Homemade Strawberry Diplomat Tart
A Homemade Strawberry Tart Topped Abundantly with Diplomat Cream and Fresh Strawberries
I used up the custard mix before its expiry date by blending it with fresh cream to create a luscious diplomat cream, perfect for this homemade strawberry tart! This recipe will guide you through making a delightful strawberry tart, generously adorned with seasonal strawberries for an extra burst of flavor. Enjoy baking this beautiful dessert at home!
Tart Shell- 100g cake flour (low-gluten flour)
- 25g egg (beaten)
- 26g sugar
- 40g butter, softened
- 0.5g salt
Diplomat Cream- 40g custard powder mix
- 100g milk
- 100g heavy cream
- 10g sugar (for whipping cream)
- Ice water, as needed
Topping- 500g fresh strawberries (for decoration)
- 1 tbsp vinegar (for washing strawberries)
- 37.5g apricot glaze (apricot jam)
- 15g water
- 40g custard powder mix
- 100g milk
- 100g heavy cream
- 10g sugar (for whipping cream)
- Ice water, as needed
Topping- 500g fresh strawberries (for decoration)
- 1 tbsp vinegar (for washing strawberries)
- 37.5g apricot glaze (apricot jam)
- 15g water
Cooking Instructions
Step 1
This recipe was made using three mini tart pans (9.5cm) and three small pie pans (7cm). Please prepare your preferred pan size.
Step 2
First, wash the fresh strawberries thoroughly. Soak them in water mixed with 1 tablespoon of vinegar and gently swirl them. Rinse under cold running water and then pat them dry completely with paper towels to ensure they are not wet, which can make the tart soggy.
Step 3
After measuring all the ingredients for the tart shell, sift the cake flour at least twice to ensure it’s fine and free of lumps. This step is crucial for a tender tart crust.
Step 4
In a mixing bowl, cream the softened butter until smooth. Gradually add the sugar and salt, mixing well after each addition. Continue to beat until the mixture is light and fluffy, resembling a pale yellow cream.
Step 5
Gradually add the beaten egg to the butter mixture, a little at a time, mixing well after each addition. Continue mixing until you achieve a smooth, uniform, slightly thickened cream consistency. Avoid adding all the egg at once to prevent the mixture from curdling.
Step 6
Add the sifted cake flour all at once to the bowl. Using a spatula, gently fold the flour into the wet ingredients using a ‘cut and fold’ motion (like drawing the number ’11’). Mix just until no dry flour streaks remain and the dough comes together as a cohesive ball. Be careful not to overmix, as this can develop gluten and make the tart crust tough.
Step 7
Place the dough into a plastic bag, flatten it slightly, and refrigerate for at least 1 hour. Chilling the dough makes it firmer and easier to roll out without sticking.
Step 8
To prepare the diplomat cream, combine the custard powder mix with the cold milk in a bowl. Whisk until smooth and no lumps remain, creating a thick custard base.
Step 9
In a separate, clean mixing bowl, combine the cold heavy cream and 10g of sugar. Whip using a hand mixer, starting on low speed (1-2) and gradually increasing as it thickens. Whip until stiff peaks form; the cream should hold its shape firmly when the whisk is lifted (around 90% whipped).
Step 10
Gently fold the whipped cream into the prepared custard mixture in 3-4 additions. Use a spatula to fold the ingredients together carefully, trying not to deflate the whipped cream. Mix until just combined and you have a smooth, luscious diplomat cream.
Step 11
Transfer the diplomat cream into a piping bag fitted with your desired tip. Refrigerate until ready to use. Keeping it chilled helps maintain its structure for easy piping.
Step 12
Remove the chilled dough from the refrigerator and divide it into three equal portions. Generously flour your work surface and the rolling pin. Roll out each portion of dough to a thickness of about 0.2-0.3 cm. Aim for a uniform, thin layer, large enough to fit your tart pans.
Step 13
Carefully transfer the rolled-out dough into your tart pans. Gently press the dough into the bottom and up the sides of the pan, ensuring there are no air pockets. Trim the excess dough around the rim using a scraper or knife to create neat edges that fit the pan.
Step 14
Using a fork, prick the bottom of the tart shell all over. This ‘docking’ process prevents the crust from puffing up during baking. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the tart shell is golden brown and cooked through. Baking time may vary depending on your oven.
Step 15
Once baked, carefully remove the tart shells from the pans and let them cool completely on a wire rack. Ensure they are fully cooled before filling to prevent the cream from melting and the crust from becoming soggy.
Step 16
Once the tart shells are completely cool, fill them with the chilled diplomat cream from the piping bag. Pipe the cream evenly to cover the entire base of the tart shells.
Step 17
Arrange the fresh strawberries on top of the cream. Start with a whole strawberry in the center, then arrange sliced or halved strawberries around it to fill the tart beautifully. You can use different cuts and arrangements for visual appeal.
Step 18
To give the strawberries a beautiful shine and enhance their appearance, prepare a simple glaze. In a small saucepan, combine the apricot glaze (jam) with 15g of water. Heat gently over low heat, stirring until the jam is melted and smooth. Let it cool slightly, then use a pastry brush to lightly coat the strawberries. This adds a lovely sheen.
Step 19
For the final decorative touch, you can either pile on more strawberries for a lush look or use a piping bag with a decorative tip (like a star tip) to pipe rosettes or swirls of diplomat cream around the strawberries. This adds an elegant finish! Feel free to get creative and personalize your strawberry tart.
