Vanilla Custard Strawberry Tart (Printable Format)
Buttery crust, silky vanilla custard, and juicy strawberries glazed for a delightful dessert centerpiece.
# Needed Ingredients:
→ Crust
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup powdered sugar
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, cold and cubed
05 -
1 egg yolk
06 -
2 to 3 tablespoons ice water
→ Custard
07 -
1 1/4 cups whole milk
08 -
1/2 cup heavy cream
09 -
1/4 cup granulated sugar
10 -
1 vanilla bean or 1 teaspoon vanilla extract
11 -
4 egg yolks
12 -
1 tablespoon cornstarch
13 -
2 tablespoons unsalted butter
→ Topping
14 -
1 pint fresh strawberries, hulled and sliced
15 -
1 tablespoon apricot jam
16 -
Fresh mint leaves (optional)
# Preparation Steps:
01 -
Combine flour, powdered sugar, and salt in a bowl. Incorporate the cold cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
02 -
Add the egg yolk and 2 tablespoons ice water, mixing until a soft dough forms. If needed, add the remaining tablespoon of ice water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
03 -
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough to fit a tart pan. Press gently into the pan, trim edges, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 to 20 minutes until golden. Remove weights and paper, cool the crust completely.
04 -
In a saucepan, heat whole milk, heavy cream, and sugar. If using a vanilla bean, split lengthwise, scrape seeds, and add seeds and pod to the pan; otherwise, add vanilla extract later. Bring mixture to a simmer over medium heat.
05 -
In a separate bowl, whisk egg yolks with cornstarch until smooth. Gradually add the hot milk mixture to the yolks, whisking constantly to prevent curdling.
06 -
Pour the egg mixture back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens and coats the back of a spoon.
07 -
Remove from heat, discard the vanilla pod if used, and stir in the unsalted butter and vanilla extract if not already added. Allow custard to cool slightly.
08 -
Pour the warm custard into the cooled tart crust and spread evenly. Let set at room temperature for 10 minutes.
09 -
Arrange sliced strawberries in a decorative pattern over the custard layer.
10 -
Gently heat apricot jam until melted and brush over the strawberries as a glaze. Garnish with mint leaves if desired. Refrigerate the tart for at least 1 hour before serving.
# Supplementary Details:
01 -
For a crisp base, ensure the crust is fully cooled before pouring in the custard.
02 -
Custard can be infused with vanilla bean for deeper flavor, or vanilla extract for convenience.
03 -
Any extra glazing jam can be strained for extra smoothness.