Classic Strawberry Tart Recipe

1) 250 g/9 oz of strawberries, fresh or frozen
2) 150 g/5 oz of granulated sugar
3) 60 g/2.25 oz of vanilla pudding (3 sachets)
4) 350 ml/12.5 fl oz of cold cow milk
5) 100 g/0.35 oz of butter at room temperature
6) 50 g/0.17 oz of caster sugar

1) 225 g/8 oz of cake flour
2) 90 g/3.2 oz of granulated sugar
3) 120 g/4.25 oz of butter for the dough + 10 g/0.35 oz for the mold
4) 2 tbsp of very cold water

1) 250 g/9 oz of fresh strawberries
2) 8 g/0.3 oz of red cake gelee

1) remove leaves if necessary and chop strawberries by knife into smaller pieces
2) place chopped strawberries into a pot, add the granulated sugar, then stir the ingredients
3) place the pot on the stovetop and simmer ingredients over low temperature to avoid forming foam, mix ingredients from time to time
4) take the pot off the stove when the strawberries are soft and the juice lowered
5) chop strawberries with a vertical blender, then wait to cool to room temperature
6) place vanilla pudding powder into a bowl, and add over the milk gradually while mixing ingredients by hand until smooth
7) pour milk with pudding over strawberries and combine ingredients by hand
8) place the pot on the stovetop and boil ingredients over medium temperature until thick, stir ingredients continuously to avoid sticking and burning
9) take the pot off the stove, cover the cream filling, and wait to cool to room temperature
10) meanwhile, place soft butter into a bowl, add over powdered sugar, and mix ingredients by rubbing them by hand until very smooth
11) stir strawberry cream with a mixer until you get a creamy consistency
12) add gradually strawberry cream into the sweetened butter bowl while combining ingredients with the mixer, continue until you get a smooth cream filling
13) place the flour into a bowl, add sugar, and mix the ingredients
14) add soft butter into the bowl and combine ingredients by rubbing them on the hand
15) add very cold water (at the fridge temperature) and combine ingredients until you get a smooth dough
16) pack the dough with food foil and place it in the fridge for about 30 minutes
17) meanwhile, grease a 26 cm/10 inches tart mold with butter
18) unpack tart dough
19) sprinkle some flour into a worktop, place the dough, and stretch it into a layer a bit larger than the mold you are going to use
20) place the dough layer into the mold
21) remove foil and excess dough from the edge, and use it to fill any gaps if necessary
22) make some holes with the fork into the dough, then cover it with baking paper and put a weight over such as beans, rice, or baking balls
23) place the mold into the preheated oven at 180 C/360 F and bake the dough until you get a slightly golden tart crust (10-15 minutes), then take the mold out from the oven and wait to cool the tart base to room temperature
24) fill the tart shell up with the strawberry cream filling and level the top
25) slice strawberries for garnishing
26) make a layer with strawberry slices as desired
27) prepare red cake gelee as instructed on the package, then stretch it into a layer over the tart
28) place the strawberry tart into the fridge for at least 1 hour to harden both the filling and icing
29) take the tart out from the mold and place it on a platter
30) slice the tart up as desired