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Strawberry Custard Tart For Dessert Recipes That Wow

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.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: French-inspired
Keywords: dessert recipes, easy dessert recipes, recipes for dessert, recipes with strawberry, strawberry cakes, Strawberry centerpiece ideas, Strawberry Rhubarb Crisp
Servings: 8 slices
Author: Eleanor

Ingredients

  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 cup (65g) powdered sugar
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp cold water
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 lb (450g) fresh strawberries, halved
  • Optional: powdered sugar for dusting

Instructions

  1. In a bowl, whisk flour, powdered sugar, and salt. Cut in butter until it resembles coarse crumbs.
  2. Add egg yolk and cold water. Mix until the dough comes together. Flatten into a disc and chill for 30 mins.
  3. Roll out dough and press into a 9-inch tart pan. Trim edges and freeze for 15 minutes.
  4. Preheat oven to 375°F (190°C). Line the crust with parchment and fill with weights. Bake 15 minutes, remove weights, and bake 5 more until golden. Cool completely.
  5. To make the custard, heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks.
  6. Slowly whisk hot milk into yolk mixture, then return all to the saucepan. Cook over medium heat, whisking constantly until thickened.
  7. Remove from heat and stir in butter and vanilla. Transfer to a bowl, press plastic wrap on the surface, and chill.
  8. Spread cooled custard in the tart shell. Arrange strawberries on top. Chill for at least 1 hour before serving. Dust with powdered sugar if you like.