Tempting Delight: Custard Cake Tart with an Irresistible Twist of Strawberries and Citrus Zest
This delicious tart is the perfect combination of creamy custard and tangy citrus, topped off with sweet strawberries for a burst of flavor in every bite! It's like a gourmet dessert you'd get at a fancy restaurant, but you can make it at home!
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.