MOUTHWATERING Fresh Strawberry Custard Tart Recipe

How to Make Custard Tart with Fresh Strawberries

Fresh Strawberry Custard Tart

ℹ️ As a home chef, I take pride in creating culinary delights that combine the freshness of seasonal fruits with the richness of creamy custard. My Strawberry Custard Tart is a masterpiece of flavors and textures, featuring a buttery tart shell filled with smooth vanilla custard and topped with a layer of vibrant red strawberry jelly. Each bite is a symphony of sweetness and sophistication, perfect for any occasion or celebration. Join me in the kitchen as we embark on a journey of culinary bliss and indulge in the beauty of homemade desserts.

ℹ️ Ingredients:

For the Tart Shell:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tablespoons cold water

For the Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

For the Red Jelly:

  • 1 cup red fruit juice (such as strawberry or raspberry)
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon gelatin powder

For Topping:

  • Fresh strawberries, sliced and halved, for garnish

ℹ️ Instructions:

  1. Prepare the Tart Shell:

In a large mixing bowl, combine the flour and sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles breadcrumbs.
Add the egg yolk and cold water to the mixture. Use your hands to bring the dough together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10-15 minutes until golden brown. Allow the crust to cool completely.

  1. Prepare the Custard Filling:

In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and set aside.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and creamy.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Pour the custard into the cooled tart shell and spread it out evenly. Allow the custard to set in the refrigerator for at least 2 hours or until firm.

  1. Prepare the Red Jelly:

In a small saucepan, combine the red fruit juice, sugar, and water. Heat over medium heat until the sugar has dissolved.
In a separate small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for a few minutes until it becomes spongy.
Add the bloomed gelatin to the warm fruit juice mixture, stirring until completely dissolved.
Allow the red jelly mixture to cool slightly.

  1. Assemble the Tart:

Once the custard has set, carefully pour the red jelly mixture over the top of the custard layer in the tart shell. Spread it out evenly.
Arrange the sliced and halved fresh strawberries on top of the red jelly layer in a decorative pattern.

  1. Serve and Enjoy:

Chill the tart in the refrigerator for another hour to set the jelly completely.
Slice the custard tart into wedges and serve chilled.
Enjoy this delightful Custard Tart topped with red jelly and fresh strawberries as a delicious dessert!

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