Description
This Strawberry Custard Tart features a crisp pâte sucrée crust filled with a smooth, creamy vanilla bean custard and topped with fresh, vibrant strawberries. Perfectly balanced sweetness and elegant presentation make it an impressive dessert for any occasion.
Ingredients
For the Pâte Sucrée
- 113 g butter (softened but not greasy)
- 90 g powdered sugar
- 1/4 tsp salt
- 1 large egg
- 220 g all-purpose or pastry flour
For the Crème Pâtissière (Custard)
- 360 g whole milk
- 65 g granulated sugar
- 1 teaspoon vanilla paste (or scraped seeds of a vanilla bean)
- 30 g cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 30 g butter
For Topping
- 500 g strawberries (fresh)
- Mint leaves (optional)
- Powdered sugar for dusting or warmed strawberry jam for brushing
Instructions
- Pâte Sucrée Preparation: Cream the softened butter and powdered sugar together until smooth and combined but not aerated. Beat in the egg until fully incorporated. Add the flour and salt and mix until a soft dough forms; avoid overmixing. Shape into a disc, wrap tightly, and refrigerate for at least 1 hour.
- Shaping and Baking the Tart Shell: Roll the chilled dough out to 3-4 mm thickness and fit it into a 9-10 inch tart pan with a removable bottom. Trim excess edges and dock the base with a fork to prevent puffing. Chill for at least 20 minutes. Preheat the oven to 340°F (170°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes until the edges are set. Remove weights and parchment, then bake an additional 15-20 minutes until the base is dry and lightly golden. Let cool completely before filling.
- Making the Crème Pâtissière: In a medium saucepan, heat milk and vanilla over medium heat until it just reaches a simmer without boiling. Meanwhile, whisk egg yolks, sugar, salt, and cornstarch in a bowl until smooth and glossy. Gradually pour the hot milk into the egg mixture in a steady stream while whisking constantly. Return the combined mixture to the saucepan over medium heat and cook, whisking continuously, until the custard thickens and bubbles; continue whisking for one full minute after it starts bubbling. Remove from heat and whisk in the butter until smooth. For extra silkiness, strain through a fine mesh sieve. Transfer custard to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin. Cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
- Assembly: Lightly whisk the chilled custard to loosen. Spoon it evenly into the cooled tart shell. Slice the strawberries and arrange them decoratively over the custard—either fanned, in concentric circles, or piled. Optionally, add fresh mint leaves for garnish. Dust with powdered sugar just before serving or brush strawberries with warmed strawberry jam for a shiny finish. Chill until ready to serve.
Notes
- Don’t overwork the pâte sucrée dough to keep it tender, avoiding gluten development.
- Dock the tart base well before baking to prevent puffing and ensure even cooking.
- Be careful not to let the milk boil when making custard, as it can curdle the mixture.
- Pressing plastic wrap directly on the custard surface prevents an undesirable skin from forming.
- For a glossy topping, warmed strawberry jam can be brushed on instead of powdered sugar dusting.
- Make ahead: The tart shell and custard can be prepared in advance to save time on serving day.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
