Strawberry Tart with Vanilla Custard

Strawberry Tart is one of my favorite desserts. The simplicity of the shortbread crust combined with  the delicious sweetness of vanilla custard and fresh juicy strawberries is the absolute highlight of my summer. European Patisseries are famous for their  colorful not to mention mouthwatering displays of fruit tarts. Strawberry, blueberries, raspberries and apple, are among the most common.  So don’t feel like you absolutely need to make a strawberry tart! If you prefer other fruits, make the tart with those fruits instead. Use the seasons as inspiration. In the fall, make an apple tart. Reserve strawberry, blueberry, and raspberry tarts for the summer. You can even try this recipe with peaches or figs. With this recipe, you really have the flexibility because it’s so versatile. Just be sure to stick to the crust and custard base and you’re good to go!

 

Jump to:

• Strawberry history
• Baking shortcut
• Step by step photos
• Strawberry Tart Recipe Card

Feel free to be creative. By the way, you can try an almond custard also or even a coconut custard for a tropical twist. The origin of fruit tarts go back a long way. Back to the Middle Ages as a matter of fact, where custard was eaten alone or combined with seasonal fruits to make pies or tarts. If you looked through a medieval cookbook, you’d likely find a recipe for a custard pie. You could even find savory custard pie recipes that included either meat or fish.

Strawberries are rich in vitamin C and potassium with 8 berries giving the equivalent of ½ of a medium orange. Now that's a lot of vitamin C. Furthermore, they are low in calories: 1 cup of berries is only 50 calories.

Strawberry history

The history of strawberries goes back more than 2000 years. Throughout the Middle Ages in Europe they appeared in the  gardens of the aristocracy. At this time, strawberries also were used for medicinal purposes. Europeans who came to the New World discovered that the Native Americans were cultivating strawberries. Not surprisingly then, it is not uncommon to find strawberries mentioned in Native American lore.

Baking shortcut

For my strawberry tart recipe, I like to use a shortbread crust. It is so versatile, not to mention simple to make.  For starters you don't have to roll it out. I kind of hate rolling out pastry dough because it never turns out even!!!

Other kinds of crusts you can make will likely follow one of the four typical pie crusts from our French friends. You’ll either make a brisée, flaky, sucrée, or sablée crust. They’re made with a lot of the same ingredients. It’s the techniques that distinguish each of them from each other. 

Brisée crust is the most basic crust. Think of it as the classic French pie crust. They’re great for savory pies like a meat pie or a quiche. Sucrée crusts yield lighter and crisper doughs. Sucree means “sugary” in French, and you guessed it: these crusts are much sweeter than other pie crusts. They’re also much more solid than the others, so you don’t have to worry as much about potential leakage from your fruits or veggies. Sablee crust is reminiscent of shortbread in flavor and texture. In French, sablee means “sandy”. Of course, the crust isn’t sandy, but it resembles sand because it falls apart easily. It’s crumbly, unlike the sucree crust. Flaky crusts have the fat cut into the dough and feature many layers which create the flakiness. The pie crust for this recipe most resembles a sablée in taste and texture, but still stands firm in the pie pan.

Strawberry tart is full of delicious goodness not to mention natural ingredients. Now, a fruit tart is not health food, but it is good!! I especially love the contrasts of this dessert. The juicy sweetness of the berries, the creamy softness of the vanilla custard and the crunchiness of the shortbread crust. Is your mouth watering yet?  Mine is! Take this strawberry tart to your next gathering and you'll be everyone's new best friend. Guaranteed!

Tips and tricks

• When I have combined the ingredients for the short crust I drop the shortbread meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick.  This gives me an even layer across the bottom and lets me build up the sides thicker. I draw the stick across the bottom and deposit the extra meal around the sides. (We all love the thick rippled edge with a nice crunch!)
• I then take a flat bottomed water glass and gently tamp down the crust to pack it tight and I usually work the edges with my fingers.  Best sure to pack it tight so it is not crumbly after baking.

