Comments on: strawberry tart

By: Katie M.

Katie M. — Sat, 07 Apr 2012 21:58:30 +0000

I just wanted to put up a little note to say that this is the first time I have made a pastry cream that has actually turned out… and I have made many terrible pastry creams. I almost cried. Thank you so much!!!

By: deb

deb — Mon, 02 Jan 2012 18:34:22 +0000

Kaitlin — Ha, thanks! I think it was a holdover from when this post included a lemon tart. Fixed now.

By: Kaitlin

Kaitlin — Mon, 02 Jan 2012 18:14:40 +0000

Hi Deb…

just a note to say that as much as I would like to eat a fresh strawberry tart in January, I think that this might need to be recategorized into the Summer section, rather than the Winter one ;)

By: Mohammed

Mohammed — Tue, 02 Aug 2011 07:40:56 +0000

Hello

Thanks for this recipe. I made it for my family for Ramadan (Islamic Holiday). I just had some questions about the Pastry filling. I’m a novice so please bear with me.

The Recipe called for the milk to boil, I turned up the heat, but the bottom started to burn before the milk came to a boil. I’m sure I’m doing something wrong. I’m using Vanilla Extract. What should I be doing differently?

When I mixed in the milk with the egg/starch/sugar, it immediately turned into a large yellow glop, despite my heaving stirring. I let it cool for 3 minutes and then added the butter and stuck it in the fridge with saran wrap. I used store bought tarts as an example and their pastry filling was very creamy. Is there anything I need to be cognizant of the next time I try this recipe? Also, I wasn’t satisfied with the amount of Filling there was, how can I make a larger quantity without having to make a whole new batch? Does doubling the ingredients work?

Again, I apologize for my novice baking questions, any help would be amazing. Cheers!

By: suz

suz — Tue, 12 Jul 2011 19:31:15 +0000

Marcia, I love your idea for Penny, Pie weights. Most everyone has that jar of pennies stashed somewhere “Not being used”, they worked wonderfully. But I used a piece of heavy duty foil so there would be no breakage when I lifted them out of the half baked crust for my strawberry tart.

By: Marcia

Marcia — Fri, 10 Jun 2011 14:32:54 +0000

Just came into the archive to have a look at the strawberry tart;and have made and loved the lemon. I saw your comment about never having enough pie weights. Oh yes you do, and so do we all !! Look to that jar of pennies that you must have somewhere..They are perfect..CHEAP, conduct heat in just the right way, and are reusable.. first wash them in hot soapy water.(and then you use them on foil or parchment anyway) I keep a big tin of them in the kitchen ..started using them in the country many years ago when other weights were not to be had,(never liked using beans..I could always smell them.) and now prefer them to the overpriced..never enough of them weights that I have in the city. Pennies from heaven..

By: deb

deb — Wed, 11 May 2011 14:34:04 +0000

Let it fully cool and see if it thickens. Use the fridge.

By: Meg

Meg — Wed, 11 May 2011 14:23:09 +0000

Deb, I’m in the midst of making the strawberry tart (just went strawberry picking and can’t wait to use them!), but I’m afraid I didn’t let the pastry cream boil long enough, and as a result it’s not thick enough. Can I boil it a second time to thicken it up, or is that a bad idea? I’m salivating, because the cream tastes SO good, but I can’t finish it up! Thanks!

By: Sofia

Sofia — Fri, 06 May 2011 12:47:05 +0000

Tried out the strawberry tart and loved it!

Here are some pics: http://stickypikelet.wordpress.com/2011/05/06/strawberry-tart/

Thankyou for the inspiration!

By: Kelsey

Kelsey — Sun, 01 May 2011 21:00:20 +0000

Thanks for the inspiration! I made a strawberry tart this morning very similar to yours. I unfortunately (or fortunately?) got lazy and improvised. I ended up sweetening some ricotta cheese with 2 tbs confectioners sugar and 1/4 tsp vanilla to replace the pastry cream. I’m sure the pastry cream and strawberries is a fantastic combo, but the sweetened ricotta was delicious and so so easy (and healthier, but who’s worrying?)