Strawberry Tarts Forever
Serving Size / Yield
- 1 ½ cups whole milk
- 1/3 cup sugar
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- ½ teaspoon orange zest, finely grated
- ¼ teaspoon lemon zest, finely grated
- 1/8 teaspoon salt
- 1 pound fresh medium strawberries, sliced ¼ inch thick
- 8 tablespoons unsalted butter
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 ¼ cups flour
Combine the butter, sugar and salt in a large bowl, stirring until smooth and even. Add the flour and continue stirring until it reaches a soft dough consistency. Using a 9-inch pan with a removable bottom, press the dough into the pan, making sure to get the bottom and the sides. Use a little bit of flour as a base to prevent sticking. Cover the crust with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F.
Mix the sugar and egg yolks in a medium bowl. Set a strainer atop the mixture and sift the cornstarch and flour into the bowl. Stir completely. Mix the milk and vanilla extract, whisking it into the egg mixture slowly. Place the mixture into a saucepan and place it over medium heat, whisking constantly (don’t let the eggs curdle at the bottom of the saucepan). Cook until the mixture thickens, 2-3 minutes, immediately remove from stovetop. Add the butter and stir until melted, stirring in the citrus zests and salt. Place a plastic wrap directly on top of the mixture to prevent a skin from forming on top. Refrigerate for 2 hours.
Poke the shell all over and bake for 20-25 minutes, or until golden brown. Remove and let cool completely. After whisking the cream, evenly pour it into the cooled crust. Starting from the outside, evenly place the strawberry slices around the tart.