Introduction: Want to Impress with a Dessert That’s Fresh and Fancy?
Have you ever tasted a dessert that feels like a hug from summer? The Strawberry Custard Tart is that treat! With its buttery, flaky crust, silky custard filling, and juicy strawberries, this dessert is a showstopper that’s perfect for any occasion. It’s easier to make than it looks, and the combination of creamy custard and fresh berries will have everyone asking for seconds. Ready to create a tart that’s as beautiful as it is delicious? Let’s dive in!
Overview: Why the Strawberry Custard Tart Shines
The Strawberry Custard Tart is a classic dessert that balances a crisp, buttery tart shell with a smooth, velvety custard and the bright, sweet flavor of fresh strawberries. Topped with a cloud of whipped cream, it’s both elegant and comforting. This tart is perfect for spring picnics, summer parties, or any time you want to treat yourself to something special.
- Time Requirement: About 1 hour for prep and baking, plus 4 hours for chilling (dough and custard).
- Difficulty Level: Moderate. The tart shell and custard require some care, but the steps are straightforward for beginners with patience.
- Why It’s Special: The contrast of textures—crisp crust, creamy custard, and juicy strawberries—makes every bite divine. It’s naturally vegetarian, customizable, and looks like it came from a bakery.
Essential Ingredients: What You’ll Need
This tart has three components—tart shell, custard filling, and whipped cream topping—each with a short list of ingredients. Fresh, high-quality ingredients make all the difference, especially for the strawberries.
- Tart Shell:
- 170 g (¾ cup) unsalted butter, softened: Creates a rich, flaky crust.
- 120 g (1 cup) powdered sugar: Sweetens the dough without graininess.
- 1 large egg, room temperature: Binds the dough for a tender texture.
- 350 g (2 ¾ cups) all-purpose flour: Provides structure for the crust.
- ½ teaspoon salt: Enhances the flavor.
- Custard Filling:
- 500 g (2 cups) milk: The base for a creamy custard. Whole milk is best for richness.
- 4 large eggs: Add structure and smoothness to the custard.
- 100 g (½ cup) granulated sugar: Sweetens the custard.
- 30 g (¼ cup) cornstarch: Thickens the custard for a silky texture.
- 2 teaspoons vanilla extract: Adds warmth and depth.
- 60 g (¼ cup) unsalted butter, softened & cubed: Makes the custard extra creamy.
- Whipped Cream & Topping:
- 200 g (¾ cup) whipping cream: Creates a light, fluffy topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream.
- 1 teaspoon vanilla extract: Enhances the flavor.
- Strawberries, halved: Fresh, ripe strawberries for a vibrant, juicy topping.
- Substitutions and Variations:
- Dairy-Free: Use vegan butter and coconut milk for the custard and coconut cream for the whipped topping.
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend designed for baking.
- Lower Sugar: Reduce granulated sugar in the custard to 80 g and powdered sugar in the crust to 100 g.
- Fruit Swap: Replace strawberries with raspberries, blueberries, or sliced peaches for a different flavor.
- Flavor Twist: Add a pinch of lemon zest to the custard for a citrusy note.
Why These Ingredients Matter: The buttery crust provides a crisp base, the custard delivers a smooth, creamy center, and the whipped cream and strawberries add lightness and freshness. Each component plays a key role in the tart’s balanced flavor and texture.
Step-by-Step Instructions: Crafting Your Strawberry Custard Tart
This tart requires a bit of time but is worth every minute. Follow these steps to create a dessert that’s sure to impress!
Step 1: Make the Tart Dough
- In a large mixing bowl, use an electric hand mixer to beat 170 g softened butter until creamy (about 1 minute).
- Add 120 g powdered sugar and mix on low speed until fluffy and light (about 2 minutes).
- Add 1 large egg and mix until smooth.
- Add 350 g all-purpose flour and ½ teaspoon salt, mixing on low speed until the dough comes together with minimal floury patches.
- Turn the dough onto a sheet of plastic wrap, press it into a ball, and divide into two equal halves. Flatten each into a disc, wrap tightly, and chill in the fridge for at least 4 hours (or overnight). Freeze the second disc for future use.
