Strawberry Custard Tart

Summer just got sexier. With fine bubbles, Crémant de Loire is an ideal aperitif or best served with a slice of Strawberry Custard Tart.

Key Details

  • Serves: 8-10
  • Prep time: 2 hours
  • Cook time: 30-45 minutes
  • Difficulty: Challenging

Ingredients

  • 150g butter, softened 
  •  1 large egg
  • 200g plain flour
  • 55g icing sugar
  •  1/4 tsp salt
  • 300ml milk 
  • 150ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 60g caster sugar
  • 4 tbsp cornflour 
  • 350g strawberries

Pastry

  •  150g butter, softened
  •  1 large egg
  • 200g plain flour
  • 55g icing sugar
  •  1/4 tsp salt

Crème Pâtissière

  • 300ml milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 60g caster sugar
  • 4 tbsp cornflour

To finish

  • 350g strawberries

Begin by making your sweet shortcrust pastry. Beat together the butter and icing sugar until smooth. Add the egg and beat to combine and then fold in your flour and salt. This should form a soft sticky dough. If it’s too loose, sprinkle in a little more flour until it comes away from the mixing bowl to form a ball.

Wrap in clingfilm and let it firm in the fridge for 1 hour.

Preheat the oven to 180°C/350°F/gas 4.

Roll your dough on a lightly floured surface until it’s large enough to cover a 25 cm tart tin with some overhang (it will shrink a little in the oven, so you want excess for that flush edge).

Line your tart tin with the pastry and pop it back in the fridge for 30 minutes. Top with greaseproof and baking beans and blind bake for 15 minutes.

Remove the greaseproof and baking beans and return the tart case to the oven for a further 15-20 minutes until evenly golden. Allow cooling before tidying up the edges.

To make your crème pâtissière, warm your milk, cream and vanilla in a pan. Meanwhile, whisk your egg yolks, caster sugar and cornflour. Continue to whisk whilst slowly adding in half of your warm milk mixture. Keep stirring otherwise you’ll end up with scrambled eggs!

Add this mixture back to the rest of your warm milk pan and keep it on medium-low heat, stirring continuously until your crème pâtissière has thickened.

Set aside to cool before pouring into your cooled tart case and topping with strawberries.

Serve with a glass of Crémant de Loire. Crémant de Loire is a high quality sparkling wine from the chalky soils of the beautiful Loire Valley, made using the ‘méthode traditionnelle’ – the process used to create champagne! With fine bubbles, it’s an ideal aperitif or serve with a delicious dessert. Hello, Strawberry Custard tart.

This recipe contains paid for advertorial.

 

 

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