Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked a strawberry tart with custard. It was a sunny spring morning, and I wanted something light, fresh, and cheerful to share with my family. As I carefully spread the creamy custard over the golden tart shell and arranged ripe, juicy strawberries on top, I felt a sense of calm and joy. By the time it came out of the oven, the aroma of baked pastry and sweet strawberries filled the kitchen. That day, I realized that desserts can be more than a sweet treat they can be a memory, a celebration, and a way to bring loved ones together.
This strawberry tart with custard has since become a favorite in my home. It’s elegant enough for a special occasion but simple enough to make on a weekday for a sweet pick-me-up. The combination of buttery tart, smooth custard, and fresh strawberries is irresistible.
Why I Love Making This Strawberry Tart with Custard
I love making this tart because it feels like an art project and a comfort food all at once. The buttery, crisp pastry is satisfying to work with, the custard is silky and rich, and the bright red strawberries bring freshness and joy to the plate. I also love how versatile it isyou can use different berries or fruit depending on the season, but strawberries just feel like spring and sunshine on a plate.
Making this strawberry tart with custard reminds me of why I fell in love with baking. It’s not just about following a recipe it’s about the textures, flavors, and the happiness that a homemade dessert can bring to people you care about.
Ingredients & Little Kitchen Secrets
Tart Shell:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1-2 tbsp cold water
Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
Topping:
- 2 cups fresh strawberries, hulled and sliced
- Optional: apricot jam for glaze
Little kitchen secrets:
- Chill the tart dough before rolling for a perfect crisp shell.
- Strain custard for extra smoothness.
- Brush a light apricot jam glaze on the strawberries to make them shine and keep them fresh longer.
How I Make It, Step by Step
- Prepare the Tart Shell: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Mix in egg yolk and 1 tbsp cold water until dough comes together. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface and line a 9-inch tart pan. Prick the base with a fork. Bake blind (with parchment paper and weights) for 15 minutes, then remove weights and bake 10 more minutes until golden. Cool completely.
- Make the Custard: In a saucepan, heat milk until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan, cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla. Let cool slightly.
- Assemble the Tart: Pour custard into the cooled tart shell. Smooth the top. Arrange strawberry slices beautifully on top of custard.
- Optional Glaze: Warm 2 tbsp apricot jam with 1 tsp water, brush over strawberries for a shiny finish. Chill for at least 1 hour before serving.
How I Serve It at Home
I love serving this strawberry tart with custard slightly chilled, straight from the fridge. The custard is silky, the pastry is crisp, and the strawberries are sweet and refreshing. Sometimes, I cut it into generous wedges for dessert after lunch or small slices for afternoon tea. Pairing it with a cup of tea or coffee makes it feel even more special.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in the fridge for up to 2 days. The strawberries are best fresh, so add them the day of serving.
- Freezing: You can freeze the tart shell before baking for up to 1 month. Custard and assembled tarts do not freeze well.
- Make-Ahead: Bake the tart shell a day in advance and prepare the custard. Assemble with strawberries on the day you serve it for best results.
100-Word Short Version
This strawberry tart with custard is a delightful combination of crisp buttery pastry, silky vanilla custard, and fresh, juicy strawberries. Start by making a chilled tart shell and baking it until golden. Prepare a smooth, creamy custard, then pour it into the cooled shell. Arrange fresh strawberries on top, optionally brushing them with apricot jam for shine. Chill for at least an hour before serving. Perfect for dessert, tea, or celebrations, this tart is as beautiful as it is delicious. Sweet, refreshing, and full of love, it’s a dessert that will brighten any table.
Recipe Card Section
⏱️ Time
- Prep: 30 mins
- Cook: 25 mins
- Chill: 1 hour
- Total: 1 hour 55 mins
🛒 Ingredients
- Tart Shell: 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup sugar, 1/4 tsp salt, 1 egg yolk, 1-2 tbsp cold water
- Custard: 2 cups whole milk, 1/2 cup sugar, 4 egg yolks, 3 tbsp cornstarch, 1 tsp vanilla, 2 tbsp butter
- Topping: 2 cups fresh strawberries, optional apricot jam
👩🍳 Instructions
- Prepare tart shell dough, chill 30 mins.
- Preheat oven 350°F, roll dough into 9-inch tart pan, bake blind 15 mins, then 10 more mins. Cool.
- Heat milk until simmering. Whisk egg yolks, sugar, cornstarch. Slowly add milk, return to pan, cook until thickened. Stir in butter and vanilla. Cool slightly.
- Pour custard into tart shell, smooth top. Arrange strawberries.
- Optional: Brush with apricot jam glaze. Chill 1 hour before serving.
📝 Notes
- Chill dough before baking for crispiness.
- Strain custard for smooth texture.
- Brush strawberries with apricot jam to keep fresh.
- Assemble day of serving for best taste.
🍽️ Nutrition (per serving, approx.)
Calories: 320 kcal 🍓 Protein: 6g 💛 Carbs: 45g 🌾 Fat: 14g 🧂 Sugar: 22g
Strawberry Tart with Custard
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 1 hr 55 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Strawberry Tart with Custard combines a buttery tart shell, silky vanilla custard, and fresh strawberries. Perfect for desserts, afternoon tea, or special occasions, it’s elegant, refreshing, and full of love.
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1–2 tbsp cold water
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
- 2 cups fresh strawberries, hulled and sliced
- Optional: apricot jam for glaze
Instructions
- Prepare tart shell dough, chill 30 mins.
- Preheat oven 350°F, roll dough into 9-inch tart pan, bake blind 15 mins, then 10 more mins. Cool.
- Heat milk until simmering. Whisk egg yolks, sugar, cornstarch. Slowly add milk, return to pan, cook until thickened. Stir in butter and vanilla. Cool slightly.
- Pour custard into tart shell, smooth top. Arrange strawberries.
- Optional: Brush with apricot jam glaze. Chill 1 hour before serving.
Notes
Chill dough before baking for crispiness. Strain custard for smooth texture. Brush strawberries with apricot jam to keep fresh. Assemble day of serving for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Conclusion
Making this strawberry tart with custard always feels special. It’s not just about the dessert it’s about the joy of creating something beautiful, the pleasure of seeing happy faces, and the memories made around the table. Every bite of crisp pastry, silky custard, and fresh strawberries is a little celebration. I hope this recipe brings as much happiness to your kitchen as it does to mine. Baking is love in edible form, and this tart is a perfect example of that.