Strawberry Custard Tart

Why You’ll Love This Recipe

This Strawberry Custard Tart offers the perfect balance of textures and flavors. The flaky tart crust provides a delicious contrast to the smooth, creamy custard, while fresh strawberries add natural sweetness and vibrant color. It looks bakery-worthy but is surprisingly simple to make, making it a wonderful dessert for both special occasions and everyday treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Crust:

All-purpose flour

Unsalted butter, cold and cubed

Granulated sugar

Egg yolk

Cold water

For the Custard Filling:

Whole milk

Heavy cream

Egg yolks

Granulated sugar

Cornstarch

Vanilla extract

Salt

For the Topping:

Fresh strawberries, hulled and sliced

Apricot jam or strawberry preserves, warmed

Water

Directions

Prepare the tart crust by combining the flour and sugar in a mixing bowl.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, mixing until a dough forms.

Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the dough and press it into a 9-inch tart pan.

Prick the bottom with a fork and line with parchment paper and pie weights.

Blind bake for 15 minutes, then remove the weights and bake for an additional 10 to 12 minutes until golden brown.

Allow the crust to cool completely.

For the custard, heat the milk and cream in a saucepan until warm.

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

Gradually whisk the warm milk mixture into the egg mixture.

Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from the heat and stir in the vanilla extract.

Transfer the custard to a bowl, cover the surface with plastic wrap, and cool completely.

Spread the cooled custard evenly into the tart shell.

Arrange the sliced strawberries decoratively over the custard.

Mix the warmed jam with a small amount of water and brush it over the strawberries for a glossy finish.

Refrigerate for at least 1 hour before serving.

Servings and timing

Servings: 8–10 slices

Prep Time: 30 minutes

Cook Time: 30 minutes

Chilling Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Variations

Use raspberries, blueberries, blackberries, or mixed berries instead of strawberries.

Add a layer of melted white chocolate to the crust before filling with custard.

Flavor the custard with almond extract, lemon zest, or orange zest.

Top with toasted sliced almonds for extra crunch.

Use a chocolate tart crust for a richer dessert.

Storage/Reheating

Store Strawberry Custard Tart covered in the refrigerator for up to 3 days.

For the freshest appearance, add the strawberries shortly before serving.

The tart is best enjoyed chilled and should not be reheated.

Freezing is not recommended, as the custard and fresh strawberries may lose their texture after thawing.

FAQs

Can I make Strawberry Custard Tart ahead of time?

Yes, you can prepare the crust and custard a day in advance and assemble the tart before serving.

Why should I blind bake the crust?

Blind baking helps prevent a soggy crust and ensures it stays crisp beneath the custard filling.

Can I use store-bought tart crust?

Yes, a pre-made tart shell can save time and still produce excellent results.

How do I prevent lumps in the custard?

Whisk continuously while cooking and strain the custard if necessary for an extra-smooth texture.

Can I use frozen strawberries?

Fresh strawberries are recommended, but thawed and well-drained frozen strawberries can be used if needed.

What type of custard is used in this tart?

A classic vanilla pastry cream made with milk, egg yolks, sugar, and cornstarch is commonly used.

How do I keep the strawberries shiny?

Brushing them with warmed jam or preserves creates a beautiful glossy finish.

Can I make individual tartlets instead?

Yes, the recipe works wonderfully in mini tart pans for individual servings.

How long will the tart stay fresh?

It is best enjoyed within 2 to 3 days when stored in the refrigerator.

Can I add other fruits?

Absolutely. Kiwi, peaches, blueberries, raspberries, and mandarin oranges pair beautifully with the custard filling.

Conclusion

Strawberry Custard Tart is a timeless dessert that combines a buttery crust, rich vanilla custard, and fresh strawberries into one elegant treat. Beautiful enough for celebrations yet simple enough for casual gatherings, this tart delivers a perfect balance of flavor, texture, and visual appeal in every slice.

Strawberry Custard Tart

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Strawberry Custard Tart is a classic dessert featuring a buttery tart crust filled with silky vanilla custard and topped with fresh strawberries. Elegant and refreshing, it is perfect for spring celebrations, afternoon tea, and special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: Bake
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• 1 egg yolk
• 2 tablespoons cold water
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons apricot jam or strawberry preserves, warmed
• 1 tablespoon water

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Instructions

1. Combine the flour and sugar in a mixing bowl.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, mixing until a dough forms.
4. Shape the dough into a disk, wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough and press it into a 9-inch tart pan.
7. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
8. Blind bake for 15 minutes, then remove the weights and bake for an additional 10 to 12 minutes until golden brown. Cool completely.
9. Heat the milk and heavy cream in a saucepan until warm.
10. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
11. Gradually whisk the warm milk mixture into the egg mixture.
12. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. Remove from the heat and stir in the vanilla extract.
14. Transfer the custard to a bowl, cover the surface with plastic wrap, and cool completely.
15. Spread the cooled custard evenly into the tart shell.
16. Arrange the sliced strawberries decoratively over the custard.
17. Mix the warmed jam with water and brush over the strawberries for a glossy finish.
18. Refrigerate for at least 1 hour before serving.

Notes

• Use raspberries, blueberries, blackberries, or mixed berries as an alternative topping.
• Brush melted white chocolate onto the cooled crust before adding custard to help keep it crisp.
• Flavor the custard with citrus zest or almond extract for variation.
• Store covered in the refrigerator for up to 3 days.
• For the freshest presentation, add strawberries shortly before serving.
• Freezing is not recommended due to the custard and fresh fruit texture.

Nutrition

• Serving Size: 1 slice
• Calories: 310 kcal
• Sugar: 20 g
• Sodium: 95 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 145 mg