Strawberry tart with custard
8 servings
120 minutes
Strawberry tart with custard is an elegant treat of European cuisine, combining a delicate crispy base and a velvety cream with a hint of vanilla. This dessert hails from French baking traditions where classic tartlets are adorned with seasonal fruits. The golden crust, fragile and buttery, perfectly contrasts with the silky cream that has a sweet vanilla note. Fresh, juicy strawberries with a slight tang complete the harmony of flavors. This tart is suitable for refined tea parties, festive gatherings, or simply to indulge yourself in something special. It is served chilled, allowing you to savor each bite that melts in your mouth. A taste that evokes memories of summer sun and cozy cafes on the streets of Paris.
1
Mix 250 grams of sifted flour, 50 ml of sugar, and a pinch of salt. Add 125 grams of melted butter and mix the ingredients by hand until crumbly. Add 1 large egg yolk and 2-3 tablespoons of cold water. Knead the dough until it is firm. Wrap the dough in plastic wrap and refrigerate for half an hour.
- Wheat flour: 250 g
- Sugar: 170 g
- Salt: pinch
- Butter: 175 g
- Egg yolk: 7 pieces
2
Take the dough out of the refrigerator. Roll the dough on a floured surface into a circle with a diameter of 25 cm and a thickness of 4 mm. Place the dough back in the refrigerator for another 30 minutes. Remove the rolled dough from the refrigerator and fill a cooking ring, pressing the dough against the walls. Trim off the excess dough. Prick the dough with a fork all around. Cover the dough with greaseproof paper and sprinkle any dry beans or grains on top. They will prevent the dough from rising during baking. Bake in the oven for 20-25 minutes until golden brown. After the time is up, remove from the oven and let cool at room temperature.
3
Prepare custard. Pour milk into a saucepan and bring to a boil. Remove from heat.
- Milk 3.5%: 500 ml
4
Separate 6 egg yolks, 120 ml of sugar, and 1/3 cup of corn flour. Gradually pour hot milk into the egg mixture while whisking. Pour the mixture back into a saucepan, place it on low heat, and constantly whisk until the cream thickens. Remove from heat. Add 2 teaspoons of vanilla extract and 50 grams of butter, and mix well. If there are lumps in the cream, strain it through a sieve. Transfer the cream to a separate plate and cover it with plastic wrap so that it touches the surface of the cream. Refrigerate for 1 hour. After the time is up, take the custard out of the fridge. Whip the cream separately until thickened. Fold the whipped cream into the custard.
- Egg yolk: 7 pieces
- Sugar: 170 g
- Corn flour: 0.3 glass
- Milk 3.5%: 500 ml
- Vanilla extract: 2 teaspoons
- Butter: 175 g
- Cream 30%: 200 ml
5
Wash the strawberries, remove the stems. You can either cut the strawberries in half or use them whole.
- Strawberry: 300 g
6
Evenly spread the resulting cream over the cake layer. Arrange the strawberries on top in a random order and serve.