This is Beth of cooking and crafting.

Today I'm making a fresh fruit and custard tart with fresh strawberries on there.

I am doing this as a collaboration with Allah.

She is of Allah's yummy foods.

Please see the link in the description box below, and I'll have a link to her beautiful, no big caramel cheesecake tart that she's making.

I met Allah at to Become this year.

She lives in the UK, but she specializes in Latvian, Russian and Eastern European foods.

Make sure you go check her out and subscribe and watch some of her yummy, yummy goodies.

We're going to start with one and 1/4 cup of all purpose flower into that we are going to cut.

You can use a food processor for this or two knives if you don't have ah, pastry blender.

So into that we're going to give 1/2 of a cup of cold butter that has been cut into small pieces, and we're just gonna blend this until it resembles coarse crop.

In this, I am going to add three tablespoons of cold water.

I'm using my cute little Russian doll measuring spoons and honor of Allah So three tables on DDE.

I existed one lemon and came up with about 1/2 of a teaspoon of lemon zest.

And then I went ahead and squeeze the lemon and one tablespoon of lemon juice, fresh lemon juice.

And I'm just going to stir this together until I get my crust.

I'm going to put the crust into my tart on tart pan here, and then we're going to place it into the freezer.

If you find it easier, you can go ahead and press your dough between two wax papers and freeze it until it's easy to roll out, and then you can place it into the tart.

But I find that's more a little bit more time consuming.

So we're just gonna go ahead and, you know, press it in to the pen.

It doesn't stick very much.

If it does, all you have to do is just likely wet your hand and nothing will stick to your fingers then, so now we're gonna place this into the freezer and allow it to freeze for about 20 to 30 minutes.

About 25 minutes into that, you want to go ahead and start preheating your oven to 400 on 25 degrees.

But I want to make sure that I snugly place with oil and two this pan.

And what we're gonna do is we're going to take this for 12 to 15 minutes until the crust is just set and beginning to brown.

Then we're gonna remove the foil on, continue baking for another 10 to 12 minutes.

I have in this pen, I'm going to be placing 1/2 of a cup of all purpose flour, 3/4 cup of granulated sugar and an eighth of a teaspoon of salt.

We are going to makes this together, and then I am going to whisk and two cups of milk.

We're gonna bring this to a gentle boil over medium high heat.

So once this comes to a boil, we are going to constantly wished this for about 4 to 5 minutes until it's my something.

You want to take a boat?

Hey, couple.

So all of this and you want to gradually whisk this into your eggs on DDE You wanna do it so that the ends don't scramble.

Now we work through this back into the pot, correct, constantly whisking.

We're gonna have this in on.

Cook it for another 2 to 3 minutes, and at that time, my first speaking of the pastry will be complete and I'll take off the boil turned off the stove.

I'm now going to be adding two tablespoons off challenge browned butter that's been cut into small pieces along with one and 1/2 teaspoons of vanilla We're gonna wish about in until the better is all melted.

And then we are going to string this over the a medium sized bowl and let the custard set.

I'm gonna string this through a sieve, put us but this river so we're going to place plastic.

We're up right onto the top of this, and we're going to allow that to, um, fit for one hour in the refrigerator so we'll get the plastic wrap way will place it directly on and put it into the refrigerator.

I forgot to tell you before I put my tart pan into the oven that I, at one inch interval of poked it with a fork that it would make even me and on.

So I just cleaned to almost £2 of strawberries and sliced them nicely and So now we're just gonna wait for everything to cool down, and we're gonna throw it together so exact 1/4 of a cup of apricot preserves in the microwave for a couple of seconds, about 30 seconds.

And I'm taking the classic off the yummy smelling putting or custard you want to call it.

We're now going to scoop that in there and get us a level playing field here.

Now that I have my strawberries on there, I am just going to glaze them with the apricots.

And then you can put this in the refrigerator, too.

Chill until you're guests have arrived and it will be very pretty.

Tell a moment when you bring it out.

So nice and fresh and light.

So there you go, my fresh fruit and custard tart, which strawberries on here.

I want to remind you to please make sure you go to Alcoholism Channel and make sure you see her video with being mill big caramel cheesecake tart that she's making.

Thank you for watching.

I appreciate it.

I do hope you go over to all this channel and subscribe to her and watch all of her yummy videos again.

Thanks for watching.

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Once again.

Thanks for watching.

Bye.