Let’s face it - when it comes to strawberry tarts, we’re all a little indecisive. Cream or custard? Both? Life is full of tough choices, and this tart is no exception. But hey, who says you need to choose?
You can easily switch things up based on your cravings. This strawberry tart will make you forget about your decision-making struggles because it’s all about indulging. Ready for a delicious dessert dilemma?
<h3>Ingredients</h3>
- 1 pre-made tart shell (or make your own if you’re feeling ambitious)
- 250g fresh strawberries, halved
- 150ml heavy cream (for cream version)
- 250ml custard (for custard version)
- 1 tbsp powdered sugar (for dusting)
- 1 tsp vanilla extract
- Optional: Mint leaves for garnish
Delicious Strawberry Tart in Simple Steps | Chef Jean-Pierre
Video by Chef Jean-Pierre
<h3>How to Make Your Own Custard</h3>
Making your own custard at home is surprisingly simple and adds a delightful homemade touch to your strawberry tart. (1) Start by whisking together 4 egg yolks and 2 tablespoons of sugar in a bowl until the mixture turns pale. (2) In a saucepan, gently heat 500ml of whole milk (or your preferred lactose-free option) with a vanilla pod, being careful not to boil it. (3) Slowly pour the heated milk into the egg mixture while continuously whisking. (4) Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to your desired consistency. Just remember to remove it from heat before it reaches a boil to avoid curdling. (5) Once ready, let it cool and spoon generously onto your tart!
<h3>Time</h3>
<b>Prep Time:</b> 15 minutes.
<b>Cook Time:</b> 10 minutes (if baking your own tart shell).
<b>Total Time:</b> 25 minutes (or 35 if you’re showing off with a homemade shell).
<h3>Calories</h3>
<b>Tart with cream:</b> 350 kcal per slice.
<b>Tart with custard:</b> 320 kcal per slice.
<h3>Step-by-Step Recipe</h3>
<b>1. Prep your base:</b> If using a pre-made tart shell, lay it out on a serving plate. If you’re making it from scratch, bake it until golden and crispy (approximately 10 minutes at 180°C).
<b>2. The filling debate:</b> While your shell cools, whip the heavy cream with a teaspoon of vanilla extract until stiff peaks form. Alternatively, warm your custard for a smooth, luscious texture. Not sure which to pick? You could always mix them - don’t worry, no one won’t judge.
<b>3. Assemble:</b> Spread either the whipped cream or custard evenly in the tart shell. The struggle is real, but the reward is better.
<b>4. Top it off:</b> Layer those juicy strawberry halves over the filling in a beautiful spiral (or just throw them on; who’s looking?).
<b>5. Finishing touches:</b> Dust with powdered sugar and garnish with mint leaves for that fancy touch.
<h3>Nutritional Benefits and Differences</h3>
When deciding between cream and custard for your strawberry tart, it's not just about taste - there are some nutritional differences to consider. Cream is generally richer in fat and calories, which makes it perfect for adding a luxurious texture to your tart. It's also a good source of fat-soluble vitamins like vitamin A, which helps maintain healthy skin and eyes.
However, if you’re watching your waistline, custard might be a better choice. Made primarily from milk and eggs, custard is higher in protein and contains essential minerals like calcium and phosphorus, which are great for bone health. Custard is also lower in fat compared to cream and contains more vitamin D, making it an excellent option if you're aiming for a lighter yet still creamy tart topping
Do you prefer the airy lightness of cream or the velvety smoothness of custard? Either way, this strawberry tart delivers. Serve it at parties, bring it to picnics, or just devour it on the couch. If you’re lucky enough to have leftovers, it’ll last a day or two in the fridge - though let’s be real, it probably won’t last that long.
