Introduction

This Vanilla Custard & Strawberry Tart is a delightful dessert combining a buttery, crisp crust with smooth vanilla custard and fresh strawberries. It’s perfect for warm weather or any occasion where you want a light, fruity treat that feels elegant yet approachable.

A white tart with a golden crust forms the base, filled with a smooth cream layer topped by two layers of fresh, halved strawberries; the bottom strawberry layer is sliced lengthwise, and the top layer features whole strawberry halves, arranged in a circular pattern with a few mint leaves in the center, all on a white plate with detailed gray floral patterns, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2-3 tablespoons ice water
For the Custard:

1 1/4 cups whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 vanilla bean or 1 teaspoon vanilla extract
4 egg yolks
1 tablespoon cornstarch
2 tablespoons unsalted butter

For the Topping:

1 pint fresh strawberries, hulled and sliced
1 tablespoon apricot jam (for glazing)
Fresh mint leaves (optional)

Instructions

Step 1: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 2: Add the egg yolk and 2 tablespoons of ice water, mixing gently. Add more water if needed, just until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Step 3: Preheat the oven to 375°F (190°C).
Step 4: Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Step 5: Bake the crust for 15-20 minutes until golden. Remove weights and parchment, then let the crust cool completely.
Step 6: For the custard, combine milk, cream, and sugar in a saucepan. If using a vanilla bean, split and scrape seeds into the mixture along with the pod. Heat until simmering, then remove the pod.
Step 7: Whisk egg yolks and cornstarch in a bowl. Gradually pour the hot milk mixture into the yolks while whisking constantly.
Step 8: Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat and stir in butter and vanilla extract if using. Let cool slightly.
Step 9: Pour custard into the cooled tart crust and smooth the surface.
Step 10: Arrange the sliced strawberries decoratively on top of the custard.
Step 11: Heat apricot jam in a small pan until melted and brush it over the strawberries to glaze.
Step 12: Garnish with mint leaves if desired, then refrigerate the tart for at least 1 hour before serving.

Tips & Variations

For extra flavor, roast the strawberries lightly before arranging them on the custard.
Use fresh vanilla beans for a more intense aroma, but vanilla extract works well in a pinch.
If you don’t have pie weights, dried beans or rice make excellent substitutes for blind baking.
Add a sprinkle of toasted almond slices on top for crunch and nuttiness.

Storage

Store the tart in the refrigerator, covered loosely with plastic wrap or in a tart container. It will keep well for up to 2 days. Avoid freezing as the custard texture may become watery. To serve, let it sit at room temperature for 10 minutes for best flavor.

How to Serve

A round tart on a white plate with a blue floral pattern, featuring a golden brown crust at the bottom, a smooth creamy white layer of custard filling above it, and topped with two types of vibrant red strawberries: halved ones arranged neatly around the edge and whole strawberries in the center, garnished with three small green mint leaves. The setup is on a white marbled surface with glass jars and a folded brown napkin in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance. Keep it covered at room temperature until ready to fill.

How do I know when the custard is properly thickened?

The custard should coat the back of a spoon and hold a line drawn with your finger when running your finger through it. It thickens quickly once heated, so watch closely and stir continuously to prevent curdling.