Strawberry Custard Tarts

Jill Dahan shares this summer recipe


French Strawberry Custard Tarts

makes 6 - 4 inch tarts or 1 10 inch tart


Custard Filling


2 large eggs and 2 large egg yolks

1 1/4 cups whole milk

1 tsp organic cornstarch

1-2 tbsp organic powdered sugar

1/2 tsp vanilla bean powder or 1 tsp vanilla extract


Pie Crust

1 cup (170g) pastry or cassava flour

3 1/2oz (100g) cold unsalted butter

1 tbsp organic powdered sugar

1 egg yolk

3-4 tbsp cold water


1 cup thinly sliced fresh strawberries or fruit of your choice


Preheat oven to 375F. Place flour and powdered sugar in a bowl and grate 

in butter and mix lightly. Add egg and enough water to form into a ball of 

dough.  Roll out to 1/4 inch thick between 2 sheets of parchment 

paper. Cut into rounds 1 inch bigger than each tart pan.  Press a round into 

each tart pan and place directly on the oven rungs and bake for 7-9 minutes 

until slightly browned. Remove and cool. 


For the filling 


Heat the milk in a saucepan until just steaming.  In a bowl mix the eggs, 

yolks, sugar, and cornstarch and gradually mix in a bit of the warm milk.  

Slowly mix the egg mixture into the milk and heat on medium while 

continually whisking. Cook until mixture is steaming and thickened then add 

in vanilla, remove and set aside to cool slightly.  Pour custard into tart cases 

and chill. 

To serve, top with strawberries or fruit of your choice. 

© 2017 WCNC.COM


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