This custard cream and strawberry tart is a perfect choice for your Easter celebrations or any springtime gathering. Featuring a buttery crust infused with lemon zest and filled with smooth, lemon-flavored custard, this tart is topped with fresh, juicy strawberries for a refreshing contrast. It's a classic dessert that combines the comfort of custard with the vibrant taste of fresh fruit.
Why You'll Love This:
The combination of crisp pastry, creamy custard, and fresh strawberries not only offers a delightful array of textures but also balances rich and tangy flavors perfectly. The lemon zest in both the crust and the custard adds a bright, citrusy note that enhances the sweetness of the strawberries and the richness of the custard.
Perfect Occasion:
This tart is ideal for Easter, Mother's Day, or any spring event where a light, refreshing dessert is desired. Its elegant appearance and delightful flavor profile make it a fantastic conclusion to any festive meal. It's also versatile enough to be enjoyed at brunches, tea parties, or as a special weekend treat.
Decoration Tips:
Arrange the fresh strawberries artistically on top of the custard for a beautiful presentation. You can add a glaze of apricot jam for extra shine or decorate with edible flowers for a touch of spring. Serve the tart on a decorative cake stand to highlight its visual appeal.
Ingredients:
- For the Tart Shell:
- 260 g all-purpose flour
- 2 eggs
- 60 g granulated sugar
- 60 ml vegetable oil
- 1 tsp baking powder
- A pinch of salt
- Grated zest of 1 lemon
- For the Custard Cream:
- 3 egg yolks
- 50 g granulated sugar
- 60 g flour or cornstarch
- 250 ml milk
- Grated zest of 1 lemon
- Topping:
- Fresh strawberries or other fresh fruit, as desired
Instructions:
- Prepare the Tart Shell:
- Mix flour, sugar, baking powder, salt, and lemon zest in a bowl.
- Add eggs and oil, combining until the dough is smooth and cohesive.
- Press the dough into a 24 cm tart pan, ensuring it's evenly distributed.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes or until lightly golden.
- Make the Custard Cream:
- Whisk egg yolks and sugar until light and fluffy.
- Incorporate flour or cornstarch, then gradually add milk and lemon zest, stirring continuously.
- Cook the mixture over low heat until it thickens, stirring constantly to prevent lumps.
- Remove from heat and let cool slightly before pouring into the cooled tart shell.
- Assemble and Decorate:
- Arrange fresh strawberries or other fruits over the custard.
- If desired, brush with apricot jam for a glossy finish.
- Chill and Serve:
- Refrigerate the tart until set, about 2-3 hours.
- Serve chilled, dusted with powdered sugar if desired.
Enjoy this beautifully crafted tart, a delightful addition to your Easter celebration or any springtime feast!