Recipes
Strawberry Tart
Simple yet delicious dessert to close your everyday meal and cheer you up :)
Time needed: 2-2½ hours
By Muhammad Akmal
Inspired By Reynold Poernomo
May 15, 2022
2 weeks ago during the lebaran holidays, I went to Pengalengan with my family to enjoy the holiday. We spent about 4 days long in a great villa namely Kia Ora Lodge. I can call it a staycation cause we mostly spent our 4 days just in the villa and enjoy our time there. The villa was overall great, both facilities and tools were pretty complete for me, and one of the irreplaceable experiences was about the air. Fresh, cool and it just reminds me of my life in Bandung where I could really breathe fresh and cool air till 9-10 am, and even in the afternoon the air is still pretty cold not hot like in Bogor now (and everywhere else, after all, it’s because of us right? ). However, cause Pengalengan is higher than Bandung City, early morning and late-night was freezin cold, but I still enjoy it cause when else could I feel this kind of experience again?
Besides staying in the villa, we also do some trips around Pengalengan, and one of our trips is picking strawberries in the farm! I just love how peaceful and mindful I am there because there’s no screen that I should look at for hours, but all greens and red lovely strawberries that I could pick by myself. We got around 2 little baskets, 600 gr each resulting in 1.2 kilos of fresh strawberries. It’s actually a lot of strawberries, and we all know that strawberries could spoil that fast, so I planned to make the jam out of it to preserve it so that nothing goes to waste. To be honest, long long ago I planned to make some tarts, but with lemon custard filling because I got the recipe from Chef Thomas Keller in his masterclass (Check masterclass.com out!) but because I got this lovely strawberry jam, why don’t I make it as a filling first? Maybe I could do some lemon custard filling someday :) I decided to make my preserved jam as a filling and here it is, Strawberry Tart, with shell recipes from Reynold Poernomo’s recipe book and my strawberry jam recipes. Little notes, I think I’ll make custard out of the jam because it turns out the jam is still watery or you can add more corn starch or reduce the water of the jam more. Anyway, it’s still delicious!
Ingredients
Strawberry Jam
fresh strawberry
1.5 kg
honey
5 tbsp
sugar
4 tbsp
lemon zest
1
lemon juice
1
corn starch
2-3 tsp
stick cinnamon
1
Salt, to taste
Tart Shell
all purpose flour, plus extra for dusting
187 gr
white granulated sugar
40 gr
chilled unsalted butter, diced
100 gr
1 egg + 1 egg yolk, just use half of it
milk or dark chocolate
100 gr
Steps
1. "Make the strawberry jam
Clean all the strawberries and cut the top of it. Put 1 kg of it in the saucepan along with honey, sugar, lemon zest, lemon juice, cinnamon as well as salt. Turn on the heat to low heat and stir occasionally to prevent the sugar burned on the tip or the bottom of the pan. Cook the strawberries, try to mash them until begin to soften and thick for about 10-15 minutes. Halved the rest of 500 gr strawberries and put them in the pan, cook for about 5-10 minutes until thick enough. It will resulting a strawberry jam with a slightly different textures of smooth and shaped strawberries. Lastly, add the corn starch, stir until everything is dissolved and the consistency of the jam is coating the back of the spoon. Cool it down to room temp, put it in an air thight container and put it in the fridge until we want to use it. Don’t forget to take out the cinnamon stick because it has done the job for make the jam smells that good.
2. Make the tart dough
Combine flour, sugar, and butter in a mixing bowl, mix with bare hand or paddle attachment until there are no butter lumps and the dough form a sand texture. Add egg mixture and knead just until everything is combined and shape a dough. Wrap with plastic wrap and let it rest and cool in the fridge for at least 30 minutes.
3. Place in the removable fluted tart pan
Preheat the oven to 170 degrees Celcius. Take out the dough from the fridge and roll it on a lightly floured surface to make a 2-3 mm thickness. Carefully circle cut with the help of the bottom side of the tart pan to fill the bottom side of the tart. For the side of it, just use your bare hands with a little dough and place it on the fluted part carefully to make consistent thickness. Don’t forget to remove any excess dough and make sure that the fluted part merges smoothly with the bottom side, you can use glass or any materials that have a flat surface. Lastly, prick the center of the tart shell with a skewer or fork a couple of times.
4. Bake!
To make sure the bottom side is still flat, place aluminum foil or baking paper inside the tart pan and fill it with rice, raw peanuts, or baking beads. And it’s time to bake it! Blind bake the shell for about 15 minutes. After that, bake again the tart shell without the baking paper and anything inside it for about 15 minutes or until the shell gets nice golden brown color.
5. Add chocolate layer to the shell
Meanwhile, melt the chocolate in a microwave or over a saucepan in simmering water. After the shell is completely cool or at room temp, pour in the chocolate mixture and put it in the fridge, and allow it to set.
6. Assembling and done!
Lastly, when the chocolate layer is set, pour in all the delicious strawberry jam inside the shell, just leave 0.5 cm on the top of the tart not to fill it with jam. Cool it in the fridge, allow it to set and it’s ready to serve!