Strawberry Tart: Delicious, refreshing and easy to prepare

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 does not want the custard!

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

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 closing sugar syrup (as well as taking care of washing and cutting the strawberries as desired to garnish the cake).

1. Let's start with the base, then with the preparation of the shortcrust pastry: take the flour and the butter and mix them in a bowl 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 tin, also making the edges, prick it with the prongs of a fork, spread a sheet of parchment paper over it 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 small pieces 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. Put the liquid cream in a saucepan together with the milk and turn the heat on to a low flame until it almost boils. On the side, pour the yolks into a bowl together with the sugar and mix vigorously with a whisk until you obtain a homogeneous and frothy mixture .
6. Add the well sifted corn starch to the egg yolks and sugar and start mixing again to integrate it completely. Now add a ladleful of hot milk and cream to the bowl with the egg yolks and mix vigorously.
7. At this point, pour the entire mixture from the bowl into the saucepan containing the rest of the milk and cream and mix. Leave to cook over 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 a 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 put it on the stove over 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 lay the strawberries that you have washed and cut in half and lastly brush with the syrup. Let it firm up for a couple of hours in the fridge and then enjoy a slice , you won't regret it.

If you prefer to use a cream without eggs, follow our video recipe .

Some advice

For the strawberries: you can not only cut them into slices but leave them whole, carve them in 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 shortbread or cream, wild strawberries in fact have a much more marked sour tip and this is enough to achieve the balance of flavors in the dessert).

How to do instead to not let the strawberries "sink" into the cream? Roll the 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 kept for a maximum of 2 days in the refrigerator under a special glass bell or in an airtight container.

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