Strawberry Tart with Custard Cream

1. 1 Wheat flour 25 g
2. 2 Butterpack 180 g ≈ $1.58 18 g
3. 3 Sugar 22 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
6. 6 Starch 4 g
7. 7 Vanilla sugar 1 g
8. 8 Strawberriespack 400 g ≈ $3.50 80 g
9. 9 Lemon≈ $4.70 per kg 8 g
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rub cold butter² into flour, 8g sugar, and a pinch of salt until crumbly, then mix in 1 egg yolk and quickly form the dough.

2. Press the dough into a tart pan, prick with a fork, and chill for 15 minutes.

3. Bake the crust at 350°F (180°C) for 20 minutes until lightly golden, then cool completely.

4. Heat milk⁵, remaining sugar, 1 egg, cornstarch, and vanilla sugar over low heat for 5–7 minutes until thickened into a custard.

5. Remove from heat, stir in a little butter² and lemon⁹ juice, then cool to room temperature.

6. Fill the crust with custard, top with sliced strawberries⁸, and chill for 20 minutes before serving.