rinsed strawberries in concentric circles, placing them as close together as possible. Refrigerate for 30 minutes. Melt the red currant jelly in a small saucepan over low heat, then gently brush it over the berries to cover completely. Refrigerate for at least 2 hours before serving. Serve with whipped cream if desired.

Aug 02, 2024