Easy Classic Strawberry Tart

Ingredients

• 115 g of butter
• 150 g of plain flour
• A pinch of salt
• 1/3 cup of sugar
• 1 egg
• or readymade shop bought tart case
• 75 g granulated sugar
• 3 tbsp cornstarch
• Pinch of salt
• 4 egg yolks
• 480 grams full-fat milk
• 2 tsp of vanilla extract or 1 vanilla bean
• 2.5 tbsp of unsalted butter
• 2 cups of chopped strawberries
• Mint leaves

Instructions

1. 1

   --- Sweet Tart Crust ---

2. 2

   Start by adding plain flour, cubes of cold butter, a pinch of salt, and sugar to a food processor and pulse until you get an even crumb-like texture. Next, add an egg yolk and pulse until the mixture clumps together.

3. 3

   Place the dough onto a lightly floured surface and shape it into a ball using your hands. Then, press it into a flat, firm disc with your hands and wrap it with plastic wrap. Next, refrigerate for one hour or up to 2 days if you want to bake it later.

4. 4

   Once the dough has chilled, remove it from the fridge and let it sit on the counter for a few minutes to soften. Unwrap the pastry, sprinkle flour on a surface, and use rolling pin to roll it into a large circle. Preheat oven to 375F/190C/Gas 5.

5. 5

   Next, place the dough onto the parchment paper then pour uncooked rice onto the parchment paper and make sure it is full. Then blind bake for 15 minutes.

6. 6

   Remove from the oven then remove the rice or beans and parchment paper. Then put it back in the oven and bake for another 10-15 minutes or until golden. Remove tart from the oven and leave to cool fully.

7. 7

   --- Custard Filling ---

8. 8

   Add granulated sugar, cornstarch, salt, egg yolks, milk and vanilla bean or extract. Stir until combined.

9. 9

   Heat the filling on the stove on a medium heat and cook for 3-5 minutes until it thickens stirring continuously. Once done remove from the heat, then add butter and stir until combined.

10. 10

    --- Topping ---

11. 11

    Add the filling to the cooled tart crust, then chill the tart for one hour to set.

12. 12

    Finally, top with chopped strawberries and garnish with mint leaves.