First make this lovely crust which we used to make the kiwi tart last year.
Then make this gorgeous homemade vanilla pudding. Chill for a few hours or overnight and place in tart.
And finally a new recipe…
Strawberry glaze. Oh sweet baby Jesus, you shall love me forever for this one. I promise.
I forgot to get pictures of the first step. Okay, maybe the second step as well. I was just so very excited.
Place about 4 -5 cups of fresh, sliced strawberries into a medium-large bowl. Stir in 3/4 cup of cold water and 1/4 cup of sugar. Stir and set aside to rest for about 10 minutes to allow the sugar to draw out the strawberries juices.
In a saucepan, whisk together 1/2 cup of sugar and 1/8 cup of cornstarch. This will allow the cornstarch to break up and make lumps to magically disappear.
Using a strainer, pour the juices that have drawn out of the fresh strawberries into the pot with the cornstarch and sugar mixture. If you see lumps, no worries. Just place sauce in the blender for a couple of minutes and then put back into pot. Set fresh strawberries aside again.
Heat on medium to medium high heat while continually stirring. Allow to remain at a low boil for 5 minutes. You should see sauce begin to thicken. Allow to chill for a few hours or overnight.
To finish off the tart, pile fresh strawberries on top and then pour chilled glaze over them. Oh my.
I know, right?
This should make one 10 inch tart or about 4 personal size tarts. Indeed, this is what the month of June is for.
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