Best 8 Strawberry Tart Filling Recipes

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY TART

Steps:

• Special Equipment: 1 pound dried beans, 10-inch tart pan
• For the crust:
• In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes.
• *TIP- this can be done up to a week in advance or frozen for a longer time.
• Preheat the oven to 425 degrees F.
• To roll the crust:
• Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool.
• For the pastry cream:
• Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream.
• *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.
• Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath.
• To assemble the tart:
• Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving.
• Berry delicious!

STRAWBERRY CAKE FILLING

Steps:

• Whisk water and cornstarch together in a large saucepan.
• Stir strawberries and sugar into the water.
• Cook strawberry mixture over medium heat until thick, about 10 minutes.
• Allow to cool completely before use.

STRAWBERRY RHUBARB TART

Steps:

• Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. , Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack., For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes. , Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours., Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

STRAWBERRY PIE FILLING

Steps:

• Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
• Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.

RHUBARB-STRAWBERRY TART

Steps:

• Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
• Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.