The fresh strawberry tart with custard cream is a very easy dessert to prepare, but for me, it is much more: every time it takes me back in time when my mom used to make it for my dad’s birthday on May 20. He loved strawberries, and at this time they are at their peak: juicy and fragrant!
The recipe is very simple: you prepare the shortcrust pastry (flour, butter, sugar, and eggs worked until you get a smooth dough), wrap it in cling film and let it rest in the fridge for about an hour. This step is important: this way, the butter solidifies and the gluten relaxes, and the pastry will be easier to roll out and will remain beautifully crumbly after baking. In the meantime, cook the custard. Then roll out the pastry, bake it blind, and once cooled, pour the cream and decorate with lots of fresh strawberry slices.
What do you say, shall we prepare it together? 💕🍓
See you soon, Susy
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring, Summer
- Energy 423.91 (Kcal)
- Carbohydrates 59.72 (g) of which sugars 27.28 (g)
- Proteins 8.52 (g)
- Fat 18.42 (g) of which saturated 10.95 (g)of which unsaturated 7.19 (g)
- Fibers 2.10 (g)
- Sodium 114.68 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Fresh Strawberry Tart with Custard Cream
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest (Grated)
- 1 pinch salt
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1/3 cup cornstarch
- 1 lemon zest
- 3 egg yolks egg yolk (from large eggs)
- 4 cups strawberries
- 2 teaspoons strawberry jam (to glaze the tart)
- 1 tablespoon water (to glaze the tart)
You will need:
- Baking Pan 24 cm
- Bowl
- Parchment Paper
- Ceramic Balls
How to Make the Fresh Strawberry Tart with Custard Cream
Pour the flour into a large bowl, add the sugar, egg and yolk, butter, a pinch of salt, and the grated zest of a lemon. Using a fork, mix the ingredients and then turn everything onto the work surface and knead quickly by hand. Compact the dough into a nice ball, wrap it in parchment paper, fold the ends towards the center, and place it in the refrigerator for at least an hour.
Put the milk and the zest of a lemon in a saucepan and bring it to a low flame.
Meanwhile, in a bowl, mix the egg yolks with the sugar using a hand whisk, then add the cornstarch and continue working with the hand whisk, making the mixture creamy and smooth.
Remove the lemon zest from the milk and pour it into the yolk cream, mix well and pour everything back into the saucepan, return it to the heat, continue stirring with the whisk and cook for about 3/4 minutes until smooth and creamy.
The custard is ready, place it in a container and cover with plastic wrap to avoid forming a hard, dry skin on the surface.
Roll out the shortcrust pastry, place it in the pan, prick it with a fork, cover it with parchment paper, and place ceramic balls inside. Bake in a ventilated oven at 356°F (180°C) for 20/25 minutes. Once baked, remove the balls, being careful as they are hot, and let it cool before filling.
The custard and the tart shell are cold. Stir the custard to make it creamy again and pour it into the tart shell, leveling it well. Wash and hull the strawberries, pat them dry, and slice them, placing them on the tart starting from the outer edge by partially inserting them into the cream, and continue around the entire tart. Heat the strawberry jam with a little water and brush the surface to make it shiny, colorful, and to keep the strawberries fresh. Place the strawberry tart in the fridge for an hour before serving.
Tips and Storage
Have fun customizing this tart with the fruit you like most! 🎨🍓 Here are some delicious ideas:
Peaches or apricots: slice them thinly and see what a beautiful result!
Berries: raspberries, blueberries, or blackberries, for a colorful and lively touch.
Fresh figs: very sweet, try adding a drizzle of honey… a real treat!
Kiwi and bananas: to give an exotic touch and make the tart even more cheerful and colorful.
The fresh strawberry tart should be stored in the refrigerator, under a cake dome for a couple of days.
Questions and Answers
Can I make the tart the day before?
Sure, you can make it in advance! I recommend assembling it (base + cream + fruit) on the same day to keep the crust nice and crispy, but you can bake the base and prepare the cream the day before.
How do I prevent the crust from changing shape while baking?
The trick is to let the dough rest in the fridge for at least an hour and bake the base “blind” (with parchment paper and dry beans on top). This way it will remain perfect!
Is the custard cooked together with the crust?
Absolutely not, the custard is cooked separately on the stove. The crust is baked “blind”, then once cold, you fill it with the cream and fresh fruit.
