Gingered Strawberry Tart
Delight your taste buds with the irresistible Gingered Strawberry Tart—a perfect blend of sweet, tangy, and spice! This recipe features a golden, buttery shortcrust pastry that serves as the ideal base for a luscious strawberry filling, infused with the warm zing of finely chopped crystallized ginger. Sweetened with natural honey and thickened to perfection, the fruit mixture contrasts beautifully with the flaky crust. With just 25 minutes of prep time, this elegant tart makes an impressive yet approachable dessert for any occasion. Serve it chilled and finish with a dusting of powdered sugar for a picture-perfect presentation. Whether you’re celebrating a summer gathering or looking for a unique twist on classic strawberry desserts, this tart is sure to impress. Perfect for lovers of fruit tarts, ginger desserts, and easy baking recipes!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold and cubed)
- 50 grams Granulated sugar
- 1 Egg yolk
- 2 tablespoons Cold water
- 500 grams Fresh strawberries (hulled and halved)
- 2 tablespoons Crystalized ginger (finely chopped)
- 3 tablespoons Honey
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch tart pan and set it aside.
In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Stir until the dough starts to come together. Turn it out onto a lightly floured surface and gently knead into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
On a floured surface, roll out the chilled dough to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the base with a fork and line with parchment paper. Fill with pie weights or dried beans.
Bake the tart shell for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until golden. Set aside to cool completely.
In a medium saucepan, combine the strawberries, crystallized ginger, honey, cornstarch, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring often, until the mixture thickens slightly and the strawberries are softened.
Pour the gingered strawberry filling into the cooled tart shell and spread it out evenly.
Let the tart cool for 10 minutes, then transfer it to the fridge to chill for at least 1 hour.
Before serving, dust the tart with powdered sugar. Slice and enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 26.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
