Description
Classic strawberry custard tarts with buttery shortcrust pastry, silky vanilla custard, fresh strawberries, and glossy strawberry glaze.
Ingredients
- Tart shells: 1⅕ cups all purpose flour
- Tart shells: ½ cup unsalted butter cold and cubed
- Tart shells: ⅓ cup granulated sugar
- Tart shells: 1 large egg
- Tart shells: ¼ cup whole milk
- Vanilla custard filling: 2 cups whole milk
- Vanilla custard filling: 5 large egg yolks
- Vanilla custard filling: ½ cup granulated sugar
- Vanilla custard filling: 4 tablespoons cornstarch
- Vanilla custard filling: 2 teaspoons vanilla extract
- Vanilla custard filling: 6 tablespoons unsalted butter
- Topping and glaze: 1 pound fresh strawberries
- Topping and glaze: 9 ounces strawberries fresh or frozen
- Topping and glaze: 1 cup powdered sugar
- Topping and glaze: ⅓ cup water
- Topping and glaze: 1 tablespoon cornstarch
Instructions
- Rub the butter into the flour until crumbly.
- Stir in the sugar, egg, and enough milk to form a soft dough.
- Chill the dough for 30 minutes.
- Roll the dough to ⅘ inch thick.
- Line small tart tins with the dough and trim edges.
- Chill the lined tins for 20 minutes.
- Preheat the oven to 375°F.
- Blind bake the shells for 6 minutes.
- Remove weights and bake for 6 to 7 minutes more until lightly golden.
- Cool the tart shells completely.
- For the custard, whisk the egg yolks, sugar, and cornstarch until smooth.
- Heat the milk and vanilla until steaming.
- Slowly whisk the hot milk mixture into the egg mixture.
- Return the mixture to the saucepan and cook, whisking constantly, until thick and bubbling.
- Remove from heat, strain if needed, and whisk in butter.
- Chill the custard until cold.
- For the glaze, cook the strawberries, powdered sugar, water, and cornstarch over medium heat until thick.
- Strain the glaze and allow it to cool.
- Fill each tart shell about three quarters full with custard.
- Arrange fresh strawberries on top of the custard.
- Brush the strawberries generously with the cooled glaze.
- Serve shortly after assembling.
Notes
- Assemble close to serving time to keep the pastry crisp.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American