So, you’ve got a sweet tooth calling louder than your alarm on a Monday morning? Same. And instead of pretending we’ll be “good” and just have fruit, let’s take that fruit, drown it in silky custard, and slap it into a golden tart shell. Boom—Strawberry Custard Tart. Fancy enough to impress your judgmental aunt, but simple enough that even your dog could probably follow along (don’t let him though, paws aren’t great for pastry).
Why This Recipe is Awesome
First off, it looks like you spent hours perfecting it, but spoiler alert: you didn’t. This tart is basically Instagram in food form—bright, glossy strawberries lounging on a creamy bed of custard, all hugged by a buttery crust. It’s sweet without being toothache-level, refreshing without being boring, and—best part—it’s idiot-proof. I didn’t burn it, so that’s saying something.
Plus, it doubles as breakfast the next day if you’re a rebel (no judgment, I’ve done it).
Ingredients You’ll Need for Strawberry Custard Tart
Here’s what you need to make magic happen (aka your new favorite dessert):
- Tart crust (store-bought if you’re lazy like me, or homemade if you’re feeling extra)
- Fresh strawberries – about 2 cups, hulled and sliced (or just dump the whole punnet and call it a day)
- Milk – 2 cups (whole milk = creamier custard)
- Egg yolks – 4 (yes, the yellow bits, don’t chuck them)
- Sugar – ½ cup (sweetness, baby)
- Cornstarch – 3 tbsp (to thicken things up, not optional)
- Butter – 2 tbsp (unsalted, so you don’t end up with weird salty custard vibes)
- Vanilla extract – 1 tsp (don’t skip this, unless you want “meh” custard)
- Optional glaze: A little warmed apricot jam for that bakery-style shine
Step-by-Step Instructions
- Bake that crust. Blind bake your tart shell until golden brown and crisp. Translation: throw it in the oven at 350°F (175°C) with some parchment and baking weights/beans for about 15 minutes. Remove weights, bake another 10 minutes. Let it cool.
- Make custard like a boss. Heat milk in a saucepan until just about to boil. Meanwhile, whisk egg yolks, sugar, and cornstarch in a bowl like your life depends on it. Slowly pour the hot milk in while whisking (don’t scramble the eggs unless you want breakfast instead of dessert).
- Thicken it up. Pour the mixture back into the saucepan. Stir over medium heat until it thickens into creamy custard glory. Add butter and vanilla. Cool slightly.
- Assemble the tart. Spread custard evenly into the cooled crust. Try not to eat it all with a spoon (no promises).
- Decorate with strawberries. Go wild with patterns, spirals, or just dump them in—no judgment.
- Glaze if you’re feeling fancy. Brush a thin layer of warmed apricot jam over the strawberries for that shiny bakery look. Totally optional, but it makes you look pro.
- Chill out. Refrigerate for at least 1–2 hours before slicing. Then dig in like you deserve it.
Common Mistakes to Avoid
- Not preheating the oven. Rookie move. Warm oven = crisp crust. Cold oven = soggy sadness.
- Scrambling your eggs. Pour that hot milk sloooowly, whisking constantly. We want custard, not breakfast scramble.
- Using watery strawberries. Nobody wants mushy tart toppings. Pick firm, ripe berries, not the sad leftovers in the fridge.
- Skipping the chill time. Impatience is real, but slice too soon and you’ll have a custard puddle. Not cute.
Alternatives & Substitutions
- Crust swap: Don’t want to deal with tart shells? Use graham crackers, digestive biscuits, or even Oreos. Zero regrets.
- Fruit freestyle: Not into strawberries? Go with raspberries, peaches, or even kiwi. Basically, if it’s fruit and fits, it works.
- Dairy-free: Use almond or oat milk and dairy-free butter. Still tasty, just less creamy.
- Lazy hack: Skip the homemade custard and use instant pudding. I won’t tell anyone (but your tart might).
FAQs about Strawberry Custard Tart
Can I use frozen strawberries?
Technically, yes. But they’ll turn into mushy strawberry soup. Stick to fresh if you care about presentation.
Can I make it ahead of time?
Absolutely. Make it the night before, let it chill, and you’re ready to go. Just don’t add the glaze until serving if you want max shine.
Do I have to glaze the strawberries?
Nope! The glaze just makes it pretty and prevents berries from drying out. But if you like rustic vibes, skip it.
My custard came out lumpy—what now?
Strain it through a sieve. Boom—silky smooth custard, no one will know.
Can I make mini tarts instead of one big one?
Heck yes. Same recipe, just split into smaller tart shells. Bonus: no sharing required.
Is this tart super sweet?
Nah. It’s perfectly balanced—sweet custard, fresh fruit, buttery crust. It won’t knock your teeth out.
Related Recipes
- Classic Lasagna Recipe
- Crispy Pan-Fried Dumplings Recipe
- Creamy Spinach and Roasted Red Pepper Salmon Recipe
Final Thoughts about Strawberry Custard Tart
And there you have it—the Strawberry Custard Tart that looks like it belongs in a fancy bakery but was actually whipped up in your kitchen while you wore sweatpants. Easy, creamy, fruity, and totally irresistible.
Now go make it, snap a photo, and humble-brag on Instagram. Or just eat it straight from the pan with a fork. Zero judgment.
