Vanilla Custard & Strawberry Tart Recipe
A delightful Vanilla Custard & Strawberry Tart featuring a buttery homemade crust, smooth vanilla custard filling, and fresh strawberries glazed with apricot jam for a beautiful and tasty dessert.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
For the Crust:
- 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
- Prepare the crust: Combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs, then add the egg yolk and ice water. Mix until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven: Set the oven to 375°F (190°C) to prepare for baking the crust.
- Roll out dough and fit tart pan: On a floured surface, roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans to prevent puffing.
- Bake crust: Bake for 15-20 minutes or until golden brown. Remove weights and parchment, then let the crust cool completely.
- Prepare custard base: In a saucepan, combine milk, cream, and sugar. Split the vanilla bean and scrape out seeds, adding both seeds and pod to the milk mixture. Heat to a simmer.
- Whisk egg yolks mixture: In a separate bowl, whisk together egg yolks and cornstarch until smooth.
- Temper egg yolks and thicken custard: Gradually whisk the hot milk mixture into the egg yolks. Return the mixture to the saucepan and cook over medium heat, whisking constantly until the custard thickens.
- Finish custard: Remove from heat, stir in butter and vanilla extract (if used). Let the custard cool slightly before pouring it into the cooled tart crust.
- Arrange strawberries: Place the sliced strawberries over the custard in a decorative pattern.
- Glaze strawberries: Heat apricot jam in a small saucepan until melted, then brush it over the strawberries to create a beautiful glaze.
- Garnish and chill: Add fresh mint leaves if desired. Refrigerate the tart for at least 1 hour before serving to set the custard and enhance flavors.
Notes
- Using pie weights or dried beans prevents the crust from puffing up during baking.
- Vanilla bean offers a more intense flavor, but vanilla extract is a convenient alternative.
- Ensure custard is thickened properly to hold the strawberries well without being runny.
- Chilling the tart ensures the custard sets nicely and improves slicing.
- Fresh strawberries provide the best flavor; alternatively, other fresh berries can be used.
Keywords: vanilla custard tart, strawberry tart, homemade tart, custard dessert, summer dessert, fresh strawberries, vanilla bean, baked tart
