Strawberry Custard Tart Recipe: Sweet, Creamy & Easy to Make

Strawberry Custard Tart is that nostalgic, summery dessert that feels like a warm hug from grandma — but with a modern glow-up. If you’re anything like me, your sweet tooth is picky. It wants something creamy, not too sugary, a little fruity, and most importantly — it better look Instagram-worthy without needing a culinary degree. That’s exactly why Strawberry Custard Tart has become my go-to showstopper.

With its buttery shortcrust base, silky pastry cream, and fresh strawberry crown, this tart turns everyday ingredients into a stunning centerpiece. Whether you’re prepping for a weekend barbecue, a brunch with girlfriends, or just trying to get your family to eat fruit without a fuss — the Strawberry Custard Tart is here to help you win dessert. Bonus? It’s make-ahead friendly. So while it looks all fancy and impressive, it secretly works around your schedule. Because honestly, don’t we all have enough on our plates?

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What is Strawberry Custard Tart?

Strawberry Custard Tart is a classic French-inspired dessert that’s all about contrasting textures and vibrant flavor. At its core, it’s a buttery shortcrust pastry — kind of like a tender cookie — cradling a thick, dreamy custard (pastry cream, if we’re being fancy). On top? A mountain of juicy strawberries, glazed to glossy perfection with a swipe of jam. The result is a dessert that’s sweet, but not cloying. Rich, but not heavy. And somehow still feels fresh.

It hits all the right notes: creamy, crisp, fruity, and melt-in-your-mouth. While it might sound like something you’d find at a boutique bakery in Paris, it’s surprisingly doable at home with some basic kitchen tools and a bit of patience. Unlike a cheesecake or a multi-layered cake, Strawberry Custard Tart doesn’t need much decorating. The strawberries do all the work — they’re the crown jewels. And if you’re looking for other fruit-based beauties, try my Strawberry Crunch Cookies or this fan-favorite Strawberry Sauce — both delicious with minimal fuss.

Reasons to Try Strawberry Custard Tart

Let’s be real — most of us don’t have hours to spend in the kitchen just to be met with polite nods and a half-eaten plate. Strawberry Custard Tart is different. First of all, it’s visually stunning. Those fresh red strawberries against the creamy yellow custard and golden crust? Talk about a natural filter. It’s the kind of dessert that makes people think you spent way more time than you actually did. Second, it’s customizable. You can switch out the fruit, flavor the custard differently (hello, lemon zest or almond extract), or even use mini tart pans for individual servings.

And third, it’s seasonally flexible — ideal in spring and summer when strawberries are peak-fresh, but equally welcome during colder months with a little store-bought magic. Even picky eaters tend to lean in for a slice. The crust has that irresistible homemade cookie vibe, and the custard is rich without being too sweet. Plus, unlike a traditional cake or pie, it feels light enough to enjoy after a big meal. Pair it with a glass of bubbly, coffee, or just a quiet moment to yourself — you’ve earned it.

Ingredients Needed to Make Strawberry Custard Tart

For the Tart Shell (Shortcrust Pastry)

• 225 g plain flour (about 8 oz)
• 50 g white granulated sugar (¼ cup)
• 100 g unsalted butter, cold and cubed (7 tbsp)
• 1 large cold egg
• 1½ tbsp cold water

For the Custard Filling

• 3¼ cups milk (about 810ml)
• 57 g butter (2 oz)
• 3 tsp vanilla extract or paste
• 100 g granulated sugar (½ cup)
• ½ cup cornflour (aka cornstarch – 65g)
• 2 large eggs
• 3 egg yolks

For the Topping

• 4 cups small strawberries, hulled and halved (about 500g)
• 2 tbsp strawberry jam

And if you need a recipe to use up leftover strawberries, these Strawberry Cheesecake Cinnabon Rolls are a dream on a plate.

Instructions to Make Strawberry Custard Tart (Step-by-Step)

Step 1: Make the Tart Shell Dough

Start by grabbing your food processor or rolling up your sleeves for some old-fashioned mixing. In the bowl, add the flour, sugar, cold cubed butter, and a pinch of salt. Pulse until the mixture looks like rough breadcrumbs — the butter pieces should be about pea-sized. Add the egg and pulse again. While the processor runs, drizzle in the cold water until the dough begins to clump.

Turn the mixture out onto a floured surface and gently bring it together into a ball — no aggressive kneading needed here. Wrap it in plastic and chill in the fridge for at least 2 hours. Overnight is even better.

Step 2: Roll and Shape the Dough

Once the dough has chilled, roll it out on a lightly floured surface to about 4–5mm thickness. Carefully lift it into a 9-inch fluted tart pan. Press it into the sides and bottom. Don’t worry if it tears a bit — this crust is forgiving. Let the edges overhang and chill again for 30 minutes.

Step 3: Blind Bake the Shell

Preheat your oven to 350°F (180°C). Prick the tart base with a fork, trim the excess pastry, then line it with parchment and fill it with pie weights or rice. Bake for 20 minutes, then remove the weights and paper and bake for another 15 minutes until golden brown. Set aside to cool.

