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Strawberry custard tart
Strawberry custard tart
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Delicious strawberry tart with a classic twist - a timeless showstopper.
Ingredients:
  • 40.00 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 250g strawberries, hulled, thinly sliced
  • 20.00 gm boiling water
  • 1 egg
  • 2 egg yolks
  • 107.50 gm caster sugar
  • 42.90 gm custard powder
  • 515.00 gm milk
  • 126.25 gm thickened cream
Instructions:
  • Combine flour, sugar, and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more water if needed. Transfer dough to a floured surface and knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes before using.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 2cm-deep, 12.5cm x 35cm loose-based tart pan. Roll out the pastry to a 5mm thickness between two sheets of baking paper. Line the pan with the pastry, trim any excess, then refrigerate for 10 minutes.
  • Place the pan on a baking tray, then line the pastry case with baking paper. Fill it with ceramic pie weights or uncooked rice. Bake for 10 to 15 minutes until the edges turn light golden. Remove the weights or rice and the paper. Continue baking for 10 to 12 minutes until the base is light golden. Allow it to cool.
  • For the custard filling: Combine egg, egg yolks, sugar, and vanilla in a bowl. Mix in custard powder. Slowly pour in milk and cream while stirring. Cook in a saucepan over medium heat for 8 to 10 minutes until thickened. Boil for 1 minute. Transfer to a heatproof bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.
  • Smooth custard over the base of the pastry case. Artfully layer strawberry slices on top. Mix jam and boiling water in a bowl, then delicately brush the strawberries with the jam mixture. Serve and enjoy!

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