Strawberry Custard Tart

Ingredients

• 113 g butter (softened but not greasy)
• 90 g powdered sugar
• 1/4 tsp salt
• 1 large egg
• 220 g all-purpose or pastry flour
• 360 g whole milk
• 65 g granulated sugar
• 1 teaspoon vanilla paste (or scraped seeds of a vanilla bean)
• 30 g cornstarch
• 4 large egg yolks
• 1/4 teaspoon salt
• 30 g butter
• 500 g strawberries (fresh)
• Mint leaves (optional)
• Powdered sugar for dusting (or warmed strawberry jam for brushing.)

Instructions

1. 1

   --- Pâte sucrée ---

2. 2

   Cream the softened butter and powdered sugar together until smooth and combined but not aerated.

3. 3

   Beat in the egg until fully incorporated.

4. 4

   Add the flour and salt and mix until a soft dough forms. Don't overmix.

5. 5

   Shape into a disc, wrap tightly, and refrigerate for at least 1 hour.

6. 6

   Roll the dough out to 3-4 mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 20 minutes.

7. 7

   Preheat your oven to 340°F (170°C).

8. 8

   Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, until the edges look set.

9. 9

   Remove the weights and parchment and return to the oven for 15-20 minutes, until the base is dry and lightly golden. Cool completely before filling.

10. 10

    --- Crème pâtissière ---

11. 11

    In a medium saucepan, heat the milk and vanilla over medium heat until it just reaches a simmer. Don't let it boil.

12. 12

    While the milk heats, whisk the egg yolks, sugar, salt, and cornstarch together in a separate bowl until smooth and glossy. Place the bowl on a damp kitchen towel to keep it steady.

13. 13

    Slowly pour the hot milk into the egg mixture in a steady stream, whisking constantly.

14. 14

    Return the combined mixture to the saucepan over medium heat. Cook, whisking constantly, until the custard thickens and starts to bubble. Once it bubbles, keep whisking for a full minute.

15. 15

    Take it off the heat and whisk in the butter until completely combined. For an extra silky texture, push it through a fine mesh sieve.

16. 16

    Pour the custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely cold (at least 2 hours).

17. 17

    --- Assemble ---

18. 18

    Give the chilled custard a quick whisk to loosen it, then scoop it into the cooled tart shell. Spread it out evenly with a spoon or offset spatula.

19. 19

    Slice the strawberries and arrange them over the custard. You can fan them in rows, arrange them in concentric circles, or simply pile them on.

20. 20

    If you like, add a few fresh mint leaves for color. Dust with powdered sugar just before serving, or brush the strawberries with a little warmed strawberry jam for a glossy finish.

21. 21

    Chill until ready to serve.