Strawberry Custard Tart: Simple and Delicious

This strawberry custard tart is a delightful combination of creamy vanilla custard and fresh, juicy strawberries atop a buttery, flaky crust. The vibrant strawberries add a refreshing sweetness that pairs perfectly with the smooth custard filling. Whether you’re serving it as a dessert or a special treat, this tart is versatile and can be topped with your favorite fruits. It’s simple to make, yet elegant enough to impress your guests.

Why You’ll Love This Recipe:
You’ll love this tart for its buttery crust, rich vanilla custard, and fresh strawberry topping. The combination of flavors and textures creates a balanced and refreshing dessert that isn’t overly sweet. It’s easy to customize by swapping out strawberries for other fruits, making it a versatile and seasonal treat. Plus, the custard filling is silky smooth, while the crisp pastry offers the perfect contrast in every bite.

Perfect Occasion:
This strawberry custard tart is ideal for any occasion, whether you’re hosting a brunch, a summer picnic, or a family dinner. Its light and fresh flavors make it perfect for warm weather, and it’s a great way to showcase seasonal fruits. Serve it as a stunning dessert at a party or enjoy it as an afternoon treat with coffee or tea.

Decoration Tips:
For a beautiful presentation, arrange the strawberry slices in a circular pattern on top of the custard for a stunning visual effect. You can also brush the top of the tart with a light layer of warmed, strained strawberry jam for extra shine and sweetness. If you’re feeling creative, garnish with fresh mint leaves or a dusting of powdered sugar for an elegant touch.

Ingredients (for a 26 cm tart pan):

For the Base:

• 180g cold butter, cubed
• 60g powdered sugar
• 300g all-purpose flour
• 1g salt
• 50g egg (about 1 egg)

For the Custard Filling:

• 500g milk
• 60g egg yolks (about 3 yolks)
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 45g cornstarch
• 400-500g strawberries, thinly sliced

Instructions:

For the Base:

1. In a large bowl, mix the flour, powdered sugar, and salt. Add the cold butter and work it into the dry ingredients using your fingers until it forms a crumbly mixture with small butter chunks.
2. Add the egg and press the dough together gently without overworking it.
3. Roll out the dough between two sheets of parchment paper to a 6mm thickness, ensuring it is large enough to cover the bottom and sides of the tart pan.
4. Remove one sheet of parchment and place the dough in the tart pan. Remove the second sheet and press the dough into the pan. Trim any excess dough with a knife.
5. Freeze the dough for 20 minutes. Preheat the oven to 200°C (390°F).
6. Crumple a piece of parchment paper and place it over the dough. Fill the tart with dried beans or rice to weigh it down.
7. Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is golden.
8. Remove from the oven and allow it to cool. Optionally, brush the crust with melted butter to seal it.

For the Custard Filling:

1. Bring ¾ of the milk and sugar to a boil in a saucepan.
2. In a separate bowl, mix the remaining milk, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk mixture into the yolk mixture while whisking continuously.
4. Strain the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat, stir in the vanilla extract, and let it cool with plastic wrap pressed directly on the surface to prevent a skin from forming.
6. Once cooled, whisk the custard until smooth and spread it evenly over the tart base.
7. Arrange the sliced strawberries on top of the custard in a decorative pattern.
8. Refrigerate the tart for at least 3 hours before serving. Optionally, brush the strawberries with a thin layer of strained strawberry jam for extra shine. Enjoy!