Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 ½ cups milk
- 2 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fresh strawberries, thinly sliced
Instructions
- In a food processor, combine flour, salt, and sugar. Add cold butter and pulse until crumbly.
- Mix egg yolk with a little cold water, then add to the flour mixture and pulse until it forms a dough ball.
- Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface until about an eighth-inch thick.
- Carefully transfer the rolled dough into a tart pan, pressing gently into place and pricking holes in the base with a fork.
- Line the tart shell with parchment paper and add weights or dried beans on top. Bake for 15-20 minutes until slightly set.
- Remove weights and bake for another 10 minutes until golden brown; let cool completely.
- In a saucepan over medium heat, bring milk just to boiling point while whisking together egg yolks, sugar, and cornstarch in a bowl.
- Gradually mix hot milk into the egg mixture before returning to heat until thickened; stir continuously to avoid scrambling.
- Allow custard to cool before refrigerating for at least an hour for optimal texture.
- Whip heavy cream until soft peaks form; fold gently into cooled custard until fully combined.
- Pour custard mixture into cooled tart shell and arrange sliced strawberries on top decoratively.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg