Delicious Strawberry Tart in Simple Steps | Chef Jean-Pierre

well hello there friends one of my favorite dessert today I'm making strawberry tart I made you this delicious cookie dough to go in the bottom and on the inside I got this cream patier so amazing I could just eat it by in the bowl and then I got those beautiful strawberries and I showed you how to make this Amazing Glaze you can see yourself into it it's fantastic you're going to love this recipe my friend remember thumbs up you like the video don't forget to subscribe to the channel and don't forget to ring the bell stay tuned we're making strawberry T right [Applause] now okay friends well the first thing we have to do is we have to make the shell where we're going to put the cream and the strawberry on top of it so we are using our uh uh Pat B uh dough uh uh pie dough I have a recipe right there and um the one the same that I made for the kiche it's the same made for the onion pie except this one has sugar in it so I wrote the recipe in the in on the link you'll see it it's got sugar in it added same same principle it's been in the fridge I made it last night so it's easier let it rest but if you have at least a couple of hours you make it you put it in the fridge and then we're going to roll it so we're to put little flour on a bench and uh and uh so it's been out of the fridge for a good 20 minutes and we're going to roll it and remember this dough friends is a um it's kind of like a cookie dough so it's very it breaks easily that's what it's called Pat B uh it's got butter and it's got egg in it so it's a it's it's like a cookie dough basically you're putting a cookie dough in the bottom of your strawberry pie and uh and it's f fantastic so uh instead of just like a a pizza dough with sugar if you will this is more like a cookie dough so we're going to put it in and we're going to make sure there's in a flour on a bench cuz remember this is a rich dough and uh and if it breaks don't worry about it it's not a problem at all it will break see right here you can see it right there the edges and it's perfectly fine to do this we're going to roll it now this is a very big uh mold that I have right here friends I have a a 13 in I have to make sure it goes in the bottom of it but also on the edge so it has got to be about it's got to have enough spaces so I can put it on the edge so you kind of roll it in a circle if you can you see I mean in a circle yeah kind of a circle already right and then remember you got it's very fragile it's very very fragile so remember that okay so we're going to go in and if it breaks like that just don't worry about it here and we'll put it back together when it's in the mold and we're going to I rather have extra than not enough okay extra is better not enough not good okay so let's see where we have here friends we're good here we're good here we're a little shy over there so we go this way see little bit this way and uh what about right let's just do a little bit more so then we're in good shape here friends okay and you can also buy a store B dough uh they're pretty good some of them pisb I think is a good brand they're pretty good all right so this is good so now we're going to prepare a mold friends and the molds you don't have to put butter because there's butter in a dough but you know uh whenever there's an opportunity to put a little extra butter I'm in so we going to put a s butter why do I put ex s butter not because it's going to stick it's not going to stick anyway cuz it's a non-stick mold and like I said the dough is got enough butter in it so it won't stick but it's just going to the milk protein are going to burn and uh I mean it going to caramelize it and it's going to make the dough nice and golden brown so there's nothing wrong with with extra butter right so here we have it friends all right so now we're going to take our dough and carefully we're going to bring it and carefully we're going to put it right on top of our mold so you have to grab it carefully and if it breaks when you do it don't worry about it okay see like right here broke a little bit don't worry about that that's not a problem at all we just got to make sure we have enough so if it breaks don't worry about remember it's like a cookie dough you're working with and the D is everything in a t the D is everything my friends the D is everything of course the custard cream we're going to put inside that's that's a lot too so what we do is we make sure there's enough we don't want to push it remember now you let it go you don't push it you don't push it in a corner you you give it some space to go in a corner okay and then what you do you take a little bowl and then you use that bowl of dough to push it you see and if you're missing a couple of pieces they put them here you'll see when it's cooked you'll never see any of this you'll never see any of this we want to make a a biscuit of cookie dough on the outside you see so don't be afraid to put it on extra wherever you see needed put little extra right and don't be afraid to put it I like extra and then what you do you take your roller you get rid of all the extra like this and then you make it nice and pretty you see make it nice and pretty all the way around it and you use the bowl you made which is somewhere right there and you finish your corner you see you see right there friends don't use your fingers use your uh use your B dough and