Step by step photos

1. Place all the crust ingredients in a food processor.
2. Pulse the food processor until it starts to look like corn meal and is well combined.
3. Pour the mixture into a 10 inch non-stick tart pan with a removable bottom
   and push to the sides with a popsicle stick or chop stick. Make a thin layer in the middle and thicker on the sides.
4. Press the middle of the mixture into the tart pan or you can use a flat bottom water glass. Press firmly to get a tight crust.
5. Work the side up to the top edge of the tart pan and press tightly with your fingers.
6. Bake in a 375°F degree oven for 15 minutes or until golden brown around the edges.
   Make Vanilla custard tart filling like a pro step-by-step:
   
7. While the tart shell is baking take your strawberries that have been hulled and halved and place in a bowl. Pour in the sugar and Grand Marnier. Toss to coat and let them marinate 30-45 minutes.
8. Place the milk and the half vanilla bean that has been split in a saucepan or saucier on medium heat then bring to just  boiling. Once it boils remove from the heat and allow to cool slightly. ( 2-3 minutes)
9. While you wait for the milk to boil, whisk the sugar and egg yolks until all the sugar is dissolved and well combined.  Add the tablespoon of flour and mix well.
10. The yolk-sugar mixture will be quite smooth when ready.
11. After the milk has cooled slightly, removed the vanilla bean and be sure the scrape out all the pulp into the milk and discard bean pod. Take small ladles of hot milk and slowly whisk this into the egg yolk mixture. This technique is tempering the eggs so you don't cook them and they end up like scrambled eggs. (Not good.)
12. After you have tempered about half of the milk into the eggs slowly pour the egg mixture into the sauce pan and continue to whisk.
13. Return the sauce pan to the stove on medium heat the continue to whisk until the custard is thick and coats the whisk. It should form ribbons when drizzled back into the pan. Remember the custard will set while chilling.
14. Take the custard and pour it into the tart shell and level it out with a spatula. Place the filled shell in the refrigerator for 20 minutes until set.
15. Strain the strawberries and save the syrup.
16. Arrange the strawberries on the custard filled tart shell and serve with the syrup.

Note: Do not pour syrup over the tart until you are ready to eat it. Better yet, only pour juice on the individual servings. And, by all means, don't throw away the Strawberry Grand Marnier syrup, pour some on your pancakes or waffles! It is oh so yummy. You can make the tart a day ahead and keep it chilled in the refrigerator.

Frequently Asked Questions:

• Can I freeze the tart shell and make the tart later? Yes, once the tart shell has completely cooled you can freeze for up to 2 months.
• Can I make this tart ahead? Do not construct the tart until you are ready to serve or a few hours before serving. You can make the tart shell ahead, bake and freeze for up to 2 months once cooled. The custard filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The custard does not freeze well so avoid that. The strawberries need to be cut up and placed on the tart while fresh.
• How long can I keep the finished strawberry tart in the refrigerator? It is best to eat this tart fresh after it is constructed. It will last for 1-2 days in the refrigerator but the crust will start to get softer. I usually try to serve within 5-6 hours of constructing the tart and leave it to chill in the refrigerator.
• Do I have to let the tart shell cool before adding the custard filling? Yes, is it best to allow it to completely cool. Chilling the filled tart it in the refrigerator will help the cream set before adding the strawberries
• Can I remove the shell from the pan and fill? No, leave the tart shell in the tart pan while you construct the tart. Use a tart pan with a removable bottom disc and leave it in the pan until you are ready to serve. Pop it out of the pan and place it on a platter leaving the bottom pan disc in place when you serve.
• Why did my tart dough turn into a ball? You likely over mixed the dough in the food processor. Be sure to stop pulsing the dough mixture as soon as it looks like a granular fine meal.

If you want you try some other easy desserts here are a few to try. Blueberry crostata is a simple and rustic dessert the comes together quickly and I also have a variation made with peaches. If you are an apple and cinnamon fan then you must try the French style apple tart or tarte aux pommes. All have easy to follow step by step photos. Enjoy!

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