Elevate your dessert game this spring with a vanilla custard tart crowned with fresh, juicy strawberries. A classic dessert loved across cultures and generations, the vanilla custard tart combines silky-smooth custard and crumbly tart crust for sheer perfection. With the addition of peak-season strawberries, this recipe gains a refreshing twist that’s irresistible to both the eye and the palate.
Whether you’re an experienced baker or a dessert enthusiast looking to impress, this guide will walk you through crafting the ideal spring strawberry tart, complete with tips, variations, and serving ideas.
Ingredients That Pack Flavor
The secret to a show-stopping vanilla custard tart lies in the quality of your ingredients. Here’s what you’ll need, along with tips to make every element shine.
Tart Crust
- 1 ½ cups all-purpose flour – Look for unbleached, high-quality flour for better texture.
- ½ cup unsalted butter (cold, cubed) – Keep the butter chilled to achieve a flaky crust.
- ¼ cup powdered sugar – Adds a subtle sweetness.
- 1 large egg yolk – Helps bind the dough for a smooth finish.
- 1–2 tbsp ice water – Use only as needed to bring the dough together.
Vanilla Custard Tart with Spring Strawberries
A delightful, creamy vanilla custard tart topped with fresh, juicy spring strawberries.
- Total Time: PT1H30M
- Yield: Serves 8
Ingredients
Tart Crust
- 1 ½ cups all-purpose flour – Look for unbleached, high-quality flour for better texture.
- ½ cup unsalted butter (cold, cubed) – Keep the butter chilled to achieve a flaky crust.
- ¼ cup powdered sugar – Adds a subtle sweetness.
- 1 large egg yolk – Helps bind the dough for a smooth finish.
- 1–2 tbsp ice water – Use only as needed to bring the dough together.
Custard Filling
- 1 cup whole milk – Whole milk adds richness; avoid lower-fat options for best results.
- ½ cup heavy cream – For a luxuriously creamy texture.
- 1 vanilla bean pod (or 1 tsp pure vanilla extract) – Choose a high-quality vanilla bean for maximum flavor.
- 4 egg yolks – Ensures a silky custard consistency.
- ½ cup granulated sugar – Adjust slightly if your strawberries are on the sweeter side.
- 2 tbsp cornstarch – Prevents the custard from being runny.
Strawberry Topping
- 1 pint fresh strawberries – Go for seasonal, fragrant berries for the sweetest flavor.
- 2 tbsp apricot jam (optional) – Adds shine to the strawberries for that professional look.
Instructions
Step 1: Prepare the Crust
- Make the dough: Combine the flour, powdered sugar, and cold butter in a food processor. Pulse until the mixture resembles coarse sand, ensuring there are no large chunks of butter left. Add the egg yolk and a tablespoon of ice water, pulsing briefly until the dough just comes together—be careful not to overmix. If the dough feels too dry, add another teaspoon of ice water, but avoid making it sticky.
- Chill: Gather the dough into a ball, flatten it into a disc, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax and make the dough easier to handle.
- Roll it out: On a lightly floured surface, roll the chilled dough into a circle about 1/8 inch thick, rotating it as you roll to keep it even. Gently transfer it to a 9-inch tart pan, pressing it into the sides with your fingers to ensure there are no gaps. Trim off any excess dough by running a rolling pin over the edges of the pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Blind bake: Preheat your oven to 375°F (190°C) and line the crust with a sheet of parchment paper large enough to cover the sides. Fill the lined crust with pie weights, dried beans, or uncooked rice to keep it from shrinking or warping. Bake for 15 minutes, then carefully remove the weights and parchment paper. Return the crust to the oven and bake for another 5–7 minutes, or until it turns lightly golden and smells fragrant. Let it cool completely in the pan before adding the filling.
Step 2: Make the Custard
- Infuse the milk: Pour the milk and heavy cream into a medium-sized saucepan. Take a vanilla bean and split it lengthwise with a sharp knife, scraping out the seeds with the back of the blade. Add both the seeds and the empty pod to the milk mixture. Heat over medium-low until tiny bubbles start to form around the edges, but do not let it boil. Remove from heat and let the mixture sit for about 10 minutes to fully infuse the vanilla flavor into the cream. Alternatively, you can use a teaspoon of pure vanilla extract if a vanilla bean isn’t available.
