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Strawberry Custard Tart

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.

Prep Time
15 mins
Cook Time
15 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings: 8 slices
Calories: 204 kcal
Course: Dessert
Cuisine: French

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

Instructions

    Cup of Yum
  1. Shortbread Cookie Crust
  2. 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.
  3. 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.
  4. Using dampened hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
  5. 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.
  6. Vanilla Custard Filling
  7. 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.
  8. 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.
  9. Take the custard off the heat, and add in the pats of butter and vanilla extract. Whisk them in well.
  10. 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.
  11. Serving Strawberry Custard Tart
  12. In a small saucepan over low heat, stir together the strawberry jam and water until the jam is loosened up.
  13. Just before serving, arrange sliced strawberries on top of custard filling and carefully remove the sides from the tart pan.
  14. Gently brush the strawberry jam over the strawberry slices, then garnish with mint if desired.
  15. Slice and serve.

Notes

  • Store leftover tart tightly covered with plastic wrap in the refrigerator for up to 3 days.

Nutrition Information

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

% 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.