Description

A buttery tart shell filled with silky vanilla custard and topped with fresh glazed strawberries. This elegant and refreshing dessert is perfect for spring and summer gatherings or special occasions.

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)

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Instructions

In a bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and just enough ice water (1 tablespoon at a time) until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
Roll out the chilled dough on a floured surface and press into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.
Bake the tart shell in a preheated 375°F (190°C) oven for 15–20 minutes, until golden brown. Let it cool completely.
To make the custard, heat the milk, cream, and sugar in a saucepan. If using a vanilla bean, scrape out the seeds and add both seeds and pod to the mixture. Bring to a simmer.
In a separate bowl, whisk together the egg yolks and cornstarch. Slowly pour in the hot milk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking until it thickens.
Remove from heat and stir in the butter and vanilla extract (if using instead of the bean). Let it cool slightly.
Pour the custard into the cooled tart shell and smooth the top.
Arrange sliced strawberries on top of the custard.
Melt the apricot jam and brush it over the strawberries for a glossy finish.
Garnish with fresh mint leaves if desired. Refrigerate for at least 1 hour before serving.

Notes

Substitute strawberries with other berries like raspberries or blueberries depending on the season.

Add lemon zest to the custard for a citrus twist.

Use store-bought tart shell or custard for quicker prep.

Refrigerate the tart, covered, for up to 3 days. Best served cold.

Do not freeze; the custard and fruit texture will not hold up.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 120mg