The moment you cut into the luscious Strawberry Custard Tart, the rich aroma of vanilla with the fresh scent of strawberries fills the air, promising a delightful treat. This recipe combines a buttery tart shell with a creamy custard filling and is topped with fresh strawberries, making it a wonderful dessert that takes about an hour to prepare. Its light yet indulgent qualities make it a go-to choice for both casual gatherings and special occasions.
This delightful dessert is perfect for anyone looking to impress with a homemade treat. It’s ideal for summer picnics, family dinners, or any celebration where you want to showcase seasonal strawberries. You can easily make the tart in advance, and it stores well!
Why You’ll Love This Recipe
- The velvety texture of the custard pairs beautifully with the buttery tart shell.
- Fresh strawberries add a pop of color and tartness, elevating the flavors.
- The dish can be prepared ahead of time, reducing stress on the day of serving.
- Whipped cream adds a light and airy finish that enhances every bite.
What You’ll Need
Gather everything you need for this delicious Strawberry Custard Tart:
For the Tart Shell
- 170 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all-purpose flour
- ½ teaspoon salt
For the Custard Filling
- 500 g milk
- 4 large eggs
- 100 g granulated sugar
- 30 g cornstarch
- 2 teaspoons vanilla extract
- 60 g unsalted butter, softened & cubed
For the Whipped Cream
- 200 g whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnishing
- Strawberries, halved
Use salted butter for added flavor if desired.
Substitutions & Swaps
- Use coconut milk for a dairy-free option.
- Swap strawberries for raspberries or blueberries.
- Replace powdered sugar with granulated sugar when whipping cream.
- Substitute cornstarch with flour for a thicker custard.
How to Make It
Follow these simple steps to create your tart:
Preheat and Prepare
Preheat your oven to 180°C (350°F). In a bowl, mix together the softened butter and powdered sugar until creamy. Add the egg and mix well. Gradually incorporate the flour and salt until a dough forms. Press the dough into a tart pan and bake for about 15-20 minutes or until golden brown.
Heat and Whisk
Heat the milk in a saucepan over medium heat. In a separate bowl, whisk the eggs, granulated sugar, cornstarch, and vanilla extract until smooth. Gradually add hot milk to the egg mixture, whisking continuously, then return the combined mixture to the stove. Cook over medium heat until the custard thickens, about 5-7 minutes. Remove from heat and stir in the cubed butter.
Cool and Fill
Pour the custard into the cooled tart shell. Allow it to cool to room temperature for about 30 minutes, then refrigerate for at least 1 hour to set.
Whip and Assemble
In a mixer, whip the cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the set custard, creating an elegant finish.
Top It Off
Garnish with halved strawberries just before serving, arranging them attractively on top of the whipped cream.
How to Store It
Fridge: Enjoy within 3-4 days in an airtight container.
Freezer: No, the custard won’t freeze well.
Reheat: Not recommended; serve chilled.
Tips for Best Results
- Ensure the tart shell cools completely before adding the custard to prevent sogginess.
- Use room temperature ingredients for smoother batter and better emulsification.
- Whip the cream to soft peaks to ensure it holds its shape without being overly stiff.
- Chill the finished tart for an hour for optimal texture and flavor development.
Serving Suggestions
- Serve as a refreshing dessert during summer celebrations.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy with a cup of tea or coffee at afternoon gatherings.
