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Vanilla Custard & Strawberry Tart Recipe

Vanilla Custard & Strawberry Tart Recipe
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★★★★★

4.7 from 30 reviews

This Vanilla Custard & Strawberry Tart features a buttery, flaky crust filled with smooth and creamy vanilla custard, topped with fresh, vibrant strawberries glazed with apricot jam for a glossy finish. Perfect for a refreshing dessert, this tart combines rich textures and sweet flavors that impress at any gathering.

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: 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 ice water gradually, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. Preheat and roll: Preheat the 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.
  3. Bake the crust: Bake the crust for 15–20 minutes, or until golden brown. Remove pie weights, then let the crust cool completely.
  4. Make the custard base: In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the milk mixture. Bring to a gentle simmer over medium heat.
  5. Combine egg yolks and cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
  6. Temper the eggs: Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly to prevent curdling.
  7. Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens to a pudding-like consistency.
  8. Finish the custard: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract (if using vanilla bean, remove the pod now). Let the custard cool slightly before using.
  9. Assemble the tart: Pour the cooled custard into the cooled tart crust, smoothing it out evenly.
  10. Add strawberry topping: Arrange the sliced strawberries over the custard decoratively.
  11. Glaze the strawberries: Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to give a shiny glaze.
  12. Garnish and chill: Add fresh mint leaves if desired. Refrigerate the tart for at least 1 hour before serving to set and chill fully.

Notes

  • For best results, chill the dough thoroughly before baking to prevent shrinking.
  • You can substitute the fresh strawberries with other fresh berries like raspberries or blueberries.
  • If you don’t have a vanilla bean, use 1 teaspoon of pure vanilla extract instead.
  • Use pie weights or dried beans to prevent the crust from puffing up during baking.
  • Glazing the fruit helps to keep it fresh longer and adds a lovely shine.
  • The tart is best served chilled and consumed within 2 days for optimal freshness.

Nutrition

Keywords: vanilla custard tart, strawberry tart, fresh strawberry dessert, baked tart, creamy custard dessert, fruit tart

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