- Mix the custard base: In a large mixing bowl, whisk the egg yolks, sugar, and cornstarch together until the mixture is pale and smooth. It’s important to whisk thoroughly to ensure there are no lumps. Gradually pour the warm milk mixture into the egg mixture in a slow, steady stream, whisking constantly to prevent curdling or scrambling the eggs.
- Cook the custard: Pour the mixture back into the saucepan and heat it over medium heat, whisking continuously. As the custard cooks, it will thicken—this usually takes about 5 minutes. Once it reaches the consistency of a thick pudding, remove it from the heat and discard the vanilla pod. For a smoother texture, you can strain the custard through a fine-mesh sieve if desired.
- Cool down: Transfer the custard to a heatproof bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until completely chilled.
Step 3: Assemble the Tart
- Once the baked tart shell is completely cooled, evenly spread the chilled custard into the crust using a spatula or the back of a spoon. Take your time to ensure the surface is smooth and level.
- Wash and dry your strawberries thoroughly before slicing or halving them. Arrange them on top of the custard in a decorative pattern, starting from the outer edge and working your way inward. You can get creative here—consider overlapping the strawberry slices slightly or arranging them in concentric circles for an elegant look.
- For an optional glossy finish, warm a few tablespoons of apricot jam in a small saucepan over low heat or in the microwave for a few seconds until melted. Use a pastry brush to gently glaze the strawberries with the jam, which will enhance their color and give the tart a professional, bakery-style appearance.
Step 4: Chill and Serve
Place the assembled tart in the refrigerator and let it chill for at least 2 hours to allow the custard to set completely. When ready to serve, remove the tart from the pan by gently pressing up the removable bottom and transferring it to a serving platter. Slice into wedges and serve cold for a refreshing, delightful dessert that’s perfect for spring or summer gatherings. Enjoy!
Notes
- Mixed Berries: Swap strawberries for a medley of blueberries, raspberries, and blackberries for a splash of color.
- Citrus Twist: Add a touch of orange or lemon zest to the custard for a zesty flavor.
- Chocolate Lovers’ Dream: Drizzle melted dark chocolate over the strawberries for added indulgence.
- Tropical Paradise: Replace the strawberries with sliced mango or kiwi for a tropical take.
- Prep Time: PT30M
- Cook Time: PT1H
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Custard Filling
- 1 cup whole milk – Whole milk adds richness; avoid lower-fat options for best results.
- ½ cup heavy cream – For a luxuriously creamy texture.
- 1 vanilla bean pod (or 1 tsp pure vanilla extract) – Choose a high-quality vanilla bean for maximum flavor.
- 4 egg yolks – Ensures a silky custard consistency.
- ½ cup granulated sugar – Adjust slightly if your strawberries are on the sweeter side.
- 2 tbsp cornstarch – Prevents the custard from being runny.
Strawberry Topping
- 1 pint fresh strawberries – Go for seasonal, fragrant berries for the sweetest flavor.
- 2 tbsp apricot jam (optional) – Adds shine to the strawberries for that professional look.
Step-by-Step Guide to Making a Vanilla Custard Tart
Step 1: Prepare the Crust
- Make the dough: Combine the flour, powdered sugar, and cold butter in a food processor. Pulse until the mixture resembles coarse sand, ensuring there are no large chunks of butter left. Add the egg yolk and a tablespoon of ice water, pulsing briefly until the dough just comes together—be careful not to overmix. If the dough feels too dry, add another teaspoon of ice water, but avoid making it sticky.
- Chill: Gather the dough into a ball, flatten it into a disc, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax and make the dough easier to handle.
- Roll it out: On a lightly floured surface, roll the chilled dough into a circle about 1/8 inch thick, rotating it as you roll to keep it even. Gently transfer it to a 9-inch tart pan, pressing it into the sides with your fingers to ensure there are no gaps. Trim off any excess dough by running a rolling pin over the edges of the pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Blind bake: Preheat your oven to 375°F (190°C) and line the crust with a sheet of parchment paper large enough to cover the sides. Fill the lined crust with pie weights, dried beans, or uncooked rice to keep it from shrinking or warping. Bake for 15 minutes, then carefully remove the weights and parchment paper. Return the crust to the oven and bake for another 5–7 minutes, or until it turns lightly golden and smells fragrant. Let it cool completely in the pan before adding the filling.
