Strawberry custard tart recipe
This is one of the tastiest summer pies around: a strawberry custard tart. Who wants a slice? If you can stop there, at least.
Servings: 8 servings
36x12 cm or 14x5 inches
Ingredients
Tart base
- 80 grams of fine granulated sugar
- 160 grams of unsalted butter
- 225 grams of flour
- half an egg
- pinch of salt
Pastry cream & decoration
- 65 grams of granulated sugar
- 16 grams of vanilla sugar
- 3 egg yolks
- 35 grams of flour
- 350 ml milk
- 500 grams of strawberries
- a few mint leaves
Instructions
Pastry cream
- Mix together sugar, vanilla sugar and the egg yolks in a bowl. Also add the flour and stir until completely incorporated.
- In a saucepan heat the milk, as soon as it begins to boil (bubbles at the edge of the pan) turn off the heat. Add a little milk to the egg mixture and stir until the milk is completely incorporated. Then add the rest of the milk as well in parts and stir until it is an even mixture.
- Pour the mixture back into the pan and turn the heat back on. Bring to a boil while continuing to stir, including the bottom of the pan well. The cream is good when it has the thickness of a thick custard.
- Pour the custard into a clean bowl and cover it with foil. Press the foil onto the cream, this will prevent a film from forming on the pastry cream. Let cool for a while and then place in the refrigerator to cool completely. The cream will then thicken even further.
Tart base
- Put all the ingredients in a bowl at once and knead into a firm dough. If it is still a bit crumbly, knead the dough further by hand. Wrap the dough in foil and let it rest in the refrigerator for at least an hour.
- Roll out the dough on a floured work surface to about 5 mm (0.2 inch) in thickness. Cover your baking pan with the dough and trim the excess edges.
- Bake the bottom for 20 minutes with blind baking weights at 180°C/350°F. Then remove the filling and put the cake back in the oven, now bake it for another 10 minutes, also at 180°C/350°F.
- Once the base and pastry cream have cooled, you can start putting together the tart.
- Select strawberries of approximately the same size. Wash the strawberries, remove the tops and cut into even slices.
- Fill the tart base with the pastry cream and decorate with the strawberry slices. Sprinkle the chopped mint over the tart, or use only the tiniest mint leaves and sprinkle them over the tart.
Tips
There are different kinds of blind baking weights. I showed them here.
How to store
De bodem kun je zonder vulling, goed verpakt in folie, met gemak een kleine week bewaren. Dan kun je de vulling op een later moment maken. Mét vulling moet de taart in de koelkast bewaard worden en bestaat de kans dat de bodem wat zachter wordt na een dag of langer. Zolang de aardbeien mooi blijven kan de taart maximaal vier dagen in de koelkast bewaard worden.