This Strawberry Custard Tart is an elegant and classic dessert with a buttery shortcrust pastry, velvety vanilla custard filling, and a beautiful topping of fresh strawberries brushed with strawberry jam. Perfect for summer gatherings or special occasions, it’s a light yet indulgent treat that showcases seasonal fruit at its best.

Why You’ll Love This Recipe

Elegant and visually stunning—perfect for celebrations and entertaining
Features a buttery, homemade tart shell with a crisp, melt-in-your-mouth texture
Rich, creamy custard filling made from scratch with real vanilla
Topped with fresh, juicy strawberries and a glossy jam glaze
Make-ahead friendly—can be prepared in stages
A light dessert option that doesn’t feel overly heavy
Great use of seasonal fruit in the summer
Adaptable with other toppings like raspberries, blueberries, or kiwi
Tastes as good as it looks—bakery-quality at home
Perfect for Easter, Mother’s Day, birthdays, or summer dinner parties

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart shell (shortcrust pastry):

225 g plain (all-purpose) flour
50 g granulated white sugar
100 g unsalted butter, cold and cubed
1 large egg, cold
1½ tablespoons cold water

For the custard filling:

3¼ cups (810 ml) milk
57 g butter
3 teaspoons vanilla extract or vanilla bean paste
100 g white sugar
½ cup (65 g) cornflour (cornstarch)
2 large eggs
3 egg yolks (from large eggs)

For the topping:

4 cups (500 g) small strawberries
2 tablespoons strawberry jam

directions

Prepare the tart shell:

In a food processor, pulse together the flour, sugar, and a pinch of salt. Add cold, cubed butter and process until mixture resembles coarse crumbs.
Add the cold egg and process briefly. While the motor runs on low, drizzle in cold water until clumps form.
Turn the dough out onto a clean surface. Gently knead until just smooth.
Roll out the dough to 4–5mm thick (about 11 inches in diameter). Line a 9-inch tart pan with the pastry, pressing it into the edges. Leave the overhang standing upright.
Chill for at least 2 hours in the refrigerator (or freeze briefly).

Blind bake the tart shell:
6. Preheat oven to 350°F (180°C). Prick the base with a fork and trim the excess pastry.
7. Line with parchment paper and fill with pie weights or rice. Bake for 20 minutes.
8. Remove paper and weights, then bake for another 15 minutes or until golden. Set aside to cool.

Make the custard filling:
9. In a heavy-bottomed saucepan, combine milk, butter, vanilla, and sugar. Heat until steaming, stirring frequently.
10. In a separate bowl, whisk together cornflour, eggs, and egg yolks until smooth.
11. Gradually pour the hot milk mixture into the egg mixture while whisking constantly.
12. Return mixture to the pan and cook over low-medium heat, whisking constantly, until it thickens significantly (about 5 minutes).
13. Once thick and bubbling, cook for 30–60 seconds more. Remove from heat and cool slightly.
14. Pour the custard into the cooled tart shell, smoothing the top. Cover with plastic wrap directly on the surface. Chill for at least 3 hours until set.

Prepare the topping:
15. Wash and dry the strawberries. Hull and halve them, keeping one whole.
16. Warm strawberry jam for 10–15 seconds in the microwave.
17. Place the whole strawberry in the center of the tart. Arrange halved strawberries in a spiral around it.
18. Brush the strawberries with warm jam. Chill the tart for another 30 minutes before serving.

Servings and timing

Servings: 10
Prep time: 45 minutes
Cook time: 35 minutes
Chilling time: 5 hours 30 minutes
Total time: 6 hours 50 minutes

Variations

Swap strawberries for raspberries, blueberries, or sliced peaches
Add lemon zest to the custard for a citrus twist
Make mini tarts using tartlet pans for individual servings
Use almond extract for a different flavor profile in the custard
Top with whipped cream or crème fraîche for added richness
Create a chocolate version by adding white chocolate to the custard
Use a graham cracker crust for a no-bake shortcut (less traditional)

storage/reheating

Storage: Store the tart in the refrigerator for up to 3 days. Keep covered to prevent the fruit from drying out.
Freezing: Not recommended. The custard and strawberries don’t freeze well.
Reheating: Not applicable. This tart is best served chilled or at room temperature.

FAQs

Can I make this tart in advance?

Yes, you can prepare the shell and custard the day before. Add the strawberries and glaze just before serving for best presentation.

What can I use if I don’t have a food processor?

Rub the butter into the flour by hand or use a pastry cutter, then mix in the egg and water with a fork.

Why is my custard lumpy?

Lumps occur if the custard isn’t stirred constantly while heating. Use a balloon whisk and keep stirring until smooth.

Can I use store-bought shortcrust pastry?

Yes, store-bought pastry can save time. Blind bake as directed before filling.

What is the best milk to use?

Whole milk is preferred for a rich and creamy texture. Skim milk will result in a thinner custard.

Can I use vanilla bean instead of extract?

Absolutely. Use the seeds from one vanilla bean or 1–2 teaspoons of vanilla bean paste.

Do I have to glaze the strawberries?

The glaze helps keep the strawberries glossy and fresh. It’s optional but recommended.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for the pastry. Ensure your cornflour and other ingredients are also gluten-free.

Why does the pastry need to chill so long?

Chilling prevents shrinkage during baking and helps create a flaky texture.

What should I do with leftover custard?

Pour it into ramekins, cover, and chill. Enjoy as a standalone dessert with fruit or whipped cream.

Conclusion

Strawberry Custard Tart is a showstopping dessert that’s as delicious as it is beautiful. With a crisp shortcrust base, luscious homemade custard, and a fresh strawberry topping, it’s the perfect way to celebrate seasonal fruit. While it takes time to prepare and chill, every bite is worth the effort—making it a standout addition to any summer gathering or special event.