Tart with Custard and Strawberries, a delicious custard and strawberry shell with a very easy preparation. You can prepare shortcrust pastry by hand or with a mixer, and while it rests, make the custard, then roll out the pastry, bake it, and fill it with the custard and the strawberries that are currently delicious at the market.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 319.92 (Kcal)
- Carbohydrates 71.74 (g) of which sugars 40.67 (g)
- Proteins 6.32 (g)
- Fat 2.55 (g) of which saturated 0.94 (g)of which unsaturated 1.30 (g)
- Fibers 1.88 (g)
- Sodium 63.43 (mg)
Indicative values for a portion of 175 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
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup powdered sugar
- 1 egg
- 1 pinch fine salt
- Half vanilla bean
- 3 tsp lemon zest (grated)
- 2 egg yolks (large)
- 1/4 cup sugar
- 2 1/2 tbsps cornstarch
- 1 tbsp rice flour
- Half lemon (zest)
- Half vanilla bean
- 1 lb g strawberries
- 1/4 cup powdered sugar
- A few leaves mint
Tools
- Kitchen Scale
- Pastry Board
- Rolling Pin
- Bowl
- Pot cm.20
- Baking Pan cm.24
Steps
Pour the sifted flour and cold butter pieces onto the pastry board, work them with your hands until the dough becomes crumbly. Add the powdered sugar, salt, vanilla, grated lemon zest, and egg. Knead, form a dough ball, and let it rest covered with plastic wrap in the fridge.
Pour the milk into a saucepan along with the lemon zest and half a vanilla bean (set aside a ladle of milk) and bring to a boil. In a bowl, beat the egg yolks with the sugar, add cornstarch and rice flour, mix, and dilute with the reserved milk. Once the milk boils, pour in the mixture and stir until it resumes boiling, leave for another 2 minutes on low heat, always stirring with a whisk. Turn off the heat, remove the lemon zest, pour the cream into a bowl, and cover with plastic wrap to prevent skin from forming.
Preheat the oven to 356°F. Roll out the pastry on a sheet of parchment paper with a rolling pin, place it with raised edges in a buttered and floured pan. Prick the bottom with a fork and bake in the middle rack. Bake the shell for 20 minutes, and once warm, remove it from the pan and place it on a serving plate. Fill with the custard, smooth it out, and decorate with cleaned and sliced strawberries. Decorate with powdered sugar and mint leaves.
Storage
The Tart with Custard and Strawberries should be stored in the fridge, covered, and consumed within 2-3 days.
FAQ (Frequently Asked Questions)
Does the shortcrust pastry for the Tart with Custard and Strawberries contain baking powder?
No, baking powder is not used in shortcrust pastry.
