Soft butter-based tart with custard, strawberries and blueberries

A lovely soft alternative to classic shortcrust tart. Prepare syrup and custard the day before, refrigerate and remove half an hour before serving

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INGREDIENTS

28/30 CM TART BASE

2 ROOM-TEMPERATURE EGGS

90 G SUGAR

100 G BUTTER

200 G ITALIAN 00 FLOUR

16 G RAISING AGENT

VANILLA

50 ML MILK

CUSTARD

4 EGG YOLKS

40 G FLOUR

100 G SUGAR

400 ML MILK

1 LEMON, PEEL

VANILLA

LIMONCELLO SYRUP

100 ML WATER

50 ML SUGAR

50 ML LIMONCELLO

TOPPING

1 LARGE PUNNET STRAWBERRIES, ABOUT 15/20 LARGE STRAWBERRIES

1 PACK BLUEBERRIES

NEUTRAL GLAZE

I whisk eggs and sugar.

Once pale and fluffy, I add vanilla and cooled melted butter.

I sift flour and raising agent twice and mix into eggs at low speed.

I mix in milk.

I butter and flour a recessed flan tin, add batter and smooth.

I bake at 180°C for 20 minutes.

I turn out and cool, then make custard.

I heat milk with vanilla and yellow lemon peel.

I mix yolks and sugar and add flour.

I whisk in boiling milk and heat.

I stir until thick.

I transfer to a container, cover directly with cling film and refrigerate.

For syrup, I heat water and sugar until dissolved, remove from heat, add limoncello and cool.

I evenly moisten cake base with cold syrup.

I cover with custard.

I wash and dry strawberries.

I dice and spread over custard.

I add blueberries and glaze. If glaze is unavailable, warm a couple of tablespoons apricot jam with a tablespoon water, strain and gently brush on.

Another decoration.