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
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
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 130°C/GM ½.
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.
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.
Here is one I made minus any other toppings. Just Custard and Nutmeg.
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:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Strawberry Custard Tart
Ingredients
- 185 g Plain Flour
- 110 g Unsalted Butter Cold
- 60 g Icing Sugar
- 2 Egg Yolks
- ¼ teaspoon Salt
- ½ 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
- ½ 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 itresembles breadcrumbs. Add Egg Yolks and bring together to form a dough. Wrap in somecling 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 trimaway the excess pastry. ). Use excess pastry to gently pastry ease into edges. Place in thefridge 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, brushwith the beaten egg and bake for another 3 - 4 minutes. Set aside to cool completely. Placein fridge if needed. Turn the oven down again to 130°C/GM ½.
Custard
- Put the cream in a pot and bring to a simmer. Meanwhile, whisk together the egg yolks andsugar till light and creamy. Pour the hot cream into the bowl, whisking continuously. Stir ina pinch of Salt. Pass through a sieve.
Pistachios
- Place the Water and Sugar in a pot and once it boils, add the Pistachios then whisk. Whenthey bring to crystallise, remove from the heat and add to a lined tray. Once cooled, blendcoarsely.
Assemble
- Place the tart case on a baking tray in the oven and then carefully pour the custard into thetart shell. Grate nutmeg over the top and bake for about 35-45 minutes.
- Allow to cool completely and trim sides if there is any overhang. Sprinkle over thePistachios and add sliced Strawberries. Glaze with Apricot Jam.
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