Strawberry Custard Tarts with Glaze

Who doesn’t love a sweet, creamy dessert topped with fresh, juicy fruit? These Strawberry Custard Tarts with Strawberry Glaze are the perfect combination of indulgence and elegance, making them ideal for any occasion. Whether you’re planning a family gathering, a celebration, or just looking to treat yourself to something special, these tarts are sure to impress.

The buttery, flaky tart shell forms the perfect base for the rich, smooth custard filling, and the crowning glory is the vibrant strawberry glaze that adds both flavor and a gorgeous shine. Not only are these tarts delightful to the taste buds, but they also make for a stunning dessert, packed with bright colors and delicious textures.

Best of all, these tarts are surprisingly simple to make, with easy-to-find ingredients and a straightforward process. With just a bit of time in the kitchen, you’ll create a dessert that looks and tastes like it came straight from a pastry shop!

What You’ll Need

Before we dive into making these strawberry custard tarts, let’s go over the ingredients. You’ll need just a few key items, many of which you may already have on hand. Here’s what you’ll need for both the tart shells and the filling:

For the Tart Shells:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cut into small cubes)
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Custard Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup sugar
• 3 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

For the Strawberry Glaze:

• 1 cup fresh strawberries (pureed)
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch

For the Garnish:

• Fresh strawberries (sliced)

How to Make

Now that we’ve gathered all the ingredients, it’s time to get started on making these delicious Strawberry Custard Tarts. This recipe involves a few steps, but don’t worry – it’s easier than you think! Follow these instructions, and you’ll have tarts that are not only scrumptious but visually stunning too.

Step 1: Make the Tart Shells

1. Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolk: Add the egg yolk to the mixture and stir gently to combine. Gradually add 2-3 tablespoons of ice water, stirring until the dough comes together. If it’s too dry, add a little more water, one tablespoon at a time.
3. Chill the dough: Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
4. Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Carefully fit the dough into tart pans or a muffin tin, trimming any excess dough around the edges.
5. Pre-bake the shells: Preheat the oven to 350°F (175°C). Line the tart shells with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 10-12 minutes, remove the paper and weights, and bake for an additional 5-7 minutes until golden brown. Remove from the oven and let the shells cool.

Step 2: Make the Custard Filling

1. Heat the milk and cream: In a medium saucepan, combine the milk and heavy cream over medium heat. Heat the mixture until it just begins to simmer, but don’t let it boil.
2. Whisk the egg yolks: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt. Gradually pour about 1/4 cup of the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.
3. Combine the mixtures: Slowly whisk the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens, about 3-4 minutes. Once thickened, remove from the heat and stir in the vanilla extract.
4. Cool the custard: Let the custard cool slightly before pouring it into the pre-baked tart shells. Smooth the top with a spatula.

Step 3: Make the Strawberry Glaze

1. Puree the strawberries: Blend the fresh strawberries in a food processor or blender until smooth.
2. Cook the glaze: In a small saucepan, combine the strawberry puree, sugar, and lemon juice. Bring the mixture to a simmer over medium heat. Once it begins to simmer, whisk in the cornstarch dissolved in a tablespoon of water. Continue to cook for 2-3 minutes until the glaze thickens.
3. Cool the glaze: Remove the glaze from the heat and let it cool to room temperature.

Step 4: Assemble the Tarts

1. Fill the tart shells: Spoon the cooled custard filling into the tart shells, filling them to the top.
2. Add the strawberry glaze: Once the glaze has cooled, gently spoon it over the custard in each tart, creating a smooth layer on top.
3. Garnish with fresh strawberries: Top each tart with fresh strawberry slices for a burst of color and extra flavor.

Serving and Storage Tips

These Strawberry Custard Tarts are best enjoyed within a few hours of assembling to ensure the tart shell stays crisp. However, if you need to store them, here are a few tips:

How to Serve:

• Chill: For the best texture and flavor, refrigerate the tarts for about 30 minutes before serving to allow the custard to set and the glaze to firm up slightly.
• Serve chilled: These tarts are perfect when served chilled, especially on a warm day. They are great as a standalone dessert or paired with a cup of tea or coffee.

