Vanilla Custard & Strawberry Tart Recipe

Introduction

This Vanilla Custard & Strawberry Tart is a delightful dessert combining a crisp, buttery crust with smooth vanilla custard and fresh strawberries. It’s perfect for spring and summer gatherings, offering a fresh and elegant finish to any meal.

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

1. Step 1: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Step 2: Add the egg yolk and ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Step 3: Preheat the oven to 375°F (190°C).
4. Step 4: Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans.
5. Step 5: Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
6. Step 6: For the custard, combine the milk, cream, and sugar in a saucepan. Split the vanilla bean and scrape the seeds, adding both seeds and pod to the milk mixture. Bring to a simmer.
7. Step 7: In a separate bowl, whisk the egg yolks and cornstarch. Gradually pour in the hot milk mixture, whisking constantly. Return to the saucepan and cook over medium heat, whisking until thickened.
8. Step 8: Remove from heat and stir in the butter and vanilla extract (if using). Allow the custard to cool slightly before pouring it into the cooled tart crust.
9. Step 9: Arrange the sliced strawberries over the custard in a decorative pattern.
10. Step 10: Heat the apricot jam until melted and brush it over the strawberries to glaze.
11. Step 11: Garnish with mint leaves if desired, then refrigerate the tart for at least 1 hour before serving.

Tips & Variations

• Use frozen pie weights or dried beans to prevent the crust from puffing up while baking.
• For a quicker custard, substitute the vanilla bean with high-quality vanilla extract.
• Try other fresh fruits such as raspberries or blueberries for a different topping.
• Ensure the butter is cold when making the crust to achieve a flaky texture.

Storage

Store the tart covered in the refrigerator for up to 2 days. The custard and fruit topping are best enjoyed fresh, so avoid storing longer to prevent sogginess. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be made and chilled for up to 2 days in advance. Just keep it tightly wrapped in plastic wrap in the refrigerator.

What if I don’t have a vanilla bean?

You can substitute 1 teaspoon of vanilla extract for the vanilla bean. Add it after cooking the custard to preserve its flavor.

Vanilla Custard & Strawberry Tart Recipe

---

★★★★★

4.9 from 107 reviews

• Author: Lana
• Total Time: 1 hour 20 minutes (plus chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A delicate and flavorful Vanilla Custard & Strawberry Tart featuring a buttery, flaky crust filled with creamy vanilla custard and topped with fresh strawberries glazed with apricot jam. This elegant dessert is perfect for spring and summer gatherings or special occasions.

---

Ingredients

Scale 1x2x3x

For the Tart 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

1. Prepare the Crust: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans to prevent puffing during baking.
3. Bake the Crust: Bake the crust for 15 to 20 minutes, until golden brown. Remove from oven and allow to cool completely before filling.
4. Make the Custard: In a saucepan, combine whole milk, heavy cream, and granulated sugar. If using a vanilla bean, split it, scrape the seeds into the mixture along with the pod, and bring to a gentle simmer.
5. Temper Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk in the hot milk mixture to temper the eggs and prevent curdling.
6. Cook Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens to a creamy consistency.
7. Finish Custard: Remove from heat, stir in the butter and vanilla extract if you used it instead of a vanilla bean. Let the custard cool slightly before pouring it into the cooled tart crust.
8. Arrange Strawberries: Decoratively arrange the sliced strawberries over the custard evenly.
9. Glaze the Topping: Warm the apricot jam in a small saucepan until melted and brush it gently over the strawberries to create a beautiful glaze.
10. Chill and Garnish: Garnish with fresh mint leaves if desired, then refrigerate the tart for at least 1 hour before serving to let the custard set and flavors meld.

Notes

• Use cold butter and ice water to ensure a flaky crust.
• Pie weights or dried beans help prevent the crust from puffing and shrinking while baking.
• Tempering the egg yolks is crucial to avoid scrambling when combining with hot milk.
• Vanilla bean provides a more intense flavor, but vanilla extract is a convenient alternative.
• The tart should be served chilled and can be stored in the refrigerator for up to 2 days.
• For a dairy-free version, substitute milk and cream with plant-based alternatives and use a vegan butter substitute.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: vanilla custard tart, strawberry tart, fresh strawberry dessert, custard tart recipe, spring dessert, baked tart, fruit tart, homemade tart crust