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Vanilla Custard & Strawberry Tart

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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.

Ingredients

Units Scale
  • 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

  1. For the crust, combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. 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.
  3. Preheat the oven to 375°F (190°C).
  4. 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.
  5. Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. Arrange the sliced strawberries over the custard in a decorative pattern.
  10. Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to glaze them.
  11. 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

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