Strawberry crumble tart with pastry cream, a perfect match! A tart with a creamy, fragrant heart — its aroma is irresistible and one slice leads to another. I made this crumble tart as an after-dinner dessert because strawberries are now the fruit of the season and I didn’t want to make something too elaborate. It was very popular and I guarantee that this recipe, with its creaminess, will win everyone over. It’s a very simple and quick recipe, shall we discover it together? Here it is 😋👇🐾
See you soon, Susy
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 45 Minutes
- Cooking time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 308.87 (Kcal)
- Carbohydrates 46.02 (g) of which sugars 22.38 (g)
- Proteins 6.17 (g)
- Fat 12.31 (g) of which saturated 7.34 (g)of which unsaturated 4.96 (g)
- Fibers 1.41 (g)
- Sodium 48.72 (mg)
Indicative values for a portion of 110 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 strawberry crumble tart with pastry cream
- 2 2/3 cups all-purpose flour (type 0)
- 1 egg
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter
- 1 pinch salt
- Half lemon zest (grated)
- Half sachet baking powder
- 1 cup whole milk
- 1/3 cup granulated sugar ((for the custard; about 60 g))
- 3 egg yolks ((about 60 g total))
- 2 1/2 tbsp cornstarch (maizena)
- Half lemon zest
- 1 1/2 cups strawberries (hulled and chopped (about 250 g))
- 1 Pan for tart pan 9 in
- 1 Whisk
- 1 Saucepan nonstick
- 2 Bowls
Preparation of strawberry crumble tart with pastry cream
I prepare the pastry cream at least half an hour in advance to give it time to cool.
Pour the milk into a nonstick saucepan with the lemon zest.
In a bowl put the sugar, the egg yolks and the sifted cornstarch. Mix well with a whisk to combine everything.
Next, put the saucepan with the milk on the heat — it should come just to a simmer — remove the lemon zest and pour the milk into the bowl with the yolks. Then return everything to the saucepan and start cooking over low heat, stirring constantly with the whisk.
The mixture must thicken without forming lumps. Great — the cream is ready! Let it cool (a good home method is to fill the sink basin with cold water and ice and immerse the saucepan halfway).
Cut the strawberries into small pieces and add them to the pastry cream.
Prepare the shortcrust: in a bowl mix the flour, sugar, grated lemon zest, eggs, the pinch of salt and the cold butter.
Quickly knead with your hands until you obtain a crumbly mixture, line a 22 cm (9 in) pan with parchment paper. Put slightly more than half of the crumb mixture into the pan and press down well with your hands to compact the base. Add the pastry cream with the strawberries and cover with the remaining shortcrust crumbs and a light dusting of sugar.
Bake at 356°F (conventional oven) for about 50 minutes until well golden. Once cooked, remove from the oven and let it cool in the pan.
Storage
You can store it in the refrigerator for two days covered with a cake dome.
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See you soon Susy
