Description
This delightful Strawberry Custard Tart features a buttery shortbread crust filled with smooth, creamy vanilla custard and topped with fresh strawberries glazed in strawberry jam. Perfectly balanced between rich and fruity, this tart is an elegant and refreshing dessert ideal for any occasion.
Ingredients
Shortbread Cookie Crust
- 1 stick (112 g) unsalted butter, room temperature
- 1/3 cup (65 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all purpose flour
- 1/2 tsp kosher salt
Vanilla Custard Filling
- 1 1/2 cups whole milk
- 2 tbsp unsalted butter
- 4 large egg yolks
- 1 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 tsp kosher salt
Topping
- 1/4 cup strawberry jam
- 3 tbsp water
- 3 cups sliced strawberries
- Mint leaves (for garnish)
Instructions
- Prepare Shortbread Cookie Crust: Preheat your oven to 350°F (180°C). Lightly grease your tart pan using magic cake release or baking spray to ensure easy removal later.
- Mix Crust Ingredients: In a bowl or stand mixer with a paddle attachment, combine the butter, sugar, vanilla extract, flour, and salt. The mixture will appear crumbly.
- Form the Crust: Using dampened hands, press the crumbly dough evenly into the prepared tart pan. Use a fork to dock the dough all over to prevent bubbling while baking.
- Bake the Crust: Place the tart pan on the middle rack of the oven and bake for 30-33 minutes until the crust is fully cooked and golden. Remove and allow it to cool completely.
- Make the Vanilla Custard: In a medium saucepan over medium heat, whisk together the egg yolks, sugar, cornstarch, and salt. Gradually whisk in the milk, half a cup at a time, ensuring the mixture is smooth after each addition.
- Cook Custard: Cook the mixture on medium heat, whisking constantly to prevent burning, until it thickens and just starts to bubble, about 12 minutes.
- Finish Custard: Remove custard from heat and whisk in the butter and vanilla extract until fully incorporated.
- Fill the Tart: Pour the thickened custard into the cooled crust. Cover the tart with plastic wrap placed directly on the surface of the custard to avoid skin formation. Refrigerate for at least 4 hours or overnight to set.
- Prepare Strawberry Glaze: Just before serving, warm strawberry jam and water in a small saucepan over low heat, stirring until loosened into a glaze.
- Arrange Strawberries: Place sliced strawberries evenly over the custard filling. Carefully remove the sides of the tart pan.
- Glaze and Garnish: Gently brush the strawberry glaze over the arranged strawberries. Garnish with fresh mint leaves if desired.
- Serve: Slice the tart and enjoy the fresh, creamy, and fruity dessert.
Notes
- For best results, use room temperature butter to ensure even mixing in the crust.
- Docking the crust with a fork prevents air bubbles during baking.
- Constant whisking while cooking custard is essential to avoid lumps or burning.
- Covering the custard surface with plastic wrap prevents a skin from forming.
- Refrigerating the tart for at least 4 hours helps the custard set properly.
- The strawberry glaze adds shine and enhances the fresh fruit flavor.
- This tart is best served chilled and consumed within 2 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
