Strawberry Custard Tart

 When someone asks me, why I love to bake, it's not hard for me to answer.

For me, baking is fun, esp. when I make something that I want to eat or try new things (I think it is like a science experiment, that we can eat the result, haha). 

Well, I post the recipe less than before but I still bake almost every day ^^.

In Thailand, we can find delicious strawberries in December and January and it's time for me to use it.

This is my second time with this tart (and because I made it again, I had a chance to shoot the video). 

This tart is very easy to make you don't need a tart ring for this recipe too. Just roll the pastry, cut it, and bake it in a cake ring, that's all. 

For the filling, it's packed with delicious things. Almond cream, pastry cream, whipped cream, and, the most important thing in this recipe, a lot of strawberries!!!!

I piped the pastry only in the center because it would be easier for decoration. But if you want to use all of it by piping over the top of the tart, you will need to cover and refrigerate until the pastry cream is fully set before topping it with whipped cream and strawberries. 

Strawberry Custard Tart

Makes 15 cm. cake

Pastry cream
10 g ......................... Cake flour
8 g ........................... Cornstarch

1/8 tsp ..................... Salt

50 g ......................... Granulated sugar

2 .............................. Egg yolks

200 g ....................... Milk 

20 g ......................... Unsalted butter

Tart pastry
50 g ......................... Cake flour

16 g ......................... Icing sugar

1/8 tsp ..................... Salt

40 g ......................... Unsalted butter

Almond cream
55 g ......................... Unsalted butter

1/2 tsp ..................... Vanilla Extract

1/8 tsp ..................... Salt

50 g ......................... Icing sugar

55 g ......................... Almond powder

45 g ......................... Egg 

Whipped cream

100 g ....................... Whipping cream

5 g ........................... Icing sugar

20-25 ...................... Small strawberries

Sift the cake flour, cornstarch, and salt into a saucepan. Pour the granulated sugar into the pan and whisk to combine.

Put the egg yolks into the pan and whisk until the mixture becomes light in color.

Warm the milk in the microwave (600W) for 2 minutes.

Add the warmed milk gradually.

Place over low heat. Until the custard thickens 

Add the butter and whisk to combine.

 Pass through a sieve into a bowl.

Place a piece of plastic wrap directly over the custard cream, and let it cool completely. Keep in the fridge until ready to use.

Sift the cake flour, icing sugar, and, salt into a bowl.

Put the unsalted butter into the bowl.

Mix with a scraper or fingertips.

Remove from the bowl. Press the dough with the palm of your hand.

Roll with a rolling pin.

Into a 15-16 cm. circle.

Refrigerate for 30 minutes.

Meanwhile, preheat the oven to 180℃.

Cut the tart pastry with a 15 cm. Cake ring

Bake for 25-30 minutes in preheated oven.

While baking the tart pastry, start making the almond cream.

Put the butter, vanilla extract, and, salt into a bowl and mix with a spatula.

Sift the icing sugar and almond powder into the bowl.

Add the egg and mix to combine.

When the tart pastry is ready, pipe the almond cream over the tart pastry (while the pastry is still hot).

Bake for 25-30 minutes in the preheated oven.

Let it cool completely before removing it from the cake ring.

Remove the tart from the cake ring.

Pipe the pastry cream over the almond cream (about 1.5 cm from the side).

Refrigerate while preparing the whipped cream.

Whip the whipping cream with the icing sugar.

Pipe the whipped cream over the tart and decorate with the strawberry. 

Refrigerate until set before cutting into pieces.

 Strawberry Custard Tart