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Vanilla Custard & Strawberry Tart Recipe

Vanilla Custard & Strawberry Tart Recipe
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★★★★★

4.8 from 19 reviews

A delightful Vanilla Custard & Strawberry Tart featuring a buttery, flaky crust filled with creamy vanilla custard and topped with fresh, glazed strawberries. Perfect for a refreshing dessert with a balance of sweet and fresh flavors.

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

  1. Prepare the crust mixture: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  2. Form the dough: Add the egg yolk and 2 to 3 tablespoons of ice water to the mixture. Mix gently until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up.
  3. Preheat oven: Set your oven to 375°F (190°C) to get ready for baking the tart shell.
  4. Roll out dough and prepare tart pan: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press the dough evenly into the pan, prick the bottom with a fork to prevent bubbling, then line with parchment paper and fill with pie weights or dried beans.
  5. Bake the crust: Place the tart pan in the oven and bake for 15-20 minutes until the crust is golden brown. Remove from the oven and allow it to cool completely before filling.
  6. Make the custard base: In a saucepan, mix the milk, heavy cream, and granulated sugar. If using a vanilla bean, split it and scrape out the seeds, then add both seeds and pod to the milk mixture. Heat the mixture until it begins to simmer.
  7. Combine egg yolks and cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the hot milk mixture into the yolks while whisking constantly to temper the eggs.
  8. Cook the custard: Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and smooth. Remove from heat and stir in the butter and vanilla extract if using vanilla extract instead of a bean. Let the custard cool slightly.
  9. Fill the tart shell: Pour the slightly cooled vanilla custard into the prepared and cooled tart crust, spreading it evenly.
  10. Arrange strawberries: Decoratively arrange the sliced fresh strawberries over the custard, creating an appealing pattern.
  11. Glaze the strawberries: Warm the apricot jam in a small saucepan until melted, then brush it gently over the strawberry topping to give them a shiny glaze.
  12. Garnish and chill: Optionally garnish the tart with fresh mint leaves. Refrigerate the tart for at least 1 hour to set before serving.

Notes

  • For best results, chill the dough adequately to prevent shrinking during baking.
  • If you don’t have apricot jam, use any other light fruit glaze or a thin layer of warmed honey to shine the strawberries.
  • Vanilla bean provides a richer flavor than extract but either works well.
  • Use fresh, ripe strawberries for the best topping flavor and texture.
  • This tart is best consumed within 2 days but can be refrigerated for up to 3 days.

Nutrition

Keywords: vanilla custard tart, strawberry tart, fresh strawberry dessert, vanilla bean custard, baked tart

Find it online: https://kitchenbyrita.com/vanilla-custard-and-strawberry-tart-recipe/