Strawberry pie

Strawberry tart is a homemade dessert rich in flavor and colour, perfect if you want to serve a delicious and refreshing dessert at the same time.

Today we are preparing a fabulous dessert, ideal to serve if you want to amaze your guests with a colorful and delicious cake: strawberry tart! This dessert can be made in different ways , filling it with strawberry cream or fresh fruit, but the traditional recipe requires that the custard is absolutely not missing!

Today we will make a classic tart, using fresh strawberries: let's start with the strawberry tart recipe!

How to make strawberry tart: the recipe

To prepare the classic strawberry tart there are three steps to deal with: the preparation and cooking of the pastry, that of the custard and the sugar syrup at the end (as well as taking care of washing and cutting the strawberries as desired to garnish the cake).

1. Let's start from the base, therefore from the preparation of the shortcrust pastry: take the flour and butter and mix them in a bowl, also adding the icing sugar. Once you have obtained a homogeneous mixture, add the lemon zest , the egg and the yolk, finally a pinch of salt.
2. Knead and leave to rest for half an hour in the refrigerator inside a sheet of transparent film .
3. Now roll out the dough in a cake pan, also creating the edges, prick it with the tines of a fork, spread a sheet of baking paper on top and place the weights for blind cooking (dried legumes are also fine).
4. Bake at 180° C in a preheated oven for about 15 minutes, then quickly remove the weights and continue cooking for another 10 minutes. Once ready, remove it from the oven and let it cool completely.
5. Now move on to the cream. Place the liquid cream together with the milk in a saucepan and turn on the heat over low heat until it comes to the boil. Separately, pour the egg yolks into a bowl together with the sugar and mix vigorously with a whisk until the mixture is smooth and frothy.
6. Add the well-sifted corn starch to the egg yolks and sugar and continue mixing to integrate it completely. Now add a ladle of hot milk and cream to the bowl with the egg yolks and mix vigorously.
7. At this point, pour all the mixture from the bowl into the saucepan containing the rest of the milk and cream and mix. Let it cook over a low heat, stirring constantly with a whisk so that it does not stick.
8. Once you have obtained the desired consistency, remove it from the heat and pour it into a baking dish. Cover the surface with transparent film in contact with the cream and, once at room temperature, leave it to cool completely in the refrigerator.
9. Also prepare a syrup with which to brush the tart: pour the water into a saucepan, add the sugar and place it on a low heat. Let the sugar dissolve and then add a few teaspoons of lemon juice to taste. Turn off the heat and pour the syrup into a bowl to cool.
10. Assemble the tart: on the now cold base of the pastry, pour the cream, then place the strawberries that you have washed and cut in half and finally brush with the syrup. Let it harden for a couple of hours in the fridge and then enjoy a slice , you won't regret it.

If you prefer to use an egg-free cream, follow our recipe .

Some advice

For the strawberries: you can cut them not only into slices but leave them whole, carve them into the shape of a rose, use small wild strawberries if you are lucky enough to get some (in this case we advise you not to use the lemon zest to flavor the pastry or the cream, wild strawberries in fact have a much more marked sour edge and this is enough to achieve the balance of flavors in the dessert).

What do you do to avoid letting the strawberries "sink" into the cream? Dip the already cut strawberries in icing sugar.

Furthermore, during the assembly phase, remember to remove the pastry only when it is at room temperature, so you don't risk breaking it into many pieces and ruining your fruit and custard creation.

storage

This type of dessert can be stored for a maximum of 2 days in the refrigerator under a special glass bell jar or in an airtight container.