Strawberry-Lemon Curd Tart with Basil-Infused Whipped Cream

July 13, 2015 § Leave a comment

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Happy Monday! This sweet treat is sure to brighten up your Monday and get your week off to a great start. If you’re still pining after the weekend, you need to make this refreshing, summery tart, stat. It’s the right thing to do.

I am completely loving and taking advantage of the abundance of ripe summer fruits! They’re so delicious, juicy, and sweet by themselves that I run into the dilemma of whether to bake with them or just eat them alone. I think this just means that I need to buy twice the amount so I can have my cake tart and eat the fruit too.

This tart is the perfect summer pastry. The flavors are refreshing and light so you can enjoy it without feeling weighed down. It is a pleasant after-dinner dessert but also works well as an afternoon treat.

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All great tarts begin with a buttery, flaky crust, and this one is no exception. I used Joanne Chang’s recipe for Pâte Sucrée, which is a sweet tart dough typically used in French baking. It is extremely versatile so it can be used with a multitude of scrumptious fillings.

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This tart in particular combines the sweetness of fresh strawberries with a tart, creamy lemon curd. To top it all off, I made a basil-infused whipped cream, which sounds much more complicated to make than it actually is. Basil is steeped in hot heavy cream, which is then chilled before it is whipped. The basil flavor is subtle but is slightly earthy and provides a deeper flavor that rounds out the entire tart nicely. All the flavors come together beautifully and allow the true star, the strawberries, to shine!

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Strawberry-Lemon Curd Tart with Basil-Infused Whipped Cream 

Yield: 1- 9″ or 10″ tart

Adapted from Flour by Joanne Chang and Martha Stewart

Ingredients: 

Pâte Sucrée (Sweet Tart Dough)

  • 1/2 cup (1 stick/114 grams) unsalted butter, at room temperature, cut into 8 pieces
  • 1/4 cup (50 grams) sugar
  • 1/2 tsp kosher salt
  • 1 cup (140 grams) unbleached all-purpose flour
  • 1 egg yolk

 

Filling

  • 1 1/2 cups lemon curd, homemade or store-bought
  • 1 lb strawberries, sliced

 

Basil-Infused Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1/3 cup basil, chopped
  • 1-2 tbsp granulated sugar
  • 1/4-1/2 tsp vanilla extract

 

Directions:

For Pâte Sucrée:

Using a stand mixer with paddle attachment, cream butter, sugar, and salt on medium speed until pale and light, about 2-3 minutes. Scrape bottom and sides of bowl with rubber spatula. Add flour and beat on low until just combined and resembles wet sand, about 30 seconds. Add yolk and beat on low until dough comes together, about 30 seconds.

Wrap dough tightly in plastic wrap and refrigerate for one hour. If not using dough right away, it can be kept in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. If using from freezer, thaw the dough overnight in the refrigerator before proceeding with rest of directions.

Remove dough from refrigerator and let soften at room temperature for about 30 minutes. Use a rolling pin to bang and flatten dough into a 1/2-inch thick disk. Flour work surface and rolling pin and then roll dough into a circle with a 10 to 11 inch diameter for 9″ tart pan or 12 inch diameter for 10″ tart pan. Sprinkle more flour on work surface, dough, and rolling pin, as needed to prevent dough from sticking. Roll from center of disk outward and gently rotate disk a quarter turn after each roll so it forms an even circle. Don’t worry if the dough cracks or breaks a little since this can be easily patched when the dough is transferred to the pan.

Roll the circle of dough around the rolling pin and then unroll it over the top of the tart pan. Press the dough firmly into bottom and sides of pan, and trim edges so dough is even with rim of pan. Use scraps and excess dough to patch any tears to ensure that the entire pan is covered with dough.

Refrigerate pastry shell for at least 30 minutes, so the gluten can relax, which prevents the pastry from shrinking in the oven. (The pastry shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from refrigerator or freezer.)

Position rack in center of oven and preheat to 350°F. Place pastry shell on top of baking sheet and bake until golden brown, about 25-30 minutes. Let cool to room temperature on wire rack.

For Basil-Infused Whipped Cream:

Makes about 2 cups

In small saucepan, heat heavy whipping cream until just simmering (small bubbles forming around edges). Remove cream from heat and add chopped basil. Cover and let steep for 25-30 minutes. Use mesh strainer to remove basil. Cover and refrigerate cream for 6-8 hours or overnight.

Place stand mixer bowl and whisk attachment or large metal bowl and whisk in freezer for 10-15 minutes. Remove bowl and whisk from freezer and pour cream in bowl. Beat cream until soft peaks form. Gradually add sugar while whisking. Continue whisking until medium to stiff peaks form. Be careful not to over beat or you will end up with butter!

Assembly:

Pour lemon curd into cooled tart shell. Lay sliced strawberries on top of the lemon curd. Serve with basil-infused whipped cream.

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