Simple seedy ruby red strawberries, sweet all by their heart shaped selves. But on this night, we wanted more. A commingle of berries combined with a coveted picture and we were off.
A delicate poppy seed crust cradles vanilla flecked pastry cream. Circle with fresh strawberries and whipped cream—here lies a dessert for you, mom or any heart in need of a berry topped tart.
Many a pastry cream’s come through this kitchen. Never like this. Why? I’m unsure. Maybe because I overcame an aversion to tempering eggs? Maybe because it’s French? Probably because Bake Magazine is alluring, inspiring and thus made recipes are exceptional.
Whatever the case, one tart lead to three. Usually with a fraction of sugar or cream consumed, guilt follows. Not that time, as every bite was worthwhile and thoroughly enjoyed.
These tarts need extra t.l.c but with a stellar playlist and sous chef/partner, time flies. I would’ve been good by myself too though, as the process is therapeutic.
From crust dipped in extra pastry cream to fully assembled—this dessert is extraordinary.
The Makes for a Brightened Day
Poppy Seed Tart Tips
✿ Keep ingredients cold.
✿ In keeping ingredients cold, making dough at a good pace is important.
✿ While making, mixing, and forming—it may be tempting, but avoid over working the dough. The less we handle, the flakier the tart : )
Cutting butter into dry ingredients
Combine flour, sugar poppy seeds and salt, then scatter cold butter cubes.
Cut/work the butter into the dry ingredients.
When seeing small crumbs with well distributed butter, we’re ready for liquid!
Drizzle over the flour mixture,
then incorporate with a fork.
Squeeze the dough between your fingers; crumbs should come together. Like stick throughout but aren’t sticky.
Shaping Dough
I wasn’t thinking while working. I meant for two disks, so not exactly like this picture but pour the mix, divide, then gather and flatten into two disks. I sound like a broke record, but in the name of flakey crust—handle the dough with care. Wrap and refrigerate for an hour or overnight.
So we don’t have to work at a frantic pace, remove and work one dough disk at a time. Unwrap and let come to roll-able, about 10 minutes.
We don’t want to change the taste or texture of our dough, so a light floured work surface and rolling pin’s best. Use a knife or bench scraper and divide dough disk into 8 triangles. Shape each into a ball, then flatten and roll. My dough didn’t stick, but if it starts to, rotate every few rolls and/or lightly re-flour underneath the tart dough.
Once the dough’s in shape, brush excess flour…
Forming Dough Into Tart Pans
…and transfer by letting the dough fall (almost holding like a cone when placing) in the middle. Without stretching, gently press the dough against the pan side…
…then trim by pushing your thumb perpendicular along the top edge. To make a consistent and similar thickness, I find it helps to allow a smidge extra dough on top, then gently press downward into the tart pan.
If tears or holes happen along the bottom or sides, no worries, take tiny pieces of scrape dough and carefully patch and smooth them.
Blind Baking
Freeze the tarts on a baking sheet for 20 minutes, then line with crumpled parchment or foil with a 1” overhang. Fill the tarts with pie weights or dried beans and bake.
Whisk an egg white with a couple tablespoons heavy cream. Carefully remove foil and beans from tart shells. Lightly brush the bottom to midway up the side; this helps seal the crust to prevent a soggy bottom. Sprinkle with sugar and continue baking until the tarts are golden, then cool on a rack.
Heaven is a place called Vanilla Bean Pastry Cream
✿ Delicate
✿ Creamy
✿ Airy
✿ Rich
Combine egg yolks and sugar; whisk until pale yellow in color. Sift the flour over the lightened egg yolk combination, then whisk again to incorporate.
Combine milk, remaining sugar, vanilla bean and reserved bean seeds. Oh the seeds! They smell so good!
Heat over medium until the sugar’s dissolved and the milk is just about to boil.
A word on vanilla beans
Plump, juicy, shiny—the almighty vanilla bean is best but if unavailable,
one tablespoon paste or pure extract’s great too.
Give one more whisk to the egg yolk mixture, then slowly add the warm milk while whisking continuously.
Pour the entire mix back into the saucepan. Whisk non-stop until the mixture thickens and comes to a boil; this should take anywhere from 2-4 minutes.
Remove from heat and toss the vanilla bean. Strain pastry cream through a fine sieve over a bowl, then whisk in the butter until melted.
All Together Now
To release the shells:
Remove bottom plate. If the shell doesn’t pop willingly— I find it helps to squeeze then without disrupting the shell, pull the tart pan a little before releasing the crust. This method is especially great for tart pans without removable bottoms.
When ready to serve
Make whipped cream, then here’s what separates the others from this pastry cream! Add one cup whip to the whisked pastry cream. Taste! I know! Divide amongst the poppy tart shells. Yes! The bowl, spatula, what’s left… all for you!
Fill, allowing room for strawberries to settle without overflowing. I filled my first too high, but found the picture above to be a good amount.
I also accidentally placed some strawberries up and down facing on the first. Oops, had to eat that one.
Overlap and circle the strawberries same side up.
Add fresh vanilla whipped cream.
Oooohh!
Use a fork,
Or hands work too.
Mothers: how encompassing a word. Mothers: by way of body, adoption, foster, sponsored, to homeless, or those we’ve lost. Mothers: to family, friends, neighborhood or school kids. Mothers of animals and nature.
Whatever loving kind ~ I celebrate you.
<3
My mom ~
She’s the tiger holding baby cubs in her mouth, swatting any predator in her way. She’s fierce, protective grit wrapped in supreme kindness (especially to strangers) and love with definite goofball.
We love you momma bear.
To all who endure year after Mother’s Day without theirs, my heart to yours.
