Strawberry Custard Tarts are an absolute classic and when done well they are just unbeatable. These tarts have a shortcake pastry base, are filled with a silky custard filling, and are topped with fresh strawberries and a sticky sweet strawberry glaze.
In Scotland, there is a classic little strawberry tartlet which is a staple in every bakery, it's filled with whipped cream and topped with just one strawberry and the most delicious strawberry glaze which I tried to replicate in this recipe. It was my favorite when I was a kid. I would always save the sticky strawberry until the end, but more often than not I would drop the strawberry on the ground before I got the chance to enjoy it!
These strawberry custard tarts are a slightly more elegant evolution of the traditional Scottish ones, they are bigger, made with a shortcake pastry, filled with elegant pastry cream and topped with way more strawberries - so less chance of droppage!
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Why You'll Love This Recipe
- Fresh flavors that are light and sweet - perfect for summer
- Celebrates freshness with both the pastry cream and strawberries
- Plenty of shortcuts and easier alternatives if you don't want to make them completely from scratch.
Ingredients
- Butter - Unsalted, for the pastry case and the custard filling.
- Flour - All-purpose flour (plain flour).
- Sugar Superfine white sugar (caster sugar)
- Eggs - 1 whole egg for the pastry and egg yolks for the custard.
- Milk - You need to use full-fat milk for the custard.
- Vanilla - Vanilla extract or vanilla bean paste.
- Strawberries - Use fresh strawberries for on top of the tarts. You can use frozen to make the glaze if you like.
- Powdered Sugar - also known as icing sugar.
- Cornstarch - This helps to thicken the glaze and the custard.
How to Make the Mini Tart Cases
- Cut butter into small chunks then 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 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 in the fridge to chill for at least 30 minutes before rolling out.
- Roll the dough out with a rolling pin to ⅛ inch thickness. Cut out circles slightly bigger than your tart tins and press the pastry into the cases, push the pastry right to the edge of the tart pan and trim the top, place back in the fridge to chill for 20 minutes while you preheat your oven to 375°F / 190°C (180° in fan-assisted oven).
- Blind bake the tart cases by filling with parchment paper and baking beans or uncooked rice. Bake for 6 minutes and then remove the beans/rice and baking paper and bake for a further 6-7 minutes until golden brown on the edges.
- Remove from the oven and let cool completely.
How to Make the Custard Filling
Whisk egg yolks
Take two tablespoons of the sugar and put into a bowl along with the egg yolks and cornstarch - whisk to combine.
Heat the cream
Put the remaining sugar into a suacepan with the milk and vanilla, slowly warm over a medium-low heat
Temper the eggs
When it begins to get warm, drizzle a small amount of warm milk into the egg yolk mixture and whisk, then add a little more, repeat until all the milk is added.
Add back into the pan
Pour the whole mixture back into the saucepan and continue to heat.
Boil the custard
Keep heating the mixture, whisking constantly until it begins to boil. Boil for one minute or until you see thick bubbles bursting on the surface.
Check thickness
Once it's ready, the custard should be thick enough that you can draw a line in it on the back of a spoon - if it isn't, keep boiling until you reach that stage. Remove from the heat and pass the pastry cream through a sieve into a bowl to make sure there are no lumps.
Add butter
Whisk in the butter one small piece at a time, making sure it melts into the mixture completely before adding the next piece. Cover with plastic wrap (touching the surface of the custard) and let cool completely.
Tip:
The custard actually tastes better when it has had a chance to develop the vanilla flavor. For best results, make it the day before and let it sit in the fridge overnight. In any case, you should make it at least 2 hours ahead of time so it has the chance to chill.
Make the Strawberry Tart Glaze
- Put all strawberry glaze ingredients into a saucepan over medium heat
- Stirring constantly, heat until the strawberries start to break down and the mixture begins to thicken. Use a potato masher to break down the strawberries completely
- Bring the strawberry glaze to a boil until thick bubbles are popping
- Remove from the heat and pass through a sieve to remove the strawberry seeds and lumps
- Let cool completely before using
Assemble the Strawberry Custard Tarts
- Once all the elements are prepped and cooled, lay your tarts shells out on the work surface. Wash and dry your strawberries and slice off the tops. You can also cut them in half if you prefer, but I like the look of them whole.
- Fill each tart case ¾ full with pastry cream (custard), you can use a spoon or a piping bag.
- Top the custard with fresh strawberries and brush a generous amount of strawberry glaze all over the strawberries.
What is Creme Patissiere?
The vanilla pastry cream filling in these tarts is technically called creme patissiere, which is the French name for the vanilla custard filling often found in eclairs, profiteroles and tarts. This homemade French custard is the base filling for these strawberry custard tarts - it's light, creamy and decadent and just pairs perfectly with the fresh strawberries.
It is also used in a variety of other desserts, such as Custard Cake and Bavarian Cream Donuts.
Make Strawberry Custard Tart Elements Ahead of Time
The strawberry custard tarts are best assembled right before serving, as they can go a little soggy if left to sit for a long time. The good news is that all the elements can be prepared ahead of time and stored until you need them. I like to make the creme patissiere the day before to let it rest in the fridge. The tart cases and glaze can be made up to five days in advance.
Shortcuts
If you are looking for an easier or faster way to make this recipe, there are a few alternatives you can use:
Ready Made Pastry
Firstly, you can buy either pre-made pastry or pre-made tart cases. Most supermarkets will have both of these in the frozen section. If using pre-made tart cases then just follow the instructions on the package, and for store-bought pastry you should be able to use as directed in this recipe.
Whipped Cream Filling
You can also substitute the pastry cream for easy chantilly cream if you prefer, just like the traditional Scottish strawberry tarts. Whip up the cream according to the recipe and then put right into your tart cases and top with the strawberries and glaze.