How to Store:

• Refrigerate: Store the assembled tarts in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the tart shells may soften over time, but the custard and glaze will remain delicious.
• Freeze for longer storage: If you want to keep them for a longer period, you can freeze the unassembled tart shells and the custard filling separately. Freeze the shells and custard in airtight containers for up to 1 month. When ready to serve, assemble the tarts and top with the strawberry glaze after baking and cooling.

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Mistakes to Avoid

Making these delicious Strawberry Custard Tarts is simple, but like any recipe, there are a few common pitfalls that can affect your results. To ensure you end up with perfect tarts every time, here are some mistakes to avoid:

1. Overworking the Dough

When making the tart dough, it’s important to handle it as little as possible. Overworking the dough can make it tough and chewy instead of light and flaky. Make sure to mix the ingredients until they just come together, and avoid kneading the dough. If the dough is too sticky, add a small amount of flour, and if it’s too dry, add ice water a tablespoon at a time.

2. Not Pre-baking the Tart Shells

Pre-baking (or blind-baking) the tart shells is an essential step in ensuring the crust is crisp and holds its shape. Skipping this step can result in soggy crusts. Be sure to line your tart shells with parchment paper or foil and use pie weights or dried beans to weigh them down during baking to prevent them from puffing up.

3. Undercooking or Overcooking the Custard

Custard is a delicate filling that can easily overcook or curdle if not carefully monitored. When making the custard, ensure you cook it over medium heat and stir constantly to prevent it from sticking to the bottom or burning. If the custard thickens too much, you can always thin it out with a little extra milk. If undercooked, the custard may not set properly.

4. Using Overripe Strawberries

Fresh strawberries are key to the success of this recipe. Overripe strawberries can be too soft and may not hold their shape well when sliced. Look for firm, ripe strawberries with vibrant red color. If strawberries are not in season, you can use frozen strawberries that have been thawed and drained.

5. Not Letting the Tart Shells Cool Completely

Allow the tart shells to cool completely before adding the custard filling. Adding the custard while the shells are still warm can cause the filling to melt or separate. Give them time to cool to room temperature to ensure the best result.

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Tips and Tricks

To take your Strawberry Custard Tarts to the next level, here are a few tips and tricks that will help you achieve perfection every time:

1. Use Cold Ingredients for the Dough

For a flaky tart crust, make sure your butter and egg yolk are cold when you mix them into the dough. You can even chill your mixing bowl and utensils for a few minutes before you start if you’re working in a warm kitchen. Cold butter will create a flakier, more tender crust.

2. Make the Custard in Advance

To save time on the day you’re serving the tarts, you can make the custard ahead of time. Simply prepare the custard as instructed, let it cool, then cover it tightly and refrigerate for up to 1-2 days. This allows you to get a head start on your dessert and assemble the tarts just before serving.

3. Experiment with the Glaze

While strawberry glaze is delicious, feel free to experiment with other fruit glazes, like raspberry or blueberry. These fruit glazes can be made using the same method as the strawberry glaze and will offer a fun twist on the classic tart.

4. Garnish with Mint

For an extra pop of color and flavor, garnish the tarts with a sprig of fresh mint just before serving. The refreshing mint pairs beautifully with the sweet strawberries and custard, adding a touch of elegance.

5. Make Mini Tarts

If you’re hosting a party or want to serve individual portions, consider making mini tarts instead of one large tart. Use a mini tart pan or muffin tin to create small, bite-sized portions that are perfect for guests to grab and enjoy.

