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EXTRA STRAWBERRY

€4.44
VAT included

The Delicious Estra Strawberry: Origin and Properties

The strawberry is a red and juicy fruit formed by the union of small grains called achenes. It has a sweet and refreshing flavor reminiscent of spring and the countryside. It can be consumed both fresh and cooked, in jams, pies, smoothies, or salads. Strawberries are rich in vitamins, minerals, and antioxidants, and have depurative, digestive, and anti-anemic properties. They can be used to naturally and deliciously flavor and color dishes.

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Strawberry and Custard Tart Recipe

Ingredients:

  • 1 sheet of shortcrust pastry
  • 500 ml of milk
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of cornstarch
  • 1 teaspoon of vanilla essence
  • 300 g of strawberries
  • 3 tablespoons of apricot jam
  • 2 tablespoons of water

Preparation:

  1. Preheat the oven to 180°C and grease a round mold about 26 cm in diameter.
  2. Roll out the shortcrust pastry over the mold, pressing the edges well and pricking the bottom with a fork.
  3. Cover the dough with aluminum foil and place some chickpeas or ceramic balls on top to prevent it from swelling when baking.
  4. Bake the dough for about 15 minutes or until lightly golden. Remove the foil and chickpeas and let cool on a rack.
  5. To make the custard, heat the milk with the vanilla in a saucepan over medium heat.
  6. In a bowl, beat the egg yolks with the sugar and cornstarch until well combined.
  7. When the milk starts to boil, remove it from the heat and pour a little over the egg mixture, stirring quickly to prevent it from curdling.
  8. Return the saucepan to the heat and add the rest of the egg mixture, stirring constantly with a whisk until thickened.
  9. Pour the custard over the shortcrust pastry and smooth the surface with a spatula. Let cool completely in the refrigerator.
  10. Wash the strawberries and dry them with paper towels. Cut them in half or quarters depending on the size and place them on the custard in concentric circles from the center outwards.
  11. In a small saucepan, heat the apricot jam with the water until dissolved. Brush the strawberries with this mixture to give them shine and flavor.
  12. Keep the tart in the refrigerator until ready to serve.
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