This Vanilla Custard Tart offers a perfectly buttery, flaky crust topped with a rich and smooth vanilla custard, finished with fresh strawberries for a bright and flavorful finish. The tart’s crust, while not a classic shortcrust pastry, delivers a crisp and tender texture that pairs wonderfully with the creamy custard. The recipe makes a double portion of dough, so you can use the extra for a small galette or another creation. Perfect for special occasions or a delightful treat, this tart is as stunning as it is delicious.
Why You’ll Love This: The combination of buttery pastry, creamy custard, and fresh strawberries makes this tart irresistible. The vanilla custard has a luxurious, velvety texture, and the tart base is easy to work with, producing a sturdy yet tender crust. The recipe’s flexibility allows you to make an extra galette or use your favorite toppings and flavors. It’s perfect for entertaining or as a dessert centerpiece.
Perfect Occasion: This tart is ideal for summer gatherings, dinner parties, or family celebrations. It’s a beautiful dessert to bring to a picnic or brunch, offering a balance of fresh fruit and creamy sweetness. The tart can also be served for holidays or special occasions, making it versatile for any event.
Decoration Tips: For an extra decorative touch, arrange the strawberries in a fan-like pattern on top of the custard for a polished look. Dust the top of the tart with powdered sugar or drizzle with melted white chocolate to enhance the presentation. You can also add fresh mint leaves or edible flowers for a more elegant appearance.
Recipe:
For the Crust:
- 340g all-purpose flour
- 230g unsalted butter, cubed
- 125g ice water
- 1 tbsp sugar
- Pinch of salt
Instructions for the Crust:
- Prepare the Dough:
- In a stand mixer, combine the flour, sugar, salt, and cubed butter. Mix until the butter remains in large chunks (it should not be fully incorporated).
- Slowly add the ice water while continuing to mix. The dough should still have visible pieces of butter and not be completely uniform.
- Roll and Fold:
- Lightly flour your work surface and roll the dough out into a rectangle about 1.5 cm thick. Fold all four edges toward the center and roll it out again. Repeat this 3-4 times until the dough forms a neat rectangle.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least an hour. If you’re not baking right away, you can freeze it for later use.
- Bake the Crust:
- Preheat the oven to 180°C (350°F). Roll out the chilled dough to fit your tart pan (for a 20 cm pan, the dough should be about 30 cm in diameter). Place the dough into the pan, trim the edges, and refrigerate for 30 minutes until firm.
- Prick the bottom of the dough with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
- Bake for 20-25 minutes until the edges are lightly golden. Remove the parchment and weights, then bake for another 5-7 minutes until the bottom is golden and fully set. Let the crust cool completely before adding the custard.
For the Vanilla Custard Cream:
- 800 ml whole milk
- 120g egg yolks (approximately 6 large yolks)
- 180g sugar
- 60g cornstarch
- 100-140g unsalted butter, cubed
- Half a vanilla bean (or 2 tsp vanilla extract)
Instructions for the Custard:
- Prepare the Custard:
- In a medium bowl, whisk the egg yolks with the sugar until well combined. Stir in the cornstarch and mix until smooth.
- Heat the Milk:
- In a saucepan, heat the milk with the vanilla bean seeds (or vanilla extract) over medium heat. When the milk begins to simmer around the edges, remove from heat.
- Temper the Eggs:
- Slowly add a few ladles of the hot milk into the egg mixture, whisking constantly to combine. Then pour the egg mixture back into the saucepan with the remaining milk.
- Cook the Custard:
- Continue to cook the custard over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Be careful not to overcook, as the custard can burn.
- Finish the Custard:
- Remove from heat and transfer the custard to a bowl. After 10 minutes, whisk in the cubed butter until the custard is smooth and glossy. Pour the custard into the baked tart shell and refrigerate for at least 2-3 hours until set.
Topping:
- Fresh strawberries, sliced
- White chocolate (optional for drizzling)
Assembly:
- Decorate the Tart:
- Once the custard is fully set, arrange sliced strawberries on top of the tart. You can fan them out in a circular pattern or place them randomly for a more rustic look.
- For an extra touch, drizzle the tart with melted white chocolate or dust with powdered sugar.
- Serve:
- Slice and serve chilled for the best flavor and texture.
Enjoy!
