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Strawberry Custard Tart Recipe

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3.9 from 13 reviews

This Strawberry Custard Tart features a buttery, crisp tart shell filled with a smooth, vanilla-infused custard and topped with fresh strawberries and lightly sweetened whipped cream. The dessert is perfectly balanced with a creamy filling and fresh fruit, making it an elegant and delicious treat ideal for any occasion.

Ingredients

Tart Shell

  • 170 g unsalted butter (softened)
  • 120 g powdered sugar
  • 1 large egg (room temperature)
  • 350 g all-purpose flour
  • 1/2 teaspoon salt

Custard Filling

  • 500 g milk
  • 4 large eggs
  • 100 g granulated sugar
  • 30 g cornstarch
  • 2 teaspoon vanilla extract
  • 60 g unsalted butter (softened & cubed)

Whipped Cream & Topping

  • 200 g whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Strawberries (halved)

Instructions

  1. Prepare the Tart Shell. In a large mixing bowl, beat the softened butter with an electric hand mixer until creamy. Add powdered sugar and mix on low until fluffy. Incorporate the egg until smooth, then add flour and salt. Mix on low until dough begins to come together without dry patches.
  2. Chill the Dough. Turn dough onto plastic wrap, pack it together, divide into two discs, wrap tightly, and chill in the refrigerator for at least 4 hours or overnight. Freeze one disc for later use if desired.
  3. Roll and Shape the Dough. Preheat oven to 350°F (175°C). Let dough sit at room temp for 15-30 minutes to soften slightly. On a floured surface, roll dough to about 1/8 inch thickness. Transfer to a 9-inch fluted tart pan and press into edges, patching any cracks.
  4. Trim and Dock Tart Shell. Roll the pin over the top edge to remove excess dough. Use a fork to dock the base by poking holes evenly all over.
  5. Freeze Tart Shell. Freeze the tart with foil and pie weights or uncooked rice inside for 30 minutes to prevent shrinkage during baking.
  6. Bake the Tart Shell. Bake for 15 minutes, then remove foil and weights. Continue baking for 15-20 minutes until edges turn golden brown. Cool on wire rack before removing from pan.
  7. Make the Custard Filling. Heat milk and vanilla in a small pot over medium heat until simmering. In a bowl, whisk eggs, sugar, cornstarch, and vanilla. Temper the eggs by gradually whisking in hot milk. Return mixture to pot and cook over medium heat, stirring frequently, until thickened (~15 minutes). The custard should be thick enough to hold its shape when stirred.
  8. Incorporate Butter and Strain. Remove from heat and whisk in cubed butter until melted and smooth. If lumps remain, strain through a fine mesh sieve. Cover custard surface with plastic wrap to prevent skin and refrigerate until completely chilled.
  9. Prepare Whipped Cream. Beat whipping cream, powdered sugar, and vanilla extract with a hand mixer on medium speed until firm peaks form.
  10. Assemble the Tart. Pipe whipped cream evenly on top of the cooled custard in the tart shell. Arrange halved strawberries decoratively over the whipped cream.
  11. Chill and Serve. Refrigerate the completed tart for at least 4 hours to set the custard fully. Dust with powdered sugar just before serving.

Notes

  • Allowing the tart dough to rest overnight helps to develop flavor and makes rolling easier.
  • Docking the tart shell prevents puffing up during baking.
  • Freezing the tart shell before baking helps minimize shrinkage and maintains shape.
  • Tempering the eggs when making custard is crucial to avoid scrambling.
  • The plastic wrap pressed on custard prevents a skin from forming as it cools.
  • Use fresh, ripe strawberries for best flavor and presentation.
  • This tart can be made a day ahead; just cover and refrigerate to enhance flavors.

Find it online: https://cozyplatter.com/strawberry-custard-tart-recipe/