strawberry custard tart

This Strawberry Tart combines a buttery shortbread crust with a creamy vanilla custard and fresh strawberry topping for a simple yet elegant summer dessert. It’s perfect for warm-weather gatherings and sweet enough to satisfy any crowd.

Why You’ll Love This Recipe

• Classic summer dessert with fresh strawberries
• Creamy vanilla custard filling
• Buttery shortbread cookie crust
• Can be made ahead for easy entertaining
• Beautiful presentation with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shortbread crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup unsalted butter, softened

For the filling and topping:

• 1 ½ cups milk
• 4 egg yolks
• 1 ½ teaspoons vanilla extract
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 3 to 4 cups fresh strawberries, sliced

Directions

Make the shortbread crust:

1. Preheat oven to 350°F.
2. Grease a 9- or 10-inch tart pan with baking spray or non-stick spray.
3. In a food processor, pulse flour and powdered sugar. Add butter and pulse until mixture resembles coarse crumbs.
4. Press dough evenly into the bottom and up the sides of the tart pan.
5. Freeze crust for 7–10 minutes. Prick all over with a fork.
6. Place the tart pan on a baking sheet. Bake for 15–18 minutes, or until lightly golden.
7. Remove and gently press down crust with a glass to make space for custard. Cool completely.

Make the filling and assemble:

8. In a saucepan, whisk together milk, egg yolks, vanilla, sugar, cornstarch, and salt over medium heat.
9. Cook, whisking constantly, until mixture thickens (about 10–12 minutes).
10. Pour custard into cooled crust. Cover surface with plastic wrap to prevent skin from forming.
11. Refrigerate for at least 4 hours until chilled.
12. Just before serving, top custard with sliced strawberries.
13. Optional: Brush strawberries with 1 tablespoon melted apricot preserves for shine.

Servings and timing

• Servings: 12 slices
• Prep time: 25 minutes
• Cook time: 25 minutes
• Cooling time: 4 hours
• Total time: 4 hours 50 minutes

Variations

• Add lemon zest to the custard for brightness
• Use mixed berries for a colorful topping
• Swap shortbread for a graham cracker crust
• Drizzle with chocolate for a decadent finish

storage/reheating

• Storage: Keep covered in the refrigerator for up to 2 days.
• Reheating: Not necessary. This dessert is served chilled.
• Freezing: Not recommended due to the custard texture.

FAQs

Can I make this tart ahead of time?

Yes, make and chill the tart up to a day ahead. Add strawberries just before serving.

What if I don’t have a tart pan?

Use a pie dish or springform pan with removable sides.

Can I use store-bought crust?

Yes, but homemade shortbread crust adds more flavor and texture.

Is the custard supposed to be thick?

Yes, it should be thick enough to hold its shape when sliced.

Can I make this with dairy-free milk?

Yes, but the custard may not thicken the same way. Full-fat coconut milk works best.

Do I need to glaze the strawberries?

No, but it adds a pretty shine and light sweetness.

Can I use frozen strawberries?

Fresh is best, but thawed and drained frozen berries will work in a pinch.

Why do I press the crust down after baking?

To create more space for the custard and even out the surface.

Can I flavor the custard differently?

Yes, almond or lemon extract makes a great variation.

How do I prevent the crust from puffing up?

Freezing briefly and poking with a fork helps prevent puffing.

Conclusion

This Strawberry Tart is a show-stopping dessert that’s as delicious as it is beautiful. With its buttery crust, creamy vanilla filling, and fresh strawberry topping, it’s the perfect way to celebrate strawberry season or impress your guests at any gathering.

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