Cream & Strawberry Tart

Cream & Strawberry Tart


         For the tart:

  • 3 + ½ cups Biscotti Mix
  • 2/3 cups softened butter
  • 1 tsp vanilla extract
  • 1 whole egg + 2 yolks
  • Grated peel of 1 lemon
  • 1 tbsp honey
  • 8 Oz strawberries

For the custard:

  • 1 + ¾ cups milk
  • 5 yolks
  • ½ cup sugar
  • 6 tbsp corn starch
  • 2 vanilla beans



  • Pour Biscotti Mix in a mixer with butter and vanilla extract. Mix for a minute
  • Add egg and yolks, grated lemon peel and honey
  • Work dough with your hands until it is completely combined
  • Wrap dough in a film and let it rest in the fridge for 8 hours
  • Preheat the oven to 350°F
  • Transfer dough on the pastry board and place between two baking sheets to roll it
  • Place dough in a low baking pan and with your fingers, form a 1” edge
  • With a fork make some holes on the base and place a baking sheet on top on which you will spread some dry chickpeas or beans (unless you have the real baking beans)
  • Bake your tart base for 20 minutes. Then take out beans and baking paper and bake tart for another 20 minutes (total baking time 40-45 minutes)
  • Take it out of the oven and let it cool


Prepare the custard as follows:


  • In a pan, mix cornstarch and sugar
  • Add yolks and mix for few minutes
  • Separately, heat milk with vanilla beans then, while mixing it with a spoon, pour it in the egg cream
  • Cook for a minute while mixing
  • Pour cream in a glass or ceramic bowl and cover with a film
  • Place bowl in the fridge for at least 3 hours to cool
  • Take cold tart out of the baking pan being careful not to break it
  • Fill it with custard and let it rest in the fridge for 15 minutes
  • Meanwhile wash strawberries and cut them in half
  • Cover tart with all the strawberries and serve it

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