When it comes to fruits and veggies, some rank higher than others when it comes to nutrient content. Find out what defines a true “superfruit” and why strawberries are highly recommended by health professionals as part of a healthy diet.
Vanilla Custard Strawberry Tart
This tart combines sweet flavors with wonderful textures.
2 pounds (2 pints) fresh strawberries, hulled, rinsed, and halved (quartered if large)
1/2 cup whole milk
1/3 cup plus 1 tablespoon sugar
3 large eggs
3 egg yolks
1/2 teaspoon kosher salt
1 tablespoon lemon juice
zest of one lemon
1 teaspoon vanilla
seeds and pulp of one vanilla bean (reserve scraped bean for another use)
8 tablespoons unsalted butter, cut into small pieces, at room temperature
For the Crust:
10 tablespoons butter, room temp
3/4 cup sugar
1/4 cup buttermilk or milk
3/4 teaspoon vanilla
1/2 cup cornmeal
1 1/2 cups unbleached flour
1 teaspoon kosher salt
For the crust:
Beat butter and sugar in an electric mixer or a stand mixer fitted with the paddle attachment until well combined. Add milk and vanilla, scrape down the sides of the bowl, and beat to combine. In a separate bowl, whisk together remaining ingredients. Add to the butter mixture and beat just to combine.
On floured parchment paper, roll out dough to a 10-inch round. Transfer dough, on parchment, to refrigerator to chill 10 minutes. Then remove dough and transfer into an 8-inch tart pan, using the excess dough to patch any tears. Gently tuck dough into the crevices of the tart pan, and trim excess so that edge of dough is flush with edge of tart pan. Line with parchment or tin foil, fill with pie weights or beans or rice, and par-bake at 350 degrees for about 15 minutes, until the edges begin to turn golden. Remove the weights and foil or parchment lining, and bake 20 minutes more, until brown but not burned.
Meanwhile, in a medium saucepan, bring about 2 inches of water to a boil. In a medium heatproof bowl, whisk together milk, sugar, eggs, egg yolks, salt, lemon juice, lemon zest, vanilla, and vanilla bean pulp. Set the bowl over the saucepan and continue whisking as mixture heats up. After about 10 minutes of stirring, the mixture will have become thick enough that the mixing spoon or whisk will leave a trail. At this point, remove the bowl from the heat and let the curd cool slightly, about 5 minutes. Then whisk in butter, one tab at a time, until it has melted into the curd and the mixture is smooth.
Strain the curd through a fine-mesh sieve into the tart crust; use an offset spatula to smooth the top of the curd and distribute it evenly. Arrange the strawberries in concentric circles over the curd, starting on the outer rim and working your way inward. If not serving immediately, cover tart lightly with plastic wrap and keep in the refrigerator. Remove the outer ring of the tart pan to serve, and plate with a dollop of unsweetened whipped cream.