The folks behind the Meatless Monday campaign (HealthyMonday.org) have added a new weekly challenge to their menu: Kids Cook Monday. The newly-launched website contains kid-friendly recipes and videos of parents cooking with their kids. Naturally, FoodieTots is thrilled to support the cause — you can see some of our kid-tested recipes on the site already. And, in honor of the launch (and our new house!), the Foodie Tot and I made a Strawberry Cream Tart this weekend.
A tart is a fairly fool-proof pastry to make with younger kids. And if you, say, haven’t yet unpacked the food processor, a little child labor comes in handy in combining the flour and butter with a pastry blender. Since the rolling pin was also unaccounted for, I simply pressed the dough into my tart pan. Not as pretty, but it gets the job done.
As the boy notes in the video, the strawberries came from our new neighborhood’s farmers market, the Falls Church market. (He’s still a little confused on whether both Alexandria and Arlington are in Virginia.) It was the first weekend of strawberry season here in Virginia, and they were abundant at the market. And I bought the mascarpone for the tart from Blue Ridge Dairy, and the (multi-colored) eggs from Valentine’s Country Meats & Bakery.
Watch the video! (and pardon my arm in front of the boy’s face … we need to work on our camera set-up in the new kitchen.)
Recipe: Strawberry Cream Tart
- 1 1/2 cups unbleached flour
- 1/2 cup organic butter, cubed
- 1/2 cup powdered sugar
- 2 egg yolks
Instructions: In a mixing bowl, combine flour and cold butter until small pea-sized lumps form. Add powdered sugar. In a separate bowl, whisk egg yolks with a fork. Add to flour mixture and mix until dough begins to come together (will still look quite crumbly). Press into a disk and wrap in plastic wrap; chill 1 hour before rolling out. Alternately, press crumbs into a butter tart pan. Freeze tart shell for 10 minutes. Prick with a fork and bake at 350 degrees for 20 minutes. Shell should look set but not begin to brown. Cool before filling.
- 1 cup mascarpone cheese
- 1 tablespoon sugar
- 1 teaspoon vanilla paste
Instructions: Stir cheese, sugar and vanilla together until well combined. Chill until ready to use.
- 1 pint strawberries, hulled and halved
- 2 tablespoons fruit jam (we used plum), melted in microwave for 10 seconds and thinned with a few drops of water
Assembling the tart: Place the cooled tart on the counter and arrange the cream, berries and jam nearby. Your child can spread the cream in the shell, arrange strawberries over the cream, and use a pastry brush to brush the jam over the berries. Chill for an hour before serving. Enjoy!
If you’d like to join the Kids Cook Monday fun, visit the website or contact Joanna Lee at email@example.com. And please check back the first Monday of each month for the latest Foodie Tot cooks video!