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Perfect Patisserie-Style Strawberry Custard Tart

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A beautiful and delicious strawberry custard tart with a buttery crust, silky vanilla custard, fresh strawberries, and a glossy mirror glaze that looks like it belongs in a pastry shop.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tbsp ice water
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp unsalted butter
  • 1 cup (240ml) strawberry puree (fresh or frozen, blended and strained)
  • 1/2 cup (100g) granulated sugar
  • 2 tsp powdered gelatin (or agar-agar for vegetarian option)
  • 2 tbsp cold water
  • 1 tsp lemon juice
  • 1 pint (about 2 cups) fresh strawberries, hulled and halved or sliced

Instructions

  1. Make the Tart Crust: In a food processor or large bowl, combine flour, sugar, and salt. Add cold, cubed butter and pulse or rub with fingertips until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water, mixing until dough just comes together. Add more water if too dry. Wrap in plastic and chill for 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out dough on floured surface to fit 9-inch pan. Press into pan and prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5-7 more minutes until golden. Let cool completely.
  3. Prepare the Vanilla Custard: Warm milk with lemon zest over medium heat until just simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into egg mixture, whisking constantly to temper. Return mixture to saucepan and cook over medium heat, whisking continuously until thickened and bubbling (3-5 minutes). Remove from heat, stir in vanilla and butter until smooth. Strain through fine sieve into bowl. Cover with plastic wrap on surface to prevent skin. Chill.
  4. Make the Strawberry Mirror Glaze: Sprinkle gelatin over cold water and let bloom 5 minutes. In small saucepan, combine strawberry puree, sugar, and lemon juice. Warm gently until sugar dissolves. Remove from heat, add gelatin and stir until dissolved. Let cool but not set; glaze should be pourable but slightly thickened.
  5. Assemble the Tart: Pour chilled custard into baked tart shell and smooth top. Arrange sliced strawberries artistically on top. Chill 30 minutes to set slightly.
  6. Apply the Mirror Glaze: Pour glaze evenly over strawberries, tilting tart gently to cover edges. Return to fridge and chill at least 1 hour before serving.

Notes

Use room temperature eggs to prevent curdling. Whisk custard constantly to avoid lumps. Bloom gelatin properly for smooth glaze. Glaze should be lukewarm when poured to avoid melting custard. Chill dough, custard, and glaze for best texture and appearance. Substitute almond flour for gluten-free crust and coconut milk for dairy-free custard. Agar-agar can replace gelatin but sets firmer.

Nutrition

Keywords: strawberry custard tart, mirror glaze, patisserie tart, easy strawberry tart, custard dessert, homemade tart, fresh strawberries, vanilla custard

Find it online: https://dahliadishes.com/perfect-patisserie-style-strawberry-custard-tart-recipe-easy-mirror-glaze-tutorial/