A bright kitchen filled with the aroma of freshly baked pastry is one of life’s simple pleasures. This Strawberry Custard Tart features a buttery crust filled with velvety custard, then topped with luscious whipped cream and juicy strawberries. It requires about two hours from start to finish, and its balance of flavors and textures makes it a delightful centerpiece for any occasion.
This recipe is perfect for those who appreciate the combination of sweet and tart flavors. Ideal for celebrations, brunches, or a special family dessert night, it can be made ahead and stored conveniently until you’re ready to serve.
Why You’ll Love This Recipe
- The buttery tart shell offers a tender, flaky base that complements the creamy filling perfectly.
- A rich custard filling creates a luscious texture that melts in your mouth.
- Fresh strawberries add a vibrant pop of color and an extra layer of flavor.
- Whipped cream on top gives an airy finish that elevates each bite.
What You’ll Need
Gather the following ingredients to make this delicious dessert:
For the Tart Shell
- 170 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all-purpose flour
- ½ teaspoon salt
For the 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
For the Whipped Cream
- 200 g whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Serving
- Strawberries, halved
Note: Ensure butter is at room temperature for best results.
Substitutions & Swaps
- Use margarine in place of butter.
- Substitute almond milk for whole milk.
- Use agar-agar instead of cornstarch for a vegan option.
- Any berries can replace strawberries.
How to Make It
Follow these simple steps to create your Strawberry Custard Tart.
1. Preheat
Preheat the oven to 180°C (350°F). Prepare the tart shell while the oven heats.
2. Cream
Cream the butter and powdered sugar until light and fluffy. Add the egg and mix well. Gradually add the flour and salt until combined. Press the mixture into a tart pan and bake for about 20 minutes until golden. Let cool.
3. Heat
Heat the milk in a saucepan over medium heat.
4. Whisk
In a bowl, whisk together the eggs, sugar, cornstarch, and vanilla extract. Slowly pour the hot milk into the egg mixture while whisking continuously. Return this mixture to the saucepan and cook over medium heat until thickened.
5. Melt
Remove from heat and stir in the cubed butter until melted and smooth. Let cool.
6. Whip
Whip the cream with powdered sugar and vanilla extract until soft peaks form.
7. Fill
Once the tart shell is cool, fill it with the custard. Top with whipped cream and halved strawberries. Chill before serving.
How to Store It
Fridge: Up to 3 days in an airtight container.
Freezer: No, the custard does not freeze well.
Reheat: Not recommended but can be served chilled or at room temperature.
Tips for Best Results
- Ensure your butter is softened for easy creaming with sugar.
- Only whisk the custard until thickened, as overcooking can cause curdling.
- Chill the tart for at least an hour to set the filling appropriately.
- Use ripe strawberries for the best flavor and sweetness.
Serving Suggestions
- Serve as a refreshing dessert for summer gatherings.
- Pair with coffee or tea for a delightful afternoon treat.
- Present at birthday celebrations for a beautiful, festive touch.
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