Description
A delicious strawberry custard tart made with shortcrust pastry, perfect for any occasion.
Ingredients
Scale
- 1 cup shortcrust pastry (store-bought or homemade)
- 1 cup fresh strawberries, sliced
- 2 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk (or almond/oat milk)
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tins or use paper liners.
- Roll out shortcrust pastry on a floured surface and cut circles to fit the muffin cups; press into place.
- Blind bake for 15 minutes with weights, remove weights, then bake for an additional 5 minutes until crisp.
- In a saucepan over low heat, combine milk, sugar, eggs, and vanilla; stir until slightly thickened (5-7 minutes).
- Fill pastry shells with custard until almost full and top with sliced strawberries.
- Bake for another 10-12 minutes until custard is set but slightly jiggly. Cool before serving.
Notes
- Allow tart to cool completely before serving for the best texture.
- Feel free to substitute strawberries with other fruits like blueberries or raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg