STRAWBERRY CUSTARD TART

recipe

INGREDIENTS

Prepare Tart Crust:

Butter (unsalted & soft) 150g

Sugar (powdered) ½ cup

Egg 1

Salt ¼ tsp

Vanilla essence ½ tsp

All-purpose flour (sifted) 2 ½ cups

Prepare Custard:

Egg yolks 4

Sugar ¼ cup

Cornflour 4 tbsp

Cream 1 tbsp

Vanilla essence 1 tsp

Full cream milk 2 cups

Butter 1 tbsp

Prepare Strawberry Filling:

Strawberries (chopped) 250g

Caster sugar ½ cup

Assembling:

Strawberry slices

Mint leaves

DIRECTIONS

Prepare Tart Crust:

* In a bowl, add butter and beat well.

* Add sugar and beat until creamy.

* Add egg, salt, vanilla essence and beat again.

* Gradually add all-purpose flour and beat on low speed until crumbled.

* Transfer the mixture to a clean working surface, gather dough and knead until smooth, cover with cling film & refrigerate for 10 minutes.

* Remove cling film, sprinkle dry flour & roll out dough with the help of rolling pin.

* Now transfer the rolled dough to 9-inch tart pan, press firmly down into the base to create an even layer, cut the edges with the help of knife, prick with fork & freeze for 30 minutes.

* Place butter paper over the dough, add & spread kidney beans (weight) and bake in preheated oven at 180C for 20 minutes.

Steps for Blind Baking of Pie/Tart Crust:

* Line crush with parchment paper or foil.

* Use any of following for Pie/Tart Weight: Raw beans, raw chickpeas, tamarind seeds, dates seeds, rice or lentils.

* Fill it to the top to hold pressure while baking

* Take out from the oven, remove pie weight (kidney beans) and bake again in preheated oven at 180C for 12-15 minutes.

* Take out from oven, let it cool completely.

Prepare Custard:

* In a saucepan, add egg yolks, sugar, and cornflour, cream and vanilla essence.

* Gradually add milk & whisk until

well combined.

* Turn on the flame, whisk continuously and cook on low flame until it thickens (4-5 minutes).

* Turn off the flame, add butter and whisk until well combined.

* Transfer prepared custard to a bowl, cover the surface with cling film and let it cool at room temperature.

* Remove cling film and whisk well until creamy, transfer to a piping bag & set aside.

Prepare Strawberry Filling:

* In a saucepan, add strawberries, caster sugar, mix well & cook on medium flame until thickens (4-5 minutes) & keep mixing in between.

* Let it cool completely.

Assembling:

* On tart base, add spread prepared custard and refrigerate for 10 minutes.

* Add and spread evenly prepared strawberry filling and refrigerate until chilled.

* Garnish with strawberry slices, mint leaves and serve!

Courtesy: Food Fusion (Recipe: Kanwal Mohsin)