Q1: What is the difference between a tart and a pie?

The main difference lies in the crust and the pan. A pie can have a bottom crust, a top crust, or both, and is baked in a dish with sloped sides. A tart has only a bottom crust, which is usually thicker and firmer than a pie crust, and is baked in a shallow pan with straight, fluted sides and often a removable bottom.

Q2: What is crème pâtissière, or pastry cream?

Crème pâtissière is a rich, thick, and creamy custard that is a staple of French pastry. It's made from milk, eggs, sugar, and a thickener like cornstarch or flour. It's the classic filling for desserts like cream puffs, éclairs, and, of course, fruit tarts.

Q3: My pastry cream is lumpy. What did I do wrong?

Lumpy pastry cream is usually caused by the eggs scrambling from the heat. The two most important secrets to a smooth custard are to temper the eggs (slowly whisking in some of the hot milk to gently warm them) and to whisk constantly and vigorously while the custard is on the heat, making sure to scrape the bottom and corners of the pan.

Q4: How do I keep my tart crust from getting soggy from the creamy filling?

The best way to ensure a crisp crust is to bake it fully until it is a deep golden brown, and to let it cool completely before you add the cool custard filling. For extra insurance, you can create a moisture barrier by brushing the inside of the cooled crust with a thin layer of melted white chocolate and letting it set before you add the filling.

Q5: Why does my tart dough shrink when I bake it?

Shrinking is almost always caused by overworking the dough or not letting it rest long enough. When you mix and roll the dough, you develop the gluten in the flour. Chilling the dough for at least 4 hours (or overnight) allows the gluten to relax. Freezing the shaped tart shell for 30 minutes before baking also helps to set its shape and prevent it from shrinking away from the sides of the pan.

The Best Classic French Strawberry Custard Tart

An elegant and classic Strawberry Custard Tart featuring three homemade components. The dessert starts with a buttery, sweet pastry crust (pâte sablée) that is blind-baked until golden. This crisp shell is then filled with a rich and creamy vanilla pastry cream (custard). The tart is beautifully finished with a topping of fresh, halved strawberries and swirls of homemade sweetened whipped cream.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 42 minutes
Total Time: 5 hours 30 minutes (includes chilling times)
Yield: 8 servings 1x
Category: Dessert
Method: Baking, Making Custard, Assembling
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Tart Shell:
170 g (about ¾ cup) unsalted butter, softened
120 g (about 1 cup) powdered sugar
1 large egg, room temperature
350 g (about 2 ¾ cups) all-purpose flour
½ teaspoon salt
Custard Filling:
500 g (about 2 cups) milk
4 large eggs
100 g (about ½ cup) granulated sugar
30 g (about ¼ cup) cornstarch
2 teaspoon vanilla extract
60 g (about 4 tbsp) unsalted butter, softened & cubed
Whipped Cream & Topping:
200 g (about ¾ cup + 1 tbsp) whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries, halved

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Instructions

Make the Tart Shell:
In a large bowl, beat the softened butter until creamy. Add the powdered sugar and mix on low speed. Add the egg and mix until smooth. Mix in the flour and salt until a dough just comes together.
Divide the dough in half. Press each half into a disc, wrap in plastic wrap, and chill in the fridge for at least 4 hours or overnight. (One disc can be frozen for later use).
Preheat the oven to 350°F. Let one dough disc sit at room temperature for 15-30 minutes to soften slightly. On a floured surface, roll the dough out to about ⅛-inch thick.
Transfer the dough to a 9-inch fluted tart pan and press it into the edges. Roll a rolling pin over the top to trim the excess dough. Dock the bottom of the shell with a fork.
Freeze the tart shell for 30 minutes until firm. Line the shell with foil and fill with pie weights or uncooked rice.
Bake for 15 minutes. Carefully remove the foil and weights, then bake for another 15-20 minutes until golden brown. Let the shell cool completely.
Make the Custard Filling (Inferred Instructions):
In a saucepan, heat the milk until it just begins to simmer.
In a separate bowl, whisk together the eggs, granulated sugar, and cornstarch until smooth.
Slowly temper the egg mixture by whisking in about a cup of the hot milk in a steady stream.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard has thickened, about 2-3 minutes.
Remove from the heat and stir in the cubed butter and vanilla extract until smooth. Press plastic wrap directly onto the surface of the custard and chill until cold, about 2 hours.
Assemble the Tart:
Spread the chilled custard evenly into the cooled tart shell.
Arrange the halved strawberries decoratively over the top of the custard.
In a chilled bowl, whip the whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Pipe or dollop the whipped cream onto the tart. Chill until ready to serve.

Notes

Note: The instructions for the custard filling and final assembly were not provided in the original article and have been inferred based on the ingredients and standard pastry techniques.
The tart dough recipe makes enough for two shells; one half can be frozen for future use.
Chilling the dough before rolling and freezing the lined tart pan before baking are crucial steps to prevent the crust from shrinking.
‘Blind baking’ with pie weights ensures the bottom of the crust stays flat.

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 650-750
Sugar: 50-60 g
Sodium: 200-250 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Carbohydrates: 70-80 g
Fiber: 3-4 g
Protein: 10-12 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/strawberry-custard/