Strawberry Custard Tart is a stunning dessert that combines the silky texture of classic custard with the sweet, bright flavor of fresh strawberries. This elegant tart features a buttery, crisp pastry crust filled with smooth, vanilla-infused custard and topped with vibrant, juicy strawberries arranged in a beautiful pattern. The richness of the custard perfectly complements the natural tartness of the strawberries, making this tart a favorite for spring and summer celebrations, or as a delightful finish to a fine dining experience. Light yet decadent, the Strawberry Custard Tart not only pleases the palate but also makes a visually impressive presentation on any dessert table.
Ingredients:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, cold and cubed
- 2-4 tablespoons ice water
- For the custard filling:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- For the topping:
- 2 cups fresh strawberries, hulled and halved
- Apricot jelly or clear glaze (optional, for shine)
Directions:
- Prepare the Crust:
- In a food processor, combine flour, salt, and sugar. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Turn out the dough onto a surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Once chilled, roll out the dough on a floured surface and press into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights or dried beans.
- Bake in a preheated 375°F (190°C) oven for 20 minutes. Remove weights and parchment, and bake for another 10 minutes until golden. Cool completely.
- Make the Custard Filling:
- In a saucepan, combine milk, cream, and vanilla bean. Bring to a simmer over medium heat. Remove from heat; if using a vanilla bean, scrape out seeds and return them to the mixture.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and creamy. Remove from heat, discard the vanilla bean pod (if used), and let cool slightly. Pour into the cooled crust and smooth the top. Chill in the refrigerator until set, about 2 hours.
- Assemble the Tart:
- Arrange strawberry halves on top of the set custard in a circular pattern, starting from the edge and working towards the center.
- If desired, heat a little apricot jelly with a splash of water and brush over the strawberries for a shiny, professional finish.
- Serve:
- Chill the tart until ready to serve. Remove from the tart pan and place on a serving plate.
- Cut into slices and serve chilled.
This Strawberry Custard Tart is the epitome of a spring or summer dessert, offering a refreshing combination of textures and flavors that are both rich and revitalizing. It’s perfect for a special occasion or any time you want to treat yourself to something truly special.
