Strawberry and Vanilla custard tart Recipe

A homemade flakey tart shell filled with a creme patisserie topped with fresh strawberries and strawberry syrup

  • Preparation
    30mins
  • Cooking time
    20mins
  • Rest time
    15mins
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour people
  • For the pastry
  • Plain flour : 300 g
  • Unsalted butter : 180 g
  • Whole egg(s) : 1 whole
  • Icing sugar : 60 g
  • Vanilla pod(s) : 1 whole
  • Fine salt : 1 pinch(es)
  • For the cream
  • Semi-skimmed milk : 250 ml
  • Double cream : 250 ml
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 50 g
  • Egg yolk(s) : 4 whole
  • Corn starch : 30 g
  • For the fruit
  • Strawberries : 300 g
  • Creme de cassis : 50 ml
  • Caster sugar : 50 g
  • Vanilla pod(s) : 1 whole
  • Icing sugar : 30 g
Method
  • 1. FOR THE PASTRY

    Preheat the oven to 180'C.
    Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the sugar
    and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix
    together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for
    at least 30 minutes.
    Roll the pastry out between 2 sheets of baking paper to 5mm thick. Grease the inside of the tart cases with soft butter
    and dust with plain flour.
    Transfer the pastry to the tart case and trim the edges. Line the inside of the tart with baking parchment and cover with
    baking beans. Transfer to the oven and blind bake for 20 minutes until golden brown. Once cooked, check the pastry
    case for any small cracks and fill with any left over pastry if necessary.

  • 2. FOR THE CREAM

    Split the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to a pan along with the milk and cream. Bring to the boil and take of the heat.
    Whisk the 4 egg yolks with the sugar and cornflour until pale in colour. Slowly pour over the infused liquid whilst whisking and return the mix to the saucepan. Cook on over a medium heat until it begins to thicken, When this happens turn the heat down to a low and whisk for a further 2 minutes.
    Take of the heat, scrape into a bowl and chill in the fridge until ready to use.

  • 3. FOR THE STRAWBERRIES

    Cut the top of the strawberries and place in a bowl along with the sugar and creme de fraises. Cling film very tightly, twice and place over a bain marie. Cook for 1 hour gently. Pass through a fine sieve and reduce down to a syrup. Allow to cool.
    Simply slice the strawberries neatly

  • 4. TO FINISH

    When removing the creme patisserie from the fridge be sure to give it another whisk before transferring it to a piping bag. Pipe into the tart shell and top with sliced strawberries neatly fanned around. Finish with the syrup by using a pastry brush to act as a glaze,.

Chef's tip

«Any fruit tart can be made using this technique. Ie, raspberries, blackcurrants, or even roasted plums would work very well on top of the creme patisserie »

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