This delightful Strawberry Tart combines a buttery shortbread cookie crust, a silky vanilla custard filling, and a fresh strawberry topping. It’s a refreshing, sweet dessert that’s perfect for summer gatherings, celebrations, or simply enjoying the season’s best berries.

Why You’ll Love This Recipe

Features a rich and buttery shortbread crust
Creamy homemade vanilla custard adds depth and flavor
Topped with fresh, juicy strawberries for a refreshing finish
Make-ahead friendly, perfect for entertaining
Visually stunning and tastes as good as it looks

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
1/2 cup powdered sugar
1 cup unsalted butter, softened

For the tart filling and topping:

1 1/2 cups milk
4 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
3 to 4 cups fresh strawberries, sliced

Directions

Preheat oven to 350°F (175°C). Spray a 9- or 10-inch tart pan with baking spray or non-stick cooking spray.
In a food processor, pulse together flour and powdered sugar. Add butter and pulse until mixture resembles coarse crumbs.
Press mixture evenly into the bottom and sides of the tart pan. Freeze for 7 to 10 minutes.
Poke crust all over with a fork. Place tart pan on a baking sheet and bake for 15 to 18 minutes, or until lightly golden.
Remove from oven and press crust down slightly with the bottom of a glass to make room for filling. Let cool completely.
In a medium saucepan over medium heat, whisk together milk, egg yolks, vanilla, sugar, cornstarch, and salt. Cook, whisking constantly, until custard thickens and begins to simmer, about 10 to 12 minutes.
Pour custard into cooled crust. Cover with plastic wrap directly on the surface to prevent a skin. Chill in the refrigerator for at least 4 hours.
Before serving, remove sides of the tart pan and top with sliced strawberries.

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

Berry mix: Use a blend of raspberries, blueberries, and blackberries for a mixed berry tart.
Chocolate twist: Add a layer of melted chocolate on the crust before pouring the custard.
Lemon zest: Add lemon zest to the custard for a citrusy note.
Glazed topping: Brush strawberries with melted apricot preserves for a glossy finish.

storage/reheating

Storage: Cover and refrigerate leftover tart for up to 2 days.
Reheating: This tart is best served chilled; reheating is not recommended.

FAQs

Can I make this tart ahead of time?

Yes, the entire tart can be made the day before. Just add the strawberries right before serving.

What if I don’t have a tart pan with a removable bottom?

You can use a regular pie dish, but removing slices may be more delicate.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and appearance.

How can I make the crust without a food processor?

Use a pastry cutter or your hands to mix the flour, sugar, and butter until crumbly.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

Is the custard supposed to be thick?

Yes, it should thicken to a pudding-like consistency while cooking.

Can I use a different type of milk?

Whole milk is best, but you can also use 2% or a rich plant-based milk like coconut or oat.

Why cover the custard with plastic wrap?

Placing the wrap directly on the surface prevents a skin from forming.

What other fruits can I use?

Try peaches, kiwis, or blueberries as alternate toppings.

Can I freeze the tart?

Freezing is not recommended as the custard and strawberries may not thaw well.

Conclusion

This Strawberry Tart is the epitome of summer sweetness. With a crisp cookie crust, rich vanilla custard, and vibrant strawberries, it’s as elegant as it is delicious. Serve it at your next gathering and enjoy the rave reviews!