Vanilla Custard and Strawberry Tart Recipe
A delightful Vanilla Custard & Strawberry Tart featuring a crisp buttery crust filled with smooth vanilla custard and topped with fresh glazed strawberries. Perfectly balanced with a hint of sweetness and a touch of fresh mint for garnish, this tart is a classic dessert ideal for any occasion.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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
- Prepare the Crust Dough: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs, then add the egg yolk and ice water. Mix until the dough forms a cohesive ball. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the tart shell.
- Roll Out and Bake the Crust: On a floured surface, roll out the chilled dough and carefully fit it into a tart pan. Prick the base with a fork. Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15-20 minutes until golden brown, then let it cool completely.
- Make the Vanilla Custard: In a saucepan, combine whole milk, heavy cream, and granulated sugar. If using a vanilla bean, split and scrape the seeds into the milk mixture along with the pod. Heat until just simmering. In a separate bowl, whisk the egg yolks with cornstarch, then slowly pour in the hot milk mixture while whisking continuously. Return this mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and vanilla extract if using, and allow to cool slightly.
- Assemble the Tart: Pour the slightly cooled custard into the cooled tart shell and smooth the surface. Arrange sliced strawberries over the custard in an appealing decorative pattern.
- Glaze the Strawberries: Warm the apricot jam in a small saucepan until melted, then brush the glaze over the strawberries to give them shine and preserve freshness.
- Garnish and Chill: Optionally, add fresh mint leaves on top for a touch of color and aroma. Refrigerate the tart for at least 1 hour before serving to allow flavors to meld and custard to set.
Notes
- Using cold butter and ice water in the crust dough helps achieve a flaky texture.
- Pie weights or dried beans prevent the tart crust from puffing during baking.
- Be sure to whisk constantly when cooking the custard to prevent curdling or lumps.
- Glazing the strawberries with apricot jam not only adds shine but also helps preserve the fruit.
- This tart is best served chilled and enjoyed within 2 days for optimal freshness.
Keywords: Vanilla custard tart, Strawberry tart, French dessert, Summer fruit tart, Custard dessert
