Description
A delicious Vanilla Custard & Strawberry Tart topped with fresh strawberries and glazed with apricot jam, perfect for any dessert lover.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tablespoons ice water
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1 pint fresh strawberries, hulled and sliced
- 1 tablespoon apricot jam (for glazing)
- Fresh mint leaves (optional)
Instructions
- For the crust, combine the flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans.
- Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
- For the custard, in a saucepan, combine the milk, cream, and sugar. Split the vanilla bean (if using) and scrape out the seeds, adding both seeds and pod to the milk mixture. Bring to a simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch. Gradually pour in the hot milk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in the butter and vanilla extract (if using). Let the custard cool slightly before pouring it into the cooled tart crust.
- Arrange the sliced strawberries over the custard in a decorative pattern.
- Heat the apricot jam in a small saucepan until melted, then brush it over the strawberries to glaze them.
- Garnish with mint leaves if desired, and refrigerate the tart for at least 1 hour before serving.
Notes
- Make sure the butter is cold for a flaky crust.
- For a richer flavor, use vanilla bean instead of extract.
- Let the custard cool before pouring to avoid making the crust soggy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Vanilla Custard, Strawberry Tart, Dessert, Baking, French Pastry