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Thermomix Strawberry Tart with Lemon Custard: Spring Enchantment Cake



A cake to celebrate the very close Mother's Day? Here it is a Strawberry Tart with Lemon Custard to wish all the mothers a happy day! A special wish goes to those who are becoming mum or who would like to be a mum but she is not yet!

For me it is a more important day because last year I discovered I was going to have another baby!

Many years ago I created this tart for my mother to celebrate her Mother's day in a special way. I got inspired simply by those fantastic tarts I used to see in confectioneries and by those mini cakes with a shortcrust pastry base, a custard filling and a strawberry on top of each.

I called it "Spring Enchantment"...at that time I used to give the cakes I was preparing a name...

Obviously I usually prepared it in spring when strawberries are still seasonal. It does not seem good for breakfast. My husband says it is perfect eaten after luch. But I must say I'm always happy to wake up in the morning and have this cake for breakfast...!

If you're looking for other tarts recipes I suggest these ones: the Jam Tart, the Sweet Ricotta Cheese and Custard Tart with Chocolate.

If you are gluten intolerant, you can replace the custard recipe I wrote here with the other Gluten-Free one.

Have a good Mother's Day!


Ingredients


For the Shortcrust Pastry
- 2 Egg Yolks
- 100 g Sugar
- 100 g Butter
- 200 g Flour


for the Lemon Custard
- 1 Lemon Zest
- 250 g Milk
- 50 g Sugar
- 1 Egg
- 25 g Flour


for the decoration
- about 10 Strawberries, it depends on your taste, on their size and on how you cut them!


How to prepare the Strawberry Tart with Lemon Custard


Prepare the shortcrust pastry.

Put all the ingredients in the bowl. 3 Min. Speed Dough Mode.
Shape into a ball, wrap with a cloth and keep refrigerated for 30 Min.

In the meantime, wash the bowl and prepare the lemon custard.

Add the lemon zest. 10 Sec. Speed Turbo.

Add sugar. 10 Sec. Speed Turbo.

Add the other ingredients. 7 Min. 90°C Speed 4.

Let it get cold.

Roll the pastry out on a baking pan. I used a 28 cm diameter one. You must make the base, so make the edges so that when you take it out of the oven custard does not spill over.

Bake it at 180°C for 20 Min. It must browns. If you have a non-stick baking pan you don't need greaseproof paper, otherwise you'd better use it because shortcustry pastry may not come off.

Let the pastry get cold and then pour the cold custard in it and dress with strawberries. Use your fantasy. I usually change everytime. You can place them shaping in a flower pattern or a spiral one.

Keep refrigerated to make it well cold and then serve it.

You can also cover it with food gelatine.


My advice


Of course you can prepare this cake with other kind of fruit. I depends on the season...


How to prepare the Strawberry Tart without Thermomix


I've taken this recipe from the very good Italian cook Cristina's blog Le Chicche di Chicca. The recipe is similar but Cristina makes a shortcrust pastry with the addition of baking powder and a custard added with whipped cream. Very interesting....!


http://chicchedichicca.blogspot.com/2009/04/crostata-crema-fragole.html


Translated from the Italian recipe
Crostata di Fragole con Crema al Limone: Torta Incanto di Primavera Bimby








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