Fresh strawberry custard tart starts with a crisp and buttery shortcrust base, filled with melt in the mouth custard and topped with fresh strawberries. It’s a summery showstopper.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer Or see post for using a food processor
9 inch fluted tart pan
Rolling Pin
pie weights or rice
heavy based saucepan
Instructions
FOR THE TART SHELL:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. Add the flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flouer too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 20 minutes. You can proceed with making the filling while it bakes.
After 20 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 15 minutes or until golden then set the tart shell aside.
FOR THE CUSTARD FILLING:Pour the milk into a heavy based saucepan, and add the butter, sugar and vanilla, then heat over medium heat until steaming, stirring regularly.
While the milk mixture is heating, whisk together the cornflour, eggs and egg yolks until combined.
Once the milk mixture is steaming, drizzle it slowly into the eggs while whisking constantly. Don’t pour it too quickly or the heat will scramble the eggs.
Return the entire mix to the saucepan. Heat over low-medium heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes, so it’s important to keep stirring so you don't get lumpy custard.
The custard is thick enough, when it doesn’t settle back into itself in the saucepan when you lift the spoon and let it drop off.
Remove from the heat and allow to cool for a couple of minutes before pouring into your tart shell. Level out the top with an offset spatula or knife.
Cover tightly with plastic wrap pressed to the surface and place in the fridge and chill for 3 hours to set. Top with strawberries on the day of serving.
FOR THE TOPPING:Wash the strawberries and dry well. Hull them. Keep one whole, then cut the rest in half. Set aside.
Warm the strawberry jam in the microwave for 10-15 seconds.
Place the whole strawberry in the centre of the custard. Arrange the halved strawberries around it in a spiral.
Brush with the jam and chill for at least another ½ hour.
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Notes
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can flavour your dough with a little vanilla extract or lemon zest too.
If your dough is too crumbly, and you’ve correctly weighed the flour, sugar and butter, it could be due to the size of your egg. The dough should be soft and pliable so If you need to bring it together a little more, just add a touch of cold water.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.