Strawberry Custard Tart Homemade Recipe

 STRAWBERRY CUSTARD TART

INGREDIENTS

Prepare Tart Crust:

(Butter) unsalted & soft 150g

-Sugar powdered ½ Cup

(Egg) 1

(Salt) ¼ tsp

-Vanilla essence ½ tsp

-(All-purpose flour) sifted 2 & ½ Cups

Prepare Custard:

(Egg yolks) 4

-Sugar ¼ Cup

-Corn flour 4 tsp

-Cream 1 tsp

-Vanilla essence 1 tsp

Full Cream Milk 2 Cups

(Butter) 1 tsp

Prepare Strawberry Filling:

-Strawberries chopped 250g (Fresh or frozen)

(Caster sugar) ½ Cup

Assembling:

-Strawberry slices

-Mint leaves

 

DIRECTION

Prepare Tart Crust:

-In a bowl, add butter & beat well.

-Add sugar and beat until rich.

-Add egg, salt, vanilla pith and beat once more.

-Step by step add universally handy flour and beat on low speed until disintegrated.

-Move the blend to a spotless working surface, accumulate batter, and massage until smooth, cover with stick film and refrigerate for 10 minutes.

-Remove the cling film, sprinkle dry flour & roll out dough with the help of a rolling pin.

-Presently move the moving mixture to a 9-inch tart dish, press solidly down into the base to make an even layer, cut the edges with the assistance of a blade, prick with a fork and freeze for 30 minutes.

-Place margarine paper over the batter, add and spread kidney beans (weight), and heat in preheated broiler at 180C for 20 minutes.

Steps for Blind Baking of Pie/Tart Crust:

• Line pound with material paper or foil.
• Use any of the following for Pie/Tart Weight: Raw beans, raw chickpeas, tamarind seeds, dates seeds, rice, or lentils.
• Fill it to the top to hold tension while baking
• -Take out from the stove, eliminate pie weight (kidney beans) and prepare again in preheated broiler at 180C for 12-15 minutes.
• -Take out from the stove and let it cool totally.

Prepare Custard:

-In a pot, add egg yolks, sugar, cornflour, cream, and, vanilla pith.

-Slowly add milk and speed until all around consolidated.

-Turn on the fire, whisk constantly and cook on low fire until it thickens (4-5 minutes).

-Switch off the fire, add margarine, and rush until very much joined.

-Move arranged custard to a bowl, cover the surface with stick film and let it cool at room temperature.

-Remove the cling film and whisk well until creamy, transfer to a piping bag & set aside.

Prepare Strawberry Filling:

-In a pan, add strawberries, caster sugar, blend well and cook on medium fire until thickens (4-5 minutes) and continue to blend in the center.

-Allow it to cool totally.

Assembling:

-On tart base, add spread arranged custard and refrigerate for 10 minutes.

-Add and spread uniformly pre-arranged strawberry filling and refrigerate until chilled.

-Embellish with strawberry cuts, mint leaves, and serve!

I HOPE YOU ENJOY THIS RECIPE