Strawberry Tart with Rice-Flour Pastry Cream
A buttery blind-baked tart filled with vanilla rice-flour cream and topped with strawberries and optional strawberry gelatin.
By Moow Editorial ·
- Blind-bake the shell with pie weights, cool it completely, and add the optional gelatin glaze only after arranging the berries.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 tart slices
- Prep time: 3 hours
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 tart slices.
- Calories: 260 kcal
- Protein: 5 g
- Carbohydrates: 33 g
- Fat: 13 g
- Sodium: 114 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Tart Dough
Have these measured and ready before you begin.
- about 1 1/4 U.S. cups (300 ml by volume) all-purpose flour
- 125 g butter (4.4 oz)
- 2 egg yolks
- scant 1/2 cup (100 ml) powdered sugar
Rice-Flour Cream
- about 1 2/3 U.S. cups (400 ml) milk
- 4 tablespoons rice flour
- 1 teaspoon vanilla extract or 5 g vanilla sugar
- 5 tablespoons granulated sugar
Topping
- 2 tablespoons apricot jam mixed with 1 teaspoon water, for glazing
- 1 pound (454 g) strawberries, hulled and sliced
Directions
1. Mix the flour, butter, and powdered sugar, add the egg yolks, and knead just until a dough forms; wrap and refrigerate for about 2 hours.
2. Roll the chilled dough to fit a tart pan, line it with foil and pie weights, and bake at 350°F (180°C) for 20 minutes.
3. Remove the foil and weights and bake for 5 minutes more, then cool the shell.
4. Cook the milk, rice flour, and sugar over low heat until thick, remove from the heat, stir in the vanilla, and cool.
5. Spread the cooled cream in the tart shell and arrange sliced strawberries over the top.
6. Warm the apricot jam with the water and brush it thinly over the strawberries; chill until set.
Sources
Contains wheat, milk, and egg; gelatin may be animal-derived. Keep the filled tart refrigerated, discard it after more than 2 hours at room temperature, and handle the hot tart pan carefully.