Strawberry Custard Tart
User Reviews
4.8
87 reviews
Excellent
Strawberry Custard Tart
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With a simple buttery shortbread cookie crust and an easy, creamy vanilla pastry cream custard filling, this strawberry custard tart is the perfect dessert for any occasion.
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Ingredients
Buttery Shortbread Cookie Crust
- 1 stick 112 g unsalted butter, room temperature
- 1/3 cup 65 g granulated sugar
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all purpose flour
- 1/2 tsp kosher salt
Vanilla Custard Filling
- 1 1/2 cups whole milk
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 tsp kosher salt
Strawberry Topping
- 1/4 cup strawberry jam
- 3 tbsp water
- 3 cups sliced strawberries
- mint leaves for garnish
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Instructions
- Shortbread Cookie Crust
- Preheat your oven to 350 degrees F (180 degrees C). Prepare your tart pan by lightly greasing it with magic cake release or baking spray.
- In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
- Using dampened hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
- Bake on the middle rack at 350 degrees F (180 degrees C) for 30-33 minutes until the crust is completely cooked and let cool completely.
- Vanilla Custard Filling
- In a medium saucepan over medium heat, whisk together egg yolks, granulated sugar, cornstarch and salt. Add in milk 1/2 cup at a time, whisking well after each addition until the mixture is completely combined.
- Continue to cook over medium heat, whisking constantly to make sure the bottom doesn't burn, until the custard gently bubbles and begins to thicken, about 12 minutes.
- Take the custard off the heat, and add in the pats of butter and vanilla extract. Whisk them in well.
- Pour the thickened custard cream into the cooled tart crust. Cover the custard tart with plastic wrap, placing it directly on the surface to prevent a skin. Refrigerate the tart for at least 4 hours up to overnight.
- Serving Strawberry Custard Tart
- In a small saucepan over low heat, stir together the strawberry jam and water until the jam is loosened up.
- Just before serving, arrange sliced strawberries on top of custard filling and carefully remove the sides from the tart pan.
- Gently brush the strawberry jam over the strawberry slices, then garnish with mint if desired.
- Slice and serve.
Notes
- Store leftover tart tightly covered with plastic wrap in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1g
Calories
204kcal
(10%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Cholesterol
124mg
(41%)
Sodium
230mg
(10%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 204kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 124mg | 41% |
| Sodium | 230mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
87 reviews
Excellent
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