Delightful Strawberry Custard Tarts Recipe: Sweet Summer Bliss

Sweet strawberry custard tarts represent a delightful dessert that combines creamy richness with fruity elegance.

Passionate bakers understand the magic of crafting simple ingredients into extraordinary culinary experiences.

Smooth, velvety custard serves as the perfect canvas for vibrant strawberry flavors and textures.

Delicate pastry shells cradle the luscious filling, creating a harmonious balance of crisp and creamy elements.

The dessert captures the essence of indulgence through its carefully crafted layers and complementary taste profile.

Subtle hints of vanilla and fresh fruit dance across the palate, promising a sensory journey that delights from the first bite.

Each tart tells a story of culinary craftsmanship and seasonal inspiration.

Strawberry Custard Tarts With Rich Vanilla Layers

• Burst of Freshness: Juicy strawberries and tangy lemon curd create an explosion of bright, refreshing flavors that dance on your taste buds, making each bite a delightful summer sensation.
• Texture Paradise: The buttery, flaky pie crust provides a delicate crunch that perfectly complements the smooth, creamy custard and soft, luscious strawberries, offering a multi-dimensional mouthfeel.
• Effortless Elegance: Despite looking like a professional dessert, this recipe is surprisingly straightforward, making it ideal for home bakers who want to impress without spending hours in the kitchen, with simple steps and minimal complicated techniques.

What You Need for Strawberry Custard Tarts

• All-Purpose Flour: A classic base for creating a tender and flaky pastry crust.
• Sugar: Adds a subtle sweetness to balance the savory elements of the crust.
• Salt: Enhances the overall flavor and helps control yeast development.
• Butter: Provides rich flavor and creates layers in the pie crust, best when cold and cubed.
• Vanilla Extract: Adds a warm, subtle depth to the crust's flavor profile.
• Cold Water: Helps bind the ingredients and create a smooth, workable dough.

• Eggs: Acts as a binding agent and provides structure to the custard filling.
• Sugar: Sweetens the custard and helps with caramelization.
• Honey Yogurt: Adds creamy texture and subtle sweetness to the filling.
• Vanilla Extract: Introduces a warm, aromatic flavor to the custard.

• Strawberries: Fresh, sweet fruit that adds color and natural sweetness to the tarts.
• Lemon Curd: A tangy, bright sauce made with butter, sugar, lemon juice, lemon zest, eggs, and salt.

A Simple Way to Build Strawberry Custard Tarts

Step 1: Prepare Zesty Lemon Curd

• Butter
• Sugar
• Lemon juice
• Lemon zest
• Salt

Whisk ingredients together gently. Add eggs one at a time, mixing thoroughly after each addition. Cook for 8-9 minutes, stirring constantly until the mixture thickens. Remove from heat and let cool completely. Refrigerate until needed.

Step 2: Create Flaky Tart Crust

• Flour
• Sugar
• Salt

Add chilled butter cubes and work into the mixture until it resembles small peas. Mix in vanilla extract and cold water until dough forms. Transfer to a floured surface and knead gently. Divide dough and shape into flat discs. Chill for 15-60 minutes.

Step 3: Shape and Pre-Bake Tart Shells

Roll out dough and line four 4-inch tart pans. Poke small holes in the bottom. Cover with parchment paper and baking beans. Bake for 10 minutes. Remove beans and let cool completely.

Step 4: Whip Up Creamy Custard Filling

• Eggs
• Sugar
• Vanilla extract
• Honey yogurt

Stir until smooth and well combined.

Step 5: Assemble and Bake Tarts

Arrange fresh strawberries on cooled tart crusts. Pour custard filling over the berries. Bake for 30-35 minutes until set and golden.

Step 6: Final Touch

Let tarts cool slightly. Drizzle generously with prepared lemon curd. Serve and enjoy these delightful strawberry custard tarts!

Tips for Flaky Crusts and Creamy Custard

• Chill Dough Perfectly: Refrigerate pie dough for at least 15 minutes to prevent shrinking and ensure a flaky, tender crust that holds its shape during baking.
• Master Lemon Curd Consistency: Whisk continuously over low heat and remove immediately when the mixture starts to thicken to prevent scrambling eggs and maintain a smooth, silky texture.
• Select Strawberries Wisely: Choose ripe, bright red strawberries at peak season for maximum sweetness and vibrant flavor in your tarts.
• Prevent Soggy Bottoms: Prick tart shells before blind baking and use ceramic baking beans to keep the crust crisp and prevent moisture absorption.
• Serve at Optimal Temperature: Let tarts cool slightly before adding lemon curd drizzle, allowing the custard to set and flavors to meld beautifully.

