Strawberry Custard Tart with Creamy Filling and Golden Tart Shell
A classic Strawberry Custard Tart with a buttery crust, creamy vanilla custard, and fresh strawberries glazed to perfection.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 egg yolk
2 tablespoons cold water
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 pound fresh strawberries, hulled and halved
2 tablespoons apricot jam
1 tablespoon water
Instructions
- Mix flour and sugar, then cut in butter until crumbly.
- Add egg yolk and water, form dough, and chill for 30 minutes.
- Roll out dough, place in tart pan, and prick with a fork.
- Blind bake at 375°F for 15 minutes, then bake uncovered for 10 minutes. Cool completely.
- Heat milk until steaming.
- Whisk egg yolks, sugar, and cornstarch, then slowly add warm milk.
- Cook mixture until thick, then stir in vanilla and butter. Cool with plastic wrap on surface.
- Spread custard into crust and arrange strawberries on top.
- Heat jam with water and brush over strawberries.
- Chill for at least 1 hour before serving
Notes
Keep butter cold for a crisp crust.
Stir custard constantly to avoid lumps.
Add glaze just before serving for best shine.