- Tip: If the dough is too crumbly, add 1 teaspoon of cold water to help it come together.
Step 2: Roll and Bake the Tart Shell
- Let one dough disc sit at room temperature for 15–30 minutes to soften slightly.
- On a floured surface, roll the dough to about â…›-inch thick, lifting and rotating to prevent sticking.
- Transfer the dough to a 9-inch fluted tart pan, pressing it gently into the edges and sides. Patch any tears with extra dough.
- Roll a rolling pin over the top to trim excess dough. Dock the bottom with a fork (poke holes to prevent puffing).
- Freeze the tart shell for 30 minutes to firm up and prevent shrinkage.
- Preheat the oven to 350°F (175°C). Line the tart shell with foil and fill with pie weights or uncooked rice.
- Bake for 15 minutes, then carefully remove the foil and weights. Bake for another 15–20 minutes until the edges are golden brown. Marisa: Why did you choose to remove the crust from the tart pan?
- Let the tart shell cool completely on a wire rack before removing it from the pan.
- Tip: If the edges brown too quickly, cover them with foil during the second bake.
Step 3: Prepare the Custard Filling
- In a small pot, heat 500 g milk and 2 teaspoons vanilla extract over medium heat until small bubbles form and it begins to simmer (about 5 minutes).
- In a large mixing bowl, whisk together 4 large eggs, 100 g granulated sugar, and 30 g cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
- Pour the mixture back into the pot and cook over medium heat, stirring often, until it thickens into a custard (about 15 minutes). The custard should part when a spatula is dragged through it and slowly come back together.
- Remove from heat and stir in 60 g cubed butter, one piece at a time, until fully melted.
- If the custard is lumpy, strain it through a fine-mesh sieve into a medium bowl.
- Press plastic wrap directly onto the custard’s surface to prevent a skin from forming. Chill in the fridge until completely cool (about 2 hours).
- Tip: Stir the custard constantly while cooking to avoid lumps and ensure a smooth texture.
Step 4: Make the Whipped Cream
- In a large mixing bowl, use an electric hand mixer or whisk to beat 200 g whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until firm peaks form (about 3–5 minutes).
- Transfer the whipped cream to a piping bag fitted with a large round tip.
- Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 5: Assemble the Tart
- Spoon the chilled custard into the cooled tart shell, spreading it evenly with an offset spatula.
- Pipe the whipped cream over the custard in swirls, rosettes, or a smooth layer.
- Arrange halved strawberries on top in a decorative pattern (e.g., circles or rows).
- Chill the tart in the fridge for at least 4 hours to let the custard firm up.
- Dust with powdered sugar just before serving for a polished look.
- Tip: For clean slices, use a sharp knife and wipe it clean between cuts.
Assembly: Creating the Perfect Strawberry Custard Tart
Assembling the Strawberry Custard Tart is all about layering textures and flavors for a stunning dessert. Here’s how to make it look bakery-worthy:
- Fill the Shell: Spread the cooled custard evenly in the tart shell for a smooth base.
- Add the Whipped Cream: Pipe the whipped cream in decorative swirls or rosettes for an elegant touch, or spread it evenly for a sleek look.
- Top with Strawberries: Arrange halved strawberries in a pattern—like concentric circles or rows—for visual appeal.
- Presentation Tips:
- Dust with powdered sugar right before serving for a delicate finish.
- Garnish with mint leaves or edible flowers for extra flair.
- Serve on a cake stand to highlight the tart’s fluted edges.
- Serving Tip: Let the tart sit at room temperature for 5–10 minutes before slicing for easier cutting.
Storage and Make-Ahead Tips
This tart is ideal for preparing ahead, and it stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store the tart in an airtight container or covered with plastic wrap in the fridge for up to 3 days. The whipped cream may soften slightly.
- Freezer: Freeze the baked tart shell and custard separately for up to 1 month. Assemble with whipped cream and strawberries after thawing. Wrap tightly to prevent freezer burn.
- Serving Tip: If chilled for a long time, let the tart sit at room temperature for 10 minutes for easier slicing.
- Make-Ahead Tips:
- Make the tart shell up to 2 days ahead and store in an airtight container at room temperature.
