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Home ยป Recipes

Published: Jan 30, 2021. Post Updated: Jan 10, 2025

Home ยป Recipes

Strawberry Custard Tart

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A Strawberry Custard Tart is always a delight but even more so during Spring/Summer, when I usually make this tart. For this recipe, I  made a crisp shortcrust pastry case although I do buy them on occasion. I recently started a pastry course and love making pastry on slow & leisurely days but those days feel few and far between at the moment. The filling is made up of a silky smooth Custard and it is topped with a Pistachio crumb and Strawberries. You can also make mini custard tarts like I often do for gatherings/parties.

Strawberry Custard Tart on a plate on dark background

Strawberry Custard Tart

This Strawberry Custard Tart is absolutely delicious. It is perfect for parties, gatherings and any celebration. It makes a simple but eye-catching centrepiece too.

Pastry Tart

This tart case is deliciously buttery and crisp. It is blind baked before the filling is added. I add a little lemon zest to the dough but this isn't necessary. I read that Marcus Wareing does this and I wanted to try it for myself because I love his recipes. It worked beautifully and I think it adds such a subtle freshness and lift that I just love.
 
I also use the best Eggs I can find which in my opinion are Clarence Court Buford Browns.
 
Lastly - This case does need to be blind baked because it has a wet filling.

Custard for Strawberry Custard Tart

I love making Custard and I always thought it would be really difficult to do but it actually isn't. It is just a case of heating up double cream, whisking the sugar and egg yolks and then combining. I wanted a rich custard here so I used plenty of egg yolks and cream. I also added nutmeg because nutmeg and custard are a match made in heaven.

Pistachio Crumb

Roasting Pistachios, crystallising them and then blending them to a crumb makes the BEST accompaniment to custard and strawberries. I first saw this idea via pastry queen Julie Jones and this recipe is inspired by hers.

Berries

You can replace these with other berries of your choice such as raspberries, blackberries or blueberries. 

Short Cut Version

The easy short cut version is one I make often. I simply buy a sweet pastry tart case from either Sainsbury's, M & S or Waitrose. I fill it with Custard, let it set and just make the Pistachio element. I then top it with sliced Strawberries. 

How to make Strawberry Custard Tart

Pastry

Place Flour, Sugar, Salt and Lemon Zest in a bowl. Rub the butter into the Flour until it resembles breadcrumbs. Add Egg Yolks and bring together to form a dough. Wrap in some cling film and place in the fridge for at least two hours, or overnight. Roll out pastry to a thickness of 2mm on a lightly floured surface. Line 18 - 20 cm tart case (if there is overhang, leave for now or roll the rolling pin over the top of the case to trim away the excess pastry. ). Use excess pastry to gently pastry ease into edges. Place in the fridge for 30 minutes.

Heat the oven and a baking tray to 180C/GM 4. Line the tart with foil and add baking beans or rice. Blind bake for 10 - 15 minutes till golden brown. Remove the beans and foil, brush with the beaten egg and bake for another 3 - 4 minutes. Set aside to cool completely. Place in fridge if needed. Turn the oven down again to 130ยฐC/GM ยฝ. 

Custard

Put the cream in a pot and bring to a simmer. Meanwhile, whisk together the egg yolks and sugar till light and creamy. Pour the hot cream into the bowl, whisking continuously. Stir in a pinch of Salt. Pass through a sieve. 

Pistachios

Place the Water and Sugar in a pot and once it simmers, add the Pistachios. When they bring to crystallise, remove from the heat and add to a lined tray. Once cooled, blend coarsely.

Pistachios roasting in pan

Sugar, Water and Pistachios in pan

Assemble

Carefully pour the custard into the tart shell. Grate nutmeg over the top and bake for about 35-45 minutes. Allow to cool completely before trimming the sides of the pastry, adding the Pistachios and sliced Strawberries. Glaze the strawberries with apricot jam.

Custard and Pistachios in tart case with 2 strawberry slices on top

Strawberry Custard Tart on brown backdrop

Strawberry Custard Tart on grey table

Here is one I made minus any other toppings. Just Custard and Nutmeg.