then roll it again and voila you can use your finger at the end but and now we're going to go in the oven and we're going to bake the no no we're not going to go in the oven right now friends we're going to go in the fridge for about 30 minutes we're going to let it rest for 30 minutes in the fridge okay just make sure you you got to go in the in the fridge right now for 30 minutes put it in the fridge put a plastic wrap on it and when it's solid then we're going to put the rice in it and we're going to par B it by itself all right so I'll be back in a 30 minutes this one is nice and cold okay friends been in the fridge about 30 45 minutes and uh and it's all down so now what I got to do is put put a couple of holes in there not too many because it's not going to rise and I got a trick I'm going to show you how to um uh fill them up so look guys I'm going to put a pit of parman pepper in here and I'm going to put my uh my cooking rice it's rice that I've cooked about 1,700 million time I don't know how many times but a lot of time I have cooked this rice and every time I use it again and again and again and um and uh yeah I've had it for many years people use beans some people use um baked beans you know they they come they made out of lead they work well as well but a pound of rice or two works perfect for you and it doesn't make any indication all right and now we got the oven at 400° friends we're going to cook it for about 25 minutes 30 minutes let's make it 30 minutes there 30 minutes and then I'll take it out and then I brush some egg wh and it to seal the holes and I go back in in the oven another 15 minutes all right so we're going to go in the oven for 30 minutes I'll see you when I take it out of the oven friends okay okay friends leave it in there about 30 minutes after 30 minutes you carefully remove your rice so you don't make a huge mess in your kitchen I say that cuz I've done it you know remember when I tell you things cuz I've done it and then I'm going to make a I'm going to put a egg white in here but egg white don't taste so good by themselves so you know what I'll do I'll add a little bit of sugar and um I mix them like this and and then I take my brush and I brush the inside that's going to do two things one it's going to seal the um the um the holes that we made and uh and that's it I say two thing no I meant one thing that's all it's going to do right and then we're going to put it in here on the edges right there and then we're going to go back in the oven friends for a good uh 5 10 minutes that's it try not to put too much on the edge because the egg white is going to make it difficult it's going to stick so stay away from the edge of the uh of the of the mold otherwise like I said uh it's going to stick to it and uh you just want to make sure it's done like that all right friends I'm going to go back in the oven probably another uh 5 10 minutes and then I'm going to let it cool and then we're going to put the pastry cream inside and then we put the strawberry all right friends I'll see you when this is done in the over after 10 minutes see you later okay friends well the pie dough has cooked has rested we put the egg white in it so it's nice and sealed and one of the reason why we want to do that friend is to make it crispy so it don't get soggy especially if you're going to keep the pie for a couple of days so uh we're going to put the uh the the cream paer on top and on top of that we're going to put strawberry on top of the strawberry we're going to put a beautiful glaze to make them nice and shiny I'm going to show you how to do that okay the glaze friend very simple okay it's um a corn starch and it's a I'll give you the exact measurement in the recipe it's a very simple glaze to make friends it's um one tablespoon and one teaspoon of corn starch and uh um uh sugar sometime I don't know my myself uh uh uh quarter I try to remember the measurement friend a quarter tables quar cup mama M I promise you I haven't drink anything 1/4 cup of sugar and I got about 6 oz uh of uh of apple juice and I'm going to cook bring this to cook and when it's shiny when it's um uh when it comes to boil it's going to be done and because I don't want it to be too sweet cuz my apple juice is sweetened not not added sugar but it's still a little sweeter so I put a little lemon juice in it to offset it if your apple juice is not too sweet you don't really need the lemon juice the only purpose of it is not to make it too sweet okay and when it's down you'll see it's a beautiful glaze I'm going to show you how to how to handle with it so I'm going to let it come to boil cuz that's cor start so we want to come to boil and when it's boiling uh we'll turn turn it off and mix it with this one now we want to take the dough out of there remember you got to wait for it to be completely cool and then it comes right out it just comes right out that's all that is to it it's simple okay so now we got to remove the mold underneath and U you know it's kind of fragile you know what I like to do I like to take some uh a Bish big uh spatula uh sometime it comes that easy sometime it doesn't so uh beautiful there you go and then we put it on something like a plate or a platter or something then we're going to serve it in okay I just wanted to show you how to do it so you you know it's a little trick sometime you know the little tricks it's all in the tricks it's all in a detail