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Strawberry Custard Tart

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This Strawberry Custard Tart is a show-stopping summer dessert featuring a buttery homemade shortcrust pastry, silky smooth vanilla custard, and a crown of fresh glazed strawberries. Perfect for warm weather celebrations and elegant occasions.

Ingredients

Scale
  • For the Tart Shell (Shortcrust Pastry):
  • 225g plain (all-purpose) flour
  • 50g granulated white sugar (1/4 cup)
  • 100g unsalted butter, cold and cubed (7 tbsp)
  • 1 large egg, cold
  • 1 1/2 tbsp cold water
  • For the Custard Filling:
  • 3 1/4 cups milk (810ml)
  • 57g unsalted butter (1/4 cup)
  • 3 tsp vanilla extract or vanilla bean paste
  • 100g granulated sugar (1/2 cup)
  • 1/2 cup cornflour (65g, US cornstarch)
  • 2 large eggs
  • 3 large egg yolks
  • For the Topping:
  • 4 cups small strawberries (500g)
  • 2 tbsp strawberry jam

Instructions

  1. Prepare the Tart Shell: In a food processor, combine flour, sugar, butter, and a pinch of salt. Pulse until butter forms pea-sized pieces. Add the egg and pulse until mixture resembles breadcrumbs. Slowly drizzle in water until clumps form. Turn out onto a surface and gently knead until mostly smooth.
  2. Roll dough on a floured surface to about 11 inches in diameter. Line a 9-inch tart pan with it, pressing into edges and corners. Leave the overhang and chill in the fridge for at least 2 hours (or freeze).
  3. Bake the Tart Shell: Preheat oven to 350°F (180°C). Prick the base with a fork. Trim the edges. Line with baking paper and fill with pie weights or rice. Bake for 20 minutes, then remove weights and bake another 15 minutes until golden. Let cool.
  4. Make the Custard Filling: In a saucepan, heat milk, butter, sugar, and vanilla until steaming. In a separate bowl, whisk together cornflour, eggs, and yolks. Slowly pour hot milk into eggs, whisking constantly.
  5. Return mixture to the pan and cook over low-medium heat, whisking constantly until very thick and bubbling (about 5-7 minutes). Cook for 30–60 more seconds. Remove from heat and let cool briefly.
  6. Pour custard into the cooled tart shell and smooth the top. Cover with plastic wrap touching the surface. Chill for 3 hours to set.
  7. Top with Strawberries: Hull and dry strawberries. Cut all but one in half. Warm jam for 10–15 seconds. Place whole strawberry in the center of the custard, arrange halves around it in a spiral pattern. Brush with jam and chill for at least another 30 minutes.

Notes

  • For best results, chill the tart shell overnight before baking.
  • Use a balloon whisk and stir constantly to avoid lumpy custard.
  • Extra custard can be saved and served in ramekins.
  • Top with strawberries only on the day of serving for best appearance.

Nutrition

Find it online: https://yumfoodusa.com/strawberry-custard-tart/