Italian strawberry tart is incredible

Absolutely — an Italian Strawberry Tart (commonly known as Crostata di Fragole) is a delicious dessert that features a buttery shortcrust pastry, luscious pastry cream, and fresh, ripe strawberries on top. Here’s a full, detailed recipe with directions to guide you through making this incredible dessert from scratch.

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🍓 Italian Strawberry Tart (Crostata di Fragole)

🕒 Total Time:

• Prep: 45 minutes

• Chill: 1 hour

• Bake: 20–25 minutes

• Cool & Assemble: 1 hour

• ✅ Serves: 8–10

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🧾 Ingredients

For the Sweet Shortcrust Pastry (Pasta Frolla):

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1 pinch salt

• Zest of 1 lemon (optional but traditional)

• ¾ cup (170g) unsalted butter, cold and cubed

• 1 large egg

• 1 egg yolk

• ½ tsp vanilla extract (optional)

For the Pastry Cream (Crema Pasticcera):

• 2 cups (500ml) whole milk

• ½ cup (100g) granulated sugar

• 4 large egg yolks

• ¼ cup (30g) cornstarch (or flour, but cornstarch makes it smoother)

• 1 tsp pure vanilla extract

• Zest of 1 lemon or ½ tsp lemon extract (optional)

For the Strawberry Topping:

• 1 lb (450g) fresh strawberries, hulled and sliced

• 2 tbsp apricot jam or strawberry jelly (for glaze)

• 1 tbsp water

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👩‍🍳 Directions

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🔹 Step 1: Make the Pastry Dough (Pasta Frolla)

1. In a large bowl, whisk together flour, sugar, salt, and lemon zest.

2. Add cold butter cubes and use your fingertips or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs.

3. Add egg, egg yolk, and vanilla. Mix until a dough forms. Do not overwork it.

4. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

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🔹 Step 2: Make the Pastry Cream (Crema Pasticcera)

1. In a medium saucepan, heat milk over medium heat until steaming, but do not boil.

2. Meanwhile, in a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.

3. Temper the eggs: Slowly pour a bit of the hot milk into the yolk mixture while whisking constantly.

4. Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5–8 minutes). It should coat the back of a spoon.

5. Remove from heat. Stir in vanilla and lemon zest (if using).

6. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool. Chill in the fridge for at least 1 hour.

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🔹 Step 3: Bake the Tart Shell

1. Preheat oven to 350°F (175°C).

2. On a floured surface, roll out the chilled dough into a circle about 11–12 inches wide.

3. Carefully transfer to a 9-inch tart pan with removable bottom. Press the dough into the edges and trim excess.

4. Prick the base with a fork. Line with parchment and add pie weights or dry beans.

5. Bake for 15 minutes, remove weights and parchment, and bake another 8–10 minutes until golden.

6. Cool completely.

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🔹 Step 4: Assemble the Tart

1. Once tart shell and pastry cream are cooled, spread the pastry cream evenly into the crust.

2. Arrange sliced strawberries in a decorative pattern on top.

   • You can fan them out in circles or go freestyle.

3. In a small pan or microwave, heat the jam and water until melted.

4. Brush the strawberries with the glaze for shine and to keep them fresh.

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🔹 Step 5: Chill & Serve

• Let the tart sit in the fridge for 30 minutes to 1 hour before serving.

• Slice and enjoy!

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🍷 Serving Tips

• Serve with a light Prosecco or espresso.

• Add a dollop of whipped cream or a mint leaf garnish for elegance.

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🧊 Storage

• Store in the fridge, covered, for up to 3 days.

• Best eaten the same day for freshest flavor and texture.