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–+ servings

Strawberry Custard Tarts

Deliciously creamy tarts topped with vibrant strawberries, perfect for special occasions or a delightful treat any day of the week.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened Make sure it's softened, not melted.
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1/4 teaspoon salt
For the custard filling
  • 1 cup milk Heat until just simmering.
  • 1/2 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 2 large eggs Make sure to temper them with the hot milk.
For topping
  • 1 1/2 cups fresh strawberries, sliced Feel free to substitute with other berries or fruits.

Method
 

Preparation and Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, powdered sugar, and a pinch of salt.
  3. Cut the softened butter into the mixture until it’s crumbly.
  4. Add the egg yolk and mix until the ingredients come together. Press this mixture into tart pans.
  5. Bake for 15-20 minutes or until the crusts turn golden brown.
Custard
  1. In a saucepan, heat the milk with the vanilla extract until just simmering.
  2. In a bowl, whisk together sugar, cornstarch, a pinch of salt, and eggs until smooth.
  3. Temper the eggs by slowly whisking in the hot milk.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring continually, until it thickens.
  5. Remove from heat and let it cool slightly before pouring it into the baked crusts.
Assembly
  1. Once the custard is poured, top with sliced strawberries.
  2. Chill in the refrigerator before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 12g

Notes

For best results, use fresh strawberries and allow the custard to cool before pouring it into the crust. Store leftovers in the fridge for 2-3 days.

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