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Strawberry Rose Tart with Lemon Custard
Ingredients
LEMON CUSTARD
  • 2 cups whole milk (500ml)
  • 1 medium lemonpeel only
  • 1/2 medium lemon juice
  • 2 medium eggs
  • 1/2 cup sugar (100gr)
  • 4 Tbsp tapioca flour (30gr)
PUFF PASTRY
  • 4 puff pastry squares (5x5inch)
DECORATION
  • 8 large strawberries
  • 2 Tbsp powdered sugar
Instructions
LEMON CUSTARD

  1. Whisk the eggs with the sugar in a medium bowl for 2 minutes up until the mix is fluffy and airy.

  2. Add the tapioca flour and keep whisking to obtain a smooth light cream.

  3. In a saucepan heat the milk with the lemon peels at medium heat, up until the milk forms bubbles on the edges, it's hot but not boiling. Turn the heat off, remove the lemon peel and slowly pour the hot milk into the egg mix bowl. Whisk to combine the ingredients. 

  4. Transfer the batter back in the saucepan, turn the heat on at medium/low heat and whisk regularly for 6/8 minutes up until the custard starts thickening. When you will reach a dense cream texture turn the heat off and remove the saucepan from the stove so that it doesn't keep cooking.

  5. Add the lemon juice and mix. Cover with a plate (so that the surface will not dry out) and set aside.

PUFF PASTRY SHELL

  1. Dust a surface with some flour and roll the pastry to reduce the thickness in half.

  2. Cut the pastry in equal squares and cut out half of them with a heart shaped cookie cutter. Place the pastry squares not cut out on a baking sheet lined with parchment paper. Keep some distance in between them. 

  3. Wet the edges of the base squares with milk and place the cut out heart squares on top. Poke the central heart with a fork (that will prevent the pastry to form bubbles while baking). Brush the top heart pastry with some milk and sprinkle sugar on top. I used 1/4 tsp for each heart.

  4. Bake the pastry hearts in preheated oven to 400F for 15 minutes up until cooked and golden. Remove the pastry hearts from the oven, let them cool down 5 minutes and press the central heart down with your fingers to create space for the custard.

DECORATION

  1. Hold a strawberry and make 4 cuts outside as a square. Do not cut up until the end, just half way.

  2. Cut another 4 slices in the inner part rotating the strawberry so that the inner slices do not correspond with the outer ones.

  3. Finally cut out the top center of the final central part that is left to resemble a pistil.

ASSEMBLY

  1. Add 2-3 teaspoons of lemon custard in each tart and place a strawberry rose on top. Sprinkle with powdered sugar and enjoy!