Strawberry Custard Tart

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This strawberry custard tart is delicious and easy dessert with simple tart crust, pastry cream filling and fresh strawberries.

Prep Time25

Cook Time35

Resting Time2 20

Total Time3 20

Course: Dessert

Cuisine: French

Servings: slices

Calories: 354kcal

Author: Meymi

Ingredients

1 recipe tart crust
1 recipe pastry cream
454 grams (1 pound) fresh strawberries
30 grams (1 oz) bitter-sweet chocolate, roughly chopped (optional)

Apricot glaze (optional)

85 grams (¼ cup) apricot jam
10 grams (2 teaspoons) water

Instructions

First make the tart crust dough and let it rest for 15-20 minutes in the freezer or 1 hour in the fridge. You can find step by step instructions in the link.
While the dough is resting, make the pastry cream which will take almost 10 minutes to make. First let it cool at room temperature and then keep in the fridge.
Once the dough rests, remove it from fridge/freezer and roll out the dough, place it into the tart pan, freeze the dough in the pan and then bake. Each step is detailed in the tart crust recipe post.
Optional step: After the tart crust is baked and completely cooled, you can cover the crust with melted chocolate.
You can melt the chocolate over bain marie by placing chocolate into a heatproof small bowl that sits over a pan of simmering water. The simmering water shouldn’t touch the bowl that is full of chocolate.
Alternatively, you can melt chocolate in the oven: at 210°F (100°C). Place the chopped chocolate into a heatproof bowl. You should check the oven often and stir when it starts to melt. If there are some pieces not melted, continue melting in the oven and stir again.
Using a pastry brush, cover the crust surface. Keep the crust in the fridge for almost 20 minutes until the chocolate sets.
Cut the strawberries as you like. You can decorate the tart as you like. For today's post I cut strawberries in half and place them just on the pastry cream filled tart crust with pointed side up straight. If you like you can cut the stem and use the strawberries as a whole while decorating.
Remove the pastry cream from the fridge. As mentioned in the linked post, the pastry cream will be firm so you need to stir with a whisk until it is smooth. Don't over whisk.
Fill the tart crust with pastry cream. You can either spoon and spread the pastry cream or you can use a piping bag.
Decorate the tart with strawberries. I decorate in this post by starting from the edges and place the pointed-sharp side of the strawberries straight to the pastry cream.
Optional step: If you won't finish the tart the same day, you can glaze the strawberries with apricot glaze. Place the apricot jam with water into a small pan and cook for almost 2 minutes until the mixture is liquid. Strain through a fine-mesh strainer to have a smooth glaze. Let the glaze warm before coating the strawberries with a pastry brush.

Notes

How to store: You can store this strawberry tart in the fridge for up to 3 days.

Nutrition