A beautiful fresh strawberry tart filled with a lovely custard cream from Back In The Day Bakery’s Made With Love Cookbook. Perfect for Spring celebrations!
I’m continuing my exploration of the myriad of cookbooks in my home that really should have their own separate room. Today’s recipe comes from Back In The Day Bakery Made With Love, one of my new favorite books. I preordered this book because I am such a huge raving fan of Cheryl (who happens to be one of the sweetest people on the planet) and Griffith Day. Their message is always so pure and simple: scratch baking isn’t hard and is the best way to show love. Their treats always sing this message loud and clear, and their huge following and legions of fans confirm that they are truly on to something special.
Off the heels of their first New York Times best selling cookbook, Made With Love truly has a personality and vibe all its own. It is brimming with imaginative recipes, clever crafts and DIYs, stunning photography and the loveliest illustration which adds such a unique touch to the book. I, of course, found the desserts to be insatiable (I seriously can’t wait to try the Banoffee Pie) but I was equally intrigued by the savory items like their pizza crust and sweet potato potpie. The hubby and I thumbed through the book together when it arrived and selected the Strawberry Tart to try first.
What can I say about strawberries that has never been said before? Probably nothing. I adore them. We can leave it at that. No need to wax poetically about them anymore than usual. What intrigued me most about this recipe was how distinctive this strawberry pie was. I loved the ease of this recipe. I started by making the prebaked graham cracker crust omitting the pecans due to my tree nut allergy then followed up with the custard filling. About an hour later, my pie was refrigerating waiting for its crown of fruit preserves brushed strawberries. The first bite was an epic one. I actually had to remind myself that I didn’t even work that hard to create the results of this perfection. That is always a worthwhile afternoon in my book. I can’t wait to dive in and try even more recipes. I know for sure that the outcome will always be made with love.
- ½ cup finely chopped pecans
- 2 cups graham cracker crumbs (about 16 crackers)
- ¼ cup packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- 5 large egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 2½ tablespoons unsalted butter, cut into cubes, at room temperature
- ¼ cup strawberry preserves
- 2 pounds strawberries, hulled and sliced in half (I left mine whole)
- Fresh whipped cream
- Position a rack in the middle of the oven and preheat the oven to 350.
- Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, until lightly toasted. Set aside to cool.
- In a medium bowl, mix together the graham cracker crumbs, pecans, and brown sugar. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.
- Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly. Using a flat-bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.
- Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.
- In a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until thick and pale in color.
- In a medium saucepan, heat the milk to a gentle boil. Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.
- Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from the heat and whisk in the vanilla. Let the custard sit for 2 to 3 minutes to cool slightly, then gently whisk in the butter until it is melted and the custard is smooth and silky.
- Place a piece of plastic wrap directly on top of the custard so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.
- Spoon the cooled filling into the prepared piecrust. Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.
- To finish the tart, in a small saucepan, heat the preserves over low heat, stirring, until liquified and smooth. Set aside to cool.
- Pile the strawberries on top of the custard filling. Brush the preserves all over the berries. Refrigerate until ready to serve, or for up to 3 days. Serve with whipped cream.