The strawberry tart with custard, traditional and Bimby recipe.
This is my favorite cake, light with a delicate taste that pleases both adults and children.
The crunchiness of the shortcrust pastry meets the softness of the custard and the acidity of the strawberries in a perfect combination.
Ideal for any special occasion, for a birthday or an afternoon snack, it is the ideal way to make children eat fruit, who often do not particularly appreciate it.
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- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.65 (Kcal)
- Carbohydrates 44.89 (g) of which sugars 20.02 (g)
- Proteins 6.71 (g)
- Fat 10.27 (g) of which saturated 5.97 (g)of which unsaturated 4.24 (g)
- Fibers 4.94 (g)
- Sodium 30.56 (mg)
Indicative values for a portion of 159 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
The strawberry tart
- 2 eggs
- 5 tbsp butter
- 1/3 cup sugar
- 1 3/4 cups flour
- 1 lemon zest (grated from 1 lemon)
- 1 egg
- 2 tbsp sugar
- 1/4 cup cornstarch
- 1 cup whole milk
- 1 pod vanilla (or 1 packet of vanillin)
- 18 oz strawberries (or wild strawberries)
- 4 tablespoons strawberry compote
The strawberry tart
Tools
Here’s what we need to make
- 1 Stand mixer or the Bimby
- 1 Springform pan 8.5-inch
- 1 Plastic wrap
- 1 Knife
- 1 Spatula
Steps
The strawberry tart
Shortcrust pastry: First, take the butter out of the fridge at least 1 hour before, then cut it into pieces.
Grate the lemon zest and set it aside
On a pastry board, make a well with the flour and make a hole in the middle.
Add the lemon zest, butter, salt, eggs, and yolk, and knead quickly
Compact the dough with your hands and wrap it in plastic wrap, flattening it slightly.
Let it rest in the refrigerator for about 1 hour.
In the meantime, make the custard.
Pour the milk into a saucepan with the grated lemon zest and the vanilla pod or a pinch of vanillin and bring to a boil.
In a bowl, mix the egg, sugar, and cornstarch with a whisk.
Once all the ingredients are combined, add the hot milk, continuing to stir.
Pour the mixture into the saucepan and cook until it thickens.
Once ready, pour the cream into a bowl, place plastic wrap in contact with the surface, and let it cool
Preheat the oven to 350°F.
Prepare the tart base: roll out the shortcrust pastry with a rolling pin over a sheet of parchment paper. To get the right size, after spreading out the dough, place the pan on top and leave at least 1 inch of excess to form the edges.
With the help of the parchment paper, place the base on a pan and prick it with a fork, removing the excess that exceeds the edge.
Cover the base of the pastry with parchment paper and pour rice or beans inside, so that the dough does not rise or create hollows.
Bake for 15-20 minutes.
Remove the base from the oven and let it cool, then cover it with a layer of cream and decorate with strawberries. If you need to store the tart in the fridge for a few days, you can brush the fruit with jam diluted with some water so that it doesn’t darken.
Preparations with the Bimby
Shortcrust pastry: Put the lemon zest and sugar in the bowl, pulverize: 10 sec./speed 10. Gather on the bottom with the spatula.
Add the flour, butter, salt, eggs, knead: 40 sec./speed 5.
Transfer the dough onto the work surface, compact it with your hands, and wrap it in plastic wrap, flattening it slightly.
Let it rest in the refrigerator for about 1 hour.
Put in the bowl, the lemon zest, vanillin, sugar, cornstarch and chop: 20 sec./speed 10. Gather on the bottom with the spatula and if necessary, chop again: 10 sec./speed 10.
Add milk, eggs and cook: 7 min./195°F/speed 4. Transfer the cream into a bowl, cover with plastic wrap making it adhere to the surface and let it cool.
From here, proceed from step number 9 above.
Here’s the strawberry tart ready
With the same recipe, you can use mixed fruit
Storage advice and variations
The strawberry tart.
Storage: the tart should be kept in the fridge for up to 3 days. It should not be stored in the freezer.
Tips: if you want to keep the color of the fruit vibrant and prevent it from darkening, spread slices with strawberry compote diluted with a few tablespoons of water or use some tortagel.
Alternatives instead of custard you can use the Chantilly cream click here for the recipe