How to Store Strawberry Tarts Without Losing Texture

• Refrigeration: Store leftover strawberry custard tarts in an airtight container within the refrigerator for up to 3 days, keeping the delicate crust crisp and filling fresh.
• Freezing: Carefully wrap individual tarts in plastic wrap, then aluminum foil, and freeze for maximum 2 weeks to preserve their delightful texture and flavor.
• Reheating: Gently warm tarts in a preheated 325˚F oven for 10-12 minutes, watching carefully to prevent crust from burning, ensuring the custard remains creamy and strawberries stay vibrant.

Drink and Dessert Pairings With Strawberry Tarts

• Pair with Prosecco: Light, bubbly Italian sparkling wine complements the sweet-tart strawberry and lemon flavors, cutting through the rich custard with its crisp acidity.
• Match with Lavender Chamomile Tea: Delicate herbal tea softens the dessert's sweetness, offering a soothing counterpoint to the bright citrus and berry notes.
• Serve alongside Vanilla Bean Ice Cream: Creamy, cold vanilla provides a smooth contrast to the warm tart, enhancing the overall dessert experience with its classic, comforting flavor.
• Enjoy with Fresh Mint Spritzer: Refreshing mint drink cleanses the palate between bites, adding a cool, zesty element that highlights the tart's fruity complexity.

Try These Flavor Add-Ins for Custard Tarts

• Citrus Berry Burst: Swap strawberries with a medley of citrus-infused berries like blood oranges, tangerines, and raspberries for a vibrant, zesty flavor profile.
• Lavender Honey Dream: Infuse the custard with dried lavender and replace honey yogurt with lavender-infused honey for an elegant, aromatic variation.
• Nutty Crumble Top: Sprinkle a crunchy almond or pistachio streusel over the tarts before baking, adding texture and rich nutty undertones to the sweet custard base.
• Chocolate Strawberry Fusion: Mix dark chocolate shavings into the custard and drizzle with chocolate ganache instead of lemon curd for a decadent chocolate-strawberry combination.

Strawberry Custard Tarts Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Delicate French strawberry custard tarts showcase summer’s sweetest bounty with silky vanilla pastry cream nestled in buttery shortcrust shells. Crowned with glossy fresh strawberries, these elegant desserts promise pure indulgence with each delightful bite.

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Ingredients

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Main Ingredients:

• 5 eggs
• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 ¾ cups flour
• ½ cup butter, chilled and cubed
• 6 tablespoons unsalted butter, cubed
• ½ cup lemon juice

Sweeteners and Flavor Enhancers:

• 4 tablespoons sugar
• 1 ½ teaspoon sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Seasoning and Zest:

• ¾ teaspoons sea salt
• ¼ cup lemon zest (about 2 lemons)
• Pinch of coarse salt
• ¼ cup + 2 tablespoons cold water

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Instructions

1. Prepare the lemon curd by gently melting butter in a saucepan over low temperature, incorporating sugar, lemon juice, zest, and a delicate pinch of salt.
2. Gradually introduce eggs one at a time, whisking thoroughly to ensure complete integration after each addition.
3. Continue cooking the mixture on low heat, stirring consistently for approximately 8-9 minutes until the consistency thickens slightly.
4. Remove from heat, allow the lemon curd to cool completely, then refrigerate until needed.
5. Preheat the oven to 375˚F, creating an ideal baking environment.
6. Mix flour, sugar, and salt in a spacious mixing bowl, creating a uniform dry base for the pastry dough.
7. Incorporate chilled butter cubes into the flour mixture, using a cutting motion until the texture resembles small peas.
8. Add vanilla extract and cold water, blending until the dough coheres into a manageable consistency.
9. Transfer the dough to a lightly floured surface, gently folding to ensure even distribution of ingredients.
10. Divide the dough, shape into flat discs, and refrigerate for 15-60 minutes to enhance texture.
11. Roll out the chilled dough and carefully line four 4-inch tart pans, creating delicate pastry shells.
12. Prick the dough bottoms, line with parchment paper and baking beans, then bake for 10 minutes to partially set the crusts.
13. Remove the beans and allow the tart shells to cool completely.
14. Whisk eggs with sugar and vanilla extract, then gently fold in honey yogurt to create a smooth, creamy filling.
15. Artfully arrange fresh strawberries across the cooled pastry crusts.
16. Carefully pour the yogurt mixture over the strawberries, ensuring even coverage.
17. Bake for 30-35 minutes until the filling sets and the edges turn golden.
18. Allow the tarts to cool slightly, then elegantly drizzle with the prepared lemon curd.

Notes

• Precision matters when making lemon curd, so whisk constantly and cook over low heat to prevent scrambling eggs.
• Chilling pie dough before rolling helps create flakier, more tender tart crusts with better texture.
• Use fresh, ripe strawberries for maximum flavor and arrange them artfully before pouring the custard filling.
• Blind baking the tart shells ensures a crisp bottom crust that won’t become soggy from the custard.
• Let tarts cool slightly before adding lemon curd to maintain the vibrant color and prevent over-melting.
• Room temperature ingredients blend more smoothly, especially when making custard and pie dough.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 325
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg