The Clever Tart with Cream and Strawberries, a colorful, delicious, and easy-to-make dessert. Ideal as a dessert or birthday cake.

An easy-to-make dessert that will impress even if you’re not particularly skilled in pastry making.
To fill this tart, with a delicate lemon cream and lots of strawberries.

A classic combination but at the same time a guaranteed success.

To make this type of cake, you need to use a mold called a “smart mold.” It can be found in well-stocked supermarkets, kitchen equipment stores, and of course, online.

A baking pan with a raised center of at least one centimeter so that once the base is cooked, it is turned over and a cavity is obtained which can be filled with the desired filling.

It has been filled with a microwave-made custard but the classic cream cooked the traditional way on the stove is also fine anyway I’ll leave you with various recipes.

Save the recipe for this clever tart with cream and strawberries so you can make it too and share it on social media to let your friends know about it.

The Clever Tart with Cream and Strawberries

Difficulty: Very Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 12People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

The Clever Tart with Cream and Strawberries

1 cup all-purpose flour
2 eggs (room temperature)
1/4 cup milk (room temperature)
1 tsp baking powder
3/4 cup sugar (or erythritol)
3.5 tbsp vegetable oil
1 lemon (grated peel or vanilla essence)
1/3 cup cornstarch
1 pinch salt
2 cups milk
2 eggs (whole)
3/4 cup sugar (or erythritol)
1/3 cup all-purpose flour (or cornstarch or potato starch same weight)
1 lemon (lemon zest or vanilla essence)
1.1 lbs strawberries
as needed spray gelatin
as needed mint (leaves)

Tools

Mold 10 inches
Electric Beaters
Spatula
Food Scales

Steps

The Clever Tart with Cream and Strawberries

Place the 2 whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (to taste, grated lemon peel or vanilla essence).
Turn on the beaters and whip the mixture.
I used the stand mixer, electric beaters are also fine.
The mixture should be fluffy and soft.
(To achieve this result, the beaters need to whip for 10 minutes.)
Gently combine the oil and milk with a spatula.
Add flour, cornstarch, and baking powder (sifted) to get a smooth and homogeneous dough.
Mix with the spatula from bottom to top.
To incorporate air without deflating the mixture.
Pour the obtained dough into the greased and floured smart mold.
(26 cm mold).
Then, place it in a preheated oven at 350°F for about 25/30 minutes.
Always do the toothpick test before removing from the oven.

Once done, remove it from the oven, set aside to cool, and then flip it over.
In a glass bowl (or another microwave-safe material), break the eggs and add the sugar.
Also add the flour and mix everything well with a whisk.
Add the milk and lemon zest.
Mix again until you get a smooth and lump-free mixture.
Place the bowl in the microwave and set the temperature to 750 W.
Cook for 3/4 minutes.
After this time, take out the bowl, mix with the whisk for a few seconds, and then cook again at 750 W for another 2/3 minutes.
Always mix well between the various steps with the hand whisk.
At this point, remove the bowl, remove the lemon zest, give it one last good mix to blend and remove any small lumps that may have formed during cooking… and here is your microwave custard ready!
The traditional custard on the stove.
Meanwhile, also prepare the syrup, heat the water in a saucepan along with the sugar, stir and bring to a boil, then turn off, add the rum, stir and let cool.
Cut the strawberries.
Lightly soak the base with the syrup.
Cover the entire base with custard and place the strawberries cut in half lengthwise on top, following a harmonious arrangement of your choice.
I arranged them in concentric circles, starting from the edge, finishing in the center.
I decorated with mint leaves and sprayed the gelatin spray on the strawberries to give the dessert a pleasant shiny effect.
Before serving, let it rest in the refrigerator for about 45 minutes.
Enjoy your meal.