Strawberry Tart is a sweet, rich jam mixed with a thin, delicate pastry are a match made in my oven! Recreate my Strawberry Tart Recipe or create your own version using your favourite fruit jam. The perfect afternoon tea or light dessert after a hearty meal at dinner.
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“Italian Style Food Revolution”
STRAWBERRY PIE / CROSTATA DI FRAGOLE
SHORTCRUST PASTRY:
200g plain flour
100g white sugar
2 egg yolks
1 egg
100g butter (room temperature, cut into cubes)
1 packet vanilla powder (or a teaspoon of vanilla essence)
FILLING:
500g strawberry jam – or any jam of your choice! Pour this into a bowl and mix it so it softens and becomes easier to spread.
1. Place flour on to a chopping board
2. Chop the butter into cubes and add them to the flour
3. Add 100g of white sugar and the vanilla powder (or vanilla essence) and start to combine the ingredients well with your hands
4. Squeeze the mixture in with the butter using your hands so it softens and eventually melts into the ingredients.
5. Continue to do this for at least 10 minutes
6. Make a medium sized heap (or a small mountain) with the ingredients, and then, by joining your fingers together at the tips, swirl them around to make a circle in the centre and eventually a well
7. Crack a whole egg into the middle
8. Separate the other two egg yolks from the egg white and add the yolks only to the mix
9. Using your fingers, mix the eggs well and if you don’t like the feeling, you can of course use a fork!
10. Sprinkle the vanilla powder or one teaspoon of vanilla essence into the egg and mix well
11. Slowly gather up the flour from around the edges using the palm of your hand and push it through to the eggs in the middle making a moist heap – be careful the egg doesn’t run everywhere by catching it and scooping it all back up
12. Continue to combine all of the mixture together so that it begins to bind and soften, picking up crumbs of flour and sticking it back in, while gently kneading it
13. You can stop working the dough once it has a smooth texture and all of the ingredients have combined well.
14. Create a sort of oval shape instead of a big, round ball, so it is easier to roll out later on!
15. Wrap the ball tightly with cling wrap.
16. Put the dough in the fridge for 1-2 hours.
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From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo’s Plate and the journey to bring the Taste of Italy into homes all around the world.
Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Special Thanks:
Maria and Frank Calla
Mireille Salloum – Street fresh digital media
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show
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