Fresh Strawberry Tart

Name: Fresh Strawberry Tart
Yield: 8 servings
Cuisine: American
Ingredients: 1 pack Strawberries; 140 grams White flour; 40 grams Sugar; 80 grams Butter; 1 Egg yolk; 1 dash Vanilla extract; 80 grams Almond powder; 70 grams Butter; 60 grams Sugar; 1 Egg; 1 tbsp Rum; 1 Egg; 200 ml Milk; 40 grams Sugar; 1 heaping tablespoon Cornstarch; 1 dash of each Vanilla extract, rum

cookpad.japan @cookpad_jp

My daughter pesters me to make this for her.

If you mix the custard cream VERY well immediately after heating in the microwave, you shouldn't get lumps. However, if you do happen to get lumps, please strain. Please adjust the cooking time according to your microwave's wattage.
If you spread the tart crust dough while in the wrap, it's easier. Recipe by semmel

My daughter pesters me to make this for her.

cookpad.japan @cookpad_jp

My daughter pesters me to make this for her.

Saved

Ingredients

8 servings

1pack Strawberries
Tart crust:
140 gramsWhite flour
40 gramsSugar
80 gramsButter
1Egg yolk
1 dashVanilla extract
Almond cream:
80 gramsAlmond powder
70 gramsButter
60 gramsSugar
1Egg
1 tbspRum
Custard Cream:
1Egg
200 mlMilk
40 gramsSugar
1heaping tablespoon Cornstarch
1 dashof each Vanilla extract, rum

Saved

Steps

1

Make the tart crust. Bring the butter to room temperature and mix until creamy. Add the sugar and egg yolk and mix again.
2

Add the vanilla extract. Divide the flour into about 3 portions and gently mix one portion at a time with a rubber spatula.
3

Press the dough into a sheet shape and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes.
4

Make the almond cream. Bring the butter to room temperature and mix until creamy. Add the sugar and beaten egg a little at a time.
5

Add the rum and almond powder. Mix.
6

With plastic wrap on top of the dough, use a rolling pin to roll out the dough. Line the pan with the dough and press firmly into the sides.
7

Remove the wrap, cut away the excess dough with a knife, and poke holes all over the dough.
8

Pour in the almond cream from Step 5 and bake in an oven at 180°C for about 20 minutes.
9

While the tart is baking, make the custard cream. Put the egg, sugar, cornstarch, and 100 ml of milk into a heatproof bowl and mix.
10

Heat in a microwave at 700W for about 1 minute. Mix well, add the remaining 100 ml of milk, and heat for another minute.
11

Mix well once again, heat in the microwave for another minute, and mix well. Add the vanilla extract and rum. If you get lumps, strain the mixture.
12

Once the tart is baked, pour the custard from Step 11 onto the tart.
13

Cut the strawberries in half and arrange on the top to finish!