Fresh Strawberry Tarts
Delight in the irresistible charm of Fresh Strawberry Tarts, a dessert that combines buttery homemade tart shells, luxuriously smooth vanilla custard, and the natural sweetness of vibrant, juicy strawberries. Perfect for any occasion, these tarts boast a golden, flaky crust made from scratch and a creamy custard infused with real vanilla for a decadent flavor profile. Topped with glossy fresh strawberries and an optional apricot glaze, they’re as visually stunning as they are delicious. With just 45 minutes of prep time, these elegant strawberry tarts are easy to create yet impressive enough to wow your guests. Whether you're hosting a summer gathering or simply treating yourself, these fruit-filled delights are sure to shine!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 2 pieces Egg yolks
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 1 piece Vanilla bean (or 1 teaspoon vanilla extract)
- 4 pieces Egg yolks (for custard)
- 100 grams Granulated sugar (for custard)
- 40 grams Cornstarch
- 30 grams Unsalted butter (for custard)
- 500 grams Fresh strawberries
- 2 tablespoons Apricot jam (optional, for glazing)
- 1 tablespoon Water (for glazing, optional)
Instructions
To make the tart shells, combine the flour and sugar in a large bowl. Add the cold butter cubes, and rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the egg yolks and cold water, and mix until the dough comes together. Do not overwork the dough. Form it into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut rounds of dough to fit into 6 individual tart tins (about 4 inches each). Press the dough into the tins and trim any excess.
Prick the base of each tart shell with a fork, line with baking paper, and fill with baking beans or rice. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden and crisp. Allow to cool completely.
To make the custard, heat the milk in a saucepan over medium heat. Split the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk. If using vanilla extract, wait to add it after cooking.
In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and starts to bubble. Remove from heat, whisk in the butter (and vanilla extract if using), then pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely.
Wash and hull the strawberries, then slice them in half or quarters, depending on their size.
To assemble the tarts, spoon or pipe the cooled custard into the tart shells. Arrange the strawberry slices on top of the custard in a decorative pattern.
For a glossy finish, heat the apricot jam with water in a small saucepan until melted and smooth. Brush the glaze gently over the strawberries using a pastry brush (optional).
Serve the fresh strawberry tarts immediately or store them in the refrigerator for up to 1 day. Enjoy!
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 220.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 801 mg | 62% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
