Ingredients
1 3/4 cups all-purpose flour
12 tbsp cold unsalted butter, cubed
3/4 cup sugar
2 large eggs, room temperature
1 1/2 cups vanilla custard (homemade, no alcohol)
4 cups strawberries, hulls and quarters
Instructions
Combine flour and sugar in food processor
Add cold butter cubes, pulse until coarse meal
Gradually add beaten eggs while pulsing until dough forms
Wrap dough, refrigerate 30 minutes
Roll dough into 12″ circle on floured surface
Transfer to tart pan, press into bottom and sides
Chill 20 minutes
Prick crust with fork, line with parchment and pie weights
Blind bake at 375°F for 15 minutes, remove weights and bake 10 minutes
Spread warm custard into crust
Arrange washed and quartered strawberries
Bake at 325°F for 12-15 minutes until custard sets
Notes
Use bread flour for chewier crust
Swap coconut sugar for caramel notes
Albion strawberries recommended for firmness
Let tart cool completely before slicing
- Prep Time: 20
- Cook Time: 25
- Category: Fruit-Based Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg