Some days just call for something sweet, creamy, and bright. That’s how this strawberry custard tart came to be. It’s simple but not boring, and elegant without trying too hard. We start with a crisp tart shell that’s got just the right amount of buttery bite. Inside, there’s a silky vanilla custard that reminds me of childhood desserts and summer trips. And of course, fresh strawberries—because when they’re good, they don’t need much help. This tart makes the most of their natural flavor. If you’re into recipes with strawberry, or you’re always saving strawberry cakes and Strawberry centerpiece ideas for later, this one’s for you. It’s in the rotation now for my easy dessert recipes, and you bet I’ll be making it again when I’m craving recipes for dessert or even something like a Strawberry Rhubarb Crisp. Let’s get baking.

1) Key Takeaways
2) Easy Strawberry Custard Tart Recipe
3) Ingredients for Strawberry Custard Tart
4) How to Make Strawberry Custard Tart
5) Tips for Making Strawberry Custard Tart
6) Making Strawberry Custard Tart Ahead of Time
7) Storing Leftover Strawberry Custard Tart
8) Try these Dessert recipes next!
9) Strawberry Custard Tart
10) Nutrition

1) Key Takeaways

How do you keep custard tart from getting soggy?
What makes a tart crust flaky and crisp?
Why is my custard not setting properly?
How to arrange strawberries beautifully on a tart?

2) Easy Strawberry Custard Tart Recipe

When I think of dessert recipes that tick every box, this strawberry custard tart jumps straight to the front of the line. We’re talking buttery crust, silky custard, and sweet berries all stacked together into something that looks fancier than it actually is.

Let’s be real. I’ve made my fair share of strawberry cakes and summer pies, but this one feels a bit more special. Maybe it’s the bright shine on the berries or the way it cuts so clean. It works for brunch, birthdays, or even those moments you want to impress without sweating in the kitchen.

And hey, if you’re already on the lookout for strawberry centerpiece ideas or easy dessert recipes for gatherings, stop scrolling. This one fits the bill, especially if you’re craving that balance between creamy and fruity. If you’re into recipes with strawberry or even something close to a Strawberry Rhubarb Crisp but in tart form, you’ll be glad you landed here.

3) Ingredients for Strawberry Custard Tart

All-purpose flour: This forms the base of our tart crust. Go for unbleached if possible, and spoon it into the cup to avoid a heavy dough.

Powdered sugar: It adds a delicate sweetness and keeps the crust from turning into a cookie. Helps with that melt-in-your-mouth texture.

Salt: Just a pinch here brings balance to the sweet crust and enhances the flavors in the custard.

Unsalted butter: Cold and cubed, this butter gives you a flaky crust. Keep it chilled so it doesn’t melt before baking.

Egg yolk: Adds richness and helps the dough come together smoothly without becoming sticky.

Cold water: Just enough to bind everything. Too much and your dough turns tough. We want soft, pliable, not chewy.

Whole milk: The base of the custard. It gives us that creamy body without being too rich or heavy.

Granulated sugar: Sweetens the custard just enough. Not cloying, just soft and clean.

Cornstarch: Thickens the custard and helps it set up to that perfect sliceable consistency.

Egg yolks: Add color, flavor, and the thick, lush feel we want in every bite of custard.

Butter: A couple tablespoons added at the end smooth things out and boost flavor.

Vanilla extract: Always the finishing touch in custard. Use real vanilla if you can.

Fresh strawberries: Halved and hulled, they bring color, sweetness, and a bit of acidity to balance all the creamy notes.

Powdered sugar (optional): A light dusting before serving adds a sweet finish and makes it pop visually.

4) How to Make Strawberry Custard Tart

Step 1: Mix flour, powdered sugar, and salt in a bowl. Work in the cold butter using your fingers or a pastry cutter until it looks like sand with a few bigger bits.

Step 2: Stir in the egg yolk and a tablespoon of cold water at a time until the dough holds together when pressed. Form it into a disc and refrigerate for 30 minutes.

Step 3: Roll the dough and press it into a tart pan. Trim the edges and prick the bottom with a fork. Pop it into the freezer for about 15 minutes while the oven preheats.

Step 4: Line the crust with parchment and fill it with pie weights or dried beans. Bake at 375°F for 15 minutes, remove the weights, and bake another 5 minutes until golden. Let it cool completely.

Step 5: Warm the milk in a saucepan over medium heat until steaming. In another bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth.

Step 6: Slowly whisk the hot milk into the yolk mixture. Return it all to the pan and cook over medium heat, stirring constantly, until it thickens to a pudding-like texture.

Step 7: Take it off the heat, stir in butter and vanilla. Pour the custard into a bowl, press plastic wrap directly on the surface, and chill until cold.

Step 8: Spread the chilled custard into the cooled crust. Arrange strawberry halves across the top in any pattern you like. Chill for at least one hour. Dust with powdered sugar before serving if you like.

5) Tips for Making Strawberry Custard Tart

Use cold butter for the crust. It gives you that flaky bite we all crave in dessert recipes. Room temp won’t do here.

Don’t skip the chill times. From the dough to the custard, letting things rest makes all the difference in texture and flavor. Patience pays off.

If your custard looks lumpy, don’t panic. Push it through a fine mesh sieve and it’ll smooth right out. Happens to the best of us when we rush a bit or don’t stir enough.

6) Making Strawberry Custard Tart Ahead of Time

You can prepare each part of this tart in stages. Bake the crust up to two days ahead. Just wrap it tightly in foil or plastic and keep it at room temperature.

The custard can chill overnight, so don’t feel like you have to rush it the same day. Make it when you have time and it’ll wait for you, covered in the fridge.

Wait to slice strawberries until you’re nearly ready to serve. That keeps them from weeping juice onto the custard. This helps keep things crisp and clean when it’s go-time.

7) Storing Leftover Strawberry Custard Tart

Cover any leftover tart loosely with plastic wrap or store it in an airtight container in the fridge. It’s best eaten within 2 to 3 days for peak freshness.

The strawberries will soften the longer it sits, but the flavor hangs on beautifully. If you’re lucky enough to have leftovers, they make for a great breakfast the next day. Not that I’ve done that. (I have.)

Don’t try freezing it. The custard doesn’t take kindly to the cold, and thawing turns it into a runny mess. Trust me. Tried it. Regretted it.

8) Try these Dessert recipes next!

9) Strawberry Custard Tart