This Vanilla Custard & Strawberry Tart features a crisp, buttery pastry crust filled with smooth, creamy vanilla custard and topped with fresh, juicy strawberries. It’s an elegant, refreshing dessert that’s perfect for any occasion, offering the perfect balance of sweetness and freshness.
Why You’ll Love This Recipe
This Vanilla Custard & Strawberry Tart is the perfect summer dessert, combining a light, flaky pastry crust with a luscious, silky custard filling and topped with vibrant, fresh strawberries. The contrast of the creamy custard and the sweetness of the strawberries makes each bite irresistible. The apricot glaze gives the tart a beautiful shine while adding an extra layer of flavor. Whether for a special occasion or just a delightful treat to enjoy at home, this tart is sure to impress with its elegance and irresistible taste.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the Custard:
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
For the Topping:
- 1 pint fresh strawberries, hulled and sliced
- 1 tablespoon apricot jam (for glazing)
- Fresh mint leaves (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- For the Crust: Combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and line the tart with parchment paper. Fill with pie weights or dried beans to prevent the crust from puffing up.
- Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
- For the Custard: In a saucepan, combine the milk, cream, and sugar. Split the vanilla bean (if using) and scrape out the seeds, adding both the seeds and the pod to the milk mixture. Bring to a simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch. Gradually pour in the hot milk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in the butter and vanilla extract (if using). Let the custard cool slightly before pouring it into the cooled tart crust.
- Arrange the sliced strawberries over the custard in a decorative pattern.
- Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to glaze them.
- Garnish with mint leaves if desired, and refrigerate the tart for at least 1 hour before serving.
Servings and Timing
- Servings: 8 servings
- Prep Time: 45 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 30 minutes
Variations
- Berry Mix: Swap out the strawberries for a mix of other fresh berries like raspberries, blueberries, or blackberries for a colorful twist.
- Citrus Zest: Add a touch of lemon or orange zest to the custard for a refreshing citrus flavor.
- Nutty Crust: Add ground almonds or hazelnuts to the pastry crust for a nutty flavor that complements the creamy filling.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 2 days.
- Reheating: This tart is best served chilled. If desired, let it come to room temperature for a few minutes before serving.
FAQs
Can I make the crust ahead of time?
Yes, the crust can be made ahead of time. You can prepare it, wrap it in plastic wrap, and store it in the refrigerator for up to 2 days before using.
Can I use a store-bought tart crust instead of making my own?
Yes, you can use a pre-made tart crust to save time. Just be sure to bake it according to the package instructions before filling it with custard.
How do I make the custard without vanilla beans?
You can replace the vanilla bean with 1 teaspoon of vanilla extract. Simply add it to the custard after it’s cooked and removed from the heat.
Can I make this tart without heavy cream?
If you don’t have heavy cream, you can substitute it with additional whole milk for a lighter custard, though the texture may be slightly less rich.
Can I freeze the tart?
It’s best to serve this tart fresh, but you can freeze the crust and custard separately before assembling. Once assembled, freezing may affect the texture of the strawberries.
How do I prevent the custard from curdling?
To avoid curdling, always whisk the egg yolks and cornstarch thoroughly before adding the hot milk mixture, and don’t stop stirring while cooking the custard.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe, but if you use frozen, be sure to thaw and drain them well to avoid excess moisture in the tart.
Can I use a different type of jam for the glaze?
Yes, you can use raspberry, strawberry, or any fruit jam you prefer for the glaze.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
Can I make this tart without a tart pan?
If you don’t have a tart pan, you can use a pie dish or a springform pan, though the presentation may differ slightly.
Conclusion
This Vanilla Custard & Strawberry Tart is a delightful dessert that combines the rich, smooth custard filling with the freshness of strawberries and the perfect buttery crust. Whether you’re hosting a gathering or enjoying a treat at home, this elegant tart will impress with its flavor and beauty. With its perfect balance of creamy, fruity, and buttery elements, it’s sure to become a favorite in your dessert repertoire.
Vanilla Custard & Strawberry Tart
A luscious tart featuring a crisp, buttery pastry crust filled with creamy vanilla custard and topped with fresh, juicy strawberries, making for a sweet and refreshing dessert perfect for any occasion.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons ice water
- For the Custard:
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- For the Topping:
- 1 pint fresh strawberries, hulled and sliced
- 1 tablespoon apricot jam (for glazing)
- Fresh mint leaves (optional)
Instructions
- For the crust, combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans.
- Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
- For the custard, in a saucepan, combine the milk, cream, and sugar. Split the vanilla bean (if using) and scrape out the seeds, adding both seeds and pod to the milk mixture. Bring to a simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch. Gradually pour in the hot milk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in the butter and vanilla extract (if using). Let the custard cool slightly before pouring it into the cooled tart crust.
- Arrange the sliced strawberries over the custard in a decorative pattern.
- Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to glaze them.
- Garnish with mint leaves if desired, and refrigerate the tart for at least 1 hour before serving.
Notes
- The tart crust should be fully cooled before filling with custard to prevent it from becoming soggy.
- Feel free to swap apricot jam with raspberry or strawberry jam for a different flavor.
- For an extra indulgence, you can add a thin layer of dark chocolate under the custard layer.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 23g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg