Strawberry custard tart

By Annegret Henninger
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Enjoy this sweet and heavenly tart with Jackson-Triggs Grand Reserve Sparkling 'Brut'. Packed with fruit and with a large amount of custard, share this recipe with the whole family (but keep the wine to yourself!). 

SERVES
8
 TO
10
TOTAL TIME

Ingredients

For the tart dough:

  • 1 3/4 cups of pastry flour
  • 1/2 cup cold butter cut into small pieces
  • 1 medium egg
  • 1 teaspoon sugar
  • 1/2 teaspoon of table salt
  • 2 1/2 tablespoons cold water
  • 20 centimeter tart shell
  • Butter to coat tart shell
  • Pastry beans or rice

For the custard:

  • 6 medium egg yolks
  • A vanilla bean or 1 teaspoon vanilla extract
  • 1/2 cup + 3 tablespoons sugar
  • 1/4 cup of flour
  • Pinch of salt
  • 2 cups milk

To assemble:

  • Fully cooked pie shell
  • Fully cool custard
  • 3-4 cups Ontario strawberries

Directions

For the tart dough:

  1. In a mixer, mix the flour and butter until it is loose and sandy using the paddle attachment.
  2. Mix the salt, water, sugar and egg together. Add to the flour mixture and mix until it just holds together in a ball.  Fight the urge to overmix!
  3. Let cool for twp hours in fridge.
  4. Coat a ribbed, round, 20 centimeter tart shell with butter.
  5. Roll pastry on a floured surface to a four-millimeter thickness, and line the tart shell. Trim the edges leaving one centimeter of dough above the edge of the tart shell. When pastry dough cooks it wants to shrink down, so you need that extra length.
  6. Leave in fridge to cool for 30 minutes as you heat your over to 375 F.
  7. Fill the pie shell with pastry beans or rice.
  8. Bake for 20 minutes. Then remove the paper and beans/rice, and put the empty tart shells back in the oven for another 15 minutes or until golden brown.  Cool completely on a wire rack.

For the custard:

  1. Whisk the egg yolks and sugar together until fully mixed (approximately one minute) leaving no clumps of egg yolks.
  2. Add the flour, salt, and vanilla extract or the contents of a scrapped vanilla bean to the mixture.
  3. Bring the milk to a boil. If you are using a vanilla bean, boil the empty scrapped vanilla bean in the milk for extra vanilla flavour!
  4. Add approximately half  a cup of the boiling milk to the egg mixture and whisk together immediately
  5. While the milk is at a gentle boil, whisk constantly as you slowly (over one minute) pour the egg mixture back into the pot
  6. Once you’ve poured all of your egg mixture into the milk let the mixture boil for one minute while whisking. You must see bubbles your custard must boil.  And don’t worry, the flour protects your eggs from curdling!
  7. Pour contents into a clean bowl, cover with plastic wrap directly in contact with the custard, and set over an ice bath to cool immediately

For assembly:

  1. Hull the strawberries
  2. Mix the custard in your mixer with whisk attachment just until smooth. Once smooth, stop mixing.
  3. Remove the tart from the shell.  Set a dollop of custard on a cake stand as an anchor to prevent your tart from sliding off!
  4. Set tart on the cake stand, and fill three quarters the way full with custard.
  5. Cover evenly with hulled Ontario strawberries.

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