eh so oh uh creier so easy to make remember when you make it friends um it's going to be you're going to make it and you're going to put the plastic on top of it I took it off because I bat it a little bit earlier remember when you're going to take it out of the fridge friends after a day or two it's going to be like jello like so you have to beat it and beat it and beat it and beat it and beat I I did it earlier I should not have I I I it took me it takes a good five minutes to take it from the jell stage to this stage you see nice thick pudding all right and um and I'm not sure I'm going to need it all of it but I what I'm going to do now you can take a spoon and just put it on here and it'll be just fine but I got to wait for the glaze anyway and uh what I'm going to do is I'm going to put in a pastry bag cuz it'll be easier it it look more professional after all I'm a professional so I want to make sure it looks good for you guys I don't like to be sloppy and uh so I'm going to put it in a pastry bag and then I'm going to I cut the strawberries already I just want to make sure I had enough because Jack ate all my strawberries like oh what are those strawberries are there said not enough for you too late so look guys I'm going to I'm going to mix it up it's going to get thick H I don't know if I have time to show you but you know what we'll just make the time my friend now obviously a strawberry tart is not something you're going to say hey the kids are hungry I see strawberry at a store make a t unless you buy a store bought dough already which is no big deal and uh and make a vanilla pudding it'll be just fine cuz the cream PTI here you got to make it at least the day before at least the day before cuz got to cool okay so there's no quick way to do it look friend it's happening it's happening it's happening right in front of us you see soon as you see it coming to boil Come to Papa here you go voila here you go my friend it came to boil all right this is the glaz this is it you'll see you put it on top of the strawberry top you're going to love any any dessert you want to make a shiny um whatever you juice you use you can use grape juice also I find an apple juices nice clear apple juices see look look and wa until you see it on the on the strawberry friends it's gorgeous right so it they if it's when you make it if you make it too much ah head it's going to get cold if it's too cold it's going to get a little too thick so in case you make it and gets too thick just put it in a microwave for a second or two all right I'm going to put this in a pastry bag I'm going to let this cool I'm going to mix it up with this and then I'll come back and we finish to put the the the whole thing together okay friends I'll be back in a minute okay friends I got my glaze I got my strawberry cut I got a little bit of mint I'm going to put on top I'm going to cut my pastry bag you can you don't need a pastry bag friends like I said it it look a little better so we're going to start and we're going to put it in you can certainly do it with a spoon and a spatula and it'll be perfectly fine no problem at all and this custard this uh creem paer I could eat that by a spoonful my friends I could just eat actually like a like a yogurt no I have to tell you I do it all the time actually I could I do it all the time it's okay if it's not super super I just got to make sure I get everything out of there because I'm on a diet right now I'm going to die right now that's a good one right mhm put a little more in there and then you could take a little spatula and fix it up nice if you wanted to it doesn't really matter strawberries are going to cover this friends so if you wanted to this to me is a strawberry pie let's put a little more in here I was a little light on this side right there I'll give that side to Jack and that's my side right there there you go see look all right we're not going to waste too much time we got work to do but you got the idea friends okay put as much or as little as you want won't be able to cut it right away friends because you're going to have to wait for it to set a little bit that cream but this year needs to set a little bit okay you can also do it with whipped cream wh whip cream is okay too normally I would leak it but I'm not doing it I'm trying to have some matter rism all right so look friends um okay Jack said don't move this so I'm not moving it taking my strawberry right there and uh and so you do it however you want to do it I I find in if I cover the whole outside like this first and I go all the way around it you see and then and then we're going to put the inside dude you know that's something that's something you're going to have to do however you want friends you know this is no there's no right or wrong this your way and I they do it and uh you can also make them inividual and they're delicious it's all about the strawberries also if your strawberries are good you're in good shape your strawberries are bad well you know what I'm going to be able to put two of them in here like this right all right okay so now what we're going to do now we're going to take the other side right there and you just go around it just cover your side you see and I kind of cut them by size a little bit as I get closer to the middle and as I get closer to the middle then I'll get a little smaller slices over there you see friends you can also put some blue Beres in