The strawberry tart with custard is a fresh dessert made with few and simple ingredients. You can fill it with strawberries or other fresh seasonal fruit, or if you prefer, with canned fruit.
The strawberry tart with custard is a light dessert made with a base of crumbly shortcrust pastry and a lemon-flavored custard, then the fresh fruit is brushed with jelly to glaze desserts, so you can also prepare it the day before and store it in the refrigerator.
It’s a cheerful and colorful cake for any occasion, after a family lunch or dinner or with friends, for a buffet, for a birthday party, the strawberry tart will make everyone happy, both adults and children.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Portions: for a 10-inch pan.
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- shortcrust pastry
- custard
- jelly
- 10.5 oz strawberries
- lemon juice
- 1 vial lemon flavoring
- sugar sprinkles (to taste)
Steps
Prepare the shortcrust pastry following the basic recipe instructions. After the resting time, roll the dough on a sheet of parchment paper forming a round layer.
With the help of parchment paper flip the layer into a round pan with a diameter of 10 inches. Make it adhere well to the tart pan and remove the excess pastry from the edge.
To blind bake, cover the pastry with another sheet of parchment paper and pour in dried beans, or dried chickpeas, or the specific ceramic baking weights for this type of baking.
Bake the shortcrust pastry in a fan oven at 356°F for about 30 minutes, but ten minutes before the end of baking remove the parchment paper with the chickpeas and finish browning the surface. Once baking is complete, let it cool.
In the meantime prepare the custard following the recipe’s doses and instructions. Instead of the vanillin sachet, add 1 vial of lemon flavoring.
This custard is prepared in 5 minutes, once done let it cool with a sheet of plastic wrap placed directly in contact with the cream.
Take a handful of fresh ripe strawberries, about 10.5 oz, slice them and place them in a bowl with the lemon juice. Strawberries can be replaced with other fresh seasonal fruit like kiwi, bananas, pineapple, peaches, or canned fruit.
At this point, assemble the tart by pouring the cream into the center of the shortcrust pastry. Use a spoon to spread the cream evenly to the edges.
Decorate the tart with strawberries, arranging the fruit on the cream as you like. I placed them in wedges all around with a whole strawberry in the center. I finished decorating it with heart-shaped sugar sprinkles (optional).
To preserve the strawberries or fresh fruit on the tart longer, as well as to make them shinier and more brilliant, I recommend preparing the jelly to glaze desserts to brush over the entire surface of the tart.
Store it in the refrigerator until serving time.
