Prepare a tart filled with delicate custard cream and topped with fresh strawberries – that’s the perfect dessert! Try this recipe and see that shortcrust pastry isn’t as daunting as it might seem.
Ingredients
Shortcrust Pastry
- Wheat flour – 300 g
- Butter – 150 g
- Powdered sugar – 100 g
- Egg – 1 piece
Custard Cream
- Whole milk (3.2%) – 300 ml
- Vanilla extract – 1 teaspoon
- Egg yolks – 3 pieces
- Sugar – 2 tablespoons
- Wheat flour – 2 tablespoons
- Cornstarch – 1 teaspoon
- Butter – 2 tablespoons
Decoration
- Strawberries – 250 g
- Powdered sugar – 1 teaspoon
Preparation:
Step 1: Chop the Pastry Dice the cold butter. Sift the flour through a fine sieve onto the work surface. Then add the butter and part of the powdered sugar, and chop everything with a knife, limiting touching with hands, until the butter is finely crumbled. Next, add the remaining sugar to the dough, chop again until the ingredients are well combined, add the egg, and chop a little longer.
Step 2: Knead the Pastry Knead the well-chopped dough briefly until you can form it into a ball. Wrap the finished dough in plastic wrap and refrigerate for about 40-60 minutes.
Tip! If the dough doesn’t come together, it’s worth adding 2 teaspoons of cold water.
Step 3: Roll Out the Pastry Quickly and vigorously, being careful not to overheat it, roll out the dough into a circle slightly larger than the diameter of the tart pan.
Tip! You can roll out the dough between two pieces of baking paper or lightly dust it with flour.
Step 4: Chill the Pastry Transfer the finished pastry to the tart pan, press it into the sides, and trim off any excess overhanging the edges. Then prick the surface of the pastry with a fork and chill it for about 15-20 minutes in the refrigerator or freezer.
Step 5: Bake the Pastry Place parchment paper over the chilled pastry, press it onto the pastry, and fill the pan with dry beans or baking beads. Bake the prepared pastry for about 20 minutes at 190°C. Then remove the parchment paper and bake the tart shell for another 10 minutes at 180°C. Cool the baked crust.
Step 6: Prepare the Custard Filling Bring 200 ml of milk to a boil. In a large bowl, whisk the egg yolks with vanilla extract and sugar. Then add cornstarch and wheat flour, and mix again with a whisk. Add the remaining milk to the mixed ingredients, stirring continuously.
Step 7: Prepare the Custard Pour the cooked custard mixture over the ready custard and mix thoroughly. Pour the prepared custard into a saucepan in which you boiled the milk and heat, stirring constantly, until thickened. Remove the thick custard from the heat and gradually add softened butter, stirring constantly. Cool the finished custard slightly.
Step 8: Finish the Tart Remove the stems from the strawberries and halve them. Spread the custard over the tart shell and spread it evenly over the surface. Then arrange the strawberries on top in circles and dust the edges of the tart with powdered sugar.
