Home » Tart with cream and fresh strawberries

Tart with cream and fresh strawberries

A classic and much-loved dessert

by Ada Parisi
5 min read
Crostata di crema e fragole fresche

How to make custard and fresh strawberry tart at home

Tart with custard and fresh strawberries, Today, the Recipe for a classic dessert, Much loved and very easy. The strawberries and cream tart It's a hymn to spring, And One of the most popular simple desserts of Italian pastry. And it's Also perfect for special occasions, Like Mother's Day. To prepare The strawberry cream tart only needs a crispy shortcrust pastry and buttery at the right point, a lemon custard firm but velvety and lots of fresh strawberries: I have used both wild strawberries or strawberries.

Tricks for a perfect strawberry cream tart

The Shortcrust pastry base for the tart You have to Bake in white, because the tart must be filled with the cold cream custard. This Cream and fresh fruit tart, you can customize using as a garnish all kind of fruit that you like, it's really simple to prepare, proof of beginners in the kitchen and pastry. Should you find sweet and fragrant strawberries, I suggest you also try one of the recipes with the simplest and best strawberries ever, obviously Sicilian: the FROST WITH STRAWBERRY CREAM. And if you want to make a strawberry and cream tart with an elegant and sophisticated look, Try this VERSION OF STRAWBERRY TART.

Look for alternatives? The STRAWBERRY AND CREAM TART WITHOUT EGGS, or the TART WITH CUSTARD AND STRAWBERRY JAM or the STRAWBERRY TART, WHITE CREAM AND THYME.

Is, since we are finally in the right season for strawberries, have a look at all my RECIPES WITH STRAWBERRIES and, if you like fruit pies, also creative, do not waste all my RECIPES OF PIES. Have a good day!

Crostata di crema e fragole fresche

TART FRESH STRAWBERRIES AND CREAM (easy recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR PIE OF 26 CENTIMETERS IN DIAMETER

  • FOR THE PASTRY

250 grams of flour 00

140 grams of cold butter

100 grams of sugar

organic lemon peel, grated

vanilla extract

an egg yolk

a pinch of fine salt

  • FOR THE PASTRY CREAM

500 ml whole milk

120 grams of sugar

4 egg yolks small

40 grams of corn starch (gluten-free) or flour 00

grated rind of one lemon organic

  • AND STILL

fresh strawberries

icing sugar

Procedure

For the tart pastry cream and fresh strawberries must first prepare the pastry: put the flour on the work surface, add the cold butter cut into cubes and work quickly with fingertips. Combine the egg yolk, sugar, vanilla, lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous. Wrap the shortcrust pastry pan in the food film and put it in the refrigerator to rest for at least an hour.

For the custard, put the egg yolks in a bowl and crush them with a whip along with half the sugar. Mix flour or corn starch with the rest of the sugar (so no one will form lumps) and add them to egg yolks, stirring constantly, to obtain a homogeneous mixture. You don't have to whip the mixture, but only mix, so as to form a smooth batter without lumps.

Put the grated lemon rind in milk and heat without bringing to a boil. Remove the milk from the heat, pour it flush on the egg mixture, sugar and flour, always beating with a whisk to avoid lumps. Cook the custard over low heat, stirring with a whisk, until the cream has thickened. Once the cream will be dense, let it simmer on low heat and stirring constantly for two minutes.

Remove the custard from the heat, pour into a bowl and cover with plastic wrap in contact (you have to lay it on the cream and press so that it fits snugly). Allow to cool completely and refrigerate.

Preheat the oven to 180 degrees static. Grease and flour the cake Pan you have chosen (preferably a hinge) and a covering the bottom and sides with the pastry. Choose a tortiera with a little high edges, so you can fill abundantly. Cover the pastry with parchment paper, distributed over a handful of beans and poach for 25 minutes or until the pastry is cooked and golden. Churning the basis for the cream tart and strawberries and let cool completely.

Mix the custard, now cold, with a spatula or a hand whisk so that returns soft and creamy and pour in the shell shortbread. Decorate the tart with fresh strawberries, cut harmoniously and sprinkle with a little icing sugar. I recommend you put strawberries on the tart just an hour or two before serving. Bon appétit!

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6 comments

Luciana 11 May 2019 - 17:57

Dear Ada, I just finished editing the sweet: super delicious pastry and confectionery. I do not know how to send you the photo: It not 'come as yours but in my opinion equally beautiful.
Thank you very much
Luciana

Reply
Ada Parisi 13 May 2019 - 11:55

Hello Luciana, I'm so glad you liked it! Send me the photo by mail, you can find my address in contacts! ADA

Reply
alessandro Priano 10 May 2019 - 13:01

Hi Ada.
What a nice recipe !….assoulutamente perfect for summer :)
Thanks Ada.
Alessandro x

Reply
Ada Parisi 13 May 2019 - 11:56

Hello Alexander, Yes, try also suffered, as long as there are strawberries! A dear greeting! ADA

Reply
elisabetta corbetta 10 May 2019 - 08:27

Very nice to see and to eat
Thanks
A big kiss

Reply
Ada Parisi 13 May 2019 - 11:56

again thanks to you Elisabetta

Reply

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