This strawberry custard tart boasts a buttery crust filled with the dreamiest custard filling that is so smooth and creamy. The custard is topped off with juicy, summer strawberries that are sprinkled with a light dusting of sugar. This tart is one of those desserts that is simply both beautiful and delicious; and makes for an absolutely luscious treat.
My favourite time to enjoy this tart is when the summer harvest brings strawberries that are ripe, sweet, and bursting with flavour.
Sweet tart crust
For this recipe, we are going to need a partially-baked crust to start. Try this tender and buttery tart crust to make on your own at home. This crust with just a touch of sweetness is the perfect base for this strawberry custard tart. However, if you're short on time or simply don't feel like making crust, you could buy and use a pre-made, nine-inch tart crust.
Making the custard filling
Preheat the oven to 350°F / 180°C. To prep for making the custard, peel a thick slice of zest from a lemon. Cut open a vanilla bean pod and scrape out the seeds before discarding the pod. In a saucepan, bring the cream, milk, vanilla bean seeds, the strip of lemon zest, and a bit of freshly grated nutmeg just to a boil.
Meanwhile add the egg yolks and sifted, powdered sugar into a large mixing bowl. Stir them together until the mixture begins to lighten in colour. Slowly pour the hot cream mixture in with the egg yolks and sugar, continuously stirring while you pour. This makes the custard. Strain the custard through a sieve into another bowl. Allow it to sit for a few minutes before skimming off any froth that has accumulated on the surface.
Pour the custard into your partially-baked tart crust. If you find it difficult to transfer the liquid-filled tart crust into the oven, just fill it to an easy-to-move level, then top it off with the remaining custard once safely on the middle rack of the oven. Bake the tart until the custard is almost completely set with just the slightest jiggle in the centre when you move the pan. It is very important to wait for it to reach this level of doneness; otherwise you will end up with a custard pudding-filled crust. The tart will take about forty minutes or so to bake.
Set the tart on a cooling rack to cool before removing it from the tart pan. Allow it to completely cool before decorating it.
Decorating the strawberry custard tart
Select nicely shaped strawberries. Preferably they would be roughly even in size, but if they vary, just plan to place the larger ones at the centre of the tart, and the smaller nearer the outside. Rinse the strawberries and pat them dry. Slice the stem end of the strawberry off, leaving a flat surface for the berry to sit on. Place the strawberries in a ring around the rim of the tart and work your way inwards.
Sprinkle some superfine sugar all over the strawberries to finish off the tart. Your delicious strawberry custard tart is all set to enjoy.
Yes, the custard tart can be made ahead and stored in the refrigerator for three to four days, however, cut berries should only be kept in the fridge for up to a couple days. If you make the tart ahead of time, I recommend that you wait to decorate with the berries and sugar until the day you plan to enjoy it.
This strawberry custard tart boasts smooth and creamy custard baked on a buttery tart crust, topped with juicy, sugared, summer strawberries. A dessert that is both beautiful and delicious.
1 nine-inch tart crust
1 cup (237 ml) heavy cream
1 cup (237 ml) milk (I used 2%)
1 vanilla bean
1 thick strip of lemon zest
8 egg yolks
½ cup (65 g) powdered sugar, sifted
strawberries, preferably similarly sized, enough to cover tart
Preheat oven to 350°F / 180°C.
Cut open vanilla bean and scrape out seeds. Discard the pod.
In a saucepan, bring cream, milk, vanilla bean seeds, strip of lemon zest, and a bit of freshly grated nutmeg just to a boil.
Meanwhile add egg yolks and powered sugar into a large bowl and stir together until the mixture begins to lighten in colour.
Slowly pour the hot cream mixture in with the yolks and sugar, continuously stirring while you pour. Now strain this custard through a sieve into another bowl. Let sit for a few minutes, then skim off any froth from the surface.
Pour the custard into a partially-baked tart crust (see that post for instructions on partially baking a tart crust, or simply just use a store bought crust). If you find it difficult to transfer the liquid-filled tart crust into the oven, just fill it with the custard to a still easy-to-move level, then top it off with the remaining custard once the pan is sitting safely on the middle rack of the oven.
Bake the custard tart until it is almost completely set with only the slightest jiggle in the centre when you move the pan. (This is very important, or you could end up with a pudding-filled crust). Bake time will take about 40 minutes or so.
Cool the tart on a cooling rack before removing the tart pan. Allow the tart to cool completely before adding the strawberries.
Rinse the strawberries and pat them dry. Slice the stem ends off, leaving flat surfaces for the berries to sit on. Place the strawberries in a ring around the rim of the tart and work your way inwards. (Try to get similarly sized berries. However, if your strawberries vary in size, the larger ones should go in the centre of the tart and the smaller towards the outside.)
Sprinkle the berry-covered tart with a dusting of superfine sugar.
You can make this custard tart ahead of time and store it covered in the fridge for up to 3-4 days. I recommend that you wait to decorate with strawberries and sugar until the day you plan to enjoy it.
- Serving Size:
- Calories: 246
- Sugar: 12.5 g
- Sodium: 72.8 mg
- Fat: 14.9 g
- Carbohydrates: 23.5 g
- Protein: 4.9 g
- Cholesterol: 170.5 mg
Keywords: strawberry custard tart, custard tart