Print

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

Strawberry Custard Tart on rustic table with fresh strawberries
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy strawberry custard tart has a buttery shortcrust base, melt-in-the-mouth pastry cream, and fresh strawberries. It’s a summer showstopper.

Ingredients

Scale

TART SHELL (SHORTCRUST PASTRY)

  • 225 g plain flour (all purpose flour) (8oz)
  • 50 g white granulated sugar (¼ cup / ~1 ¾ oz)
  • 100 g unsalted butter, cold and cubed (7 tablespoons / 3 ½ oz)
  • 1 large egg, cold
  • 1 ½ tablespoons water, cold (6 tsp)

FOR THE FILLING

  • 3 ¼ cups milk (810ml / 1 ¾ pints)
  • 57 g butter (¼ cup / ½ stick / 2oz)
  • 3 teaspoons vanilla extract (or vanilla bean paste)
  • 100 g granulated white sugar (½ cup / 3 ½oz)
  • ½ cup cornflour (US cornstarch) (65g / ~2 ⅓oz)
  • 2 large eggs
  • 3 egg yolks, from large eggs

FOR THE TOPPING

  • 4 cups small strawberries (500g / ~1lb)
  • 2 tablespoons strawberry jam

Instructions

1. In a food processor, add flour, sugar, cubed butter, and a pinch of salt. Process on low until butter is pea-sized.

2. Add the egg and process until it resembles breadcrumbs.

3. With processor running on low, drizzle in the water until clumps form.

4. Turn dough onto a work surface and gently knead until mostly smooth.

5. Roll out on a floured surface to about 11 inches in diameter.

6. Place dough into a 9-inch tart pan with removable base and press into edges. Chill for at least 2 hours.

7. Preheat oven to 180C (160C fan) / 350F. Prick base with a fork and trim excess pastry.

8. Line with baking paper and fill with pie weights or rice. Bake for 20 minutes.

9. Remove weights and paper, bake another 15 minutes until golden. Set aside.

10. Heat milk, butter, sugar, and vanilla in a saucepan until steaming.

11. Whisk together cornflour, eggs, and yolks.

12. Slowly drizzle hot milk mixture into eggs while whisking constantly.

13. Return mixture to saucepan and cook over low-medium heat, whisking constantly until thick.

14. Let it bubble, cook for 30–60 seconds more, then remove from heat.

15. Cool slightly, pour into tart shell, level the top, and chill for 3 hours.

16. Wash, dry, and hull strawberries. Leave one whole, cut the rest in half.

17. Warm jam for 10–15 seconds in microwave.

18. Place whole strawberry in center of tart, arrange halved ones in a spiral.

19. Brush with jam and chill at least another 30 minutes.

Notes

If you don’t have a food processor, grate cold butter into the flour and sugar, then cut in using fingertips, a knife, or pastry blender.

Chill pastry thoroughly for the best results.

Custard thickens quickly—stir constantly to avoid lumps.

Top with strawberries just before serving for freshest appearance.

Weighing ingredients ensures best accuracy; if not, use spoon and level method.

Find it online: https://cookingwithramsay.com/strawberry-custard-tart/