Delightful Strawberry Tart Recipe

Indulge in the delightful flavors of a homemade strawberry tart with this easy-to-follow recipe by Chef Amit Sharma from Love & Cheesecake. Featuring a buttery shortcrust base, a creamy custard filling, and a luscious topping of fresh strawberries, this dessert is the perfect combination of textures and flavors for any occasion.

Overview

Total Cook Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Recipe Servings: 2
Difficulty Level: Medium

Ingredients

For the Tart Shell (Shortcrust Pastry):

• 200 grams all-purpose flour
• 100 grams unsalted butter, chilled and cubed
• 50 grams powdered sugar
• 1 egg yolk
• 1-2 tablespoons cold water

For the Custard Filling:

• 500 ml whole milk
• 4 egg yolks
• 100 grams granulated sugar
• 50 grams cornstarch
• 1 teaspoon vanilla extract
• 50 grams unsalted butter (optional, for a richer texture)

For the Strawberry Topping:

• 250 grams fresh strawberries, hulled and sliced
• 50 grams strawberry jam (optional, for glazing)
• 1 tablespoon water (to thin the glaze, if needed)

Method

Prepare the Tart Shell:

1. In a large bowl, combine the flour and powdered sugar. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough.
3. Wrap the dough in cling film and refrigerate for 30 minutes.
4. Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit an 8-9 inch tart pan.
5. Gently press the dough into the pan, trim the edges, and prick the base with a fork. Line with parchment paper and add baking beans or rice to blind bake for 15 minutes.
6. Remove the beans and paper, then bake for another 5-7 minutes until golden. Cool completely.

Make the Custard Filling:

1. Heat the milk in a saucepan until warm, but not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking continuously.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
4. Remove from heat, stir in vanilla extract and butter (if using), and allow it to cool slightly. Cover with cling film to prevent a skin from forming.

Assemble the Tart:

1. Spread the cooled custard evenly over the baked tart shell.
2. Arrange the sliced strawberries on top in a decorative pattern.
3. For a glossy finish, heat the strawberry jam with a tablespoon of water until smooth. Brush the glaze over the strawberries.

Chill and Serve:

1. Refrigerate the tart for at least 1 hour before serving to allow the custard to set.
2. Slice and enjoy the irresistible flavors of this strawberry tart!