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Vanilla Custard Strawberry Tart Recipe

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★★★★★

4.5 from 101 reviews

This Vanilla Custard Strawberry Tart features a buttery, flaky crust filled with smooth, creamy vanilla custard and topped with fresh, vibrant strawberries. The optional apricot glaze adds a beautiful shine and a subtle fruity sweetness, making it a perfect elegant dessert for any occasion.

Ingredients

Scale

Tart Crust

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp cold water

Vanilla Custard

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

Topping

  • 2 cups (300g) fresh strawberries, hulled and sliced
  • Optional: 2 tbsp apricot jam for glaze

Instructions

  1. Make the Tart Crust: In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use your fingers or a pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Wrap the dough tightly in plastic wrap and chill for 30 minutes.
  2. Prepare the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit your tart pan. Carefully press the dough into the pan and trim any excess from the edges. Prick the bottom with a fork to prevent puffing. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown. Remove from the oven and cool completely before filling.
  3. Make the Vanilla Custard: In a saucepan, gently heat the milk until warm but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract and butter. Let the custard cool slightly.
  4. Assemble the Tart: Pour the cooled vanilla custard into the baked tart crust, spreading it out evenly with a spatula. Arrange the sliced strawberries on top in a decorative pattern, covering the custard completely.
  5. Optional Glaze: Warm the apricot jam in the microwave for about 10 seconds to loosen it. Using a pastry brush, lightly brush the apricot glaze over the strawberries to add a glossy finish and subtle sweetness.
  6. Chill and Serve: Refrigerate the assembled tart for at least 2 hours to allow the custard to fully set. Once chilled, slice and serve as a refreshing and elegant dessert.

Notes

  • For a crispier crust, bake with pie weights or dried beans before filling to prevent bubbling.
  • Make sure to temper the egg yolks by slowly adding the warm milk to avoid curdling the custard.
  • The custard can be made a day in advance and refrigerated for convenience.
  • Use fresh, ripe strawberries for the best flavor and presentation.
  • The apricot glaze can be omitted if a less sweet finish is preferred.

Keywords: vanilla custard tart, strawberry tart, homemade tart, dessert recipe, fruit tart, custard dessert, fresh strawberries, apricot glaze

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