Strawberry custard tart

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, powdered sugar, and salt. Rub in the 90 g butter until crumbly, then add the egg and bring together without kneading. Cover and refrigerate for 30 minutes.

2. 02

   Preheat the oven to 180 °C. Roll the pastry to 3 mm and line a 23 cm tart pan. Prick the base, cover with parchment, and fill with baking weights or dried beans.

3. 03

   Bake for 15 minutes, remove the weights and paper, and bake for another 10 minutes, until the base is golden and dry. Cool completely while you prepare and chill the cream.

4. 04

   Heat the milk until steaming. Mix the yolks, granulated sugar, and cornstarch, then gradually whisk in the milk. Return to the saucepan and cook, stirring, until bubbling; maintain a gentle boil for 1 minute.

5. 05

   Remove from the heat and mix in the 15 g butter and vanilla. Spread in a shallow dish, cover the surface directly, and refrigerate for 90 minutes until cold. The pastry must also be cold before filling.

6. 06

   Stir the cream until smooth and spread over the base. Hull and slice the strawberries and arrange on top. Warm the jam with the water, strain, and lightly brush over the fruit.

7. 07

   Refrigerate the assembled tart for 30 minutes before slicing. Keep refrigerated and eat within 2 days; the base is crispest on the first day.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.