• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts and Sweet Treats

    Strawberry Custard Tarts

    Published: Mar 10, 2014 · Updated: Oct 13, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Strawberry Custard Tarts
    Strawberry Custard Tarts
    Strawberry Custard Tarts
    Strawberry Custard Tarts
    Strawberry Custard Tarts
    Strawberry Custard Tarts

    Strawberry custard tarts recipe | @deliciouseveryd DeliciousEveryday.com

    Farmers markets are always a wonderful source of inspiration, and a visit to my local farmers market on Sunday was no exception.  We arrived home with a wonderful bounty of beautifully sweet unwaxed apples, a bunch of beetroot, potatoes, beans, roma tomatoes, purple carrots, asparagus, strawberries and the biggest bunch of basil I've ever seen.

    As we drove home my mind was swimming with ideas on how to make the most of this delicious bounty, settling on simple recipes to let the ingredients shine. First up I made a huge batch of pesto with the basil, to be served with homemade pasta for dinner that night. Next I made some beautiful caramelised onion, ricotta and tomato tarts for lunch, to use up some left over ricotta and pastry I had in the fridge.

    As I was rolling out the pastry I realised I still had quite a bit of left over pastry, so settled on making strawberry custard tarts with the beautiful strawberries. These strawberries are the sweetest and tastiest strawberries I've had in such a long time, so I knew a simple pairing of strawberries and custard would really let the strawberries sing.

    Strawberry custard tarts recipe | DeliciousEveryday.com

    I've gone with an unsweetened pastry base here simply because it was what I had left over, and I don't like waste, but if you'd like a sweet pastry base then use this pastry recipe (by the way the blueberry meringue tarts are pretty special too). For the filling I whipped up a batch of pastry cream flavoured with vanilla seeds, and of course, the strawberries are the crowning glory. For a professional looking finish I added a glaze of strawberry jam, however this is optional.

    If making the tarts ahead of time I'd suggest preparing all of the individual components and assembling the tarts just before serving.

    Strawberry custard tarts recipe | @deliciouseveryd DeliciousEveryday.com

    Strawberry Custard Tarts

    Strawberry Custard Tarts

    Strawberry custard tarts with the sweetest and tastiest strawberries I’ve had in such a long time.
    4.82 from 22 votes
    Print Pin Save Saved!
    Course: Dessert
    Cuisine: Dessert
    Keyword: Custard Tarts, Strawberry Custard Tarts, tarts recipe
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Calories: 500kcal
    Author: Delicious Everyday
    8 tarts

    Ingredients

    • PASTRY:
    • 250 g plain flour 2 cups, all purpose
    • 180 g cold butter ¾ cup plus 1 tbs
    • 1 egg yolk
    • 2 tbs of chilled water
    • VANILLA PASTRY CREAM : CREAM PATISSERIE
    • 6 egg yolks
    • 150 g caster sugar ⅔ cup, superfine
    • 70 g plain flour ½ cup
    • 2 cups milk
    • 1 vanilla bean seeds scraped
    • STRAWBERRY TOPPING:
    • 3 cups of strawberries sliced
    • 2 tbs seedless strawberry jam
    • 1 tbs boiling water
    US Customary - Metric

    Instructions

    • Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
    • Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
    • Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
    • Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
    • Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.

    Nutrition (Estimated)

    Calories: 500kcalCarbohydrates: 60gProtein: 9gFat: 25gSaturated Fat: 14gCholesterol: 225mgSodium: 197mgPotassium: 226mgFiber: 2gSugar: 27gVitamin A: 895IUVitamin C: 32.2mgCalcium: 109mgIron: 2.5mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian & Vegan Dessert Recipes

    • Lemon Cheesecake Bars
    • Lavender Shortbread Cookies
    • Vegan Pumpkin Pie With Coconut Whipped Cream Topping
    • Homemade Pumpkin Pie

    Reader Interactions

    Comments

    1. Vicky says

      March 16, 2014 at 1:13 am

      These look A-MAZING! I don't even like sweets and I want one of these asap!

      Reply
    2. shikha | Shikha la mode says

      March 12, 2014 at 3:00 am

      Mini tarts are the best! Pretty and delicious.

      Reply
    3. anna @ annamayeveryday says

      March 12, 2014 at 2:28 am

      Your tarts look so fresh and summery - delicious!

      Reply
    4. Laura (Tutti Dolci) says

      March 11, 2014 at 3:13 pm

      Beautiful tarts, your strawberries make me long for summer!

      Reply
      • Jennifer says

        March 12, 2014 at 7:46 am

        I hope you get to enjoy strawberry season soon Laura 😀

        Reply
    5. thelittleloaf says

      March 11, 2014 at 4:48 am

      5 stars
      These look so pretty! Bookmarking for the British summer time 🙂

      Reply
      • Jennifer says

        March 12, 2014 at 7:48 am

        Thanks Kate 😀

        Reply
    6. Rosa says

      March 10, 2014 at 6:01 pm

      Divine! Your tarts look extremely tempting.

      Cheers,

      Rosa

      Reply
      • Jennifer says

        March 12, 2014 at 7:48 am

        Thank you Rosa.

        Reply
    7. Maureen | Orgasmic Chef says

      March 10, 2014 at 5:26 pm

      5 stars
      These are gorgeous and I think I'm in love with the blueberry meringue and I haven't even seen it yet. 🙂

      Reply
      • Jennifer says

        March 12, 2014 at 7:49 am

        The blueberry meringues are such a favourite of mine. I'm not sure if it's because they taste so good, or because of how pretty they are. I just love the purple curd against the snowy white meringue. I'm a sucker for anything pretty. 😉

        Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Scalloped Potatoes
    • Vegan Beet Wellington
    • Vegan Vegetable Wellington

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2023 Delicious Everyday | Hook & Porter Media

    4.8K shares