Strawberry Pudding Tart With Fresh Strawberry Glaze

If there was ever a dessert meant for strawberry season, it would be the Strawberry Pudding Tart With Fresh Strawberry Glaze.

Strawberry Pudding Tart With Fresh Strawberry Glaze

This recipe will make one 9-inch tart or about four 4-inch personal-size tarts.

Preheat oven to 350°F.

Shortbread Crust

• 11 tablespoons high-quality unsalted butter, softened
• 1 teaspoon salt
• 2/3 cup of powdered sugar
• 1 teaspoon vanilla
• 1 1/2 cup flour

Bake in a preheated oven at 350°F for 12-15 minutes.

Make this gorgeous homemade vanilla pudding. Place the pudding into the tart, lay plastic wrap over the pudding, place the tart pan on a baking sheet for stability, and refrigerate until it has chilled completely. The pudding will firm up.

Strawberry glaze. Oh sweet baby Jesus, you shall love me forever for this one. I promise.

Fresh Strawberry Glaze

• 4-5 cups fresh strawberries, sliced
• 3/4 cup cold water
• 1 teaspoon lemon juice
• 3/4 cup sugar
• 3 tablespoons cornstarch

Place strawberries in a medium-large bowl. Stir in water, lemon juice, and sugar. Stir and set aside to rest for about 20 minutes to allow the sugar to draw out the strawberry juices.

Place cornstarch in a medium-sized saucepan.

Using a strainer, pour the juices that have drawn out of the fresh strawberries into the saucepan with the cornstarch and whisk together well until there are no lumps.  Set the strawberries aside.

Heat the glaze over medium heat while whisking. Keep at a low boil while continuing to whisk for about 30 seconds. You should see the sauce begin to thicken once it boils. Set the sauce aside so it can come to room temperature. Once it has cooled, stir the glaze into the strawberries.

To finish off the tart, gently place the strawberries with glaze on top of the pudding. Oh, my. Chill the tart again until the glaze has chilled and serve.