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.
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Tart Shell:
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170 g (¾ cup) unsalted butter, softened: Creates a rich, flaky crust.
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120 g (1 cup) powdered sugar: Sweetens the dough without graininess.
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1 large egg, room temperature: Binds the dough for a tender texture.
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350 g (2 ¾ cups) all-purpose flour: Provides structure for the crust.
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½ teaspoon salt: Enhances the flavor.
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Custard Filling:
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500 g (2 cups) milk: The base for a creamy custard. Whole milk is best for richness.
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4 large eggs: Add structure and smoothness to the custard.
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100 g (½ cup) granulated sugar: Sweetens the custard.
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30 g (¼ cup) cornstarch: Thickens the custard for a silky texture.
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2 teaspoons vanilla extract: Adds warmth and depth.
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60 g (¼ cup) unsalted butter, softened & cubed: Makes the custard extra creamy.
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Whipped Cream & Topping:
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200 g (¾ cup) whipping cream: Creates a light, fluffy topping.
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2 tablespoons powdered sugar: Sweetens the whipped cream.
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1 teaspoon vanilla extract: Enhances the flavor.
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Strawberries, halved: Fresh, ripe strawberries for a vibrant, juicy topping.
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Substitutions and Variations:
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Dairy-Free: Use vegan butter and coconut milk for the custard and coconut cream for the whipped topping.
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Gluten-Free: Swap all-purpose flour for a gluten-free flour blend designed for baking.
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Lower Sugar: Reduce granulated sugar in the custard to 80 g and powdered sugar in the crust to 100 g.
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Fruit Swap: Replace strawberries with raspberries, blueberries, or sliced peaches for a different flavor.
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Flavor Twist: Add a pinch of lemon zest to the custard for a citrusy note.
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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
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In a large mixing bowl, use an electric hand mixer to beat 170 g softened butter until creamy (about 1 minute).
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Add 120 g powdered sugar and mix on low speed until fluffy and light (about 2 minutes).
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Add 1 large egg and mix until smooth.
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Add 350 g all-purpose flour and ½ teaspoon salt, mixing on low speed until the dough comes together with minimal floury patches.
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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.
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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
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Let one dough disc sit at room temperature for 15–30 minutes to soften slightly.
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On a floured surface, roll the dough to about â…›-inch thick, lifting and rotating to prevent sticking.
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Transfer the dough to a 9-inch fluted tart pan, pressing it gently into the edges and sides. Patch any tears with extra dough.
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Roll a rolling pin over the top to trim excess dough. Dock the bottom with a fork (poke holes to prevent puffing).
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Freeze the tart shell for 30 minutes to firm up and prevent shrinkage.
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Preheat the oven to 350°F (175°C). Line the tart shell with foil and fill with pie weights or uncooked rice.
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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?
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Let the tart shell cool completely on a wire rack before removing it from the pan.
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Tip: If the edges brown too quickly, cover them with foil during the second bake.
Step 3: Prepare the Custard Filling
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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).
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In a large mixing bowl, whisk together 4 large eggs, 100 g granulated sugar, and 30 g cornstarch until smooth.
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Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
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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.
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Remove from heat and stir in 60 g cubed butter, one piece at a time, until fully melted.
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If the custard is lumpy, strain it through a fine-mesh sieve into a medium bowl.
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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).
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Tip: Stir the custard constantly while cooking to avoid lumps and ensure a smooth texture.
Step 4: Make the Whipped Cream
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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).
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Transfer the whipped cream to a piping bag fitted with a large round tip.
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Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.
Step 5: Assemble the Tart
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Spoon the chilled custard into the cooled tart shell, spreading it evenly with an offset spatula.
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Pipe the whipped cream over the custard in swirls, rosettes, or a smooth layer.
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Arrange halved strawberries on top in a decorative pattern (e.g., circles or rows).
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Chill the tart in the fridge for at least 4 hours to let the custard firm up.
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Dust with powdered sugar just before serving for a polished look.
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Tip: For clean slices, use a sharp knife and wipe it clean between cuts.