I think it’s time for some dessert, don’t you?
My daughter asked me to make strawberry tarts – I’ve never made them before so I’m not sure where she got this idea into her head, but I’m glad she did!
I found this excellent recipe by Ina Garten but modified it a tiny bit.
For starters, I had extra pie dough in the freezer so I used that in place of the pastry that Ina recommends and I also used my own pastry cream recipe, which is very similar to Ina’s. I omitted the liquor to make the recipe kid-friendly and I also added a layer of melted chocolate under the pastry cream to both add flavor and to prevent the crust from getting soggy after the pastry cream was added. .
I love the color that the pistachios add to these tarts and the salty sweet combination is one of my favorites.
Source: Inspired by Food Network
- Preheat oven to 375 degrees
- Roll out pie dough to ¼ thickness and cut to fit into tart shells (take care not to stretch dough as you insert into tart pans)
- Use rolling pin to trim excess dough by rolling over top of tart pans
- Blind bake shells lined with pie weights (or greased aluminum foil weighted with beans/rice) for 10 minutes
- Remove pie weights and continue baking for 15 minutes
- After the shells are cooled, melt chocolate in microwave on low power (stir every 30 seconds) until melted and then brush top of crust with a thin layer of melted chocolate
- Divide pastry cream evenly among tarts and spread over chocolate layer
- Gently heat jam over medium heat, thinning with a few drops of water, in a small sauce pan until jam is melted
- Arrange strawberries on top of pastry cream, brush with jam, and top with pistachios if desired.