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Fresh strawberry tart

With lemon custard

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

How to make fresh strawberry tart with lemon cream at home

How good is the cFresh strawberry rostata with shortcrust pastry and custard! Fresh strawberry tart is a fruit pudding that everyone really likes: is a Great Classic of Italian pastries but also home cooking. A Spring dessert with seasonal fruit perfect for any occasion, also as birthday cake.

How to make strawberry and cream tart: the video recipe

Look at VIDEO RECIPE on my YouTube channel and you'll see how much it can become elegant Also a dVery simple olce like fresh strawberry tart with lemon custard. Because it's easy and fast to be made and it is beginner to test. This Fresh strawberry tart is prepared with a almond shortbread. And it's filled with a lemon custard filling and covered with Many fresh strawberries cut into small pieces and Polished with a little’ by apricot jam dissolved in water.

Fresh strawberry tart: tips and variants

As you will see, I have prepared a enriched shortcrust pastry, i.e. with a quantity of butter Higher than normal. And I added a little bit too’ by almond flour to the dough. In this way you will obtain an even more crumbly and fragrant pastry, perfect for making a delicious but Refined fresh strawberry tartand. In custard I added cream in order to make it more suitable for the Baking in the oven and a lot of lemon zest, And I decided to cut the strawberries cut into piecesi to get a eElegant look with little effort. I recommend: To achieve this effect, When you fill the pastry with the lemon cream you have to leave a space of one centimeter free, so you can fill it with strawberries.

Look for alternatives? Surely the STRAWBERRY AND CUSTARD TART, Very similar but with a normal shortcrust pastry and strawberries arranged in a more homemade way. or STRAWBERRY AND CREAM TART WITHOUT EGGS, suitable for those who are intolerant to egg proteins or LIGHT STRAWBERRY TART, For those who love light but good desserts. . And still, the TART WITH CUSTARD AND STRAWBERRY JAM or the STRAWBERRY TART, WHITE CREAM AND THYME.

If you prefer spoon desserts, I'll mention only 4 of them: the STRAWBERRY AND CREAM FROST, the CUP OF GREEK YOGURT AND STRAWBERRIES, the STRAWBERRY PARFAIT and the TIRAMISU’ WITH STRAWBERRIES AND RICOTTA. I'm sure you'll find a dessert that's right for you. Have a good day!

Crostata di fragole fresche e crema pasticciera al limone

FRESH STRAWBERRY TART

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

DOSES FOR A 24 CM DIAMETER CAKE PAN

  • FOR THE PASTRY

200 grams 00 flour

50 grams almond flour

140 grams of cold butter

80 grams of caster sugar

organic lemon peel, grated

a pinch of ground cinnamon

an egg yolk

a pinch of fine salt

  • FOR THE PASTRY CREAM

300 ml whole milk

200 milliliters of liquid cream

130 grams of sugar

6 egg yolks

40 grams of flour 00

grated rind of one lemon organic

  • AND STILL

fresh strawberries

a tablespoon of apricot jam

  • PARAPHERNALIA

Tart pan with removable bottom

Ceramic balls for baking in white

 

Procedure

Fresh strawberry tart and lemon custard

The preparation of the tart with fresh strawberries is very simple: for SHORT PASTRY put the flour on the work surface, almond flour, Salt, sugar, cinnamon, lemon zest and butter cut into small pieces. Knead everything with your fingertips until you get a crumb dough, then add the egg and continue to knead. If the dough is a little dry, you can add a tablespoon of milk, cold water or liquor (Rum, Maraschino). Once you have a smooth and homogeneous dough,, Wrap it in plastic wrap and refrigerate for at least 2 hours.

For the lemon cream (that I recommend you prepare in advance), Beat the egg yolks with the sugar in a saucepan until smooth and whitish, then add the flour, mixing well. At this point, to strengthen the lemon taste, You can also add a dash of limoncello. Heat the milk with the cream and lemon zest, bringing the liquid almost to a boil.

Drizzle the milk over the egg mixture, always blending or stirring, until the liquid is exhausted. Cook the mixture over low heat, stirring constantly, until the lemon custard has thickened. Pour the cream into a bowl, Cover with plastic wrap and allow to cool completely.

When the shortbread is cold, Roll it out to a thickness of about half a centimeter, Grease and flour a ring cake tin and line it with the shortcrust pastry on the bottom and sides. Prick the bottom with the prongs of a fork, Cover with parchment paper and place a handful of dried legumes or the appropriate ones inside CERAMIC BALLS FOR BAKING IN WHITE. Bake in a preheated oven at 170 degrees for 20 minutes, Then remove the parchment paper and legumes and continue cooking for another 5 minutes or until golden brown. The pastry should be golden and light. Allow to cool completely before unmolding.

Pour the cold custard into the tart. If you want, Before putting the cream in the pastry shell, you can also brush the inside with melted white chocolate in order to waterproof it. Level the lemon cream leaving one centimeter of space for the strawberries.

Wash strawberries, Remove the petical and cut them into small pieces. Place the strawberries on the cream until you get to the edge of the tart. Put a tablespoon of apricot jam and two tablespoons of water in a saucepan. Bring to a boil for one minute and allow to cool. Brush the strawberries with this mixture until they are shiny. Refrigerate until ready to serve. Bon appétit!

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