No bake strawberry custard tart

    3 hours 32 min

    Using a sweet pastry case is quick and convenient. It is however worthwhile making your own custard from scratch because it is free from food additives and colouring.

    2 people made this

    Serves: 12 

    • 1 vanilla bean
    • 250ml milk
    • 3 egg yolks
    • 4 tablespoons caster sugar
    • 1 tablespoon cornflour
    • 1 ready made sweet pastry case
    • 4 to 6 tablespoons strawberry jam
    • 750g strawberries, washed and hulled

    Prep:25min  ›  Cook:7min  ›  Extra time:3hr  ›  Ready in:3hr32min 

    1. Cut vanilla bean in half lengthwise and add to the milk in a small saucepan. Bring to the boil.
    2. In a small bowl stir egg yolks with sugar and cornflour till smooth.
    3. As soon as the milk starts to boil, remove it from the heat. Take out vanilla bean. Slowly pour the egg yolk mix into the milk whilst whisking constantly.
    4. Return saucepan to the hob and slowly bring to back to simmer whilst whisking constantly till the custard thickens. Remove from heat and let cool, stir every so often.
    5. Push strawberry jam through a fine sieve and spread over the pastry case, then spread with the cooled custard.
    6. Slice strawberries and arrange on the pastry case in an overlapping pattern. Refrigerate until the custard is set and the cake is well chilled, about 3 hours.

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