Strawberry and Custard Tart

This Strawberry and Custard Tart is a true Canadian classic! A sweet tart shell is pre-baked and filled with homemade vanilla custard and topped with sweet seasonal strawberries. Enjoy this fresh fruit tart in the summer with fresh and local strawberries!

An Easy Summer Tart with Three Components

I love the simplicity of this Strawberry and Custard Tart. It has three components that are all easy to make and prepare. The sweet tart crust and the vanilla custard can also be made ahead of time to make assembly that much easier!

• Sweet Tart Crust: This buttery and tender sweet tart crust is a staple recipe that I use for many dessert tarts. This tart shell can be made a day in advance and kept wrapped at room temperature.
• Vanilla Custard: Of all the dessert fillings out there, this Vanilla Custard is my favourite. It is rich and creamy, but not too sweet! This allows the flavour of the tart shell and toppings to really shine through! You can prepare this custard up to two days in advance and keep it wrapped in the refrigerator until ready to use.
• Fresh Strawberries: Sweet seasonal strawberries are the perfect topping for this tart. They are refreshing and juicy, which compliments the tart shell and the custard. Assemble the strawberries on top right before serving or prepare in advance and glaze with apple or apricot jam to make them shiny and to prevent drying out.

Get the Recipe: Strawberry and Custard Tart

Strawberry and Custard Tart

Melissa

This Strawberry and Custard Tart is a Canadian classic. A sweet tart shell is pre-baked and filled with homemade vanilla custard and topped with sweet seasonal strawberries. Enjoy this fresh fruit tart in the summer with fresh and local strawberries!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine Canadian

Servings 8

Calories 312 kcal

Ingredients

  

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For the Sweet Tart Shell:

• 1/2 cup unsalted butter room temperature
• 3 tablespoons granulated white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon sea salt

For the Vanilla Custard:

• 1 cup milk 2%
• 2 large eggs
• ¼ cup granulated white sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1 tablespoon unsalted butter

For the Topping:

• 1 pint strawberries sliced ½-centimetre thick

Instructions

 

• In a large mixing bowl, beat the butter and sugar together until fluffy. Add the egg yolks and vanilla and beat to combine.
• Add the flour into the bowl along with the salt. Mix until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
• Lightly dust your work surface with flour. Remove the dough from the plastic wrap and begin to roll it into a round that is approximately 11-inches (28 cm) wide and ½-centimetre thick (to fit in a 9-inch non-stick tart pan with a removable bottom). Make sure to flour your rolling pin and periodically rotate the dough so that it does not stick to your work surface. Gently press the dough into the tart pan without stretching it and trim the edges. Place the tart in the refrigerator for 20 minutes to chill before baking.
• Preheat the oven to 350°F.
• When you are ready to bake the tart, remove the tart shell from the fridge. Pierce the bottom of the tart shell several times with the tines of a fork to prevent the tart from rising. Place in the oven and bake for 18-20 minutes, or until golden brown.
• Remove the tart shell from the oven and let cool completely.
• While the tart shell is cooling, make the custard. Place 1 cup of milk into a small pot over medium heat. Bring the milk to just below a simmer.
• In a separate bowl, add the sugar, eggs, and cornstarch. Mix to combine. Add ¼ of the warm milk to the egg mixture and mix to combine. Then add the egg mixture to the pot of milk. Whisk constantly over medium heat until the custard has thickened, about 5 minutes.
• Remove from the heat and add the vanilla and butter. Transfer to a bowl and let cool completely.
• To assemble to tart, fill the cooled sweet tart crust with the vanilla custard. Use an offset spatula to spread the custard into an even layer. Place in the refrigerator to set for 30 minutes. Arrange the sliced strawberries in concentric circles and serve immediately. Enjoy!

Notes

• You can make the tart shell and vanilla custard a day in advance. Keep the custard covered in the refrigerator. Keep the baked tart shell at room temperature, covered.
• For an extra pretty presentation, you can glaze the strawberries with apple or apricot jam to make them shiny. 

Nutrition

Calories: 312kcalCarbohydrates: 35gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 127mgSodium: 105mgPotassium: 185mgFiber: 2gSugar: 15gVitamin A: 579IUVitamin C: 35mgCalcium: 66mgIron: 1mg

Keyword strawberry custard tart, strawberry recipes, strawberry tart, summer dessert

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