The soft strawberry tart is a fresh and very indulgent recipe and to make it I used a special “furbo” pan — do you know it? If you’re interested I explain how it’s made HERE 😜 The recipe is very simple and every time I make it it is always a big hit. Great as an end-of-meal dessert, to celebrate a birthday or a wonderful idea for Mother’s Day ❤️. The strawberry decoration makes it very showy; you can enrich it with blueberries or blackberries — use your imagination.

Shall we make it together? Great — so here’s the recipe!

See you soon, Susy

Difficulty: Easy
Preparation time: 1 Hour
Portions: 6
Cuisine: Italian

Ingredients for the soft strawberry tart

1 egg
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 1/3 tbsp milk
1 1/3 tbsp sunflower oil
1/2 tsp baking powder
Half lemon zest
1 cup milk
1/3 cup granulated sugar
large egg yolks
3 tbsp cornstarch (maizena)
Half lemon zest
7 oz strawberries (about 2 cups sliced)

Tools

I bought the smart pan on Amazon — if you’re interested you can click HERE

Baking pan stampo furbo
Electric whisk
Bowl
Saucepan

Steps

Preheat the oven to 356°F. In a bowl, using electric beaters, beat the egg with the sugar and the grated lemon zest until creamy. Add the oil and the milk, pouring them slowly into the batter, and finally fold in the flour and baking powder. Pour the batter into the buttered and floured smart pan (24 cm — 9 1/2 in) and bake at 356°F for about 25 minutes. Remove from the oven and let it cool. Meanwhile, prepare the pastry cream.
Pour the milk into a nonstick saucepan with the lemon zest. In a bowl, put the sugar (about 1/3 cup), the egg yolks (about 3) and the sifted cornstarch. Whisk well to combine everything.
Next, heat the milk until it is just about to boil. Remove the lemon zest and pour the hot milk into the bowl with the yolks, whisking continuously. Then return everything to the saucepan and cook over low heat, stirring constantly with a whisk.
The mixture should thicken without forming lumps. Once the cream is ready, cool it: I usually fill the sink basin with cold water and ice and immerse the saucepan about halfway. When it has cooled, transfer the cream to a bowl, cover the surface tightly with plastic wrap to prevent a skin from forming, and set aside.
Pour the pastry cream into the cooled tart base and level it well.
Slice the strawberries into many wedges and place them in the center of the tart, or arrange them in a circle as you prefer.
Thanks to @ilfilodimorjak for this wonderful little handmade crocheted box!