Strawberry Crème Caramel Tart

A Jewel-Toned Tart: My Strawberry Crème Caramel Adventure

Baking has always been my sanctuary, a place where I can escape the everyday hustle and find solace in the rhythmic mixing, the delicate folding, and the anticipation of the final, golden-brown perfection. Today, I want to share with you one of my absolute favorite recipes, a recipe that brings together the sweet tang of strawberries and the creamy richness of crème caramel in a way that's both elegant and surprisingly simple. This isn't your average dessert; it's a little slice of sunshine on a plate, a testament to the power of simple ingredients transformed into something extraordinary.

The journey to this stunning Strawberry Crème Caramel Tart began, as many culinary adventures do, with a trip to the farmer's market. The vibrant hues of the freshly picked strawberries, their intoxicating aroma hanging heavy in the air, immediately sparked my imagination. I knew I wanted to create something special, something that would capture the essence of summer in a single bite. The idea of a crème caramel, its smooth custard contrasting beautifully with the tart sweetness of the berries, immediately presented itself. But this wouldn't be just *any* crème caramel; I wanted to elevate it, to give it an extra touch of elegance. I decided to slightly dry the strawberries beforehand to prevent excess moisture from diluting the delicate crème caramel custard. This step proved crucial, resulting in a tart that was perfectly balanced, with each element shining in its own right.

The process of making this tart is surprisingly straightforward, a testament to the fact that complex flavors don't always require complex techniques. The crème caramel itself is a symphony of simplicity: cream, eggs, sugar, and a whisper of vanilla. The gentle simmering of the sugar, transforming it into a deep golden caramel, is a magical process to witness. Then comes the pouring of the creamy custard, so smooth and silky, over the glistening caramel base. Arranging the slightly dried strawberries on top is like arranging jewels on a velvet cushion; it adds a final touch of elegance and visual appeal.

The crust, a simple shortbread, provides the perfect counterpoint to the rich crème caramel. It's buttery and crumbly, with a delicate sweetness that complements, but doesn't overpower, the other flavors. Making the crust is a meditative exercise in itself, the cool butter blending into the flour, forming a dough that’s both pliable and sturdy. The chilling process allows the flavors to meld, the butter to solidify, creating a crust that is both tender and remarkably crisp after baking.

One of the greatest joys of this recipe lies in its versatility. Wild strawberries, with their intense flavor and smaller size, are a perfect choice, requiring no pre-drying. However, garden strawberries work equally well, with the slight drying step ensuring that the crème caramel stays perfect. The beauty of this dessert is that it allows for a degree of improvisation, depending on the season and the ingredients available.

The final assembly of the tart is a moment of pure satisfaction. Carefully inverting the crème caramel onto the pre-baked crust, watching the rich caramel cascade down the sides, creating a glistening waterfall of sweetness, is pure magic. The contrast between the smooth crème caramel, the slightly tart strawberries, and the buttery crust is nothing short of divine.

This Strawberry Crème Caramel Tart is more than just a dessert; it's an experience. It’s a celebration of fresh, seasonal ingredients, a testament to the beauty of simple elegance, and a perfect ending to any meal. It's a recipe I’ve shared countless times with friends and family, and each time, it brings smiles and a chorus of satisfied sighs. I invite you to try this recipe – it’s a culinary adventure you won't regret.

Step-by-step

• PreparationMake crème caramel: Preheat oven to 225° F.
• Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly. Transfer baking sheet to a rack to cool strawberries.
• Increase temperature to 350° F.
• In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly. Put pie plate in a baking pan.
• In a saucepan heat cream just to a boil and remove pan from heat. In a bowl whisk together egg, yolks, vanilla, and a pinch salt until combined well and in a stream add warm cream, whisking. Skim off any froth and carefully pour custard into pie plate. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake crème caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools). Remove plate from pan and cool custard completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
• Make crust: In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal. Add 1 tablespoon ice water and toss mixture with a fork until incorporated. Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.
• Preheat oven to 350° F.
• On a lightly floured surface roll out dough into a 10-inch round (about 1/8 inch thick) and transfer to a baking sheet. Using a 9-inch plate as a guide, trim dough to a 9-inch round. Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack. Crust may be made 1 day ahead and kept, loosely covered with foil, at room temperature.
• Just before serving, assemble tart: Have ready a flat serving plate at least 10 inches in diameter with a slight lip. Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edges of plate) and garnish with strawberries.