- Prepare the custard up to 2 days in advance and store in the fridge with plastic wrap pressed against the surface.
- Assemble the tart up to 24 hours before serving, but add whipped cream and strawberries just before serving for the freshest look.
Recipe Variations: Get Creative!
The Strawberry Custard Tart is versatile, so you can play with flavors and toppings. Here are some fun ideas:
- Mixed Berry Tart: Top with a mix of raspberries, blueberries, and blackberries for a colorful twist.
- Lemon Custard Tart: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the custard for a citrusy kick.
- Chocolate Drizzle Tart: Drizzle melted dark chocolate over the strawberries for a decadent touch.
- Almond Crust Tart: Replace 50 g of flour with almond flour in the crust for a nutty flavor.
- Mini Tarts: Use small tart pans for individual servings—perfect for parties.
Conclusion: Enjoy Your Strawberry Custard Tart Masterpiece!
You’ve just crafted a Strawberry Custard Tart that’s as delicious as it is beautiful! With its buttery crust, creamy custard, and fresh strawberry topping, this dessert is perfect for any occasion, from fancy dinner parties to casual family gatherings. Get creative with your decorations or try a fun variation to make it your own. Slice it up, share it with loved ones, and savor every creamy, fruity bite. How will you make your tart special? Let me know in the comments—I’d love to hear about it!
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Strawberry Custard Tart
Description
Have you ever tasted a dessert that feels like a hug from summer? The Strawberry Custard Tart is that treat! With its buttery, flaky crust, silky custard filling, and juicy strawberries, this dessert is a showstopper that’s perfect for any occasion.
Ingredients
This tart has three components—tart shell, custard filling, and whipped cream topping—each with a short list of ingredients. Fresh, high-quality ingredients make all the difference, especially for the strawberries.
-
Tart Shell:
-
170 g (¾ cup) unsalted butter, softened: Creates a rich, flaky crust.
-
120 g (1 cup) powdered sugar: Sweetens the dough without graininess.
-
1 large egg, room temperature: Binds the dough for a tender texture.
-
350 g (2 ¾ cups) all-purpose flour: Provides structure for the crust.
-
½ teaspoon salt: Enhances the flavor.
-
-
Custard Filling:
-
500 g (2 cups) milk: The base for a creamy custard. Whole milk is best for richness.
-
4 large eggs: Add structure and smoothness to the custard.
-
100 g (½ cup) granulated sugar: Sweetens the custard.
-
30 g (¼ cup) cornstarch: Thickens the custard for a silky texture.
-
2 teaspoons vanilla extract: Adds warmth and depth.
-
60 g (¼ cup) unsalted butter, softened & cubed: Makes the custard extra creamy.
-
-
Whipped Cream & Topping:
-
200 g (¾ cup) whipping cream: Creates a light, fluffy topping.
-
2 tablespoons powdered sugar: Sweetens the whipped cream.
-
1 teaspoon vanilla extract: Enhances the flavor.
-
Strawberries, halved: Fresh, ripe strawberries for a vibrant, juicy topping.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan butter and coconut milk for the custard and coconut cream for the whipped topping.
-
Gluten-Free: Swap all-purpose flour for a gluten-free flour blend designed for baking.
-
Lower Sugar: Reduce granulated sugar in the custard to 80 g and powdered sugar in the crust to 100 g.
-
Fruit Swap: Replace strawberries with raspberries, blueberries, or sliced peaches for a different flavor.
-
Flavor Twist: Add a pinch of lemon zest to the custard for a citrusy note.
-
Why These Ingredients Matter: The buttery crust provides a crisp base, the custard delivers a smooth, creamy center, and the whipped cream and strawberries add lightness and freshness. Each component plays a key role in the tart’s balanced flavor and texture.
Instructions
Step 1: Make the Tart Dough
-
In a large mixing bowl, use an electric hand mixer to beat 170 g softened butter until creamy (about 1 minute).
-
Add 120 g powdered sugar and mix on low speed until fluffy and light (about 2 minutes).
-
Add 1 large egg and mix until smooth.
-
Add 350 g all-purpose flour and ½ teaspoon salt, mixing on low speed until the dough comes together with minimal floury patches.
