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Strawberry Custard Tart

Strawberry Custard Tart features a buttery tart crust filled with silky vanilla custard and topped with fresh strawberries. This elegant dessert offers the perfect balance of creamy, fruity, and crisp textures for any occasion.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 slices

Ingredients

  • 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
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons apricot jam or strawberry jam (optional)
  • 1 tablespoon water

Instructions

  1. Combine the flour, sugar, and salt in a bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the egg yolk and cold water, mixing until a dough forms.
  4. Shape the dough into a disk, wrap, and refrigerate for at least 30 minutes.
  5. Roll out the chilled dough and press it into a 9-inch tart pan.
  6. Prick the bottom with a fork and chill for 15 minutes.
  7. Bake at 375°F (190°C) for about 25 minutes or until lightly golden. Cool completely.
  8. Heat the milk, cream, and half of the sugar in a saucepan until steaming.
  9. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch.
  10. Slowly whisk the hot milk mixture into the egg mixture.
  11. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
  12. Remove from the heat and stir in the vanilla extract.
  13. Transfer the custard to a bowl, cover the surface, and cool completely.
  14. Spread the cooled custard evenly into the baked tart shell.
  15. Arrange the sliced strawberries decoratively over the custard.
  16. If desired, heat the jam with water and brush over the strawberries for a glossy finish.
  17. Refrigerate the tart for at least 1 hour before serving.

Notes

  • Use raspberries, blueberries, or mixed berries for a variation.
  • Add a thin layer of melted chocolate to the crust before filling for extra richness.
  • Flavor the custard with lemon zest or almond extract.
  • Store covered in the refrigerator for up to 3 days.
  • Do not freeze, as the custard and fruit may lose texture.
  • Allow the tart to sit at room temperature for 10 to 15 minutes before serving for optimal flavor.
  • Author: info.adalinerecipes@gmail.com
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes

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