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Strawberry Custard Tart

Strawberry Custard TartA fruity and creamy dessert made entirely from scratch. The flaky crust is filled with rich custard and topped with fresh strawberries. A perfect summer treat! Here is an easy dessert recipe for Strawberry Custard Tart.

Ingredients:
Crust
1 1/2 cups plain flour
2 tablespoons caster sugar
125g butter, chilled, chopped
1 egg yolk
2 tablespoons chilled water
250g strawberries, hulled, thinly sliced

Custard filling
1 egg
2 egg yolks
1/2 cup caster sugar
1 teaspoon vanilla bean paste
1/3 cup custard powder
2 cups milk
1/2 cup thickened cream

Glaze
2 tablespoons apricot jam
1 tablespoon boiling water

Procedures:
Combine flour, sugar and butter using a food processor. Pulse until mixture resembles fine breadcrumbs. Add egg yolk and a tablespoon of cold water. Process until dough just comes together, adding more chilled water if necessary.

Roll pastry on a lightly floured surface. Knead until just smooth. Shape into a disc and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 180°C. Lightly grease a 2cm-deep, 12.5cm x 35cm loose-based tart pan. Roll out chilled pastry between 2 sheets of parchment paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate for another 10 minutes.

Place pan on a baking tray. Place parchment paper on top of pastry crust And fill with pie weights or uncooked beans/rice. Bake for 10 to 15 minutes or until edges are light golden. Remove weights and paper. Bake for another 10 to 12 minutes or until base is light golden. Set aside to cool.

To make the custard filling, whisk egg, egg yolks, sugar and vanilla together in a bowl. Stir in custard powder. Gradually add milk and cream, stirring constantly. Transfer to a saucepan over medium heat, whisking continuously for 8 to 10 minutes or until mixture boils and thickens. Boil for 1 minute before removing from heat and transferring into to a heatproof bowl. Cover surface with plastic wrap to prevent formation of "skin" and set aside to cool. Refrigerate for 1 hour or until chilled.

To assemble, spread custard over base of pastry crust. Arrange strawberry slices over custard. Combine jam and boiling water in a bowl to make the glaze. Brush strawberries with jam mixture. Serve.

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