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:
- 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.
- Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- 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.
- 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.
- Remove the beans and paper, then bake for another 5-7 minutes until golden. Cool completely.
Make the Custard Filling:
- Heat the milk in a saucepan until warm, but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- 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:
- Spread the cooled custard evenly over the baked tart shell.
- Arrange the sliced strawberries on top in a decorative pattern.
- For a glossy finish, heat the strawberry jam with a tablespoon of water until smooth. Brush the glaze over the strawberries.
Chill and Serve:
- Refrigerate the tart for at least 1 hour before serving to allow the custard to set.
- Slice and enjoy the irresistible flavors of this strawberry tart!