Strawberry Custard Tarts
Strawberry Custard Tarts are an exquisite dessert that combines the lusciousness of creamy custard with the vibrant sweetness of fresh strawberries, all encased in a perfectly baked tart shell. This delightful treat not only pleases the palate but also captivates the senses, making it a perfect choice for any occasion. The rich flavors and colorful presentation will surely charm your guests and make your gatherings unforgettable. Plus, this recipe is designed to guide you step-by-step, ensuring that even novice bakers can create this delectable dish with confidence.
Why You’ll Love This Recipe
This Strawberry Custard Tarts recipe is incredibly rewarding for several reasons. Firstly, it features easy prep steps that allow you to assemble the tart in a time-efficient manner. It’s family-friendly, meaning that even your kids will enjoy helping you out in the kitchen. Furthermore, this recipe strikes a balance between quick assembly and traditional baking techniques, making it accessible for bakers of all levels. Lastly, it requires minimal ingredients, making it an uncomplicated and cost-effective choice for your dessert lineup.
Ingredients For Strawberry Custard Tarts
For the Tart Shells:
- 1 2/3 cups (225g) all-purpose flour
- 1 stick (113g) cold butter
- 1/3 cup (66g) granulated sugar
- 1 egg
- Up to 1/4 cup (60ml) milk
For the Pastry Cream:
- 2 cups (480ml) full-fat milk
- 5 egg yolks
- 1/2 cup (100g) sugar
- 4 tbsp cornstarch
- 2 tsp vanilla extract
- 3/4 stick (85g) unsalted butter
For the Glaze:
- 9 oz (250g) strawberries (fresh or frozen)
- 1 cup (120g) icing sugar
- 1/3 cup (80ml) water
- 1 tbsp cornstarch
Topping:
- 16 oz (500g) fresh strawberries
Step-by-Step Directions
Make the Pastry Cream
Begin by creating your pastry cream, which is the heart of your Strawberry Custard Tarts. In a mixing bowl, whisk together the egg yolks, 2 tablespoons of sugar, and the cornstarch until smooth. In a saucepan, warm the milk with the remaining sugar and vanilla extract over medium-low heat. Once it’s warm, gradually pour this milk mixture into the yolk mixture while whisking constantly to temper the eggs. Return everything back to the saucepan and cook on medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat, strain through a sieve to remove lumps, then whisk in the butter piece by piece until smooth. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and refrigerate for at least two hours or overnight for best results.
Make the Tart Shells
Next, let’s create the tart shells. In a large mixing bowl, rub the cold butter into the flour using your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar and then beat in the egg. Gradually add milk until a soft dough forms. Wrap the dough in plastic and chill it in the refrigerator for about 30 minutes. When ready, roll out the chilled dough to about 3mm thickness and line your tart tins. Chill them again for another 20 minutes. Preheat your oven to 375°F (190°C; 180°C for fan ovens). Blind bake the tart shells for 6 minutes, remove any weights, then bake for an additional 6-7 minutes or until they are golden brown. Allow them to cool completely before filling.
Make the Glaze
To prepare the glaze, combine the strawberries, icing sugar, water, and cornstarch in a saucepan. Cook over medium heat, mashing the strawberries and stirring continuously until the mixture thickens. Bring to a gentle boil until large bubbles form. Strain the mixture through a sieve to remove seeds, then let it cool.
Assemble the Tart
Once your tart shells and pastry cream are ready, it’s time to assemble! Fill each tart shell generously with the chilled pastry cream. Arrange the fresh strawberries on top however you prefer, either sliced or whole for a stunning visual impact. Finally, brush the cooled glaze generously over the strawberries to give them a beautiful sheen. Serve your Strawberry Custard Tarts the same day for the best texture and flavor.
Tips & Tricks
Here are a few chef’s secrets to elevate your Strawberry Custard Tarts. Use the freshest strawberries you can find, as they significantly influence the flavor and appearance of your tarts. For an added kick, explore mixing a splash of almond extract into your pastry cream. If you have leftover pastry cream, consider serving it alongside the tarts as a delightful dip.
Serving Suggestions & Pairings
When it comes to presenting your Strawberry Custard Tarts, a dusting of icing sugar will create an elegant finish. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch. Consider serving them with a refreshing mint tea or a light rosé for an adult gathering.
Nutritional Information
These Strawberry Custard Tarts pack a delightful punch of flavor while being indulgent. Each serving contains approximately 210 calories, with a balance of carbohydrates and fats that cater to your sweet cravings. Remember to enjoy these heavenly tarts in moderation as a significant treat.
Storing Tips & Variations
These tarts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. While the tart shells can be prepped in advance and frozen, it’s advisable to fill them with the custard and fruit closer to serving time for optimal texture. Consider varying the fruits; blueberries or raspberries can also create delightful alternatives for this classic dessert.
Conclusion
Indulging in a Strawberry Custard Tart is an experience you won’t want to miss. With its creamy custard and vibrant strawberries nestled in a buttery shell, it’s a delightful treat for any time of year. So gather your ingredients, roll up your sleeves, and dive into this rewarding step-by-step recipe today!
FAQs
1. Can I make the tart shells ahead of time?
Yes, you can prepare the tart shells a day in advance. Just store them in an airtight container at room temperature.
2. What can I use if I don’t have cornstarch?
If you’re out of cornstarch, you can substitute it with all-purpose flour, although the texture may differ slightly.
3. How long can I store the filled tarts?
These tarts are best served the same day, but if you store them in the fridge, they can last up to two days—though the crust may lose some crunch.
4. Can I use frozen strawberries for the glaze?
Absolutely! Frozen strawberries are a great alternative and can still yield a delicious glaze.
5. How can I reduce the sweetness of the tarts?
Feel free to adjust the sugar levels in both the pastry cream and glaze to suit your preference. You can also use a sugar substitute that aligns with your dietary needs.