-
Turn the dough onto a sheet of plastic wrap, press it into a ball, and divide into two equal halves. Flatten each into a disc, wrap tightly, and chill in the fridge for at least 4 hours (or overnight). Freeze the second disc for future use.
-
Tip: If the dough is too crumbly, add 1 teaspoon of cold water to help it come together.
Step 2: Roll and Bake the Tart Shell
-
Let one dough disc sit at room temperature for 15–30 minutes to soften slightly.
-
On a floured surface, roll the dough to about â…›-inch thick, lifting and rotating to prevent sticking.
-
Transfer the dough to a 9-inch fluted tart pan, pressing it gently into the edges and sides. Patch any tears with extra dough.
-
Roll a rolling pin over the top to trim excess dough. Dock the bottom with a fork (poke holes to prevent puffing).
-
Freeze the tart shell for 30 minutes to firm up and prevent shrinkage.
-
Preheat the oven to 350°F (175°C). Line the tart shell with foil and fill with pie weights or uncooked rice.
-
Bake for 15 minutes, then carefully remove the foil and weights. Bake for another 15–20 minutes until the edges are golden brown. Marisa: Why did you choose to remove the crust from the tart pan?
-
Let the tart shell cool completely on a wire rack before removing it from the pan.
-
Tip: If the edges brown too quickly, cover them with foil during the second bake.
Step 3: Prepare the Custard Filling
-
In a small pot, heat 500 g milk and 2 teaspoons vanilla extract over medium heat until small bubbles form and it begins to simmer (about 5 minutes).
-
In a large mixing bowl, whisk together 4 large eggs, 100 g granulated sugar, and 30 g cornstarch until smooth.
-
Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
-
Pour the mixture back into the pot and cook over medium heat, stirring often, until it thickens into a custard (about 15 minutes). The custard should part when a spatula is dragged through it and slowly come back together.
-
Remove from heat and stir in 60 g cubed butter, one piece at a time, until fully melted.
-
If the custard is lumpy, strain it through a fine-mesh sieve into a medium bowl.
-
Press plastic wrap directly onto the custard’s surface to prevent a skin from forming. Chill in the fridge until completely cool (about 2 hours).
-
Tip: Stir the custard constantly while cooking to avoid lumps and ensure a smooth texture.
Step 4: Make the Whipped Cream
-
In a large mixing bowl, use an electric hand mixer or whisk to beat 200 g whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until firm peaks form (about 3–5 minutes).
-
Transfer the whipped cream to a piping bag fitted with a large round tip.
-
Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 5: Assemble the Tart
-
Spoon the chilled custard into the cooled tart shell, spreading it evenly with an offset spatula.
-
Pipe the whipped cream over the custard in swirls, rosettes, or a smooth layer.
-
Arrange halved strawberries on top in a decorative pattern (e.g., circles or rows).
-
Chill the tart in the fridge for at least 4 hours to let the custard firm up.
-
Dust with powdered sugar just before serving for a polished look.
-
Tip: For clean slices, use a sharp knife and wipe it clean between cuts.
FAQs: Your Strawberry Custard Tart Questions Answered
Q: Can I use store-bought pie crust instead of making my own?
A: Yes, but a homemade tart shell has a flakier, butterier texture. If using store-bought, choose a shortcrust pastry and follow the package’s baking instructions.
Q: Is this tart healthy?
A: It’s a treat, but strawberries are rich in vitamin C and antioxidants. The custard and crust are indulgent, so enjoy in moderation or use lower-sugar substitutes for a lighter version.
Q: Why is my custard lumpy?
A: Lumps can form if the eggs cook too quickly. Temper the eggs slowly with hot milk and whisk constantly. Strain through a sieve if needed.
Q: Can I make this without eggs?
A: The eggs are key for the custard’s texture, but you can try a vegan custard recipe using plant-based milk, cornstarch, and a vegan egg substitute.
Q: How long does it take to prep this tart?
A: About 1 hour for prep and baking, plus 4 hours for chilling the dough and custard. Plan ahead for the best results!
Q: Can I use frozen strawberries?
A: Fresh strawberries are best for texture and flavor, but thawed and well-drained frozen strawberries can work in a pinch. Pat them dry to avoid excess moisture.