Every year during strawberry season (around this time) my family and I go strawberry picking. Besides giving me and opportunity to eat strawberries until I’m sick, which I seem to do every year, not learning from my mistakes, with all the strawberries we pick, I am able to bake up some delicious strawberry-flavored treats. This year our efforts resulted in a strawberry custard tart. It’s absolutely delicious, and if you make it carefully it’s a sight to behold!
Flakey Pie Crust
adapted from here
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tbs sugar
- ½ cup butter, chilled and diced
- ¼ cup ice water
- Whisk together the flour, sugar, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the water, 1 tbs at a time, until the mixture forms a ball.
- Wrap in plastic wrap and refrigerate for at least several hours.
Baking The Pie Crust:
- Place the refrigerated pie on a floured surface, allow it to sit for two minutes.
- To roll the dough out, roll from the middle of the dough outwards and then turn the dough and repeat. (will prevent gumminess) If any cracks form push the dough together where the crack occurred.
- Once the dough has a diameter of four inches more than the diameter of your tart shell,gently fold the dough in half, and then in half once more. This will allow you to transfer it to the tart shell more easily.
- Place the folded dough in a greased tart shell, and unfold. Gently press the dough into the pan so it snugly fits.
- Cut off any excess dough and prick the bottoms and sides of the dough with a fork.
- Allow the tart shell to rest in the fridge for an hour (30 min minimum).
- Line the tart will aluminum foil, and fill the aluminum with beans or pie weights. *
- Bake at 425 for 6 minutes, and then remove the weights and aluminum and bake for another 10 minutes, or until golden brown, but not burnt. Allow to cool completely.
*I’ll be completely honest and say that I neglected this step, which allow the crust to “sink” and made it much harder to arrange. Don’t do as I did and the pie will be even more gorgeous! 🙂
Pastry Cream Filling recipe is here
- Used three egg yolks (because it’s a pastry cream)
- Used a tsp of vanilla bean paste instead of whole vanilla bean
- Instead of 2 ½ cups milk I used 1 cup heavy whipping cream and 1 ½ cup milk
- Increased the butter to two tablespoons (again, because it’s pastry cream)
Setting up the tart:
- Remove the tart shell from its pan and place on a large plate, or cake stand.
- Scoop the COOLED pastry cream onto the tart shell, and smooth.
- Wash, core and slice 1 ½ pints of strawberries.
- Arrange the strawberries on the pastry cream as you desire, I arranged them from the middle, outward.
- Heat up some strawberry jam in the microwave (about 1/3 cup) until liquid. Strain the jam into a ramekin.
- Brush the strained jam onto the strawberries to preserve them, and enhance their glossy look.
- Enjoy! 🙂