Ingredients
For the tart crust
- 1.67 cups 1 2/3 cups all-purpose flour
- 0.5 cups 1/2 cup icing sugar
- 1 pinch Pinch of salt
- 0.5 cups 1/2 cup unsalted butter – very cold Make sure butter is cold for a flaky crust.
- 1 large 1 Egg – at room temperature
For the custard cream
- 3 large 3 Egg Yolks
- 2.5 tbsp 2 1/2 tbsp caster sugar
- 0.25 cups 1/4 cup Cornstarch
- 1.5 cups 1 1/2 cups whole milk Heat until just boiling.
- 1.5 tsp 1 1/2 tsp vanilla paste
For topping
- 1 cups Fresh strawberries Use ripe and fresh strawberries for best flavor.
Method
Preparation of Crust
- Mix flour, icing sugar, and salt in a food processor.
- Add cold, cubed butter and pulse until fine crumbs form.
- Add the egg and pulse until the dough comes together.
- Press the dough into a tart pan and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the crust for about 20 minutes or until golden.
Preparation of Custard Cream
- In a bowl, whisk egg yolks with caster sugar and cornstarch.
- Heat milk and vanilla paste in a saucepan until just boiling.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Allow to cool slightly before filling the tart.
Assembly
- Once the tart is cool, fill it with custard cream and garnish with fresh strawberries.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 95mgFiber: 1gSugar: 18g
Notes
Serve the tart chilled, sliced into wedges. Pair with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator and consume within two days.
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