Strawberry Tarts with Vanilla Bean Cream
Ingredients:
Poppy Seed Tart Dough
- 1½ cups unbleached all-purpose flour
- 1/4 cup sugar
- 1½ teaspoons poppy seeds
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cold - cut into small cubes
- 2 Tablespoons heavy whipping cream
- 1 large egg, divided into yolk and white
Vanilla Bean Pastry Cream
- 2 cups whole milk
- ½ cup sugar divided
- 1 vanilla bean split lengthwise—seeds scraped and reserved
- 5 large egg yolks
- 3 Tablespoons unbleached all-purpose flour
- 1 Tablespoon unsalted butter, cold cut into small cubes
Strawberries
- 2¼ cups strawberries, small hulled and sliced
- 1/2 cup strawberry or apricot jelly/jam
- 1-2 Tablespoons water
Whipped Cream Filling
- 1¼ cup heavy whipping cream
- 2½ Tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- dash clove - optional
Instructions
Poppy Seed Tart Dough
- In a large mixing bowl combine flour, sugar, poppy seeds and salt. With a pastry cutter, two knives or your hands cut/work the butter into the dry ingredients. When small crumbs with visible well distributed butter is reached, the dough is ready for liquid.
- In a small bowl, whisk 2 Tablespoons heavy cream and the egg yolk. Drizzle over the flour mixture, then gently incorporate with a fork. Squeeze the dough between your fingers; crumbs should stick throughout but aren’t sticky.
- Pour the mixture onto your work surface. Avoid over handling the dough. Divide the dough in two, then gather and flatten into ½ to ¾“ disks. Wrap and refrigerate for an hour or overnight.
- Preheat the oven to 350° F.
- Remove and work with one dough disk at a time. Let come to a workable roll-able (word!) state on the counter; let stand about 10 minutes.
- Once ready to roll, lightly flour your work surface and rolling pin. Use a knife or bench scraper and divide dough disk into 8 triangles. Shape each into a ball, then flatten and roll into a 5-6” disk aiming for 1/8” thick. To avoid sticking rotate the dough every few rolls. If necessary, lightly re-flour underneath the tart dough. Once the dough is in shape, brush any excess flour and transfer by letting the dough fall in the middle. Without stretching, gently press the dough against the pan side, then trim by pushing your thumb perpendicular along the top edge. To make a consistent and similar thickness, I find it helps to allow a smidge extra dough on top, then gently press downward into the tart pan. If tears or holes happen along the bottom or sides, no worries, take tiny pieces of scrape dough and carefully patch and smooth them.
- Freeze the tarts on a baking sheet for 20 minutes, then line with crumpled parchment or foil with a 1” overhang. Fill the tarts with pie weights or dried beans and on the same sheet, bake for 8-10 minutes, the edges may begin to brown.
- With the separated egg white; whisk with a couple tablespoons heavy cream. Carefully remove foil and beans from tart shells. Lightly brush the bottom to midway up the side; this helps seal the crust preventing a soggy bottom. Add a light sprinkle of cane sugar to each tart bottom and continue baking until golden, about 10-12 minutes. Cool on a wire rack.
Vanilla Bean Pastry Cream
- In a medium bowl, combine egg yolks and 1 Tablespoon sugar; whisk until pale yellow in color. Sift the flour over the lightened egg yolk combination, then whisk to incorporate.
- In a medium saucepan combine milk, all but one tablespoon sugar, vanilla bean and reserved bean seeds. Heat over medium until the sugar’s dissolved and the milk is about to boil, about 5 minutes.
- Give one more whisk to the egg yolk mixture; slowly add the warm milk to the egg mixture, whisking continuously. Pour the entire mix back into the saucepan. Whisk non-stop until the mixture thickens and just comes to a boil, about 2-4 minutes. Remove from heat and discard vanilla bean. Strain pastry cream through a fine sieve over a medium/large bowl, then whisk in butter until melted. To prevent a skin from forming, press parchment or plastic over the surface (leaving little gaps or air pockets) then place on a wire rack to cool slightly. Refrigerate until chilled, two hours or overnight.
Fresh Whipped Cream and Glazed Strawberries
- When ready to serve—chill a medium (preferably glass or metal) bowl and electric beaters in the freezer for at least 15 minutes.
- Using an electric mixer starting on medium-low, beat the cream, powdered sugar, and vanilla until it starts to thicken. Increase the speed to medium-high and continue until soft towards stiff peaks form peaks form. Avoid over beating. Cover and place whipped cream in the refrigerator.
Assembly
- Prepare tiny strawberries: hull, slice and pat dry.
- Stir one cup prepared whipped cream into whisked vanilla bean pastry cream, then divide into the tart shells. Fill about ¼" below the tart rim, then overlap and circle the strawberries same side up facing.
- In a saucepan over medium heat add the jelly. If using jam, either strain or dodge lumps, then add a tablespoon of water and mix. Stir until the mixture liquifies, then remove and let cool slightly. Brush the strawberries with a light hand, as little goes a long way. If the jelly becomes thick, reheat to thin and continue.
- Layer or pipe with whipped cream and serve.
Notes
If dough has been refrigerated for over an hour, let stand ten minutes before rolling. Dough can be made and refrigerated three days in advance or double wrapped and frozen for up to two weeks. Formed tart shells also be double wrapped and frozen for up to two months. Frozen tart shells can be baked (without thawing) straight from the freezer. Vanilla Bean One tablespoon pure vanilla extract or paste can be used in place. Jelly/Jam A neutral or similar jelly works best for the strawberries. If jam is all you have, that's fine too, just strain, scoop, use as much liquid as possible. If needing to thin the jelly with water, adding a tad of orange juice to the strawberry jam tastes good too.
Nutrition
