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Strawberry Custard Tart

A crisp, buttery tart shell filled with smooth vanilla custard and topped with fresh strawberries, perfect for make-ahead entertaining.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Tart Shell
  • 1.5 cups all-purpose flour
  • 0.5 cups unsalted butter, cold and diced
  • 0.25 cups powdered sugar
  • 0.25 teaspoon salt
  • 1 large egg yolk
  • 3 tablespoons cold water
Vanilla Custard
  • 2 cups milk
  • 0.5 cups granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3 large eggs
Topping
  • 2 cups fresh strawberries, sliced
  • Whipped cream for serving (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, and salt.
  2. Cut the cold, diced butter into the dry ingredients until the mixture looks like coarse crumbs.
  3. Stir in the egg yolk and cold water until the dough clumps together. Refrigerate the dough for 30 minutes.
  4. Roll out the chilled dough and fit it into a tart pan. Dock the bottom with a fork to prevent puffing.
  5. Bake the tart shell for 15-20 minutes until lightly golden. Let it cool completely.
Custard Preparation
  1. In a saucepan, heat the milk until it's steaming but not boiling.
  2. In a separate bowl, whisk the granulated sugar, cornstarch, and eggs until completely smooth.
  3. Slowly whisk the hot milk into the egg mixture, then return to the saucepan and cook over medium heat until thick.
  4. Remove from heat and stir in the vanilla extract.
Assembly
  1. Pour the custard into the cooled tart shell. Refrigerate for at least 2 hours until set.
  2. Right before serving, top with sliced strawberries and add whipped cream if desired.

Notes

Best timing: Bake the tart shell and cook the custard earlier in the day; assemble right before serving. Store the tart covered in the fridge to keep the custard firm.