A Big Hit A Strawberry Tart

Name: A Big Hit A Strawberry Tart
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Cake flour; 1/2 Egg; 50 grams Butter; 40 grams Sugar; 2 tbsp Cake flour; 2 tbsp Cornstarch; 65 grams Sugar; 2 Egg yolk; 300 ml Milk; 2 tsp Brandy (you can omit); 1 pack Strawberries

cookpad.japan @cookpad_jp

Even while raising kids, this is an easy tart to make that I adapted from a recipe in a cookbook!
Even for someone not too skilled like me, I've never messed it up.

Be careful not to microwave the custard too much or it will get lumpy. Recipe by Mhokuchanm

Even while raising kids, this is an easy tart to make that I adapted from a recipe in a cookbook!
Even for someone not too skilled like me, I've never messed it up.

Be careful not to microwave the custard too much or it will get lumpy. Recipe by Mhokuchanm

cookpad.japan @cookpad_jp

Even while raising kids, this is an easy tart to make that I adapted from a recipe in a cookbook!
Even for someone not too skilled like me, I've never messed it up.

Be careful not to microwave the custard too much or it will get lumpy. Recipe by Mhokuchanm

Even while raising kids, this is an easy tart to make that I adapted from a recipe in a cookbook!
Even for someone not too skilled like me, I've never messed it up.

Be careful not to microwave the custard too much or it will get lumpy. Recipe by Mhokuchanm

Saved

Ingredients

6 servings

Tart crust:
120 gramsCake flour
1/2Egg
50 gramsButter
40 gramsSugar
Custard:
2 tbspCake flour
2 tbspCornstarch
65 gramsSugar
2Egg yolk
300 mlMilk
2 tspBrandy (you can omit)
1pack Strawberries

Saved

Steps

1

Tart crust Soften the butter to room temperature. If you are short on time, heat it in the microwave for one minute at 200W.
2

In a bowl, mix the butter and sugar together with a whisk until it turns white.
3

Pour in the beaten egg a little at a time. Mix until smooth.
4

Sift the flour into the bowl. Switch to a spatula and mix together by cutting into the mixture.
5

When the dough becomes crumbly, clump it together, and put into a plastic bag. Chill in the refrigerator for at least an hour. (This time, I doubled the recipe)
6

Roll out the chilled dough and tightly pack it into the pan to form the crust. Poke holes into the crust with a fork. Bake in an oven preheated to 180°C for 23 minutes.
7

For the custard: Put the sugar, flour, and cornstarch into a bowl. Put in a little bit of the milk to create a paste.
8

Put the egg yolk in the center of the mixture and mix thoroughly. Pour in the remaining milk and mix well without creating froth.
9

Heat in a microwave for 2 minutes at 600W. Take it out and mix. Microwave for another minute, mix, microwave for a final minute, and mix.
10

If it's still too thick, microwave for 20-30 seconds at a time until it's at the consistency you prefer. Even if it's creamy, it will set as it cools.
11

When the custard is cool, mix in the brandy. Finally, transfer to a serving dish.