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. 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.
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!
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, to taste
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
fresh strawberries, to taste
icing sugar, to taste
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!