Strawberry and Cream Tart, a delicious and simple dessert to prepare, perfect for elegantly ending a lunch or dinner with friends and family or for a birthday party. A variant of the tart with strawberries and raspberries that my dad really likes.
Today’s version is made with a shortcrust pastry base filled with lots of custard and fresh strawberries. It’s impossible to resist taking the first bite, but it will be just as impossible not to keep eating it.
A delicious and fresh dessert, which was also very much enjoyed by Francesca, the eldest of my daughters, who is not particularly fond of sweets (lucky her). Unlike Giorgia, the sister who can’t go without them. And now let’s get into the kitchen together because the strawberry and cream tart will be ready in a click!
If you are interested in other strawberry desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 35 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 467.94 (Kcal)
- Carbohydrates 65.78 (g) of which sugars 37.20 (g)
- Proteins 8.83 (g)
- Fat 20.45 (g) of which saturated 12.18 (g)of which unsaturated 7.98 (g)
- Fibers 1.51 (g)
- Sodium 16.74 (mg)
Indicative values for a portion of 127 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 Strawberry and Cream Tart
- 1 2/3 cups all-purpose flour
- 7 tbsps butter
- 1/2 cup granulated sugar
- 1/3 cup eggs
- 1 packet vanillin
- 1 2/3 cups milk
- 4 egg yolks
- 7 tbsps sugar
- 1/4 cup cornstarch
- lemon zest (to taste)
- 1 1/2 cups strawberries
- mint (to taste)
Tools
- Tart Mold 9.5 inches with removable bottom
- Mixing Bowl
- Hand Mixer
- Cutting Board
- Knife
- High-Sided Saucepan
- Whisk
- Pastry Bag
Steps
First, prepare the shortcrust pastry. Work the softened butter with the sugar and vanillin in a mixing bowl until you get a creamy consistency. Next, add the egg and continue mixing with a spoon until it is well combined. If you prefer, you can replace the vanillin with the grated zest of a washed, untreated lemon.
Then incorporate the flour and continue mixing with the spoon until the flour has absorbed the liquids. Then transfer the dough to a lightly floured surface and knead it by hand until you get a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for at least 2 hours.
While the pastry is resting, prepare the custard. Heat the milk with the lemon peel in a saucepan until almost boiling. In another saucepan, mix the egg yolks with the sugar and beat them with a whisk for a few minutes until they become pale. Then add the cornstarch and continue whisking until it is incorporated.
Remove the lemon peel from the milk, which is only used for flavoring, and gradually pour it into the saucepan with the egg yolks, whisking continuously. Once everything is incorporated, place it over low heat for a few minutes, stirring with a hand whisk to avoid lumps.
As soon as the custard thickens, transfer it to a mixing bowl. Cover with plastic wrap in contact with the custard and let it cool.
Roll out the pastry dough with a rolling pin on a floured surface to a thickness of 1/5 inch. Wrap the pastry disc around the rolling pin and lay it over a 9.5-inch removable bottom tart pan, previously buttered and floured.
Trim the excess pastry and prick the bottom with a fork. Place a sheet of baking paper over the pastry and fill it with dried beans to keep the shape while baking the shell.
Preheat the oven to 356°F, bake the pastry, and reduce the temperature to 338°F. Bake with the fan function for 25/30 minutes until the edges are golden. Remove from the oven and let cool. Then remove it from the pan and place the shell on a serving plate.
While the tart cools, wash the strawberries well, pat them dry with paper towels, and cut them into quarters. Take the custard and beat it with the electric mixer for a few minutes to make it smooth and creamy again.
Transfer the custard into a pastry bag and fill the tart shell, smoothing the surface. Decorate with the previously cut strawberries.
Add a few mint leaves and serve.
Storage and Tips for Strawberry and Cream Tart
The strawberry and custard tart can be prepared in advance and stored in the refrigerator for 1 or 2 days max.
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FAQ Questions and Answers for Strawberry and Cream Tart
Can you use flour instead of cornstarch?
Yes, but the quantity changes. Use only 2 tablespoons of flour, otherwise, you’ll get a less fluid cream.
Can I freeze the tart?
No, it’s not possible, but you can prepare all the components in advance and assemble the tart a few hours before serving, preferably the day before. Alternatively, you can prepare the shortcrust pastry in advance and freeze it. When needed, leave it in the refrigerator for a few hours until thawed.
