Photo credit: © Eatwell101.comIf you’re passionate about dessert, you’ll love this strawberry tart filled with an incredibly delicious vanilla custard. Perfect for a weeknight and fancy enough for special events, this tart recipe is really not half as complicated as it looks or sounds and taste insanely great.
Ingredient list for Strawberry Tart With Custard Cream
For the crust
- 4 egg, whites and yolks separated
- 4/5 cup (175g) of sugar
- 1 3/4 cups (175g) all-purpose flour
- 1 whole milk yogurt (about 200g)
- Melted butter (fill the yogurt pot)
- 1 tablespoon (1 packet) of vanilla sugar
- 1 teaspoon of baking powder
For the syrup
- 1/2 cup (120ml) of water
- 1 cup (200g) of granulated sugar
- 4 tablespoons of fruit juice (apple, grape… whatever you like)
For the custard
- 4 1/4 cups (1 liter) of whole milk
- 6 egg yolks
- 1 cup (200g) of granulated sugar
- 1 tablespoon (1 packet) of vanilla sugar
- 1 cup (100g) all-purpose flour
Directions
The crust:
1. Beat the egg yolks with sugar and vanilla sugar until the mixture whitens. Stir in yogurt and melted butter.
2. Add sifted flour, baking powder and mix well.
3. Finish by adding gently the egg whites.
4. Divide the batter in each pie pan, buttered and floured.
5. Bake for 25 minutes at 360°F (180°C). Remove from the oven and allow to cool on a wire rack.
The syrup:
1. Bring sugar and water to a boil in a saucepan. Let boil until the water becomes syrupy then allow to cool for a while and add the fruit juice. Mix well and allow to cool.
The custard:
1. Combine sugar, vanilla sugar and flour in a medium saucepan.
2. In a separate bowl, whisk together whole milk, and egg yolks.
3. Gradually whisk milk mixture into sugar/flour mixture in saucepan over medium heat.
4. Bring almost to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat. Cover and chill.
Assembling the tart:
1. Soak pie crusts with syrup using a pastry brush. Then spread the custard generously over the tart crusts.
2. Place halved strawberries on top of the custard cream.
3. Place the tarts in the refrigerator and remove from the fridge at least half an hour before serving.
(Photo V. Russie)
