Strawberry Custard Tart
A delightful tart featuring a buttery crust, velvety custard, and luscious strawberries that’s perfect for gatherings.
Ingredients
For the Crust
- 1 ½ cups all-purpose flour a sturdy base for your tart
- ½ cup unsalted butter, softened adds richness
- ¼ cup powdered sugar for a hint of sweetness
- 1 large egg yolk for binding
- 1-2 tablespoons cold water to bring the dough together
For the Custard
- 2 cups whole milk for a creamy texture
- ½ cup granulated sugar to sweeten without overpowering
- 4 large egg yolks you can use aquafaba for a vegan option
- 3 tablespoons cornstarch helps the custard set perfectly
- 1 teaspoon pure vanilla extract for that aromatic touch
For the Topping
- 2 cups fresh strawberries, hulled and sliced use seasonal berries for the best flavor
- mint leaves optional, for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Add the egg yolk and just enough cold water to form a dough. Chill for 15 minutes.
- On a floured surface, roll out the chilled dough to fit a tart pan. Gently press the dough into the pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
- Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden.
Making the Custard
- In a saucepan, heat the milk over medium heat until scalding (but not boiling).
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk, then return the mixture to the saucepan.
- Cook the custard over medium heat, stirring constantly until it thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Assembling the Tart
- Pour the custard into the pre-baked tart shell, smoothing it out. Let it cool slightly before adding the strawberries.
- Arrange the sliced strawberries on top of your cooled custard.
- Refrigerate the tart for at least 2 hours before serving.
Notes
Leftover tart sections can be stored in an airtight container in the refrigerator for up to 3 days. It is best enjoyed fresh, but can be a nostalgic nibble later. Freezing is not recommended, as the custard may separate upon thawing.