Name: Vanilla Custard & Strawberry Tart
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 ¼ cups all-purpose flour; ¼ cup powdered sugar; ½ teaspoon salt; ½ cup unsalted butter, cold and cubed; 1 egg yolk; 2–3 tablespoons ice water; 1 ¼ cups whole milk; ½ cup heavy cream; ¼ cup granulated sugar; 1 vanilla bean (or 1 teaspoon vanilla extract); 4 egg yolks; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 pint fresh strawberries, hulled and sliced; 1 tablespoon apricot jam (for glazing); Fresh mint leaves (optional)

A delicate buttery tart shell filled with silky vanilla custard and topped with fresh strawberries glazed to perfection—this vanilla custard & strawberry tart is a dessert that’s both elegant and refreshing. The flavors are classic, the presentation is stunning, and it makes any occasion feel a little more special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups all‑purpose flour

¼ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter, cold and cubed

1 egg yolk

2‑3 tablespoons ice water

1 ¼ cups whole milk

½ cup heavy cream

¼ cup granulated sugar

1 vanilla bean (or 1 teaspoon vanilla extract)

4 egg yolks

1 tablespoon cornstarch

2 tablespoons unsalted butter

1 pint fresh strawberries, hulled and sliced

1 tablespoon apricot jam (for glazing)

Fresh mint leaves (optional)

Directions

I start by making the tart shell. I combine the flour, powdered sugar, and salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs. I mix in the egg yolk and just enough ice water until the dough holds together, then wrap it and chill it for at least 30 minutes.

Once chilled, I roll the dough out on a floured surface and press it into my tart pan. I prick the bottom with a fork, line it with parchment paper, and fill it with pie weights. It bakes in a preheated 375°F (190°C) oven for 15 to 20 minutes until golden brown. I let the crust cool completely before filling.

For the custard, I heat milk, cream, and sugar in a saucepan. If I’m using a vanilla bean, I scrape out the seeds and add both seeds and pod to the milk mixture. I bring it to a simmer.

In a separate bowl, I whisk together egg yolks and cornstarch. I slowly pour in the hot milk mixture while whisking constantly to avoid curdling, then return everything to the saucepan. I cook it over medium heat, whisking until it thickens.

Once thickened, I remove the custard from the heat and stir in the butter and vanilla extract if I’m not using the bean. I let it cool slightly before pouring it into the baked tart crust.

I arrange the sliced strawberries over the custard, then melt the apricot jam and brush it over the fruit for a glossy finish. A few mint leaves on top make it even prettier. I refrigerate the tart for at least an hour before serving to let everything set beautifully.

Servings and timing

Servings: 8

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 30 minutes

Calories per serving: approx. 320 kcal

Variations

I sometimes switch the strawberries for other berries like raspberries or blueberries, depending on what’s in season. For a citrus twist, I’ve added a bit of lemon zest to the custard. If I want a shortcut, I’ve used a store-bought tart shell and still ended up with great results. For a more intense vanilla flavor, I prefer the vanilla bean over extract—it makes a real difference.

Storage/Reheating

I store the tart in the refrigerator, covered lightly with plastic wrap, for up to 3 days. The crust stays crisp for a couple of days, but it’s best eaten fresh. I don’t recommend freezing it, as the custard and fruit don’t hold up well to thawing. I always serve it cold, straight from the fridge—no reheating needed.

FAQs

How do I prevent the tart crust from getting soggy?

I make sure the crust is fully cooled before adding the custard. Also, I bake the crust until it’s golden and crisp to give it enough structure to hold the filling without becoming soggy.

Can I make the tart ahead of time?

Yes, I often make it a day in advance. It actually tastes better once it’s chilled and the flavors have melded together. Just add the glaze and garnish closer to serving time for the best appearance.

What can I use instead of apricot jam for the glaze?

If I’m out of apricot jam, I use any light-colored jam like peach or orange marmalade. I strain it before brushing to get a smooth glaze.

Do I have to use a vanilla bean?

No, but I love the depth of flavor and visual appeal the bean provides. Vanilla extract works well too—just add it after the custard is off the heat to preserve its aroma.

Can I use store-bought custard?

If I’m short on time, I’ve used high-quality store-bought custard. While homemade is always best, it can be a good shortcut for quick prep.

Conclusion

This vanilla custard & strawberry tart is one of those desserts that looks like it came from a fancy bakery but is surprisingly easy to make at home. I love how the silky custard, crisp tart shell, and juicy glazed strawberries come together in each bite. Whether for a dinner party, holiday, or weekend treat, this tart never fails to impress.

Recipe: