Don't let a strawberry season go by without making this beautiful and delicious
strawberry tart.
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Strawberry Hints, Tips, and Information and more
Strawberry Recipes.
Fresh Strawberry Custard Tart
Recipe Type:
Pie,
Strawberries
Yields: serves many
Prep time: 20 min
Cook time: 20 min
Ingredients:
1 cup all-purpose
flour
1/2 cup granulated
sugar
, divided
1/4 teaspoon
baking powder
1/3 cup butter, cut into tablespoon-size slices
1 egg yolk
1 cup sour cream
1 teaspoon pure vanilla extract
1 quart large ripe whole
strawberries, hulled strawberries (if necessary to wash them, do so very quickly, and drain on rack)
Pinch of freshly-grated
lemon zest (rind)
Fruit Glaze (see recipe below)
Preparation:
Preheat oven to 400 degrees F.
In a food processor, combine flour, 1/4 cup sugar, and baking powder. Pulse once or twice. Add butter by tablespoons and process
until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball).
Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and half-way up sides of
pan, approximately 1/8-inch thick. Do not pack mixture down too firmly. Bake for 10 minutes.
While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour egg yolk mixture into the hot crust. Return to oven for approximately 10 minutes
or until the internal temperature registers at least 160 degrees F. on your
cooking thermometer.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven, let cool, and then refrigerator until serving time.
When ready to serve, arrange whole strawberries on
top of the custard. Lightly brush the strawberries with the Fruit Glaze. To
serve, lift the tart from
the side of the pan and place on a serving dish or cake plate.
Fruit Glaze:
2 tablespoons apricot jam or red currant jelly (or use jam or jelly of your choice)
2 tablespoons water
In a small saucepan over medium heat, stir
together the jelly and water until syrupy. remove from heat and let cool.
