This gorgeous Strawberry Custard Tart is another one of my favorite desserts to make to serve on holidays and at family gatherings.
I used strawberries but you may use any kind of berries, mango or even kiwi fruit. You will have to make this tart ahead of time, preferably one day before you plan to serve it. The steps to make it are simple and you get a gorgeous light and fresh dessert that is perfect to serve at a party or afternoon tea.
Ingredients:
Tart Base: 50 g Powdered sugar 180 g All purpose flour 170 g Unsalted butter, cubed
Cheese Custard:
100 g Cream cheese
40 g Granulated sugar
2 large Egg yolks
20 g Cake flour
200 ml Milk
1/2 stick Vanilla Beans or 1 teaspoon Vanilla extract
1 tsp Kirsch (optional)
Whipped cream:
50 ml Heavy cream
5 g Granulated sugar
Directions:
Preheat the oven to 176 deg C
For the crust: In a food processor, combine the powdered sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable base, taking care to push the crust into the indentations in the sides. Pat until the crust is even.
Prick base of tart with a fork. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the cheese custard: In a large bowl, soften cream cheese a hand whisk. Sift flour.
Add the sugar to softened cream cheese and beat till blended. Mix in egg yolk and then the flour.
In a saucepan, heat milk and vanilla beans (seeds and sheath as well). When the edges start to boil, remove from the heat.
Add the heated milk (remove the vanilla bean sheath) into the cream cheese mixture. Mix till well blended.
Strain mixture back into into saucepan. Heat on low heat, stirring constantly, till thickened.
Remove from heat. Add kirsch and let cool completely and chill in fridge for 1 hour.
Put the whipped cream ingredients in a bowl and whisk until firm peaks form.
Fold whipped cream into cream cheese mixture.
Pour the custard into the shell and smooth with a spoon.
Arrange your strawberries on top and dust with sugar to finish.
Chill in fridge for at least 4 hours or preferably overnight before un-moulding, slicing and serving.
Note: My tart pan has a removable base and is 35 x12 x 3cm and has a removable base.
The Korean strawberries I got has a yellow tops, but they are not unripe and are still sweet and yummy!