Tart with custard and fresh strawberries, a sweet easy that is an ode to spring, as well as one of the most loved desserts simple Italian cuisine. To prepare the tart with cream and strawberries it only takes a crunchy pastry and buttery at the right point, a custard lemon soda but velvety and lots of fresh strawberries: I have used both wild strawberries or strawberries. The base of pastry you must cook in white, because the tart must be filled with the cold cream custard. This cream tart and fresh fruit, 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. I'm used, 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!
TART FRESH STRAWBERRIES AND CREAM (easy recipe)Print This
- 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, just enough
- 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, just enough
- icing sugar, just enough
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 dough pastry in plastic wrap and put in the refrigerator to rest for at least one 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 cake pan with edges slightly’ alti, 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 in a harmonious way and sprinkle with a little’ icing sugar. I recommend to put strawberries on tart just an hour or two before serving. Bon appétit!