Step 2: Make the Custard
- Infuse the milk: Pour the milk and heavy cream into a medium-sized saucepan. Take a vanilla bean and split it lengthwise with a sharp knife, scraping out the seeds with the back of the blade. Add both the seeds and the empty pod to the milk mixture. Heat over medium-low until tiny bubbles start to form around the edges, but do not let it boil. Remove from heat and let the mixture sit for about 10 minutes to fully infuse the vanilla flavor into the cream. Alternatively, you can use a teaspoon of pure vanilla extract if a vanilla bean isn’t available.
- Mix the custard base: In a large mixing bowl, whisk the egg yolks, sugar, and cornstarch together until the mixture is pale and smooth. It’s important to whisk thoroughly to ensure there are no lumps. Gradually pour the warm milk mixture into the egg mixture in a slow, steady stream, whisking constantly to prevent curdling or scrambling the eggs.
- Cook the custard: Pour the mixture back into the saucepan and heat it over medium heat, whisking continuously. As the custard cooks, it will thicken—this usually takes about 5 minutes. Once it reaches the consistency of a thick pudding, remove it from the heat and discard the vanilla pod. For a smoother texture, you can strain the custard through a fine-mesh sieve if desired.
- Cool down: Transfer the custard to a heatproof bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until completely chilled.
Step 3: Assemble the Tart
- Once the baked tart shell is completely cooled, evenly spread the chilled custard into the crust using a spatula or the back of a spoon. Take your time to ensure the surface is smooth and level.
- Wash and dry your strawberries thoroughly before slicing or halving them. Arrange them on top of the custard in a decorative pattern, starting from the outer edge and working your way inward. You can get creative here—consider overlapping the strawberry slices slightly or arranging them in concentric circles for an elegant look.
- For an optional glossy finish, warm a few tablespoons of apricot jam in a small saucepan over low heat or in the microwave for a few seconds until melted. Use a pastry brush to gently glaze the strawberries with the jam, which will enhance their color and give the tart a professional, bakery-style appearance.
Step 4: Chill and Serve
Place the assembled tart in the refrigerator and let it chill for at least 2 hours to allow the custard to set completely. When ready to serve, remove the tart from the pan by gently pressing up the removable bottom and transferring it to a serving platter. Slice into wedges and serve cold for a refreshing, delightful dessert that’s perfect for spring or summer gatherings. Enjoy!
Tips for Perfection
- Achieving Flaky Crust: To achieve a perfectly flaky crust, always use cold butter and chill your dough before rolling it out. This helps create those light, tender layers. Be sure to handle the dough as little as possible to avoid overworking it, which can make it tough.
- Preventing Soggy Bottoms: A soggy tart bottom can ruin the entire dessert. To prevent this, make sure to fully cool the crust after baking it before adding your custard or filling. You can also brush the baked crust with a thin layer of egg wash and bake it briefly to create a moisture-resistant barrier.
- Perfecting Custard Texture: A silky, smooth custard makes all the difference in your tart. If lumps form while cooking, don’t worry—strain the custard through a fine-mesh sieve to remove them and restore its creamy consistency. Cooking the custard on low heat and stirring constantly can also help prevent lumps from forming.
Customizing Your Vanilla Custard Tart
Why stop at strawberries? Here are some creative variations to try:
- Mixed Berries: Swap strawberries for a medley of blueberries, raspberries, and blackberries for a splash of color.
- Citrus Twist: Add a touch of orange or lemon zest to the custard for a zesty flavor.
- Chocolate Lovers’ Dream: Drizzle melted dark chocolate over the strawberries for added indulgence.
- Tropical Paradise: Replace the strawberries with sliced mango or kiwi for a tropical take.
Pairing and Serving Ideas
For a complete dining experience, pair your vanilla custard tart with light, complementary beverages and sides:
- Drinks: Serve with Earl Grey tea, sparkling rosé, or a cold-brewed coffee for a delightful balance of flavors.
- Sides: Pair with whipped cream or a dollop of crème fraîche for added richness.
Why This Recipe Captures Spring
The combination of creamy vanilla custard and juicy, sun-ripened strawberries is the perfect homage to spring. With every bite, you savor the delicate sweetness of the season’s freshest produce alongside comforting, buttery pastry.
Share Your Creations!
Have you tried making this vanilla custard tart with spring strawberries? We’d love to see your delectable creations! Snap a photo and tag us on social media (@YourBrand). Happy baking!