If there was ever a dessert meant for strawberry season, it would be the strawberry pudding tart.
First, make this lovely crust.
Shortbread Pudding Tart Crust Ingredients
- 2 sticks (one cup) of butter, softened
- 1 1/2 cups of powdered sugar
- 2 cups of flour
- 1 teaspoon of vanilla
Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms.
Then make this gorgeous homemade vanilla pudding. Chill for a few hours and place in the tart.
Strawberry glaze. Oh sweet baby Jesus, you shall love me forever for this one. I promise.
Strawberry Pudding Tart Glaze Ingredients
- 4-5 cups fresh strawberries, sliced
- 3/4 cup cold water
- 3/4 cup sugar
- 1/8 cup cornstarch
Place strawberries in a medium-large bowl. Stir in water and of sugar. Stir and set aside to rest for about 10 minutes to allow the sugar to draw out the strawberries juices.
Place cornstarch in medium saucepan.
Using a strainer, pour the juices that have drawn out of the fresh strawberries into the pot with the cornstarch and whisk together well. Set fresh strawberries aside.
Heat sauce on medium to medium-high heat while continually whisking. Keep at a low boil for a few minutes. You should see sauce begin to thicken once it boils. Allow sauce to chill for a few hours.
To finish off the tart, pile pudding onto the shortbread and then pile fresh strawberries on top of the pudding and, finally, pour chilled glaze over them. Oh, my.
This should make one 10 inch tart or about 4-6 personal size tarts. Indeed, this is what the month of June is for.