The first time I tasted a Strawberry Custard Tart, I was sold! It was a late evening at Second Cup; the boyfriend and I were looking for something to tingle our sweet tooth, and we ended up there – sitting on a tiny table, him sipping on an Iced Mocha and I enjoying this glorious mini tart in front of me.
That day I truly fell completely in love with tarts. On three occasions thereafter, the two of us went to Second Cup just ’cause I wanted to have a tart – but I would end up eating a mixed fruit tart because the strawberry one wasn’t available; I loved the mixed fruit version just as much! (I have a huge soft corner for fruity desserts. HUGE!)
But then came the tart-less days! I was always pining for a fruity tart after a good dinner, but no matter how many times the boyfriend took me there, tarts just weren’t available. It was probably more than ten times; he would drive us there, only for us to come back empty handed. It was disheartening, to say the least. A dessert that I had come to love so much was nowhere to be found. (I know I sound like a drama queen, but I really wanted to eat a tart!)
Then I thought, ‘Ugh! What the hell?! I might as well make a tart myself!’ That is exactly what I did, and may I tell you, it turned out to be one of those days when I was incredibly pleased with my efforts. Without further ado, here’s how you make a perfectly delicious home-made Strawberry and Custard Tart.
For the Shortbread Pastry Crust:
- All Purpose Flour – 1 and 1/2 cups
- Salt – 1/2 tsp
- Icing Sugar – 45 g
- Unsalted Butter – 170 g, cold, cut into small chunks
For the Custard:
- Milk – 500 ml
- Vanilla flavored Custard Powder – as per directions on the box
For the topping:
- Nutella chocolate spread – as much as you wish to use
- Strawberries – 500 g, chopped how you like it
This is how you make it.
- Sift together the all purpose flour, salt and icing sugar until airy.
- Using a hand mixer, or a food processor, blend together the the flour and icing sugar mixture with the cold butter until it forms clumps.
- Knead the clumps by hand until it forms into a dough.
- Press the dough into the tart tin and make sure it’s of even thickness throughout.
- Prick the dough all over with a fork and cover it. Pop into the freezer for 15 minutes. The dough should be pricked so that it doesn’t puff up while baking.
- In the meantime, preheat the oven at 220 degree Celsius for 10 minutes.
- Pop the shortbread tart crust into the oven and bake for 13 minutes or until it is golden brown.
- Take it out of the oven and leave to cool.
- As the crust cools, make the custard as per the instructions on the box. Make sure it’s of a thick consistency. Leave to set.
- Pour a nice big dollop of Nutella into the crust and spread it into a thin layer all over the crust.
- Pour in the set custard until it fills the tart and put the tart into the fridge for about 30 minutes.
- Take the tart out of the fridge and decorate it with fresh strawberries.
This recipe looks long, and it is really time consuming. But when you take your first bite, you will surely feel that every last bit of the hard work you put into it was completely worth it.
This tart is freaking delicious. The shortbread crust is buttery and crumbly – it is crunchy at first and then it just melts in your mouth. The custard is sweet and creamy, the chocolaty bit is the perfect surprise and the fresh strawberries just cut through the sweetness of the tart. The balance is just right. It is the perfect summer dessert and a fantastic end to any meal. You will have to taste it to believe me! (You can thank me later!)
A little tip: Make sure the custard is thick so that when cut, the slices come out perfectly. The custard I made was a little runny, so it wasn’t easy to get perfect slices. Also, if you are not fond of too much sweet, you can reduce the quantity of sugar in the pastry crust or omit the use of Nutella altogether. Tailor it to your liking and you will enjoy it to the fullest!