Today, I present to you this spectacular butterless whole wheat strawberry tart recipe. A dedicated recipe for those who love strawberries and eat with 100% whole grain ingredients. Ideal for breakfast, snacks, desserts or simply on any occasion. Take advantage of fresh strawberry season and make this wonderful sweet whole wheat tart!
Let’s talk a bit about the recipe:
Although there are several ways to make a strawberry tart, today I propose this one. That it is a simple recipe that does not require great difficulty, but it is a bit laborious and takes time. Because it is a sweet tart made up of certain steps to follow and with different preparations.
First, the pastry cream is prepared, so it cools in the fridge while the rest is prepared. Second, the sweet whole wheat tart crust is made. Then the filling is made, and finally the jelly is prepared, which is left to gel a little while the cut fruit is placed on the tart.
About the pastry cream:
Basically, pastry creams are made from milk, sugar, egg (yolk), flour or cornstarch, and some flavoring such as vanilla essence. There may be some modifications in the proportions of the ingredients depending on the purpose, taste, or need. For example, a pastry cream for filling should be less dense than one for decoration.
Certainly, there are plenty of pastry cream recipes out there, and you may have your favorite one. Or you just want to save yourself this work and buy the pastry cream instant powder. However, this time I leave you the recipe for how to make whole wheat pastry cream in case you are interested in preparing it at home using whole grain ingredients.
One big difference to this whole wheat pastry cream is that I used the whole eggs, so I had to change the proportions of the ingredients. Another important fact is that whole cane sugar provides more moisture than refined sugar, so it will be necessary to increase the thickener a little (whole wheat flour or cornstarch).
The thickener is always incorporated diluted with a part of the cold milk and thus lumps are avoided, something that usually happens. From that moment you have to beat so it doesn’t burn until it breaks to a boil. Once ready, the pastry cream is placed spread on a mold and a plastic kitchen film is placed on top without free space, which will fulfill a double function.
The first will serve to prevent a dark film from being generated on top of the pastry cream; and the second is for protection, since when placed on the hot pastry cream it will act as a seal. In this way pasteurization is preserved, since, being a cream rich in water and sugars, it turns out to be an ideal habitat for bacteria and their reproduction.
Another way to preserve pasteurization is to store hot pastry cream in the refrigerator right away. Under no circumstances should it be left to cool to room temperature and then stored. This series is a slight synthesis, on another occasion I will expand more on it in a post dedicated to pastry cream.
About the dough:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The type of fat used in this opportunity is sunflower oil. But you can substitute butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
On this occasion, the dough to be prepared does not need elasticity, so it is not kneaded. In this way, gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. When using butter or margarine, it is integrated cold and in small pieces, forming a grit with the hands or food processor.
The proportions of this recipe are enough to make a tart with a tall mold of 26-28 centimeters / 10.23 – 11.02 inches in diameter. Although it is also possible to use smaller, tall or short tart pans. However, whenever the mold size is changed in a recipe, the baking times must be changed as well.
It is recommended that when baking this whole wheat tart it is done at a suitable temperature, so that the base of the whole wheat dough does not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature of around 180 degrees / 356 Fahrenheit is used for approximately 20-30 minutes.
About the filling:
For the filling of this tart, a mixture of pastry cream and milk cream will be used. This is not exclusive, since many prefer to fill only with pastry cream, milk cream or chantilly cream whipped or simply with fruit and gelatin. Depending on the type of filling used, consider modifying the proportions of the ingredients accordingly.
About the jelly:
Strawberries are a delicate type of fruit that spoil quickly. That is why some ingredient such as gelatin is necessary, which will fulfill a double function: protection and conservation. However, there are alternatives such as some type of jam or fruit glaze that act similarly.
Before placing the jelly, let it gel to a point that allows it to spread evenly and in the form of a layer, completely covering the tart filling. This way it is avoided that, being completely liquid, it escapes causing an overflow, consequently, a mess.
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- PASTRY CREAM:
- EGGS S 2
- Whole wheat sugar 80 g
- Cornstarch 40 g
- Milk 250 ml
- Vanilla essence 1 tsp
- Orange or lemon zest (optional)
- TART DOUGH:
- Whole Wheat 250 g / 8.82 oz / 2 cups
- Whole cane sugar 120 g
- Sunflower oil 50 ml
- Egg 1
- Vanilla essence 1 tsp
- Salt 1 tsp
- Baking powder ½ tsp (optional)
- Milk - Water w/n
- Orange or lemon zest (optional)
- Strawberry jelly powder 25 g
- Hot water 200 ml
- Cold water 200 ml
- Pastry cream 200 g
- Milk cream 100 ml
- Fresh strawberries 500 g
- Dissolve the cornstarch with a little cold milk or water. Reserve. Place the rest of the milk in a pot to heat. In a bowl place the eggs, whole cane sugar, vanilla essence and orange or lemon zest. Beat until dissolved.
- Add half of the hot milk, mix, then place this mixture in the pot with the rest of the milk. Add the dissolved cornstarch. While continuing to whisk, heat over low heat until it starts to boil. Without letting cool, pour the preparation and put kitchen plastic film. Store in the fridge.
- In a bowl place the egg, whole cane sugar, vanilla essence and lemon or orange zest. Mix until dissolved. Add the sunflower oil and mix.
- Incorporate the whole wheat flour next to the baking powder (optional). Add milk or water if necessary to form a slightly sticky dough. Do not knead.
- Stretch the dough in a circular shape. Sprinkle with whole wheat flour if necessary. Lift the dough with the help of the rolling pin. Line a 26-28 cm / 10.23-11.02 in removable tart tin previously sprayed with vegetable spray or brushed with oil. Prick the dough with a fork (optional).
- Cover with metallic kitchen paper and place beans, clean stones, etc. (anything that makes weight). Bake in a preheated oven at 160-180 °C / 320 - 356 °F for 20-30 minutes. Halfway through its time, remove the metallized paper and finish baking.
- In a bowl, place the milk cream and beat medium point. Add the pastry cream, stir.
- In a bowl, place the jelly powder with the hot water. Stir until dissolved. Add the cold water. Mix. Reserve.
- Place the filling on the tart.
- Add the freshly cut clean strawberries.
- When the jelly gels a little, add slowly over the strawberries.
- Store in the fridge.
- For the pastry cream, you can use small whole eggs or just the yolks.
- Reduce the cornstarch to 20 g when using only the yolks.