Vanilla Custard Strawberry Tart

There is nothing lovelier than the first forkful of this vanilla custard and strawberry tart. Flaky, buttery crust meets silky vanilla custard and the freshest berries, all lightly glazed for a bakery finish. It is easy to make at home, and every time I serve it, there are never leftovers.

I made this for a spring brunch and my usually reserved neighbor asked for the recipe on the spot. The first bite, with that sweet berry glaze, reminded me of French bakeries I would wander into on vacation.

Ingredients

• All-purpose flour: Gives the crust its tender bite and holds up to the filling. Use freshly milled if you can for best flavor
• Powdered sugar: Boosts the sweetness and soft crumb of the crust. Sift before using to avoid lumps
• Cold unsalted butter: Guarantees a delicate flaky shell. Use good quality for a rich taste
• Egg yolks: Enrich both the tart dough and custard filling making everything velvety. Choose free-range eggs with deep yellow yolks
• Whole milk and heavy cream: Form the luxurious base of the custard. Fresh cream from a local shop is worth the extra step
• Vanilla bean or pure extract: Brings the classic custard notes. Look for plump beans if possible
• Fresh strawberries: Give juicy contrast to the creamy custard. Select the ripest berries with deep red color
• Apricot jam: Creates the glossy finish over the strawberries. A good fruit spread makes a difference
• Fresh mint (optional): Adds a pop of color and freshness. Pick vibrant green sprigs

Instructions

Make the Tart Crust:

In a large bowl mix the flour, powdered sugar and salt until well blended. Drop in the cold cubed butter and use your fingertips to rub and blend the butter into the dry mix until it looks like rough pea-sized crumbs. Add the egg yolk and a tablespoon of ice water at a time, mixing with a fork until the dough starts coming together. Do not overwork it. Press into a disk, wrap tightly and chill in the fridge for at least thirty minutes. This resting makes the dough much easier to roll out and helps the crust stay tender.

Prepare and Bake the Crust:

Heat your oven to three hundred seventy five degrees Fahrenheit. Take the chilled dough and on a floured surface roll it out thin enough to line your tart pan with a slight overhang. Press gently into all edges, trim excess, then prick the base with a fork to prevent bubbles. Lay parchment over the crust and fill with dried beans or pie weights for blind baking. Bake fifteen to twenty minutes, until the shell turns golden. Remove the weights and paper, let cool completely on a rack before filling.

Cook the Vanilla Custard:

Set a medium saucepan over low heat and pour in whole milk, heavy cream and granulated sugar. If using a vanilla bean, split and scrape the seeds into the pot, then drop in the pod too. Slowly bring to a simmer, stirring to dissolve the sugar and infuse the vanilla. In a separate bowl whisk egg yolks with cornstarch till smooth. Take the hot milk mixture and gradually drizzle it into the egg mix, whisking all the while to avoid scrambling the yolks. Pour the now combined mixture back into the pan and cook, whisking constantly until it thickens to a smooth pudding-like texture. This usually takes three to five minutes.

Finish the Custard, Pour and Chill:

Once the custard thickens, take it off the heat, remove the vanilla bean pod and stir in the butter and pure vanilla extract if needed. Let your creamy custard cool down till just warm with a piece of plastic directly on top to prevent skin forming. Pour the custard into your cooled tart shell, smoothing to the edges. Give it time to settle by letting it chill while you prepare the fruit.

Top with Strawberries and Glaze:

Slice strawberries evenly and arrange them decoratively over the custard surface. Warm apricot jam gently in a saucepan till it becomes runny. Using a pastry brush, lightly coat the strawberries with the warm jam for a glossy finish. If desired, tuck in a few fresh mint leaves for color. Chill the tart for at least one hour to set before slicing and serving.

Using real vanilla bean instead of extract brings such an incredible aroma to the custard. My favorite part is sneaking an extra spoonful of custard before it sets. Watching my family gather around as I bring out this tart has made it a staple for our special occasions.

Storage and Leftover Tips

Always store the tart covered and chilled to keep the custard firm. The crust stays crisp for up to two days after baking but after that it begins to soften from the filling. If you have leftover tart, freeze individual slices uncovered for about an hour then wrap and store in a freezer-safe box.

Easy Ingredient Swaps

For the crust you can swap half the flour with almond meal for a slight nutty flavor. Blueberries or raspberries can easily step in for strawberries if that’s what you have on hand. If apricot jam is missing, try a little orange marmalade thinned with water for the glaze.

Perfect Ways to Serve This

Serve the tart with a scoop of softly whipped cream. It also pairs wonderfully with a glass of dessert wine after a special meal. For a summer picnic slice it ahead and keep cold until ready to enjoy.

Every bite brings back memories of sunlit kitchens and family gatherings. Make this tart once and it is sure to become a tradition in your home.

Recipe Q&A

→ How do I prevent a soggy tart crust?

Bake the crust until golden before adding custard and cool completely to avoid moisture soaking in.

→ Can I use vanilla extract instead of a vanilla bean?

Yes, substitute 1 teaspoon vanilla extract if a vanilla bean isn't available for similar flavor.

→ Do the strawberries need to be glazed?

Glazing adds shine and preserves freshness, but you may skip if desired or use a different fruit preserve.

→ How long should the tart be chilled before serving?

Chill for at least 1 hour. This helps set the custard and melds flavors nicely before slicing.

→ Which type of cream works best for the custard?

Heavy cream adds richness and silky texture to the custard, giving it a luxurious mouthfeel.

→ Can I make the tart crust ahead of time?

Yes, the crust can be baked and stored airtight for up to 1 day before assembling the tart.