Strawberry Custard Tarts

This strawberry custard tart recipe features a buttery shortcrust pastry filled with smooth vanilla pastry cream and topped with ripe strawberries and a glossy strawberry glaze. Made from scratch with simple ingredients, this bakery-style dessert is perfect for spring and summer gatherings, brunch menus, or special occasions. Learn how to make classic fruit tarts with a rich custard filling and vibrant strawberry topping that holds up beautifully. Ideal for afternoon tea, garden parties, or a fresh seasonal dessert.

These strawberry custard tarts combine crisp, buttery tart shells with smooth vanilla pastry cream and fresh strawberries topped with a vibrant glaze. A seasonal dessert that’s perfect for spring and summer gatherings.

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Ingredients

For the Tart Shells

• 1 2/3 cups (225g) all-purpose flour
• 1 stick (113g) cold butter
• 1/3 cup (66g) granulated sugar
• 1 egg
• Up to 1/4 cup (60ml) milk

For the Pastry Cream

• 2 cups (480ml) full-fat milk
• 5 egg yolks
• 1/2 cup (100g) sugar
• 4 tbsp cornstarch
• 2 tsp vanilla extract
• 3/4 stick (85g) unsalted butter

For the Glaze

• 9 oz (250g) strawberries (fresh or frozen)
• 1 cup (120g) icing sugar
• 1/3 cup (80ml) water
• 1 tbsp cornstarch

Topping

• 16 oz (500g) fresh strawberries

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Instructions

Make the Pastry Cream

1. Whisk egg yolks, 2 tbsp sugar, and cornstarch in a bowl.
2. Warm milk with remaining sugar and vanilla in a saucepan over medium-low heat.
3. Slowly pour the warm milk into the yolk mixture while whisking constantly.
4. Return everything to the pan and cook over medium heat, whisking constantly, until thickened and bubbling.
5. Remove from heat, strain through a sieve, and whisk in the butter piece by piece.
6. Cover with plastic wrap (touching the surface) and refrigerate at least 2 hours or overnight.

Make the Tart Shells

1. Rub the butter into the flour until the mixture resembles breadcrumbs.
2. Stir in sugar, then beat in the egg.
3. Add milk gradually until the dough comes together.
4. Wrap and chill for 30 minutes.
5. Roll out to 3mm thickness and line tart tins. Chill again for 20 minutes.
6. Preheat oven to 375°F (190°C), 180°C for fan ovens.
7. Blind bake the shells for 6 minutes, remove weights, and bake 6-7 minutes more until golden. Cool completely.

Make the Glaze

1. Combine all glaze ingredients in a saucepan.
2. Cook over medium heat, mashing the strawberries and stirring until thick.
3. Bring to a boil until large bubbles form.
4. Strain to remove seeds and let cool.

Assemble

1. Fill each tart shell with chilled pastry cream.
2. Arrange strawberries on top (sliced or whole).
3. Brush with cooled glaze generously.
4. Serve the same day for best texture.

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Tips

• Chill your tart dough before rolling and before baking to prevent shrinkage.
• Make the pastry cream a day in advance for best texture and flavor.
• Use ripe but firm strawberries for easier slicing and better presentation.

Variations and Substitutions

• Swap strawberries for raspberries, blueberries, or a mix.
• Add lemon zest to the pastry cream for a citrus twist.
• Use a pre-made tart crust to save time.

FAQs

Can I freeze these tarts?
No, freezing affects the texture of the custard and fresh fruit.

How long will they keep?
They’re best the same day but can be refrigerated up to 24 hours.

Can I make them in advance?
You can prepare the pastry cream and tart shells up to two days ahead, then assemble before serving.

Serving Suggestions

• Serve with a dusting of powdered sugar.
• Pair with whipped cream or a scoop of vanilla ice cream.
• Add mint leaves for garnish and color contrast.

Why You’ll Love This Recipe

This recipe blends crisp pastry with rich vanilla custard and juicy strawberries for a classic bakery-style dessert made at home. It’s versatile, easy to adapt, and perfect for impressing guests at brunches or garden parties.