Delight in the elegance of this Strawberry Custard Tart, featuring a crispy, sandy shortbread base, layered with silky-smooth custard, and crowned with fresh, fragrant strawberries. This dessert beautifully combines texture and flavor, with the buttery crunch of the base complementing the creamy custard and the sweet, juicy strawberries. It’s a sophisticated dessert that’s as pleasing to the eye as it is to the palate.
Why You’ll Love This
The Strawberry Custard Tart offers a perfect balance of flavors and textures that dessert lovers will adore. The freshness of the strawberries, combined with the richness of the custard and the crispness of the shortbread, creates a delightful sensory experience. Its visual appeal makes it a perfect centerpiece for any dining table, and its universally loved flavors ensure it’s a hit for any occasion.
Perfect Occasion
This tart is ideal for high tea events, spring and summer gatherings, or as a luxurious treat following a family dinner. It’s also a wonderful choice for celebrations like Mother’s Day, anniversaries, or any occasion that calls for a special, elegant dessert.
Decoration Tips
For an extra touch of elegance, arrange the strawberries in concentric circles or a beautiful pattern atop the custard. Consider adding a light dusting of powdered sugar or a drizzle of melted chocolate for added decadence. Edible flowers or mint leaves can also be included for a pop of color and freshness.
Shortbread Dough Components:
- 70g cold butter
- 150g wheat flour
- 1 egg
- 40g powdered sugar
- A pinch of salt
Custard Mixture:
- 400ml milk
- 80-100g sugar
- 1 egg
- 40g corn starch
- Vanilla to taste
- 30g butter
Topping:
- 400-500g fresh strawberries
Preparation Steps:
- Shortbread Base:
- Combine cold butter and flour by hand until fine crumbs form.
- Mix in the egg, powdered sugar, and a pinch of salt to form a soft, elastic dough.
- Roll the dough between parchment sheets to 3mm thickness and freeze for 1 hour.
- Use a 20 cm perforated ring to cut out the base and strips for the sides. Fit into the ring, trimming excess. Freeze the shaped base for 30 minutes.
- Bake at 180°C (350°F) for 20 minutes until golden.
- Custard:
- Whisk milk, sugar, egg, vanilla, and starch in a saucepan until smooth.
- Cook over medium heat, stirring constantly until it thickens (do not boil). If lumps form, blend or strain.
- Stir in butter and cover with plastic wrap directly on the surface; chill for 1 hour.
- Assembly:
- Fill the cooled shortbread base with custard.
- Arrange fresh strawberries on top.
Enjoy this beautiful and refreshing Strawberry Custard Tart, a true testament to the harmony of simplicity and elegance in dessert form!
