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Vanilla Custard & Strawberry Tart

Heavenly Vanilla Custard & Strawberry Tart for Sweet Moments

This Vanilla Custard & Strawberry Tart is a delightful dessert featuring a buttery crust, velvety custard, and fresh strawberries.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Butter Use unsalted butter for better control over saltiness.
  • 1/4 cup Sugar Can substitute with powdered sugar for a finer texture.
  • 1/4 teaspoon Salt Essential for balancing sweetness.
For the Custard
  • 1 cup Milk Using whole milk or a mix of milk and cream enhances richness.
  • 1 cup Heavy cream Substituting with additional whole milk will yield a lighter custard.
  • 4 large Egg yolks Avoid substituting with whole eggs as consistency will change.
  • 2 tablespoons Cornstarch Stabilizes the custard; can be omitted for a softer custard but is not recommended.
For the Topping
  • 2 cups Fresh strawberries Frozen strawberries can be used if thawed and drained to remove excess moisture.
  • 1/4 cup Apricot jam Alternatives include any fruit jam of your choice.
  • 1 bean Vanilla bean Substitute with 1 teaspoon of vanilla extract when needed.

Equipment

  • large mixing bowl
  • Tart pan
  • Medium saucepan
  • whisk
  • spatula

Method
 

Crust Preparation
  1. In a large mixing bowl, combine all-purpose flour, butter, sugar, and salt. Blend until the mixture resembles coarse crumbs. Press the dough into a tart pan and refrigerate for 30 minutes.
Baking the Crust
  1. Preheat your oven to 350°F (175°C). Bake the chilled crust for about 20 minutes or until the edges are golden brown. Allow to cool completely.
Custard Preparation
  1. Heat together the milk and heavy cream over medium heat. Whisk egg yolks with cornstarch until smooth. Gradually mix in the hot milk mixture. Return to saucepan and cook until thickened, about 5-7 minutes.
Tart Assembly
  1. Pour the custard into the cooled crust and smooth the top. Chill for at least 1 hour until set.
Topping the Tart
  1. Arrange fresh strawberries on top. Warm apricot jam and brush over strawberries for shine.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For best flavor, use fresh strawberries and enjoy the tart the same day it's made. Freezing can alter the delicate custard.

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