Well I finally found my first batch of local Ontario strawberries and just in time for Sugar High Friday Tart event. Hope you all enjoy it.
Super Delicious Strawberry Custard Tart
From Every Kitchen Tells Its Stories
Hands-on time: 20 minutes
Total Baking time: 15 minutes
Total Fridge time: at least 1 hour
Crust (double for large flan)
1 cup flour
2 tbsp sugar
6 tbsp butter (cold, cut into ½“ pieces)
1 egg yolk
Filling (double for large flan)
1 cup milk
2 egg yolks
1/3 cup sugar
½ tsp vanilla extract
2 tbsp flour
Strawberries, hulled and cut in half (enough to fill the flan in single layer)
1. Sift together flour and sugar. Cut butter into flour & sugar.
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).
1. In small saucepan, bring milk almost to a boil and set aside.
2. Combine yolks, sugar, and vanilla in a bowl and beat until it makes ribbons (3-4 minutes). Beat in flour.
3. Add milk slowly, beating constantly.
4. Pour custard back into pot and bring to boil stirring constantly with a wooden spoon. Reduce heat and continue to cook for 2-3 minutes (5 minutes for a large flan), until very thick.
5. Pour custard into cooled tart shell. Place strawberry halves, cut side down working from center out or outer rim toward center. Paint with a glaze of melted currant jelly and chill until serving time.
Equipment, Tips & Variations
8" flan with removeable bottom serves 4-6
10-12" serves 8-10
Blueberries are also wonderful. You can use them instead of or with strawberries.