Strawberry Custard Tart Recipe with Buttery Crust and Smooth Cream Filling
A classic Strawberry Custard Tart featuring a buttery crust, smooth vanilla custard, and fresh strawberries with a light glaze.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 large egg
1–2 tablespoons cold water
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
2 cups fresh strawberries, hulled and sliced
2 tablespoons apricot jam
1 tablespoon water
Instructions
- Mix flour, sugar, and butter until crumbly, then add egg and water to form dough. Chill for 30 minutes.
- Roll out dough, fit into tart pan, and blind bake at 375°F for 15 minutes, then bake uncovered for 10–12 minutes. Cool completely.
- Heat milk until steaming. Whisk sugar, egg yolks, and cornstarch separately.
- Gradually add warm milk to egg mixture, then cook over medium heat until thickened.
- Stir in butter and vanilla, then cool with plastic wrap touching the surface.
- Spread custard into cooled crust.
- Arrange strawberries on top.
- Warm jam with water and brush over strawberries.
- Chill for at least 1 hour before serving.
Notes
Chill dough well for best crust texture.
Stir custard constantly to avoid lumps.
Use fresh strawberries for best flavor and appearance.