A delightful and elegant dessert, this strawberry tart features a buttery, crisp tart shell filled with a rich, creamy custard and topped with fresh, juicy strawberries. Perfect for any occasion, it’s both visually stunning and deliciously satisfying.
Ingredients
- For the Tart Shell:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the Custard Filling:
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- For the Topping:
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons apricot jam (optional, for glazing)
Instructions
- Prepare the Tart Shell:
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk and pulse until combined. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead briefly. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out and Bake the Tart Shell:
- On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- Place parchment paper over the dough and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5-7 minutes until the shell is golden brown. Let cool completely.
- Make the Custard Filling:
- In a medium saucepan, heat milk and cream over medium heat until just about to boil. Remove from heat.
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually whisk in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 2-3 minutes.
- Remove from heat and stir in vanilla extract and butter until smooth. Allow to cool slightly.
- Assemble the Tart:
- Spread the custard filling evenly over the cooled tart shell.
- Arrange the strawberry slices on top of the custard in a decorative pattern.
- Glaze (Optional):
- Heat apricot jam in a small saucepan or microwave until melted. Brush over the strawberries for a glossy finish.
- Chill and Serve:
- Refrigerate the tart for at least 1 hour before serving to allow the custard to set.
Enjoy your fresh and delicious strawberry tart!