Delicate Easter tart with custard and fresh strawberries: a festive treat for spring celebrations

This Strawberry Custard Tart is a perfect choice for your Easter celebrations or any spring gathering. Featuring a buttery crust infused with lemon zest and filled with a creamy lemon-flavored custard, this tart is topped with fresh, juicy strawberries for a refreshing contrast. It's a classic dessert that combines the comfort of custard with the vibrant taste of fresh fruit.

Why you'll love it:

The combination of crisp pastry, creamy custard and fresh strawberries not only provides a delicious range of textures, but also perfectly balances the rich, tangy flavors. The lemon zest in the crust and custard adds a bright, citrusy note that enhances the sweetness of the strawberries and the richness of the custard.

Perfect occasion:

This tart is ideal for Easter, Mother's Day or any spring event where a light and refreshing dessert is desired. Its elegant appearance and delicious flavor profile make it a fantastic ending to any holiday meal. It's also versatile enough to enjoy at brunches, afternoon teas, or as a special weekend treat.

Decorating Tips:

Artistically arrange the fresh strawberries on the custard for a beautiful presentation. You can add a glaze of apricot jam for extra shine or decorate with edible flowers for a spring touch. Serve the pie on a decorative cake stand to highlight its visual appeal.

Ingredients:

• For the tart base:
  • 260 g all-purpose flour
  • 2 eggs
  • 60 g caster sugar
  • 60 ml of vegetable oil
  • 1 teaspoon of baking powder
  • A pinch of salt
  • Grated zest of 1 lemon
• For the pastry cream:
  • 3 egg yolks
  • 50 g caster sugar
  • 60 g flour or cornstarch
  • 250 ml of milk
  • Grated zest of 1 lemon
• Trim:
  • Fresh strawberries or other fresh fruits, your choice

Instructions:

1. Prepare the tart base:
   • Mix the flour, sugar, baking powder, salt and lemon zest in a bowl.
   • Add the eggs and oil, mixing until the dough is smooth and cohesive.
   • Spread the pastry into a 24cm tart tin, making sure it is evenly distributed.
   • Bake in a preheated oven at 180°C (356°F) for 20 minutes or until lightly browned.

2. Prepare the pastry cream:
   • Whisk the egg yolks and sugar until light and fluffy.
   • Stir in the flour or cornstarch, then gradually add the milk and lemon zest, stirring continuously.
   • Cook the mixture over low heat until it thickens, stirring constantly to avoid lumps.
   • Remove from the heat and let cool slightly before pouring into the cooled tart base.
3. Assemble and decorate:
   • Arrange fresh strawberries or other fruit on top of the custard.
   • If desired, brush with apricot jam for a shiny finish.
4. Cool and serve:
   • Refrigerate the pie until set, about 2-3 hours.
   • Serve chilled, sprinkled with powdered sugar if desired.

Enjoy this beautifully crafted pie, a delicious addition to your Easter celebration or any spring feast!