Strawberry Custard Tarts Recipe

I absolutely love this recipe because it combines my obsession with creating Insta-worthy desserts with my love for indulging in something truly delicious. The flaky puff pastry paired with creamy vanilla custard and fresh strawberries is literally my dream dessert trifecta.

I enjoy these exquisite Strawberry Custard Tarts that are made with a buttery puff pastry base and a creamy custard derived from milk, egg yolks, granulated sugar, cornstarch, and vanilla extract. Fresh strawberries and a shiny glaze of strawberry jam put the finishing touches on this perfect dessert, whose textures and flavors blend together beautifully.

Ingredients

Puff pastry: Yields layers that are flaky; derived from a carbohydrate-rich dough.

Milk: Vital for rich custard; provides protein and calcium.

Yolks of Eggs: Thicken custard; abundant in healthful fats and proteins.

Sugar in Granulated Form: Sweetens the custard; source of carbohydrates.

Cornstarch: A thickener for custard; carbohydrate free of gluten.

Extract of vanilla: imparts sweet, heavenly aroma and flavor.

Fresh Cream: Enriches the custard texture; contains fats and vitamins.

Strawberries: Juicy and fresh; rich in vitamin C and antioxidants.

Strawberry Jam: Amplifies the flavor of strawberries; contributes sugar.

Finishing tarts with a sweet, delicate dusting of powdered sugar.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 1 cup (240 ml) milk
• 2 large egg yolks
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream
• 1 pint fresh strawberries, hulled and sliced
• 2 tablespoons strawberry jam
• 1 tablespoon water
• Powdered sugar, for dusting

Instructions

1. Set your oven to 400°F (200°C). On a surface lightly dusted with flour, roll out the puff pastry that has thawed and cut it into 4 squares of equal size.

2. Arrange the pastry squares on a baking sheet that is lined with parchment paper. Use a fork to stab the centers of the squares, leaving a small border around the edges that is unstabbed.

3. Bake the pastry squares for 12-15 minutes until they are golden and puffed. Take them out of the oven and let them cool.

4. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until very warm but not simmering or boiling.

5. Whisk together in a bowl the egg yolks, granulated sugar, and cornstarch until smooth.

6. Slowly pour the heated milk mixture into the egg mixture while whisking nonstop. Place the mixture back in the saucepan.

7. Whisking constantly, cook over medium heat until the custard thickens—about 2 to 3 minutes. Stir in the vanilla extract and remove from the heat. Let the custard cool to room temperature and then refrigerate until it’s completely set.

8. Evenly distribute the chilled custard over the center of each baked tart square.

9. Position the sliced strawberries atop the custard.

10. In a small saucepan, combine the strawberry jam and water. Stir over low heat until the mixture is smooth. Brush the glaze over the strawberries and dust the tarts with powdered sugar just before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Medium saucepan
8. Whisk
9. Mixing bowls
10. Spoon or spatula (for stirring)
11. Pastry brush

FAQ

• Q: Can I use frozen strawberries instead of fresh ones?A: The best strawberries are fresh, for texture and flavor, but they are not always available. You can use frozen strawberries in their place. Just thaw and drain them very well first.
• Q: Can I make the custard ahead of time?Yes, you can make the custard up to 2 days ahead of time. Keep it covered in the refrigerator and give it a good whisking before using to smooth out any lumpy business.
• Q: How should I store leftover tarts?A: Keep any remaining tarts in an airtight container in the fridge for no more than 2 days. The puff pastry loses some of its crispness after the first day, so reheat the tarts in a 350°F oven for about 10 minutes before serving.
• Q: Is there a substitute for puff pastry?A: As an alternative to puff pastry, you can use phyllo dough or a homemade tart crust. Adjust the baking time as needed based on your substitute.
• Q: Can I sweeten the strawberries more?If you like your strawberries on the sweet side, feel free to toss them with a tablespoon of sugar prior to topping the custard.
• Q: How do I prevent a soggy crust?A: Make sure the custard cools completely before assembling the tarts, and think about giving the puff pastry a few extra minutes in the oven to ensure it’s crisp before adding the custard and strawberries.

Substitutions and Variations

Thawed puff pastry, 1 sheet (can be replaced with phyllo dough or shortcrust pastry).
For a dairy-free option, substitute 1 cup (240 ml) of cow’s milk with almond milk or soy milk.
For a different sweetness profile, you can substitute coconut sugar or honey for granulated sugar.
Fresh strawberries can be substituted with raspberries or blueberries, which offer a distinct berry flavor, to make 1 pint.
Arrowroot powder or potato starch can be used as a thickening agent in place of 1 tablespoon cornstarch.

Pro Tips

1. Perfecting the Pastry Before baking the puff pastry squares, place them in the fridge for about 10-15 minutes. Chilling the pastry before baking helps maintain its structure and results in a flakier texture.

2. Custard Consistency When cooking the custard, make sure to whisk continuously and avoid letting it boil. If it starts to get too hot, lift the pan off the heat for a few moments while continuing to whisk. This will ensure a smooth, lump-free custard.

3. Strawberry Freshness To keep the strawberries looking bright and fresh on the tarts, dry them thoroughly after slicing before arranging them on the custard. This will help the glaze adhere better and prevent excess moisture from watering down the custard.

4. Jam Glaze Tip For a perfectly smooth and shiny glaze, you can strain the warmed jam mixture through a fine sieve before brushing it onto the strawberries. This removes any large fruit pieces and creates a seamless finish.

5. Optimal Assembly To maintain the texture of your tarts, assemble them close to the time you plan to serve. This prevents the custard from softening the pastry, keeping the layers distinct and the puff pastry crisp.