there if you want to cover some holes you can put a little blueberries in there it'll be delicious see and you go right there it doesn't have to be perfect it just got to be nice that's all see and put as much or as little strawberries I thought I was going to bore you because it would take me a long time normally I would take I would take a lot longer time I would like okay this one over there this one oh this one doesn't fit oh let's not put this one over here let's put this one over there and then uh then I would change him I'm not changing anything today friends I got to get going I got to get this thing ready for you because I got to put the glaze on it still okay but you got the idea you could do it all [Music] nice the the new people the new subscriber welcome I sometime I forget to welcome a new subscri fber they're going to think I'm a Nut and um but I'm having fun I love my job I love my life I love the opportunity to cook for you guys that have fun you know what we're going to do we're going to put a big one in the middle like a like at this right there and maybe we give a little of this like this on the side I think I should quit while I'm ahead what do you think folks oh boy dude get out of here yeah okay you you can spend a little more time see like right there there's a hole in there spend okay I'm not going to mess with it all right all right so so so far so far so good right friends now where's the glaze here you go where's the glaze Jack you notice I haven't moved the plate yet two thumbs up there you go now look if it in the glaze my friend the glaze is what's going to make it all way look at this look at this look at this you see what I'm talking about it's like a Michelangelo I feel like a MIG that's it he's lost like a lucangelo like a Michelangelo I am I am penting my strawberries I am penting I mean really where are you going to find a job in the world where you can have as much fun as this my friends and I I tell you all the time friends for those of you that are chefs out there and have things to share with people start your own channel CH your own channel friends share with the world what you know the audience on YouTube let me tell you friends and for those of you that are professional chef I've been doing this 50 years and I've never had as much fun as cooking for YouTube so you go out there and start your own channel friends and share with the world all you know how to do all right look see that was not difficult looks like a picture you know what's going to make it look better like a oh I moved it I moved it here you go back it put a little mint in there you don't have to put a little mint in there but you have to admit then and and I cut a chiad I cut a very very thin strips of mint and less is more as I'm putting more I say less is more and I'm keep putting it in okay now we're not finished one more thing little part of sugar very little you have to be very little here friends yeah you got to be very little you know what it's going to melt right away cuz I think my glass is still a little hot so I got to wait for this to be a little little cooler all right well you got the idea maybe just a little bit look how beautiful that is we could take a movie it's like a snow coming down on my beautiful strawberry T my friends I would love to cut it right now but I'm not going to do that right now cuz if I cut it right now the cream and GL that's set a little bit so I'm going to refrigerate it just a little bit okay and then I come back later on and we cut a nice piece okay my friends I I see you in a minute okay friends the moment Jack has been waiting for so have I I love a strawberry to I'm going to cut myself a little piece friends this a little piece okay I can't be a just a little piece J here I'm looking already how little do you want it you want that little yeah yeah yeah I don't want it too big oh I didn't cut it to too good yeah how little do you want it you don't want a too big jump here oh yeah yeah you do M let me tell you friends this is uh it's going to be amazing my friends mm now just imagine oh yeah oh yeah Mama M oh oh oh M friends just imagine you have like a cookie a pastry cream and a strawberry all in one bite it's fantastic you could even put some whipped cream on top of that like if it really need but I don't need it my friends I hope you make it it's really amazing the face cream is everything in there it's a lot of trouble but it's worth it my friends I hope you enjoyed it remember thumbs up you like video don't forget to subscribe to the channel and don't forget to ring the bell thanks for watching [Music] friends wow I tell you what this is a Del delicious a cookie and a custard at the same time I'm going to eat that whole thing mhm oh fantastic well well wor it mhm okay all right I'm going to finish it that's s my exit

Channel: Chef Jean-Pierre

Views: 90,062

Keywords: Strawberry Tart, Strawberry Recipe, strawberry dessert, strawberry dessert recipes, easy strawberry pie, strawberry pie, strawberry tart recipe, easy strawberry tart, strawberry recipe, strawberry cream pie, strawberry pie recipe, pie dessert, dessert pie recipes, easy dessert recipes, dessert pie, Tarta de fresa, Tarte à la fraise, Recette de tarte aux fraises, Receta de pastel de fresa, Receta de pastel de crema de fresas, Recette de tarte à la crème aux fraises, pie

Id: PWg4XensgaU

Length: 26min 3sec (1563 seconds)

Published: Thu Oct 12 2023