Strawberry Custard Tart

We love when June arrives for obvious reasons, perhaps mostly for the arrival of the local strawberry season. Here we've paired it with a delicious homemade custard and a tasty Red Fife and Rye Flour crust. Rejoice. 

Our flours are all freshly milled to order and never stocked in our warehouse. You can shop our full flour selection here.

Strawberry Custard Tart
~ adapted from Smitten Kitchen Every Day

Crust 
1 cup (139g) Flourist Sifted Red Fife Flour
1/3 cup (41g) Flourist Whole Grain Rye Flour
1/3 cup (72g) sugar
1/4 tsp salt
1/2 cup (114g) unsalted butter, cubed
1 large egg yolk
2-5 tbsp cold water

Custard
2/3 cup (144g) sugar
1/3 cup (46g) Flourist Sifted Red Spring Wheat Flour
1/4 tsp salt
4 large egg yolks
2 1/3 cup whole milk
1 tsp (7g) vanilla

Garnish
1 lb fresh strawberries, washed and stems removed
sugar, for garnish

To make the crust with a food processor, combine flour, sugar and salt and pulse until combined. Add cubed butter and pulse until the mixture resembles pea-size bits. Add egg yolk and 2 tbsp water, and pulse. Take a handful of the mixture in your hands and squeeze gently. If it easily clumps together enough liquid has been added. If it easily breaks apart, continue adding water 1 tbsp at a time until the dough forms larger clumps.

If you don't have a food processor, combine flour, sugar, and salt in a large bowl. Add butter and use your fingertips or a pastry blender to work in the butter until the mixture resembles coarse cornmeal. Combine yolk and 2 tbsp water in a small dish and pour over top, stir mixture together with a spoon. Test to see if the dough has enough liquid by taking a handful in your hand and squeezing gently. If it clumps easily, it's ready to use. Otherwise, continue adding water 1 tbsp at a time until the dough forms larger clumps.

Butter a 9-inch pie pan or removable-bottom tart pan. Scatter clumps of dough all over the bottom, and press them across the bottom and up the sides. Use a fork to prick some holes and place in freezer for 15-25 minutes until solid. 

Preheat oven to 400°F. Butter a piece of foil large enough to fit over the tart and press it against the inside of the crust. Bake 25 minutes, remove foil and return to oven for 5-10 minutes until golden brown. Allow to cool. 

To make the custard whisk sugar, flour, salt and egg yolks in a saucepan. Slowly drizzle in the milk and whisk together until there are no clumps. Place over medium heat and bring up to simmer, stir constantly until the custard thickens, 4-8 minutes. Remove from heat and let the custard cool completely in the fridge.

To assemble, half or quarter strawberries and place in a large bowl. Sprinkle lightly with sugar and let sit for a few minutes. Spread the custard in the crust and pile berries on top.