Welcome, fellow dessert lovers! Today, we’re diving into the wonderful world of tarts, specifically a dessert that screams summer, elegance, and pure deliciousness: the strawberry tart with a creamy custard filling. If you’ve ever felt intimidated by baking something that looks this fancy, prepare to be amazed. This recipe is designed for everyone, from kitchen novices to seasoned bakers, promising a show-stopping dessert that’s surprisingly simple to master. Get ready to impress your friends and family with this vibrant, sweet, and utterly irresistible treat!
History / Background of Tarts
Tarts have a rich and fascinating history, dating back to medieval times. Originally, they were savory dishes, often featuring meat fillings encased in a simple pastry. Over centuries, as sugar became more accessible and culinary techniques evolved, tarts transformed into the sweet delights we know and love today. The French are particularly famous for their exquisite fruit tarts, often showcasing seasonal produce. The combination of a crisp pastry shell and a smooth, rich custard filling provides the perfect canvas for fresh berries, and strawberries, with their natural sweetness and vibrant color, are an absolute classic. This recipe brings that timeless elegance right into your home kitchen.
Why You’ll Love This Recipe
- Beginner-Friendly This recipe breaks down each step, making it easy for even new bakers.
- Stunning Presentation It looks incredibly impressive, perfect for gatherings or special meals.
- Irresistible Flavor The sweet strawberries, creamy custard, and buttery crust create a harmonious taste.
- Fresh and Seasonal Highlights the best of fresh strawberries, especially in spring and summer.
- Customizable Easy to adapt with different fruits or flavorings.
Ingredient Notes
Let’s talk about the stars of our show! For the crust, you’ll need all-purpose flour, unsalted butter (cold and cubed), a pinch of salt, and ice water. Cold butter is crucial for a flaky crust! For the custard, we’ll use egg yolks for richness, granulated sugar, cornstarch (our secret for a silky smooth texture), whole milk, vanilla extract, and a touch more butter for glossiness. And, of course, the star fruit—fresh, ripe strawberries! Choose bright red, firm berries for the best result.
Equipment Needed
You don’t need a professional kitchen for this, just a few basics! Here’s what will make your tart-making journey smooth:
- 9-inch Tart Pan with Removable Bottom This is essential for easy removal and a beautiful presentation.
- Large Mixing Bowls For preparing the crust and custard.
- Whisk For smooth custard.
- Rolling Pin For rolling out the pastry dough.
- Parchment Paper or Plastic Wrap For chilling dough.
- Saucepan For cooking the custard.
- Fine-Mesh Sieve Optional, but great for ultra-smooth custard.
Full Recipe Card
Ingredients
For the Tart Crust
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cubed
- 3-4 tablespoons ice water
For the Vanilla Custard Filling
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 cups (480ml) whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping
- 1 lb (450g) fresh strawberries, hulled and halved or quartered
- Optional: 2 tablespoons apricot jam or clear glaze, warmed (for shine)
Instructions
- Make the Tart Crust In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Bake the Crust Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press it gently into the pan, trimming any excess. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for another 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- Prepare the Custard Filling In a medium bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. In a saucepan, heat milk over medium heat until it just begins to simmer. Slowly temper the hot milk into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan. Cook over medium-low heat, whisking continuously, until the custard thickens and comes to a boil. Boil gently for 1 minute, still whisking. Remove from heat, stir in butter and vanilla extract until smooth.
- Chill the Custard Pour the custard into a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm.
- Assemble the Tart Once the crust is cool and the custard is chilled, spread the cold custard evenly into the baked tart shell. Arrange the fresh strawberries decoratively over the custard. If desired, gently brush the strawberries with warmed apricot jam for a beautiful shine.
- Serve Chill the tart for another 30 minutes before serving for best results.
Notes
For an extra rich custard, use heavy cream for half of the milk. Ensure all ingredients for the crust are very cold for a flaky texture. Don’t overwork the dough!
Tips & Variations
- Mixed Berry Tart Use a mix of strawberries, blueberries, raspberries, and blackberries.
- Lemon Custard Add lemon zest and a tablespoon of lemon juice to the custard for a bright, tangy twist.
- Chocolate Crust Substitute 2 tablespoons of flour with cocoa powder for a chocolatey crust.
- Almond Extract A few drops of almond extract in the custard can complement the strawberries beautifully.
- Glaze Options A simple sugar glaze (powdered sugar + milk) can also add shine.
Pro Chef Tips
A true chef knows the small details make a big difference. When making your pastry dough, use a light hand; overworking it develops gluten, leading to a tough crust. For the custard, tempering the eggs (slowly adding hot liquid to cold eggs) prevents them from scrambling. Always whisk custard continuously over medium-low heat to avoid scorching the bottom. A fine-mesh sieve can remove any tiny lumps for an incredibly smooth custard. Finally, arrange your strawberries with intention—think about color and height for an eye-catching design.
Common Mistakes to Avoid
- Overworking the Dough This makes your crust tough, not flaky. Mix just until combined.
- Warm Butter in Crust Leads to a greasy, less flaky crust. Keep that butter cold!
- Not Chilling the Dough Chilling helps the gluten relax and prevents shrinkage during baking.
- Scrambled Custard Adding hot milk too quickly to the egg yolks or cooking the custard too fast will scramble the eggs. Temper slowly and whisk constantly.
- Not Chilling Custard Enough A warm custard will make the tart soggy and hard to slice. Ensure it’s completely cold.
- Overbaking the Crust Keep an eye on it; a golden crust is perfect, not dark brown.
Storage & Meal Prep
This strawberry tart is best enjoyed the day it’s assembled, as the crust can soften over time. However, you can store leftover tart loosely covered in the refrigerator for up to 2-3 days. To keep it fresh, consider covering it with an overturned bowl or a cake dome. For meal prepping, you can bake the tart crust and make the custard filling a day or two in advance. Store the cooled crust at room temperature and the chilled custard in the refrigerator. Assemble just before serving for the freshest taste and best texture.
Make-Ahead & Freezer Notes
You can definitely get a head start on this delicious dessert! The tart crust dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month (thaw in the fridge before rolling). The baked tart shell, once cooled, can be stored at room temperature for up to 2 days. The custard filling can be made 1-2 days ahead and kept tightly covered in the refrigerator. We don’t recommend freezing the assembled tart with the custard and fresh strawberries, as the texture of both will suffer upon thawing. However, you can freeze the baked, unfilled tart shell for up to a month. Just wrap it well!
Serving Suggestions
A slice of this strawberry tart is a masterpiece on its own, but a few simple additions can elevate the experience even further. Serve it with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a light drizzle of balsamic glaze (which surprisingly complements strawberries beautifully!). It’s perfect for a brunch centerpiece, an elegant dessert after dinner, or a delightful treat for an afternoon tea. Pair it with a cup of coffee or a glass of sparkling wine for a truly indulgent moment.
