Strawberry Custard Tart

Categories: Dessert

Ingredients:

  • ALMOND CRUST
    • 1/4 c Almonds, slivered
    • 1 1/2 c Flour, all purpose
    • 1/4 tsp Salt
    • 3 tbsp brown sugar - firmly packed
    • 1/2 c Butter - cold, unsalted, cut into small pieces
    • 1 lg egg - cold
    • 1/2 tsp vanilla extract
    • 1/4 ts lemon zest - freshly grated
  • CUSTARD CREAM
    • 4 lg Egg yolks
    • 4 tbsp all-purpose flour
    • 3 tbsp sugar
    • 2 cups half and half
    • 1/2 tsp vanilla extract
  • TOPPING
    • Strawberries - hulled to cover surface of tart
  • GLAZE
    • 1/2 cup red currant jelly
    • 1 tsp lemon juice

Preparation:

  • CRUST:
  • Finely grind almonds in a food processor with an on/off mixture with a rolling pin until as finely ground as possible.
  • Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend.
  • Add butter and process or work with the fingertips until mixture ressembles coarse crumbs.
  • In a small bowl beat egg lightly.
  • Stir in the vanilla and lemon zest.
  • With processor on, add egg mixture to the dough through feed tube and process until dough forms.
  • Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
  • Remove dough from refrigerator.
  • Press in 10 inch tart pan (with removable bottom), patting in even minutes before baking.
  • Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty.
  • CUSTARD CREAM:
  • In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick.
  • Beat in 4 tbsp all purpose flour.
  • Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges.
  • Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly.
  • Add remaining half and half mixture, whisking.
  • Pour mixture back into pan on heat, lower heat and cook it, stirring for 5-7 minutes.
  • Add vanilla, let the mixture cool and chill it, covered (use plastic wrap) until needed.
  • ASSEMBLY:
  • Spread Custard Cream even over fully baked almond crust.
  • Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream.
  • Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.
First Made:
0000-00-00




http://rubby.ca/cookbook/recipe.php?id=453