Strawberry Custard Tart

This strawberry custard tart is one of my favorite summer desserts. It has a crisp pâte sucrée shell, a silky vanilla custard, and rows of fresh strawberries on top. It’s inspired by a classic French tarte aux fraises.

Method

​Pâte Sucrée

1. Since the pâte sucrée is a component recipe, I won’t go through those steps here. You can find full step-by-step photos and instructions in my pâte sucrée recipe post. The shell needs to be fully baked and completely cooled before filling.

Crème pâtissière

1. Heat the milk on medium heat until it is just at a simmer – don’t let it boil.

1. Whisk egg yolks, sugar, salt and cornstarch.

1. Add the hot milk mixture in a steady stream to the egg mixture while whisking vigorously.

1. Return the combined mixture to the saucepan over medium heat. Cook the vanilla custard, whisking constantly until it starts to bubble.

1. Lay a piece of plastic wrap directly onto the surface of the custard to avoid a skin forming and let it come to room temperature. Afterwards, place it in the refrigerator until needed. 

1. Give the chilled custard a quick whisk to loosen it, then spread it into the cooled tart shell.

1. Garnish the top of the custard with sliced strawberries however you like.

Storing

This tart is best eaten the day it’s assembled. The crust will gradually soften as it sits with the custard.

Both components can be made ahead, though:

• The pâte sucrée can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The baked shell can be stored at room temperature for up to a day.
• The crème pâtissière can be made up to 2 days ahead. Keep it refrigerated with plastic wrap pressed to the surface.

More sweet fruit recipes

• Blueberry Custard Pie
• Peach Honey Galette
• Lemon Curd Tart with Swiss Meringue
• Blueberry Frangipane Tart
• Strawberry Hand Pies

Strawberry Custard Tart

Elien Lewis

This strawberry custard tart has a crisp pâte sucrée shell, silky vanilla crème pâtissière, and fresh strawberries. It's a classic French tarte aux fraises that looks stunning but is simple to make.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Additional Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine French

Servings 10

Calories 443 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Pâte Sucrée

• 113 g butter softened but not greasy
• 90 g powdered sugar
• 1/4 tsp salt
• 1 large egg
• 220 g all-purpose or pastry flour

Crème Pâtissière

• 360 g whole milk
• 65 g granulated sugar
• 1 teaspoon vanilla paste or scraped seeds of a vanilla bean
• 30 g cornstarch
• 4 large egg yolks
• 1/4 teaspoon salt
• 30 g butter

Topping

• 500 g strawberries fresh
• Mint leaves optional
• Powdered sugar for dusting or warmed strawberry jam for brushing.

Instructions

 

Pâte sucrée

• Cream the softened butter and powdered sugar together until smooth and combined but not aerated.
• Beat in the egg until fully incorporated.
• Add the flour and salt and mix until a soft dough forms. Don’t overmix.
• Shape into a disc, wrap tightly, and refrigerate for at least 1 hour.
• Roll the dough out to 3-4 mm thick and fit it into a 9-10 inch tart pan with a removable bottom. Trim the edges and dock the base with a fork. Chill for at least 20 minutes.
• Preheat your oven to 340°F (170°C).
• Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, until the edges look set.
• Remove the weights and parchment and return to the oven for 15-20 minutes, until the base is dry and lightly golden. Cool completely before filling.

Crème pâtissière

• In a medium saucepan, heat the milk and vanilla over medium heat until it just reaches a simmer. Don’t let it boil.
• While the milk heats, whisk the egg yolks, sugar, salt, and cornstarch together in a separate bowl until smooth and glossy. Place the bowl on a damp kitchen towel to keep it steady.
• Slowly pour the hot milk into the egg mixture in a steady stream, whisking constantly.
• Return the combined mixture to the saucepan over medium heat. Cook, whisking constantly, until the custard thickens and starts to bubble. Once it bubbles, keep whisking for a full minute.
• Take it off the heat and whisk in the butter until completely combined. For an extra silky texture, push it through a fine mesh sieve.
• Pour the custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely cold (at least 2 hours).

Assemble

• Give the chilled custard a quick whisk to loosen it, then scoop it into the cooled tart shell. Spread it out evenly with a spoon or offset spatula.
• Slice the strawberries and arrange them over the custard. You can fan them in rows, arrange them in concentric circles, or simply pile them on.
• If you like, add a few fresh mint leaves for color. Dust with powdered sugar just before serving, or brush the strawberries with a little warmed strawberry jam for a glossy finish.
• Chill until ready to serve.

Notes

• For full pâte sucrée instructions with step-by-step photos, see my pâte sucrée recipe. You can also use pâte sablée if you prefer a more tender, crumbly shell, but the slices won’t be as clean.
• Cook the custard long enough. It’s crucial to cook the mixture long enough to deactivate amylase, an enzyme in egg yolks that can break down starch and cause the custard to become soupy as it cools. Once the custard thickens and bubbles appear, cook and whisk continuously for a full minute.
• Assemble the same day. The custard will gradually soften the crust, so this tart is best eaten the day it’s assembled.
• Make ahead: The pâte sucrée can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The baked shell keeps at room temperature for a day. The crème pâtissière can be made up to 2 days ahead and kept refrigerated.
• Berry swaps: Raspberries, mixed berries, sliced kiwi, or sliced peaches/nectarines all work beautifully.
• Both US customary and metric measurements are provided. Use the toggle to switch between the two.

Nutrition

Serving: 1sliceCalories: 443kcalCarbohydrates: 55gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 159mgSodium: 303mgFiber: 2gSugar: 33g

Keyword custard tart, Strawberry Tart

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