Strawberry Custard Tart
User Reviews
4.8
Strawberry Custard Tart
Description
Strawberry Custard Tart features a crisp, buttery shortbread cookie crust baked to a golden finish. The crust supports a silky vanilla custard filling made with whole milk, egg yolks, sugar, cornstarch, and vanilla extract, gently cooked until thickened without curdling. This custard has a smooth texture and a delicate vanilla flavor that balances with the tartness of fresh strawberries on top.
The tart is topped with fresh sliced strawberries glazed in a warm strawberry jam and water mixture, which gives them a glossy finish and a touch of sweetness. A few mint leaves garnish the tart with a hint of herbal brightness. This tart suits a dessert course where a combination of crumbly, creamy, and fresh textures is desired.
Leftover tart can be stored tightly covered in the refrigerator for up to three days without losing texture or flavor. This allows for convenient preparation in advance or enjoying small servings over several days without the crust softening excessively.
Ingredients
Buttery Shortbread Cookie Crust
- 1 stick 112 g unsalted butter, room temperature
- 1/3 cup granulated sugar 65 g
- 1 tsp vanilla extract
- 1 cup all-purpose flour 2 tbsp
- 1/2 tsp kosher salt
Vanilla Custard Filling
- 1 1/2 cups milk whole
- 4 egg large 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 strawberries sliced
- mint for garnish, leaves
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
- Keep leftover tart tightly covered with plastic wrap in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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