Strawberry Custard Tart

I'm not a huge fan of strawberries, my favourite fruit is white peaches (in case you can't tell already. "PEACH-y bunny"?), but I totally adore them when baking. Strawberries have such a well-balanced flavour and texture that it goes well with basically anything. Muffins, buttercream, pies, mousse, pound cakes, napoleons, cupcakes...... you name it! 

This tart is doesn't have a whole lot of sugar in it, so the strawberry flavour really shines. It's the perfect dessert to share at a gathering or dinner party, the mild tartness of the strawberry evens out the usual overwhelming butteriness of tarts.

Sweet shortcrust pastry crust. an almond cake base and homemade custard topped with strawberries and strawberry sauce. I promise your friends will think you got it from a fancy bakery!

View demonstration of this recipe on YouTube
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Recipe for Strawberry Custard Tart

Makes an 8-inch tart

Ingredients:

Sweet Shortcrust Pastry Crust:
Store-bought or homemade (Recipe here)

For Almond Cake Base:

• 40g Unsalted Butter, softened at room temperature
• 30g Sugar
• 25g Egg, lightly beaten
• 50g Almond Powder/Flour/Meal
• 1tsp Vanilla Extract 

For Custard Filling:

• 15g Unsalted Butter
• 40g Sugar
• 1 Egg Yolk
• 150 + 50ml Milk
• 25g Cake Flour
• 1Tbsp Brandy (optional)

For the Topping:

• 15 - 25 Strawberries
• 3 Tbsp Strawberry Jam
• 1 Tbsp Water

Directions:

1. Have sweet shortcrust pastry crust ready. Preheat oven to 180C
2. Make Almond Cake Base. Beat butter and sugar until creamy and light yellow in colour.
3. Add in vanilla extract and egg a little by little, mixing well after each addition.
4. Mix in half of the almond powder, when incorporated, add the remaining half and mix till there are no large lumps.
5. Pipe/spread evenly onto pre-baked pastry crust and cover sides of the crust with tin foil. Bake for 20 minutes. When it's baked, remove from oven and leave in tart pan on a cooling rack.
6. Make Custard Filling. Heat large portion of milk (150ml) over low heat and bring to a simmer.
7. In a heatproof bowl, whisk egg yolk and sugar till it becomes a pale yellow colour.
8. Sift flour into a separate bowl and mix with 50ml of milk so it forms a paste. Add it to the egg yolk mixture and stir well.
9. Stream in hot milk and whisk constantly. Remember to do this very slowly, or else you will end up with scrambled eggs (yes. eww...)!
10. Heat mixture on low, and keep stirring until it thickens to the consistency of mayonnaise. Then remove from heat and add in butter and brandy. Cover with cling wrap and refrigerate.
11. When both the tart and custard have cooled, pipe custard filling on tart starting from the centre.
12. Top with fresh strawberries, mix jam with water and drizzle this strawberry sauce on top.
13. Give yourself a pat on the back (because this is professional standard sweetie), take lots of photos and share with your friends!

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