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:
- 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.
- Add the egg and press the dough together gently without overworking it.
- 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.
- 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.
- Freeze the dough for 20 minutes. Preheat the oven to 200°C (390°F).
- Crumple a piece of parchment paper and place it over the dough. Fill the tart with dried beans or rice to weigh it down.
- Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is golden.
- Remove from the oven and allow it to cool. Optionally, brush the crust with melted butter to seal it.
For the Custard Filling:
- Bring ¾ of the milk and sugar to a boil in a saucepan.
- In a separate bowl, mix the remaining milk, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk mixture into the yolk mixture while whisking continuously.
- Strain the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens and comes to a boil.
- 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.
- Once cooled, whisk the custard until smooth and spread it evenly over the tart base.
- Arrange the sliced strawberries on top of the custard in a decorative pattern.
- 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!