Description
Delicious tart shells filled with creamy custard and topped with fresh strawberries and a sweet glaze.
Ingredients
Scale
- For the Tart Cases:
- 1 ⅔ cup All purpose Flour (225g)
- 1 stick Unsalted Butter (113g, cold)
- ⅓ cup White Sugar (66g)
- 1 Large Egg
- ¼ cup Whole Milk (60ml)
- For the Filling:
- 2 cups Whole Milk (480ml, full-fat)
- 5 Large Egg Yolks
- ½ cup Granulated Sugar (100g)
- 4 tablespoon Cornstarch
- 2 teaspoon Vanilla Extract
- ¾ stick Unsalted Butter (85g)
- 16 oz Fresh Strawberries (500g)
- For the Glaze:
- 9 oz Strawberries (250g, fresh or frozen)
- 1 cup Powdered Sugar (120g)
- ⅓ cup Water (80ml)
- 1 tablespoon Corn starch
Instructions
- Make the Creme Patissiere ahead of time. It needs to be at least two hours ahead, but I like to make it the day before and let it rest overnight.
- Make the Tart Cases: Cut butter into small chunks and add to a bowl with the flour. Rub the butter into the flour until all the large lumps are gone and the mixture resembles bread crumbs.
- Mix in the sugar.
- Lightly beat the egg in a separate bowl, then mix it into the pastry with a fork.
- Add milk as necessary, 1 tablespoon at a time until the pastry comes together into a dough. You may not need to use all the milk.
- Wrap the dough in plastic wrap or a ziplock bag and place it in the fridge to chill for at least 30 minutes before rolling out.
- Once chilled, roll the dough out gently to about 3mm thickness. Cut out circles slightly bigger than your tart cases and press the pastry into the cases, pushing it right to the edge and trimming the top. Chill for 20 minutes while preheating your oven to 375°F / 190°C.
- Blind bake the tart cases by filling them with baking paper and baking beans or uncooked rice. Bake for 6 minutes, then remove the beans/rice and baking paper and bake for another 6-7 minutes. Cool completely before filling.
- Make the Custard Filling: For detailed instructions, see the vanilla pastry cream recipe post. Combine sugar and egg yolks, then add flour and cornstarch – whisk to combine.
- Warm remaining sugar with milk and vanilla until warm. Drizzle warm milk into the egg yolk mixture gradually, whisking to combine. Pour the mixture back into the saucepan.
- Keep heating while whisking until it boils. Boil for one minute until thickened, then pass through a sieve.
- Whisk in butter piece by piece, allowing each to melt completely before adding the next. Cover and refrigerate for at least two hours.
- Make the Strawberry Glaze: Combine glaze ingredients in a saucepan and heat, stirring until strawberries break down. Bring to a boil and reduce until thickened. Pass through a sieve and let cool completely.
- Assemble the Tarts right before serving: Fill tart cases with pastry cream, top with fresh strawberries, and brush with the cooled glaze. Enjoy!
Notes
- You can buy ready-made tart cases or pastry if you prefer not to make them from scratch.
- Assemble tarts shortly before serving to prevent soggy pastry. All elements can be made ahead of time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg