Strawberry Custard Tart
A stunning dessert featuring a crisp buttery shell, a smooth vanilla custard, and a glossy layer of fresh strawberries perfect for dinner parties.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cold and diced
- 0.25 cup powdered sugar
- 0.25 teaspoon salt
- 1 large egg yolk
- 3 tablespoons cold water
For the custard
- 2 cups milk
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs
For the topping
- 2 cups fresh strawberries, sliced
- to taste Whipped cream for serving (optional)
Instructions
Preparation of the Crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, and salt.
- Add the cold diced butter and cut it in until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
- Stir in the egg yolk and 3 tablespoons cold water just until the dough starts clumping together.
- Wrap and refrigerate for 30 minutes.
Baking the Shell
- Roll out the chilled dough and fit it into a tart pan, pressing it into the corners and up the sides. Prick the bottom with a fork.
- Bake for 15-20 minutes until lightly golden. Let it cool completely.
Making the Custard
- Heat the milk in a saucepan until hot and steamy.
- In a bowl, whisk together the granulated sugar, cornstarch, and eggs until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly. Return to the saucepan and cook over medium heat, whisking, until thickened.
- Stir in the vanilla extract.
Assembling the Tart
- Pour the custard into the cooled tart shell and refrigerate for at least 2 hours until set.
- Arrange the sliced strawberries over the chilled custard right before serving.
- Add whipped cream if desired.
Notes
Keep the butter cold for the crust; avoid overmixing the dough. Top with strawberries just before serving for best results.