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Suggestions

Strawberry Custard Tarts are incredibly versatile, so feel free to get creative with these ideas to personalize your dessert. Here are some suggestions to help you make this treat your own:

1. Add a Touch of Lemon

For a subtle citrus twist, add a teaspoon of lemon zest to your custard. The fresh, zesty flavor will brighten up the rich, creamy custard and complement the sweet strawberries beautifully. You can also drizzle some lemon juice over the tarts before serving to add a little extra zing.

2. Use Different Fruit Combinations

While strawberries are the star of this recipe, you can experiment with other fruits to make your tarts unique. Raspberries, blueberries, or even mixed berries can create beautiful color contrasts and delicious new flavor profiles. Consider using a combination of fruit for an added layer of complexity in your tart.

3. Try a Nutty Crust

If you’re a fan of extra crunch, swap out part of the all-purpose flour for ground almonds or hazelnuts to create a nutty crust. This variation adds a new texture and flavor that pairs wonderfully with the sweet fruit and custard filling.

4. Make a Vegan Version

If you want to make this recipe vegan-friendly, you can substitute the dairy ingredients. Use a plant-based milk, like almond or oat milk, for the custard. For the crust, replace the butter with a vegan butter or coconut oil. Be sure to use a plant-based custard powder to ensure the dessert is fully vegan.

5. Turn It Into a Cake

Instead of making individual tarts, consider turning this recipe into a cake. Use a round cake pan and bake the custard in layers with sliced strawberries and pear. The presentation will be just as beautiful, and you’ll have a larger portion to serve guests!

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FAQ

Here are some common questions about making Strawberry Custard Tarts with Strawberry Glaze:

1. Can I make this recipe ahead of time?

Yes, you can! The custard can be made in advance and refrigerated for up to 2 days before assembling the tarts. The tart shells can be baked and stored in an airtight container for up to 2 days. Assemble the tarts just before serving to keep the crust crisp and the custard fresh.

2. How do I store leftover tarts?

Store any leftover tarts in the refrigerator in an airtight container for up to 2 days. Keep the tarts separate from the glaze, as the glaze may soften the crust over time. Reheat the tarts in the oven for a few minutes to crisp up the crust before serving.

3. Can I freeze the tarts?

While it’s not recommended to freeze the entire tart (since the custard may not hold up well in the freezer), you can freeze the tart shells. Simply bake the shells, let them cool, and store them in an airtight container or freezer bag for up to 1 month. When you’re ready to serve, fill with freshly made custard and strawberries.

4. What if I don’t have tart pans?

If you don’t have tart pans, you can use muffin tins to create mini tarts. Simply press the dough into the muffin cups and bake as directed. You can also use a pie dish or any other oven-safe dish for a larger tart, adjusting the baking time as needed.

5. Can I use frozen strawberries for this recipe?

Fresh strawberries are best for this recipe, as they hold their shape well and provide a firmer texture. However, you can use frozen strawberries in a pinch. Be sure to thaw and drain them before using to avoid excess moisture in the tart.

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Conclusion

Strawberry Custard Tarts with Strawberry Glaze are a show-stopping dessert that blends smooth, creamy custard with the sweetness of ripe strawberries. This dessert is perfect for any occasion, from intimate gatherings to holiday celebrations. Whether you’re a seasoned baker or a novice in the kitchen, this easy recipe allows you to create a stunning and delicious treat that will leave your guests asking for seconds.

With a flaky, buttery crust, velvety custard filling, and a glossy, vibrant glaze, these tarts offer the perfect balance of textures and flavors. The beauty of this recipe lies in its versatility—whether you add citrus zest, swap the fruit, or try a different crust, you can personalize the tarts to suit your taste.

Making these tarts ahead of time is simple, so you can focus on enjoying your guests’ company rather than stressing over the kitchen. With these tips and tricks in hand, you’ll be able to create the perfect strawberry dessert every time.

So, gather your ingredients, roll up your sleeves, and indulge in the deliciousness of these strawberry custard tarts. Trust us, they’ll be the star of your next dessert table!

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