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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
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Prep Time 5 minutes
Cook Time 45 minutes
Fridge Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
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
  • ¼ tsp Salt
  • ½ Lemon Zest only
  • 1 Egg

Custard

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

Pistachio Crumb

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

Assembly

  • ½ Nutmeg Grated fine
  • 500 Strawberries Sliced finely
  • 2 tbsp 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. ). 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 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. 

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. 
  • Allow to cool completely and trim sides if there is any overhang. Sprinkle over the
    Pistachios and add sliced Strawberries. Glaze with Apricot Jam. 

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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