Hello foodies and dessert lovers, I’m Amara Uchendu, and today’s recipe will make you weak in the knees! I’m talking about the Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest. If your sweet tooth is craving something luxurious, fruity, and utterly indulgent, this recipe is sure to satisfy your cravings! The combination of buttery crust, tangy custard, and juicy strawberries is a match made in heaven and will leave your taste buds dancing with joy! Whether you’re hosting a fancy dinner party or treating yourself to a gourmet dessert, this custard cake tart is the perfect choice!
Amara is a passionate lover of food, culture and travel. She grew up in a small village in Nigeria surrounded by her family’s farm and has since developed an appreciation for fresh ingredients, local producers, and traditional cooking techniques. After studying culinary arts in the UK, Amara now works as a private chef and loves to experiment with new flavors and recipes in her free time.
Amara Uchendu currently resides in UK and grew up in Nigeria.
As I mentioned, I grew up in Nigeria, surrounded by my family’s farm and a vibrant culinary culture. Cooking and sharing meals with loved ones has always been a passion of mine, and I love to infuse my dishes with cultural influences and local ingredients. This recipe is particularly relevant to me because it combines fresh fruit, buttery pastries, and bold citrus flavors, all of which are staples in Nigerian cuisine. I love how this recipe takes a classic dessert and adds a unique twist, making it versatile and exciting!
The recipe for this Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest has a fascinating origin. Custard and fruit tarts came to be popular in the Middle Ages throughout European cuisine. By the 16th and 17th century, custard became a popular fillings in crusts, alongside seasonal fruits. The crust has been made by using different types of pastries, such as pastry dough, puff pastry, and shortcrust pastry. This recipe is a twist on this classic tart, with a combination of a tangy custard slab, juicy fresh strawberries, and the bright flavors of citrus zest. Adding vanilla to the custard layer transforms the tart into a luxurious dessert. You’ll see that making it is quite an easy and enjoyable process. Let’s get started!
What you need
This Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest is the perfect dessert to impress your guests or treat yourself to a gourmet and elegant treat! The crust is a delicious combination of butter, flour, and sugar, while the creamy and tangy custard filling is enriched with warming notes of vanilla and fragrant bursts of lemon and orange zest. The real star of the show, however, is the juicy and sweet strawberries, arranged in a beautiful pattern on top of the filling to create a symphony of textures and flavors! Not only is this tart recipe perfect for any occasion, but the process of making it is also quite enjoyable. From preparing the crust to filling it with the custard and strawberries, the steps are straightforward and easy to follow, making this a treat anyone can enjoy making!
Ingredients:
- Butter – Adds richness and flavor to the crust. Salted butter can be used if unsalted is not available, but adjust salt levels in the recipe accordingly.
- Granulated sugar – Sweetens the crust and the custard filling.
- All-purpose flour – Combines with butter and sugar to form the crust. Can be substituted with gluten-free flour if needed.
- Salt – Enhances the flavors in the crust and balances the sweetness.
- Egg yolks – Helps bind the custard filling and make it thick and creamy.
- Whole milk – Creates the base for the custard filling, providing a creamy texture and rich flavor. Can be substituted with a plant-based milk for a vegan version.
- Heavy cream – Adds richness and creaminess to the custard filling.
- Vanilla extract – Flavors the custard filling with a sweet and fragrant vanilla taste.
- Lemon zest – Adds a bright and zesty flavor to the custard filling, complementing the sweetness of the strawberries.
- Orange zest – Adds another layer of citrus flavor to the custard filling, creating a complex and delicious taste.
- Strawberries – The star of the recipe! Adds a fresh, sweet and tangy flavor to the tart, and a pop of bright red color. Can be substituted with other berries, such as blueberries or raspberries.
- Confectioners’ sugar – Dusted over the top of the tart as a final touch, giving a sweet and decorative finish.
Utensils:
- 9-inch tart pan
- Medium-sized bowl
- Whisk
- Food processor – Can be replaced with a pastry cutter or two knives, but will require more effort to cut the butter into the flour and sugar.
- Fork
- Sharp knife
- Cutting board
- Parchment paper – Optional, but recommended to prevent sticking and make it easier to remove the tart from the pan.
