This soft strawberry tart with custard is tender, creamy and irresistible, with a soft base and a delicate filling rich in strawberries that makes it perfect for any occasion.
If you love strawberry desserts, this soft tart with strawberries and custard is a true delight. The soft base makes it lighter and more tender. You don’t have to knead the ingredients like you do for pasta frolla, you just mix everything in a bowl with a spoon, like the classic one-bowl bundt cake, then spread it, while the custard and fresh strawberries create a perfect contrast of flavors. It’s a simple but spectacular dessert, ideal for an afternoon snack or as a dessert.
Here are three amazing soft and creamy recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
To make this soft tart you only need a few simple ingredients that together create a tender and creamy dessert perfect for the whole family.
- 3 eggs (whole)
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2/3 cup butter (melted)
- 1/2 tsp baking powder
- 1 pinch salt
- lemon zest (grated)
- 3/4 cup milk
- 2 egg yolks
- 1/3 cup granulated sugar
- 3 tbsp all-purpose flour
Steps
Preparation is simple: first make the soft base, then prepare the custard and finally assemble the dessert with fresh strawberries.
MAKE THE THICK CUSTARD: In a small saucepan, whisk the egg yolks with the sugar, add the flour, then the warm milk. Put everything over low heat and cook, stirring constantly, until it thickens. Remove from the heat, pour into a bowl, cover with plastic wrap and let it cool.
THE BASE: In a bowl, beat the eggs with the sugar using electric beaters, add the warm melted butter, the flavoring and the flour sifted with the baking powder. Mix everything until you obtain a consistency similar to a bundt cake but a bit denser. Put the batter into a piping bag or a pastry syringe, take a tart pan (I used a pan about 8 inches), line it with parchment paper and begin filling it from the center with the piping bag. Add the cold custard and a few tablespoons of strawberry jam. Bake at 356°F for about 30 minutes (adjust according to your oven) and once baked let it cool well before enjoying — it’s fabulous.
Tips…
Always use eggs at room temperature, and let the custard cool very well before baking the dessert
