The custard and strawberry tart is one of my favorite desserts in May and June. At this time strawberries are in season, ripe and sweet, and it’s almost impossible to resist the temptation to prepare a fresh, colorful dessert like this.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 365.93 (Kcal)
- Carbohydrates 56.33 (g) of which sugars 30.53 (g)
- Proteins 8.28 (g)
- Fat 13.50 (g) of which saturated 7.69 (g)of which unsaturated 5.57 (g)
- Fibers 1.67 (g)
- Sodium 49.01 (mg)
Indicative values for a portion of 160 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
- 6 tbsp butter (room temperature (about 3.2 oz / 90 g))
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/2 cup sugar
- 1 pinch baking soda
- 2 cups milk ((about 500 ml))
- 3 egg yolks
- 3/4 cup sugar
- 5 tbsp cornstarch (cornflour) ((about 40 g))
- 1 packet vanillin powder
- 1/2 grated zest of half a lemon
- 1.1 lb strawberries
Tools
- Pan Tart pan, 11 in (28 cm)
- Rolling pin
Preparation
To make the custard and strawberry tart, start with the base: the shortcrust pastry.
Place the flour and sugar on your work surface and mix them. Make a well and put the soft butter in small pieces in the center. Start working with your hands, incorporating the butter into the flour until you obtain a sandy texture.
Make the well again and add the egg in the center, beating it lightly with a fork. Continue working the dough until you obtain a smooth, compact ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After resting time, roll out the shortcrust pastry on a lightly floured work surface, forming a disc the diameter of your pan (I use an 11 in pan).
Butter and flour the pan, place the dough inside and trim the excess edges. Prick the bottom with a fork.
Bake in a preheated conventional oven at 356°F for 25–30 minutes, until golden.Meanwhile, prepare the pastry cream.
Put the egg yolks and sugar in a small saucepan and whisk them until smooth. Add the cornstarch and mix well to combine.
Continuing to stir, pour the milk in a thin stream until you obtain a liquid mixture of a pale yellow color: this will help prevent lumps from forming.
Add the vanillin powder and the grated zest of half a small lemon.
Place the saucepan over medium-low heat and bring to a simmer, stirring gently but continuously. When the cream begins to thicken, remove from the heat and let it cool.
Stir occasionally to prevent a skin from forming on the surface.Allow both the shortcrust base and the cream to cool completely, then assemble the tart.
Place the base on a serving plate and fill it with the pastry cream. Level carefully with the back of a spoon or a spatula.
Decorate with sliced strawberries, arranging them horizontally, vertically, or in any pattern you prefer.
Refrigerate the tart for at least a couple of hours before serving so the cream can set well.
Tips and storage
If the pastry puffs up during baking, open the oven and prick the bottom again with a fork, then continue baking for the remaining time.
The tart can be stored in the refrigerator, covered, for 3 days. In this case it is advisable to brush the strawberries with a thin layer of jelly to keep them glossy and fresh for longer.
Other recipes:
Strawberry Charlotte
Sicilian-style Fava Beans
Light Chicken Caesar Salad
