Classic Strawberry Custard Tarts are unbeatable when done well. Shortcake tarts with silky custard fillings, fresh strawberries, and a sticky strawberry glaze.
Ingredient
For the Tart Case– ½ stick Unsalted Butter 56g– ¼ cup Shortening 47g– 1 cup Icing Sugar 120g– 1 Egg– ⅓ cup Ground Almonds 37g– ½ cup Corn starch 64g– 1 ⅓ cups All-purpose Flour 167g– ¼ teaspoon Salt– 2 tablespoon Milk
Ingredient
For the Filling– 1 batch Creme Patissiere– 1 punnet Fresh Strawberries 500gFor the Glaze– ½ punnet Strawberries 250g – 1 cup Icing Sugar 120g– ⅓ cup Water 80ml– 1 tablespoon Corn starch
Direction
1
Pre-make the Creme Patissiere. Minimum two hours ahead, but I like to make it the day before and let it rest overnight.
2
Create Tart Cases
Beat butter, shortening, and icing sugar until smooth.
½ stick unsalted butter, ¼ cup shortening, 1 cup icing sugar add egg and beat well.
3
Mix the flour, ground almonds, corn starch and salt in a bowl, then add to the wet mixture and beat until a dough forms. ⅓ cup Ground almonds, ½ cup corn starch, 1 ⅓
4
Refrigerate dough in cling film for 30 minutes.
Roll chilled dough gently to 3mm thickness. Crumbly dough breaks easily. Pour more milk on top and gently mix if crumbly. Avoid overworking pastry.
5
Cut circles slightly larger than your tart cases and press the pastry into them, pushing it to the edges and trimming the top. Chill in the fridge for 20 minutes while you preheat the oven to 400°F.
6
Make Strawberry Glaze
Heat all glaze ingredients in a saucepan on medium.
Ingredients: ½ punnet strawberries, 1 cup icing sugar, ⅓ cup water, 1 tablespoon corn starch
7
Heat until strawberries break down and mixture thickens, stirring constantly. Mash strawberries completely with a potato masher. Strawberry glaze should boil until thick bubbles form.
8
Prepare Strawberry Tarts.
Assembly is required before serving because tarts become soggy if left to sit.
Fill tart cases with pastry cream evenly.
One batch of vanilla pastry cream