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 until mixed. Add cold butter and pulse until crumbly, then mix in the egg yolk with water until the dough forms.
- Chill the dough in plastic wrap for at least 30 minutes. This helps achieve a tender texture when baked.
- Preheat the oven to 350°F (175°C) and roll out the chilled dough on a floured surface to about ⅛-inch thickness.
- Transfer the rolled dough into a tart pan, pressing gently into place while pricking the base with a fork.
- Line the tart shell with parchment paper and fill with weights or dried beans. Bake for 15-20 minutes until edges are set, then remove weights and bake for another 10 minutes until golden brown.
- For the custard cream, heat milk in a saucepan until just boiling. Meanwhile, whisk egg yolks with sugar and cornstarch in a bowl.
- Gradually pour hot milk into the egg mixture while whisking constantly to temper it, then return to heat until thickened.
- Remove from heat and stir in vanilla extract; let cool completely before refrigerating for at least an hour.
- Whip heavy cream until soft peaks form, then fold into cooled custard until smooth and creamy.
- Assemble by pouring custard into cooled tart shell and topping with fresh strawberries.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg