detail Strawberry Tart 4

Strawberry Tart Recipe with Truvía® Natural Sweetener

A beautiful arrangement of berries on velvety pastry cream makes a tantalizing tart for two. With no added sugar, there’s more to enjoy. This recipe has 13% fewer calories* and 82% less sugar* than the full-sugar version. Makes one 9-inch tart (8 servings).

  • Serving Size: 1 slice
270 Calories

**Erythritol value may vary based on your choice of sweetener

Ingredients

Crust
Pastry Cream
  • 113 cup low-fat (1%) milk

  • 2 Tbsp + 12 tsp of zero-calorie Truvía® Natural Sweetener Spoonable****

  • 2 Tbsp cornstarch

  • 2 Tbsp flour

  • 4 large egg yolks

  • 34 tsp vanilla

  • 18 tsp salt

Fruit Topping

Directions

  1. Preheat oven to 375° F.

  2. To prepare the crust: Combine the flour, Truvía® Natural Sweetener and salt in a small bowl and place in the refrigerator to chill. Work the butter and shortening into the chilled flour mixture with a pastry blender or your fingers until the butter is about the size of peas. Add the ice water and mix until the dough comes together. Form dough into a flat disk, cover and chill for 30 minutes.

  3. Roll dough on a floured surface, or between sheets of parchment paper to 12 cm thickness. Transfer to tart pan(s) with removable bottom without stretching dough or it will shrink during baking. Roll the rolling pin over the top of the tart pan to cut off extra pastry. Prick the bottom of the shells to prevent puffing during baking. Line the shells with parchment paper or aluminum foil and fill with pie weights, dried beans or rice. Bake for 25–30 minutes until crust is lightly browned. Remove the weights and cool crust completely before filling.

  4. To prepare the pastry cream: In a medium bowl, beat Truvía® Natural Sweetener, flour, cornstarch and egg yolks on high speed until thick and pale yellow, about 2 minutes. Meanwhile, heat milk in a medium saucepan over medium heat and bring to a simmer.

  5. While mixing on low speed, gradually pour the hot milk into the egg mixture. Transfer the mixture back to the saucepan and cook, whisking constantly to prevent scorching. Continue to heat over medium heat until it begins to bubble, then continue cooking and whisking for about 30 seconds to thoroughly cook the eggs.

  6. Transfer cooked pastry cream to a clean bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap or parchment paper to prevent a skin from forming. Cool in the refrigerator.

  7. To assemble the tart: Spread pastry cream in bottom of tart shell. Decoratively arrange sliced strawberries on top of the cream. Sprinkle with 12 tsp of Truvía® Natural Sweetener. Serve immediately.

*This strawberry tart has 240 calories and 3 grams of sugar per serving compared to 280 calories and 17 grams of sugar per serving in the full-sugar version.

Nutrition Per Serving

Calories 270
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 135mg
Sodium 135mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars 5g
Erythritol** 3g
Protein 6g
Vitamin A 10% DV
Vitamin C 60% DV
Calcium 8% DV
Iron 10% DV

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