Californian Farmerās Markets come once a week, and they sell ripe, delicious produce to regular people. In France, their markets open multiple times throughout the week, and both townspeople and restaurant chefs buy from the same vendors. So that whole-wheat artisan bread we smelled in the morning as we bought some carrots showed up on our table in a restaurantās bread basket later that night.Ā
Which means that French menus are constantly changing. In the US, only the restaurantās special tends to vary and depends on the fresh produce or catch of the day. But across the Atlantic, chefs adjust their salad toppings, side dishes, and especially their desserts according to what they bought earlier in the day.
It was slightly disappointing that the chocolate-pear tart I wanted wasnāt offered at the restaurant that evening, but they presented us with a gorgeous strawberry custard alternative, made with the sweetest, juiciest strawberries I ate during the entire trip. So I just had to try to recreate it back home, it was that good!
Strawberry Custard Tarts
serves 2
The separate components are easy to prepare ahead of time, and simply assemble them just before serving. Couldnāt be easier!
dough
¼ c. flour
2 tbsp shortening
¼ tsp salt
½ tsp sugar
1-2 tsp cold water
filling
2 tbsp sugar
½ tbsp cornstarch
pinch salt
½ c. milk
½ tsp vanilla
4-6 strawberries, sliced thinly
- To prepare the dough, add the flour, shortening, salt, and sugar to a small bowl. Smash the shortening into the dry ingredients using the back of a fork until the mixture resembles small peas. Mix in the water, a tiny bit at a time, until a dough forms. Separate into two small balls, cover with plastic wrap, and refrigerate for 30 min.
- Preheat the oven to 350°.
- Lightly flour a clean, dry workspace. Flour your hands and a rolling pin as well. Working with one portion of dough at a time, roll it out until itās ¼ to ā inch thick, or until the diameter of the dough circle is 2 inches larger than a mini-tart pan (should be 5-6 inches across). Gently place the dough in the tart pan, and repeat with the second portion of dough.
- Prick the dough all over with a fork. Bake at 350° for 11-13 minutes, or until crust turns a light golden brown. Remove from the oven and allow them to cool completely.
- To prepare the filling, whisk the sugar, cornstarch, salt, and milk in a medium pot. Stir constantly over medium-low heat until the mixture thickens. Continue stirring for another 2-3 min. Pour the mixture into a bowl, stir in the vanilla, and allow to cool on the countertop for 10 minutes. Cover the top with plastic wrap, being sure that the plastic wrap touches the custard, and refrigerate until ready to use.
- Spoon half of the custard into one tart shell, and top with half of the strawberries. Repeat with the remaining shell, custard, and strawberries.
I just booked my first trip to Paris! There are so many baked goods I can’t wait to try there. I’d love to hear more about your experience, or any tips you have! š
That’s SO exciting Julia — I hope you have the best time in Paris!! I saw your other comment, so I’ll let you know about a few tips and whatnot there. š But as for baked goods, macarons are definitely a must, as are true flaky chocolate croissants and fresh fruit tarts. And anything with chocolate mousse, if you’re a chocoholic like me!
Hey Amy, this looks delicious? was just wondering if their was any nutritional information, I couldnāt seem to find anything! ⨠xx
I really appreciate your interest in this recipe Carenza! This is the free nutrition calculator that I use, if you’d like to know! While I wish I could go back and provide the nutrition information for all of my older recipes, it’d take months to do… And I’d much rather focus on creating new recipes for you to try! š I’d love to hear what you think if you try these tarts!