With strawberries smelling so sweet and fresh and in season in Queensland at the moment I wanted to make something that would show off their ruby red colour and gorgeous flavour. This custard tart was a random find in one of the recent Coles magazines but it definitely met the mark of what I was looking for.
Strawberry Custard Tart
1 1/2 cups plain flour
125g cold butter, chopped
1/2 cup almond meal
2 tbsp caster sugar
2 1/2 tbsp iced water
500g strawberries, halved and hulled
cream to serve
1/2 cup brown sugar
1 tsp vanilla bean paste
1/2 cup cream
Place flour and butter into a food processor and process until the mixture resembles bread crumbs. Add in the almond meal and water and process until the dough comes together.
Roll the dough out between two sheets of baking paper to fit the base of a loose bottomed flan tin. Chill for 20-30mins.
Preheat the oven to 180c. Line the pastry case with a sheet of baking paper and fill with weights/rice/beans and blind bake for 15mins. Remove paper and weights and cook for a further 15mins or until lightly golden. Set aside to cool.
Combine the mascarpone, sugar, eggs and vanilla in a bowl and whisk well until smooth. Gradually add the cream whisking contantly. Pour the filling into the tart case and bake for 25mins, until set and lightly golden.
Allow to cool before topping with strawberries. Enjoy as is or with a drizzle of cream.