Description
A light and creamy dessert packed with fresh strawberry flavor, perfect for summer gatherings.
Ingredients
- 1 cup Unsalted Butter (softened)
- 1/2 cup Powdered Sugar
- 1 large Egg (room temperature)
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 1/4 teaspoon Salt
- 2 cups Milk (whole milk recommended)
- 4 large Eggs
- 3/4 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1 teaspoon Vanilla Extract
- 1 cup Whipping Cream (for whipping)
- 2 cups Fresh Strawberries (halved)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the large egg and mix until fully combined.
- Gradually add the all-purpose flour and salt, mixing until a dough forms.
- Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
- Bake in the preheated oven for about 15-20 minutes or until lightly golden. Remove from the oven and let it cool.
- In a saucepan, combine the milk, eggs, granulated sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until it thickens. Remove from heat and let it cool.
- Pour the custard into the cooled tart shell. Spread it evenly and place it in the fridge to set for at least 2 hours.
- Just before serving, whip the cream until soft peaks form. Top the tart with the whipped cream and arrange the halved strawberries on top.
Notes
For extra flavor, consider adding a bit of lemon zest to the custard mixture. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American