A crisp, buttery tart filled with smooth vanilla custard and topped with fresh strawberries, perfect for spring and summer desserts.
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and halved
2 tablespoons apricot jam, warmed (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare tart dough by combining flour, sugar, salt, then cutting in butter. Add egg and vanilla. Chill.
- Press dough into 9-inch pan, prick bottom, line with parchment, add weights. Bake 15–18 mins, remove weights, bake 10 more mins. Cool.
- Heat milk until simmering. Whisk egg yolks, sugar, cornstarch. Temper eggs with milk. Cook until thickened, stir in butter and vanilla, strain, cool.
- Pour custard into crust, spread evenly. Arrange strawberries on top, brush with jam if desired. Chill 2 hours.
- Slice and serve.