Strawberry Custard Tart

It’s strawberry season, and no doubt, you too, have noticed the abundance in the supermarkets/grocers. In our household we have been devouring punnets continuously and strawberries never usually last long enough to be cooked.

I wouldn’t really call myself a baker, but the sight of our flan tin the other day followed quickly by a fridgeful of strawberries quickly inspired me to bake a tart!

Making the pastry – Go Foodprocessor!

Made from flour, sugar, salt, baking powder and lemon zest combined with egg and cream, this pastry had to sit in the fridge for 4 hours before it was hard enough to roll out.

Tart shell filled with strawberries

A great thing about this recipe was that the shell didn’t need to be blind baked :) Here it is, filled with 2 punnets of strawberries.

Just before getting into the oven

I used a 20cm tart tin which was the perfect size – the custard only just reached the top.

Ready to eat!

I think I may have left it a smidge longer in the oven than I was told to, but it didn’t matter, the tart was still delicious! I was very impressed by the pastry, which was rich but had a lovely lemony tang to it, simply divine. I’d definitely cook this again – if I don’t eat all the strawberries myself first!


aoife said...

you've inspired me.. we have a ton of strawberries awaiting in our fridge. did you use a specific/special recipe?

Miss Honey said...

Hi aoife!!

I used a recipe that I saw in the Spectrum section of the weekend Sydney Morning Herald newspaper.

It was a convenient coincidence:)

I'll send you the recipe:)

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