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Strawberries and Cream Tart Recipe

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This recipe for Strawberries and Cream Tart, by , is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 cup flour
2 Tbsp sugar
7 Tbsp cold unsalted butter, cut in pieces
1 large egg
Filling:
2 cup heavy cream, 1/2 & 1/2 OR full fat milk
2.5 oz Instant Vanilla pudding mix (just shy of 1/2 cup) DO NOT USE COOKED PUDDING MIX
1 tsp vanilla extract

Directions:
Directions:
Put the flour and sugar in the food processor and pulse to combine.
Add the cold butter and pulse until the mixture resembles coarse crumbs.(about 30 pulses)
Pulse in the beaten egg until the mixture comes together.
Turn the dough onto a floured surface and bring together with your hands.
Knead into smooth flat disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes (can be overnight).
Preheat oven to 375*
Roll out the dough to fit your 9" or 10" tart pan and pat in place. I like to use tart pans that have removable bottoms, so you can easily pop out the tart for easy cutting and pretty presentation.
Patch any tears with your fingers. Pierce the bottom all over with a fork, and then place a piece of crumpled parchement paper on top. Fill with dried beans, which will prevent the crust from puffing as it bakes.
Bake for 15 minutes, until pastry is firm and dry to the touch. It will still be pale. set aside to cool on a rack.
To make the fillingh, put the cream in a mixing bowl, along with the vanilla extract. Whisk in the pudding mix, whisking gently until the mixture thickens. This does not take long, maybe a minute or two. DO NOT WHIP THIS MIXTURE! The pudding mix will thicken it instantly without whipping.
When the mixture thickens, spread into cooled crust.
Top with Strawberries (or favorite fruit and dust with powdered sugar.

Number Of Servings:
Number Of Servings:
8

 

 

 

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