- Rolling pin
Lemon zest
I absolutely love working with lemon zest in my baking recipes, and this strawberry custard tart is no exception! While most people associate lemon with being sour, its zest brings a fresh, fragrant and tangy flavor. The oils from the lemon peel contain a compound called limonene that gives lemon its distinct aroma. Lemon zest is also rich in antioxidants and vitamin C, which help to support a healthy immune system. When using lemon zest in recipes, it’s important to only grate the yellow part of the peel, as the white pith underneath is bitter. In this recipe, the lemon zest complements the sweetness of the strawberries and gives the custard filling a bright and zesty flavor.
Strawberries
Strawberries are one of my absolute favorite fruits to use in baking because of their bright red color, juicy texture, and natural sweetness. They are loaded with vitamins, minerals and antioxidants, which make them a great addition to any diet. When buying strawberries, look for bright red color and firm texture – they should also be fragrant and free of any mushy spots or mold. In this recipe, the strawberries are the star of the show, providing a burst of fresh and tangy flavor with every bite. I love how they contrast with the rich and creamy custard filling, creating a perfect balance of flavors and textures. I also like to reserve a few whole strawberries and arrange them on top of the tart, as it adds a beautiful and eye-catching element to the presentation.
What to serve it with?
When I serve this Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest for dessert, I love to pair it with a simple cup of coffee or tea. The tartness of the strawberries and the sweetness of the custard match so well with the bitter notes of coffee and tea, making it an unforgettable culinary experience. Additionally, many Nigerians, including myself, have a cultural custom of serving coffee or tea after dinner. It’s a warm and cozy way to conclude a meal, and it’s also perfect for entertaining guests or enjoying a quiet moment at home. So, whether I’m hosting an intimate dinner party or treating myself to a personal indulgence, a lovely cup of coffee or tea is always a beautiful accompaniment to this Tart!
Summary
Thank you for joining me today on this delicious journey of creating the Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest. This tart is a wonderful dessert to add to your culinary repertoire, whether you’re a seasoned baker or a novice. I hope you enjoyed my unique twist on this classic tart recipe and that you’ll give it a try soon. Don’t forget to comment below and let me know which part of the recipe was your favorite: the buttery pastry crust, the tangy custard filling, or the juicy strawberries on top? I love hearing from my fellow foodies and am always open to new ideas and insights. Until next time, happy baking and bon appétit!
Here’s the recipe:
Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest
Equipment
- 9-inch tart pan
- Medium-sized bowl
- Whisk
- Food processor
- fork
- Sharp Knife
- cutting board
- Parchment Paper
- Rolling Pin
Ingredients
- 1/2 cup Butter
- 1/4 cup Granulated sugar
- 1 1/4 cups All-purpose flour
- 1/4 tsp Salt
- 4 large Egg yolks
- 1 1/2 cups Whole milk
- 1/2 cup Heavy cream
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 1 tsp Orange zest
- 1 lb Strawberries
- For dusting Confectioners' sugar
Instructions
- Prepare the crust - In a medium-sized bowl, whisk together the flour, sugar and salt. Add the cold butter and use a food processor, pastry cutter or two knives to cut the butter into the flour mixture until it becomes a coarse texture with pea-sized pieces. Gradually add 2-3 tablespoons of ice water and mix with a fork until the dough comes together. Press the dough into a 9-inch tart pan with your fingers, making sure to press it firmly against the sides and bottom. Use a fork to prick holes on the bottom and refrigerate for 30 minutes. - Make sure that the butter is cold when cutting it into the dry ingredients, as this creates a flakier crust. When adding the ice water, be careful not to over-mix the dough, as this can lead to a tough crust.
- Preheat the oven - Preheat the oven to 375°F (190°C)
- Bake the crust - Remove the tart pan from the refrigerator, line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10-15 minutes, or until the crust is golden brown. Allow to cool on a wire rack while making the filling.
- Make the custard filling - In a medium-sized bowl, whisk together the egg yolks and sugar. Add the whole milk, heavy cream, vanilla extract, lemon zest and orange zest, and whisk until well combined. Pour the filling into the cooled tart crust. -
- Add the strawberries - Hull and slice the strawberries and arrange them on top of the custard filling in a circular pattern. Place the tart in the oven and bake for 30-35 minutes, or until the filling is set and the edges are golden brown. - Make sure to pat the sliced strawberries dry with a paper towel to prevent any excess moisture from making the filling too runny. You can also use other berries or fruits to top the tart, such as raspberries or blueberries.
- Dust with powdered sugar and serve - Remove the tart from the oven and let cool on a wire rack for 10 minutes. Dust the top with confectioners' sugar and serve. - For an extra touch of flavor and presentation, you can garnish the tart with fresh mint leaves or an edible flower such as pansies.