Custard Tart in slices on work surface

Storage

This tart keeps well in the fridge overnight and can be eaten for up to 2 days, but is best served on the day.

More Dessert Recipes:

Nutella Tiramisu

Baklava Cake

Gulab Jamun Cake

Pistachio Loaf Cake

**if you make something from  tiffin and tea, i would love to see your creations! donโ€™t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Strawberry Custard Tart on a plate on dark background

Strawberry Custard Tart

Safira
A Strawberry Custard Tart is always a delight but even more so during Spring/Summer, when I
usually make this tart. The filling is made up of a silky smooth Custard and it is topped with a
Pistachio crumb and Strawberries. You can also make mini custard tarts like I often do for
gatherings/parties.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Fridge Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 20 minutes mins
Course Baking, Baking/Dessert
Cuisine british
Servings 10
Calories 793 kcal

Ingredients
  

  • 185 g Plain Flour
  • 110 g Unsalted Butter Cold
  • 60 g Icing Sugar
  • 2 Egg Yolks
  • ยผ teaspoon Salt
  • ยฝ Lemon Zest only
  • 1 Egg

Custard

  • 620 ml Double Cream
  • 90 g Caster Sugar
  • 11 Egg Yolks
  • Pinch Salt

Pistachio Crumb

  • 4 tablespoon Caster Sugar
  • 125 g Water
  • 125 g Pistachios Dry roasted in a pan

Assembly

  • ยฝ Nutmeg Grated fine
  • 500 Strawberries Sliced finely
  • 2 tablespoon Apricot Jam

Instructions
 

Pastry Tart Case

  • Place Flour, Sugar, Salt and Lemon Zest in a bowl. Rub the butter into the Flour until it
    resembles breadcrumbs. Add Egg Yolks and bring together to form a dough. Wrap in some
    cling film and place in the fridge for at least two hours, or overnight.
  • Roll out pastry to a thickness of 2mm on a lightly floured surface. Line 18 - 20 cm tart case
    (if there is overhang, leave for now or roll the rolling pin over the top of the case to trim
    away the excess pastry.ย ). Use excess pastry to gently pastry ease into edges.ย Place in the
    fridge for 30 minutes.ย 
  • Heat the oven and a baking tray to 180C/GM 4. Line the tart with foil and add baking beansย 
    or rice. Blind bake for 10 - 15 minutes till golden brown. Remove the beans and foil, brush
    with the beaten egg and bake for another 3 - 4 minutes. Set aside to cool completely. Place
    in fridge if needed. Turn the oven down again to 130ยฐC/GM ยฝ.ย 

Custard

  • Put the cream in a pot and bring to a simmer. Meanwhile, whisk together the egg yolks and
    sugar till light and creamy. Pour the hot cream into the bowl, whisking continuously. Stir in
    a pinch of Salt. Pass through a sieve.ย 

Pistachios

  • Place the Water and Sugar in a pot and once it boils, add the Pistachios then whisk. When
    they bring to crystallise, remove from the heat and add to a lined tray. Once cooled, blend
    coarsely.ย 

Assemble

  • Place the tart case on a baking tray in the oven and then carefully pour the custard into the
    tart shell. Grate nutmeg over the top and bake for about 35-45 minutes.ย 
  • Allow to cool completely and trim sides if there is any overhang. Sprinkle over the
    Pistachios and add sliced Strawberries. Glaze with Apricot Jam.ย 

Notes

Storage

This tart keeps well in the fridge overnight and can be eaten for up to 2 days, but is best served on the day.

Short Cut Version

The easy short cut version is one I make often. I simply buy a sweet pastry tart case from either Sainsbury's, M & S or Waitrose. I fill it with Custard, let it set and just make the Pistachio element. I then top it with sliced Strawberries. 

Nutrition

Calories: 793kcalCarbohydrates: 89gProtein: 14gFat: 46gSaturated Fat: 23gTrans Fat: 1gCholesterol: 379mgSodium: 109mgPotassium: 1158mgFiber: 14gSugar: 52gVitamin A: 1681IUVitamin C: 357mgCalcium: 190mgIron: 5mg
Keyword Custard Tart, Pistachio Custard Tart, Strawberry Custard Tart
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hey...Iโ€™m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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