Store-bought Strawberry Glaze
I don't recommend skipping the glaze as, in my opinion, it is the best part of the tart. But if you don't want to make your own there are plenty of options in the supermarket you can use instead. Even a strawberry sauce for ice cream would probably do the trick. I highly recommend trying this glaze at some point though as it is truly delicious!
Try with Other Fruits
This recipe would also work beautifully with other berries such as raspberries or blueberries.
Storage
It's best to assemble these strawberry custard tarts shortly before serving, as the custard can make the pastry go a little soggy. If you do have any left though, store them in the fridge in an airtight container. They will be good for 2 days, if a little soft.
More Strawberry Desserts
If you are a strawberry lover, you may like to try some of these other strawberry recipes:
Recipe
Strawberry Custard Tarts
Ingredients
For the Tart Cases
- 1 ⅔ cup All purpose Flour 225g
- 1 stick Butter 113g (cold)
- ⅓ cup White Sugar 66g
- 1 Egg
- ¼ cup Milk 60ml
For the Filling
- 2 cups Milk 480ml (full-fat)
- 5 Egg Yolks
- ½ cup White Sugar 100g
- 4 tablespoon Cornstarch
- 2 teaspoon Vanilla
- ¾ stick Unsalted Butter 85g
- 16 oz Fresh Strawberries 500g
For the Glaze
- 9 oz Strawberries 250g (fresh or frozen)
- 1 cup Icing 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 then add to a bowl with the flour1 stick Butter
- Rub the butter into the flour until all the large lumps are gone and the mixture resembles bread crumbs1 ⅔ cup All purpose Flour
- Mix in the sugar⅓ cup White Sugar
- Lightly beat the egg in a separate bowl, then mix into the pastry with a fork1 Egg
- 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 milk¼ cup Milk
- Wrap the dough in plastic wrap or a ziplock bag and place 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, push the pastry right to the edge of the cases and trim the top, place back in the fridge to chill for 20 minutes while you preheat your oven to 375°F / 190°C (180° in fan-assisted oven).
- Blind bake the tart cases by filling with baking paper and baking beans or uncooked rice. Bake for 6 minutes and then remove the beans/rice and baking paper and bake for a further 6-7 minutes. Remove from the oven and cool completely before filling.
Make the Custard Filling
- For detailed instructions on making the pastry cream, see the vanilla pastry cream recipe post.
- Take two tablespoons of the sugar and put into a bowl along with the egg yolks, flour and cornstarch - whisk to combine.5 Egg Yolks, ½ cup White Sugar, 4 tablespoon Cornstarch
- Put the remaining sugar into a suacepan with the milk and vanilla, slowly warm over a medium-low heat2 cups Milk, 2 teaspoon Vanilla
- When it begins to get warm, drizzle a small amount of warm milk into the egg yolk mixture and whisk, then add a little more, repeat until everything is together in the bowl, then pour the whole mixture back into the saucepan. It's important to do this slowly and gradually so you don't scramble the eggs
- Keep heating the mixture, whisking constantly until it begins to boil. Boil for one minute or until you see thick bubbles bursting on the surface. It should be thick enough that you can draw a line in it on the back of a spoon - if it isn't, keep boiling until you reach that stage. Remove from the heat.
- Pass the pastry cream through a sieve into a bowl to make sure there are no lumps.
- Whisk in the butter one small piece at a time, making sure it melts into the mixture completely before adding the next piece¾ stick Unsalted Butter
- Cover with plastic wrap (make sure the plastic wrap is touching the surface of the pastry cream to prevent a skin forming) and refrigerate for at least two hours. I like to make this the day before and let it sit overnight, but it can be used after 2 hours.
Make the Strawberry Glaze
- Put all glaze ingredients into a saucepan over a medium heat9 oz Strawberries, 1 cup Icing Sugar, ⅓ cup Water, 1 tablespoon Corn starch
- Stirring constantly, heat until the strawberries start to break down and the mixture begins to thicken. Use a potato masher to break down the strawberries completely
- Bring the strawberry glaze to a boil and reduce until thick bubbles are popping
- Remove from the heat and pass through a sieve to remove the strawberry seeds and lumps
- Let cool completely before using
Assemble the Strawberry Tarts
- Assemble these tarts right before serving as they will go slightly soggy if left to sit for too long
- Fill the tart cases evenly with pastry cream
- Top with fresh strawberries in whatever way you want - sliced/whole/piled up/in a pattern, whatever tickles your fancy. Try to look for the prettiest strawberries, but don't worry too much as the glaze will cover up most of the imperfections16 oz Fresh Strawberries
- Generously brush the cooled strawberry glaze over the strawberries
- Enjoy! These are best eaten right away or at least on the same day
Notes
It really helps and I love hearing all your feedback!
Lisa Schwind
The custard and glaze was terrific. The tart dough, even though I didn’t even come close to adding the amount of milk the recipe called for it was very sticky. I added more flour until it wasn’t sticky.The whole process was very figity. After the par bake I had to reform the dough as it has slidden down despite piercing the pastry and putting weights. Then after finishing the bake the tarts would still puff up so much that it didn’t even seem like a cup. Taste was good but a frustrating and time consuming process. I made these to sell but they didn’t come out as pretty as I would have liked.
Laura Julia Bernard
I made a whole large tart. It was sublime! My guests were crazy about it. i did not sieve any lumps as their were none and it made thé custard just the right temp’to and the butter pièces for melting at the end of the filling process.
Jules Grasekamp
Hi Laura,
I'm so glad you and your guests loved the recipe!
Yes it's definitely not necessary to sieve out lumps if you make the custard correctly, I just include that step for anyone who might be new to it!
Jules