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Strawberry Custard Tart

Source of Recipe

www.ichef.com


List of Ingredients

11 tablespoons unsalted butter, cut in 12 pieces
1/2 cup powdered sugar
1 egg yolk
1/2 egg yolk
1 tablespoon water
1 pinch salt
1 1/4 cups whipping cream
1/2 cup red currant jelly
2 teaspoons vanilla
1 pinch salt
1 1/2 cups + 2 tbl. flour
4 eggs
1 cup sugar
1 teaspoon vanilla
1 pint strawberries, hulled, sliced



Recipe

Insert steel knife into food processor. Combine all ingredients except flour in work bowl and mix using 6 on/off pulses, then process 5 seconds; small pieces of butter will remain. Add flour and process until dough begisn to mass together; do not form ball and overprocess. Place dough in plastic bag. Press into a ball ad then flatten into a disc. Refrigerate at least 2 hours or overnight.

Butter an 11 inch tart pan with removeable bottom.Roll pastry out on lightly floured surface into a circle 1/8" thick. Press into bottom and sides of prepared pan. Trim dough 1" beyond edge of pan. Fold inch under to form double thickness on sides. Press firmly into palce with pastry extending 1/4" above the edge of pan. Crimp edge decoratively, then prick bottom and sides of crust with a fork. Refrigerate until firm, about 30 minutes.

Position rack in center of oven and preheat to 400ºF. Line pastry with parchment paper and fill with dried beans, rice or pie weights. Bake until just set, about 12 minutes. Remove paper and beans, prick crust again, and continue baking until bottom of crust is lightly browned (about 10-15 minutes); cover edges if needed with foil. Meanwhile, prepare custard. Insert steel knife in processor. Combine eggs, sugar, vanilla and salt in work bowl and blend 1 minute, stopping to scrape down the sides of bowl. With machine running, pour cream through feed tube and mix for 5 seconds. Reduce oven temperature to 325ºF. Pour custard into crust. Bake until custard is medium brown and moves only slightly when pan is shaken, about 22-24 minutes. Cool crust completely on wire rack.

For topping: Melt currant jelly innn smalls aucepan over low heat. Using soft pastry brush, carefully spread thin layer of melted jelly over surface of cooled custard. Arrange strawberry slices in concentric circles over top, overlapping edges. Brush berries and edge of crust with remaining jelly. Crust and custard can be baked one day ahead and refrigerated. Bring to room temperature, then add strawberry topping up to several hours before serving.