The Showstopping Strawberry Crostata: This Velvet-Custard Italian Tart Belongs on Your Summer Bucket List

Staring at a mountain of fresh summer berries and wondering how to elevate them past a basic fruit bowl is the ultimate seasonal dilemma, but this classic Roman shortcut solves it instantly.

The beauty of this open-faced tart is that it naturally looks like an artisanal bakery masterpiece, making it almost painful to slice into because the glossy, concentric rings of fruit look so incredibly picture-perfect.

Here’s what you need: For the dough: 260 g of flour, 150 g of sugar, 100 g of butter, 2 eggs, a pinch of salt, a pinch of baking soda, 1 tablespoon of 9% vinegar, 1 tablespoon of lemon zest.

For the custard: 500 ml of milk, 80 g of sugar, 3 egg yolks, 45 g of cornstarch, 1 g of vanilla extract.

For garnish: 400–500 g of strawberries, 1 tablespoon of gelatin, 50 ml of water, 1 tablespoon of light jam.

In a bowl, mix the sifted flour, sugar, lemon zest, softened butter, salt, and baking soda (neutralized with vinegar). Add the eggs and knead into a soft dough.

Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1.5–2 hours.

For the cream, mix the egg yolks, cornstarch, vanilla extract, and a cup of cold milk. Combine the remaining milk with the sugar and bring to a boil. Pour some of the hot milk into the egg yolk mixture, stir, and return everything to the saucepan. Cook over low heat, stirring constantly, until thickened.

Pour the cream into a bowl, cover with plastic wrap, and let cool completely.

Spread the chilled dough into the pan, forming sides. Prick the bottom with a fork, line with parchment paper, and fill with weights (beans or peas).

Bake at 180°C for about 20–25 minutes until lightly golden. Let the crust cool completely.

Remove the baking weights and fill the shortcrust pastry shell with the custard.

Wash the strawberries, pat them dry, and slice them thinly. Arrange them on top of the custard in an attractive way.

Soak the gelatin in water and let it swell. Then heat it until dissolved, mix it with light-colored jam, and use a pastry brush to coat the berries with a thin layer.

Place the crostata in the fridge for 3-4 hours to set.