Fresh Strawberry Tart

Sweet, succulent strawberries atop indulgent custard makes for one tasty, fresh strawberry tart! It’s hard to beat homemade crust, too, and this tart takes the cake when it comes to summery desserts.

Strawberries not in season? Simply top this versatile tart with another berry or in-season fruit of your choice. Garnish with a light dusting of powdered sugar and a fragrant mint leaf for a colorful touch.



Fresh Strawberry Tart


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup cold butter, chopped
  • 2 tablespoons cold shortening, chopped
  • 3 tablespoons cold water
  • 2 ounces white chocolate, melted
  1. Preheat oven to 425°F.
  2. In a food processor combine flour, salt and sugar.
  3. Add butter and shortening, pulse until coarse crumble texture is reached.
  4. Add water with food processor running. Combine until dough forms a ball.
  5. Wrap and chill 1 hour.
  6. Roll dough on floured surface and press into 9-inch tart pan. Dock dough with a fork.
  7. Place parchment circle on top of crust and bake with  pastry weights for 15 minutes.
  8. Remove weights and parchment and bake additional 3 minutes.
  9. Cool completely then brush bottom of crust with white chocolate before filling, to keep the crust crisp.



  • 2 cups half-and-half
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 tablespoons butter
  • 1 teaspoon pure vanilla extract
  1. Whisk together half-and-half and egg yolks, set aside.
  2. Combine sugar and cornstarch in a saucepan.
  3. Whisk egg yolk mixture into sugar mixture.
  4. Stirring constantly over medium heat, bring to a boil.
  5. Boil 1 minute, then remove from heat.
  6. Whisk in butter and vanilla.
  7. Cover with plastic wrap touching the surface and chill completely, at least 4 hours, preferably overnight.
  8. Spoon custard into tart shell, top with fresh strawberries and garish with mint leaves. Serve immediately.

Comments (6)


Oh I have just twigged it , does that mean pouring cream, sorry this isnt a known term in u.k. Best wishes, love the site


sabrinaoziel, Off heat you mix those dry ingredients then you add the egg yolk mixture and mix well. After they are mixed well you put it on medium heat and stir constantly or it will get lumpy. (Both the cornstarch and the yolks are ingredients that will thicken the mixture.) Once it comes to the boil continue stirring and let it boil as time stated in the recipe, 1 minute, then remove from the heat. Then you will add the butter and vanilla, mix well. Cover with the plastic wrap letting it touch the entire surface of the custard so that it doesn't form a "skin" on the surface.

Good luck!