Italian Crostata with Strawberries and Custard: A Summer Dessert That Will Captivate You from the First Bite 0 18

Traditionally, crostata is made with seasonal fruits and berries. In summer, Italian housewives most often choose strawberries, and the custard is sometimes complemented with ricotta or soft cream cheese. We offer a classic version that even beginner cooks can master.

Ingredients

For the dough:

• 250 g flour;

• 110 g soft butter;

• 60 g sugar;

• 1 egg;

• 1/2 tsp vanilla extract;

• a pinch of salt.

For the custard:

• 130 ml milk;

• 2 egg yolks;

• 2 tbsp flour;

• 4 packets of vanilla sugar;

• a pinch of ground cinnamon.

For the filling:

• 500 g fresh strawberries;

• 50 g almond flakes;

• a few mint leaves;

• powdered sugar for decoration.

Preparation

Cream the butter with sugar and a pinch of salt. Add the egg and vanilla extract, mixing thoroughly until smooth.

Gradually add the flour and knead a soft dough. Roll it into a ball, wrap it in plastic wrap, and refrigerate for at least an hour.

For the custard, heat the milk without bringing it to a boil. Beat the yolks with the vanilla sugar, add the flour and cinnamon. Gradually pour in the warm milk, stirring constantly.

Return the mixture to low heat and cook until thickened. After that, quickly cool the custard, stirring occasionally to prevent a skin from forming.

Lightly dust a mold with a diameter of about 28–30 cm with flour. Distribute the dough across the bottom and sides of the mold. Cover with parchment paper and add a weight — beans or dry peas.

Bake the base for 30 minutes at 160 degrees. Then remove the weight and let the crust cool completely.

Fill the cooled base with custard. Neatly arrange the strawberries on top, sprinkle with almond flakes, and decorate with mint leaves. Before serving, lightly dust with powdered sugar.

Little Secret

The authentic Italian crostata is served chilled. Therefore, it is best to prepare the pie at least an hour before serving and let it sit in the refrigerator. During this time, the custard will become firmer, and the flavor of the dessert will be even more intense.