Ingredients Jump to Instructions ↓

  1. Fresh Strawberry Custard Tart

  2. 8 to 10 11 Tablespoons unsalted butter, cut into 12 pieces 1/2 cup powdered sugar (3 ounces)

  3. 1 egg

  4. 1/2 egg yolk

  5. 1 Tablespoon water

  6. 2 teaspoons vanilla Pinch of salt

  7. 1 1/2 cup plus 2 Tablespoons unbleached all purpose flour

  8. 4 eggs

  9. 1 cup sugar (7 ounces)

  10. 1 teaspoon vanilla or to taste Pinch of salt

  11. 1 1/4 cup whipping cream

  12. 1/2 cup red currant jelly

  13. 1 pint fresh strawberries, hulled and sliced Insert steel knife into food processor. Combine all ingredients

  14. except flour in work bowl and mix using 6 on/off turns, then process

  15. 5 seconds. (Small pieces of butter will remain.) Add flour and process until dough begins to mass together, do not form ball and overprocess. Place dough in plastic bag. Press into ball, then

  16. flatten into disc. Refrigerate at least 2 hours, or overnight.

  17. Butter 11-inch tart pan with removable bottom. Roll pastry out on

  18. lightly floured surface into circle about 1/8 inch thick. Press

  19. into bottom and sides of prepared pan. Trim dough 1 inch beyond

  20. edge of pan. Fold inch under to form double thickness on sides.

  21. Press firmly into place with pastry extending 1/4 inch above the

  22. edge of pan. Crimp edge decoratively. Prick bottom and sides of

  23. crust with fork. Refrigerate until firm, about 30 minutes.

  24. Position rack in center of oven and preheat to 400 degrees. Line

  25. pastry with parchment paper and fill with dried beans, rice or pie

  26. weights. Bake until just set, about 12 minutes. Remove paper and beans, prick crust again and continue baking until bottom of crust

  27. 10 to 15 minutes

  28. if necessary.)

  29. Meanwhile, prepare custard: insert steel knife. Combine eggs,

  30. sugar, vanilla and salt in work bowl and blend 1 minute, stopping

  31. to scrape down sides of bowl. With machine running, pour cream

  32. through feed tube and mix 5 seconds. Reduce oven temperature to

  33. 325 degrees. Pour custard into crust. Bake until custard is medium

  34. 22 to

  35. minutes. Cool crust completely on wire rack.

  36. For topping: Melt currant jelly in small saucepan over low heat.

  37. Using soft pastry brush, carefully spread thin layer of melted

  38. jelly over surface of cooled custard. Arrange strawberry slices

  39. in concentric circles over top, overlapping slightly. Brush

  40. strawberries and edge of crust with remaining jelly.

  41. Crust and custard can be baked one day ahead and refrigerated.

  42. Bring to room temperature, then add strawberry topping up to several

  43. hours before serving.


Send feedback