The Soft Tart with Cream and Strawberries is a delicious and refreshing fruit cake that’s easy and quick to prepare, consisting of a soft and delightful base filled with a generous layer of velvety custard and topped with fragrant fresh strawberries.
A perfect dessert for any occasion that will please everyone, it will be perfect for a birthday party or as a Sunday dessert, or to serve to friends and family for a moment of joy and indulgence.
To make this delightful dessert, I used two of my recipes, one for the Soft Tart Base with smart mold and the other for the Custard with whole eggs, a cream made with yolks and whites resulting in a velvety and creamy custard.
You might also be interested in other fruit desserts such as:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cup flour
- 1/3 cup cornstarch
- 3/4 cup sugar
- 1/2 cup butter
- 3 eggs
- Half packet baking powder
- 1 tbsp milk
- 1 tbsp lemon zest
- 2 cups cup milk
- lemon zest
- 3 eggs
- 1/4 cup sugar
- 2 tbsp flour
- 1 lb lb strawberries
Tools
- 1 Baking Pan Beehive Tart Pan with Step, 11-inch
- 1 Saucepan
- 1 Whisk
- 1 Oven BOSCH
Preparation
To prepare the Soft Tart with cream and strawberries, I used a special mold, called a smart mold, which has a step at the base that, once the base is baked, serves to contain the filling. If you don’t have this mold, you can still prepare the tart with cream and strawberries; just use a simple tart mold and then carve out a little of the cake once baked and cooled.
First, take the fresh ingredients out of the fridge as they should be at room temperature.
Blend the eggs with the sugar and grated lemon zest until you get a light and frothy mixture.
Add the sifted flour with baking powder, alternating with milk and melted and cooled butter, and mix with a spatula.
Pour the obtained mixture into the greased and floured smart mold or a 11-inch diameter tart mold.
Bake the tart in a preheated oven at 356°F (180°C) for about 20-25 minutes.
For more in-depth details on preparing the soft tart and its baking, check out the dedicated article by clicking here Soft Tart Base with smart mold.
Heat the milk with the lemon zest.
Meanwhile, in a saucepan beat the eggs with the sugar until you get a light cream, then add the sifted flour little by little, stirring with a whisk, without forming lumps.
If lumps form, try to crush them with a spoon to break them.
When the milk is almost boiling, remove the lemon zest, then pour it into the egg mixture, stirring quickly with the whisk.
Put the saucepan on the heat and, stirring continuously, cook for a few minutes from boiling until the cream begins to thicken.
Once cooked, pour the cream into a baking dish, cover with cling film in contact, and let cool.
For more details on preparing the cream, refer to the following link Custard with whole eggs.
When the tart base is cold, turn it over onto a serving plate with the stepped side facing up.
Fill the step with the custard, leveling it well.
Decorate with strawberry slices arranged in a radial pattern.
Store the Soft Tart with Cream and Strawberries in the refrigerator until ready to serve.
The Tart can be kept for up to two days in the refrigerator, closed in an airtight container.