Step 4: Cook the Custard Filling

While the tart shell cools, heat the milk, butter, sugar, and vanilla in a heavy saucepan over medium heat until steaming (not boiling!). Meanwhile, whisk the eggs, yolks, and cornflour together in a separate bowl.

Slowly pour the hot milk mixture into the eggs, whisking constantly — this keeps the eggs from scrambling. Pour it all back into the pan and cook over low-medium heat, stirring nonstop with a whisk, until it thickens dramatically (about 5–7 minutes). Let it bubble for 30 seconds, then remove from heat.

Pour the thick custard into the baked shell and level it out. Press plastic wrap directly onto the surface (to avoid a skin forming) and refrigerate for 3 hours or until fully set.

Step 5: Prepare the Strawberries

Hull and halve the strawberries. Keep one whole for the center — a little strawberry diva moment. Warm the jam in the microwave for 10–15 seconds until it’s nice and brushable.

Step 6: Decorate the Tart

Remove the plastic from the custard. Arrange your strawberries cut-side down in a circular pattern around the tart, finishing with the whole berry in the center. Brush gently with warm jam for that glossy, bakery-style finish. Chill for 30 minutes before serving — or longer, if you’re prepping ahead.

For another stunning fruit-forward dessert, try this easy Strawberry Cheesecake Cake — it’s a crowd-pleaser every time.

What to Serve with Strawberry Custard Tart

Strawberry Custard Tart is a bit of a scene-stealer, but if you’re looking to round out your meal, there are plenty of delicious pairings. Keep it classy with a cup of hot coffee or tea, or go fancy with a glass of Prosecco — the bubbles are a match made in dessert heaven. If you’re going casual (hello, backyard BBQ), serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream. A citrusy side like Lemon Blueberry Icebox Cake adds zing to balance the sweetness. And don’t forget — this tart plays nicely at brunch too. Imagine it sitting next to a fresh Cranberry Pecan Chicken Salad, a pitcher of iced tea, and your favorite girlfriends. Pure joy.

Key Tips for Making Strawberry Custard Tart

Here’s the thing: while the Strawberry Custard Tart looks elegant, it’s pretty forgiving if you follow a few key tips. First, cold ingredients are your best friend when it comes to that buttery shortcrust — no room for melty butter here. Chill the dough, chill the tart shell, and don’t skip the blind bake. Second, the custard thickens FAST. Stir like your dessert depends on it — because it does. Use a whisk, not a spoon, and don’t walk away. Third, dry your strawberries well before topping the tart. Wet berries + custard = soggy city. And finally, assemble the strawberries on the day you plan to serve for the freshest look. If you’re prepping ahead, keep the tart chilled and add the berries and glaze last minute. For bonus points, flavor your dough with lemon zest or even almond extract. Want even more fruit-focused desserts? Blueberry Cheesecake Bars are another easy win.

Storage and Reheating Tips for Strawberry Custard Tart

Strawberry Custard Tart is best enjoyed fresh, but that doesn’t mean you can’t make it ahead. The crust can be baked and stored (unfilled) for up to 2 days at room temp — just keep it covered. The custard-filled tart (pre-topping) can chill in the fridge for up to 2 days. Just be sure to press plastic wrap directly onto the surface of the custard. Once you add the berries and glaze, it’s best eaten within 24 hours. Leftovers? Store them in the fridge, loosely covered, for up to 2 days. The crust may soften slightly, but the flavor stays fabulous. This dessert doesn’t freeze well — the custard texture changes, and strawberries get weirdly mushy. If you want a freezer-friendly alternative, consider a Lemon Raspberry Cookie for fruity vibes with better shelf life.

FAQs

Can I make this gluten-free?
Yes! Swap the flour in the crust for your favorite 1:1 gluten-free baking mix. You may need to add a touch more water to bring the dough together.

Can I use store-bought pastry?
You absolutely can. It’s a time-saver — just make sure to blind bake it properly so it stays crisp.

What other fruits can I use?
Raspberries, blueberries, sliced kiwi, or peaches work beautifully. Try mixing it up for a rainbow tart.

Can I make it dairy-free?
Yes, with swaps. Use a dairy-free butter in the crust and plant-based milk (like almond or oat) for the custard. Note: the custard may be slightly less rich.

Why is my custard lumpy?
It likely got too hot or wasn’t whisked enough. Try pushing it through a sieve to smooth it out if that happens.

Final Thoughts

Strawberry Custard Tart is proof that you don’t need complicated techniques or exotic ingredients to create a dessert that feels straight out of a bakery. It’s sweet but light, easy but impressive, and flexible enough to fit any occasion. From busy moms to baking newbies, this is a recipe that works with your life — not against it. With its make-ahead options, show-stopping looks, and fruity flavor, this tart is the kind of dessert that earns repeat requests. So next time you’re craving a treat that says “I made something special” without saying “I stressed myself out,” remember this beauty. And if you’re diving into more berry deliciousness, don’t miss my No-Bake Strawberry Cheesecake Lasagna — another reader favorite that checks all the dessert boxes.

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