Summary

As the festive season approaches, let's revisit the beloved nursery rhyme "The Queen of Hearts" and craft delectable strawberry tarts inspired by its playful rebellion and indulgence. Capturing the nostalgia and intrigue of the tale, we infuse our baking with a sense of fun and adventure, embracing creativity and culinary delights. The key to a perfect tart lies in carefully selected, quality ingredients and a precise baking process.

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As we approach the festive holiday season, let’s take a whimsical journey back to childhood with the beloved nursery rhyme The Queen of Hearts. This nostalgic verse transports us to a warm summer’s day when the Queen’s delicious tarts were mysteriously stolen by the Knave of Hearts. The imagery of this mischievous act sparks our imagination and brings to mind the delightful aroma and sweet taste of freshly baked strawberry tarts.

The Queen of Hearts
by Mother Goose

The Queen of Hearts, she made some tarts,
All on a summer’s day;
The knave of Hearts, he stole the tarts,
And took them clean away.


 The King of Hearts
 Called for the tarts,
 And beat the Knave full sore;
 The Knave of Hearts
 Brought back the tarts,
 And vowed he’d steal no more.

Intriguingly, this classic tale serves as inspiration for creating our own version of strawberry tarts, intertwined with a sense of playful rebellion and indulgence. Just like the Knave who couldn’t resist taking the tarts clean away, we can channel that same spirit and infuse our baking with a touch of daring. By exploring new flavor combinations or experimenting with unconventional presentation, we can add an element of surprise and excitement to our culinary creations that echo the boldness of the Knave’s theft.

This Christmas, let’s embrace the enchanting essence of The Queen of Hearts nursery rhyme as we embark on crafting delectable strawberry tarts. Capturing the nostalgia and intrigue woven into this timeless tale, we can infuse our baking endeavors with a sense of fun and adventure reminiscent of those stolen tarts on a summer’s day. With each bite, may we savor not just the luscious flavors but also carry forward the playful spirit that beckons us to indulge in creativity and culinary delights.

FOR THE CRUST

• 8 tablespoons of melted butter
• 3 tablespoons of sugar
• 1 and 1/4 teaspoons of table salt (not kosher)
• 1 and 1/4 cups of all-purpose flour (add more if needed)

FOR THE FILLING

• 1 and 1/2 cups of milk (can use a combination of 1 cup milk and 1/2 cup light cream)
• 1 teaspoon pure vanilla extract
• 1/3 cup granulated sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons of butter (cut into small pieces)
• 1 Lemon Juice and zest
• Pinch of salt

FOR THE TOPPING

• Fresh strawberries (around 1 to 1.5 lbs)
• A quarter cup of orange marmalade

The key to a perfect strawberry tart lies in the quality of the ingredients. Fresh, ripe strawberries are essential for that burst of sweet and tangy flavor. By using all-purpose flour and unsalted butter, you can achieve a delicate yet sturdy crust that perfectly complements the juicy fruit filling. The addition of fine granulated sugar and rich egg yolks brings a delightful sweetness and smooth texture to the custard base. Finally, a touch of pure vanilla extract enhances the overall aroma, creating an irresistible dessert fit for royalty.

These carefully selected ingredients not only pay homage to The Knave of Hearts’ infamous heist but also elevate this traditional dessert with modern flair. Each component plays a crucial role in crafting a tantalizing strawberry tart that will steal hearts at any gathering or tea party.

Directions:

1. First, wash and dry the strawberries, then set them aside.

Crust:

1. In a medium bowl, mix together the melted butter, sugar, and salt until incorporated.
2. Add the flour and stir until mixture forms a soft dough.
3. Press the dough into a tart pan using the bottom of a glass, ensuring it’s evenly spread.
4. Cover with plastic wrap and refrigerate for about half an hour.

Filling:

1. In saucepan, heat the milk with the vanilla extract over medium heat until simmering.
2. In a separate heatproof bowl, hand whip together the sugar and egg yolks until incorporated.
3. Sift in the cornstarch and flour through a fine sieve into egg and sugar mixture.
4. Whisking constantly slowly add in the egg mixture to simmering milk in sauce pan.
5. Return cream mixture to heat and whisk constantly until it thickens before removing from heat.
6. Strain this custard through a sieve into another bowl discard and harden clumps.
7. Add butter, lemon zest, and salt to cream and stir until butter melts.
8. Cover the bowl with plastic wrap. Ensure plastic is touching the top of custard to prevent skin formation before refrigerating for at least two hours.

Baking:

1. Preheat your oven to 375°F (190°C).
2. Prick crust with fork then baking for about 20 -25 minutes or until golden brown.
3. Cool the crust completely.

Assembly:

1. Once cooled completely, hull strawberries then slice them about ¼ inch thick.
2. Whisk custard until smooth before spreading evenly at bottom crust.
3. Arrange strawberries next to one another around outer rim next to crust with pointed ends facing outwards; continue till entire face is covered.
4. Heat marmalade in microwave till just melted before brushing over strawberries using pastry brush.
5. Remove side of tart pan before serving. Best assembled just before serving.