Why Make This Recipe
A Strawberry Custard Tart is a delightful dessert that combines a buttery tart shell with a creamy custard filling and fresh strawberries. It is perfect for special occasions, family gatherings, or whenever you want to treat yourself. This recipe is not only delicious but also visually appealing, making it a great centerpiece for any dessert table.
How to Make Strawberry Custard Tart
Ingredients:
- 170 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all-purpose flour
- ½ teaspoon salt
- 500 g milk
- 4 large eggs
- 100 g granulated sugar
- 30 g cornstarch
- 2 teaspoon vanilla extract
- 60 g unsalted butter, softened & cubed
- 200 g whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, halved
Directions:
- Preheat the oven to 180°C (350°F). Prepare a tart pan with a removable bottom.
- For the tart shell, beat the softened butter and powdered sugar until creamy. Add in the egg and mix well. Gradually add the flour and salt, mixing until combined. Press the dough into the tart pan and bake for 15-20 minutes or until golden brown. Allow it to cool completely.
- For the custard filling, heat the milk in a saucepan until warm. In a separate bowl, whisk together the eggs, granulated sugar, cornstarch, and vanilla extract. Gradually add the warm milk to the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and stir in the cubed butter. Let the custard cool down.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- To assemble the tart, pour the custard into the cooled tart shell. Top it with whipped cream and decorate with halved strawberries.
- Chill the assembled tart in the refrigerator for a few hours before serving.
How to Serve Strawberry Custard Tart
Serve the Strawberry Custard Tart chilled, as a refreshing dessert after a meal. You can slice it into wedges and garnish each slice with extra strawberries or a dusting of powdered sugar for a beautiful touch.
How to Store Strawberry Custard Tart
Store any leftover tart in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. Enjoy it within 2-3 days for the best taste and texture.
Tips to Make Strawberry Custard Tart
- Make sure the butter is softened to room temperature for easier mixing.
- Avoid overbaking the tart shell; it should be golden and not dark brown.
- If you want extra flavor, you can add lemon zest to the custard mixture.
- Allow the custard to cool completely before pouring it into the tart shell to prevent the shell from becoming soggy.
Variation
You can try different fruits on top of the custard, such as blueberries, raspberries, or kiwi for a colorful twist. Additionally, you could use chocolate or caramel sauce drizzled over the whipped cream for a richer flavor.
FAQs
1. Can I use frozen strawberries for this tart?
Yes, you can use frozen strawberries, but it’s best to thaw them first and drain any excess liquid.
2. Can I make the tart shell ahead of time?
Absolutely! You can prepare the tart shell a day in advance and store it in the refrigerator until you are ready to fill it.
3. Is there a dairy-free option for this recipe?
You can use non-dairy butter and plant-based milk alternatives, like almond or oat milk, to make a dairy-free version of the tart.
Strawberry Custard Tart
A delightful dessert combining a buttery tart shell with creamy custard filling and fresh strawberries, perfect for any special occasion.
- Total Time: 150 minutes
- Yield: 8 servings 1x
Ingredients
- 170 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all-purpose flour
- ½ teaspoon salt
- 500 g milk
- 4 large eggs
- 100 g granulated sugar
- 30 g cornstarch
- 2 teaspoons vanilla extract
- 60 g unsalted butter, softened & cubed
- 200 g whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, halved
Instructions
- Preheat the oven to 180°C (350°F) and prepare a tart pan with a removable bottom.
- Beat the softened butter and powdered sugar until creamy. Add in the egg and mix well.
- Gradually add the flour and salt, mixing until combined.
- Press the dough into the tart pan and bake for 15-20 minutes or until golden brown. Let it cool completely.
- Heat the milk in a saucepan until warm.
- Whisk together the eggs, granulated sugar, cornstarch, and vanilla extract in a separate bowl.
- Gradually add the warm milk to the egg mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens.
- Remove from heat and stir in the cubed butter. Let the custard cool down.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the tart by pouring the custard into the cooled tart shell. Top with whipped cream and decorate with halved strawberries.
- Chill the assembled tart in the refrigerator for a few hours before serving.
Notes
Make sure the butter is softened to room temperature for easier mixing. Avoid overbaking the tart shell; it should be golden and not dark brown. You can add lemon zest to the custard for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: strawberry tart, custard dessert, summer dessert, fruit tart, berry dessert