Custard Tart With Fresh Strawberries and Rose Caramel Shards

This Custard Tart is a must-make recipe for summer! Crisp and sweet pastry shell, filled with rich cream and topped with fresh strawberries and caramel shards. Everyone will love this tart!

---

Jump to Recipe >

“Sis, this is too pretty to eat!” I feel you.. but trust me, this show-stopper dessert totally worth the destruction! The pastry shell is crunchy and sweet, the filling is rich and creamy, it has delicious caramel shards and the fresh fruit on top is the perfect counterbalance to it all.

While impressive looking, this tart is actually quite simple and easy to put together, also you can save time by making the tart shell and the filling ahead of time. If you love a dessert that tastes just as pretty as it looks, be sure to include this custard tart on your summer baking list!

INGREDIENTS NEEDED

Milk – 480g (2 cups) milk. Whole milk / full-fat milk is best for pastry cream. You can also use 1% milk, but it won’t be quite as rich and thick

Butter – 197g (1 + 3/4 sticks) butter to make the tart shell and filling. I use unsalted butter, but if you prefer salted butter, it works too. I’ll suggest reducing the salt if you use salted butter.

Eggs – 7 large eggs at room temperature to make the tart shell and filling.

Sugar – Two types of sugar are used in this recipe. You’ll need 250g (2 +1/4 cups) granulated sugar for the filling and caramel shards and 62g (1/3 cup) powdered sugar for the tart shell.

Salt – This will do the job of balancing out the flavor.

Vanilla – I use 1/2 vanilla bean pod for the filling and 1/2 teaspoon vanilla extract for the caramel shards. If vanilla extract is all you have, you can use 1/2 tablespoon of vanilla extract in place of 1/2 vanilla bean pod.

Cornstarch – 3 tablespoon cornstarch. This will do the job of thickening the filling.

All-purpose flour – 2 cups of all-purpose flour to make the tart shell.

Strawberries – You’ll need fresh strawberries to decorate the tart, but you can totally use any fruit on hand depending on what season it is.

Dried rose – Rosebuds or petals both work beautifully.

EQUIPMENT YOU’LL NEED

1. Medium pot or large saucepan
2. Medium bowl
3. Sheet pan
4. Food processor
5. Measuring cups or kitchen scale
6. Rubber spatula
7. Whisk
8. Strainer
9. Container or medium bowl
10. Plastic wrap
11. Parchment paper or silicone mat
12. One 9.5-Inch tart pan (or one 8-Inch tart pan + three 3.5-Inch mini tart pans)

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CUSTARD TART

(Full ingredients list and instructions on the recipe card below)

Make the Filling:

Make the Vanilla Bean Pastry Cream at least a day before. This is for the tart filling.

Make the Tart Dough:

Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a food processor. Process for 30 seconds to combine. Add in the cold butter and pulse until the butter is cut into the flour and you no longer see large pieces. The mixture will be clumpy, resembling a coarse meal.

Then, gradually add the egg yolk, vanilla extract, and 2 tablespoons of cold water while pulsing. Pulse the mixture until the dough comes together, forming large clumps. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s okay.

Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it well chilled for at least 1 hour. This can be made ahead, 2 days in advance, or freeze for up to a month.

* If you make this with a pastry cutter or your hand hand.
Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a large bowl then add the butter cubes and gently toss the butter cubes through the flour mixture until each piece is well coated. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks). Keep tossing the butter through the flour mixture as you work.

Whisk the egg yolk, 2 tablespoons of cold water, and vanilla extract together, then sprinkle the mixture into the flour and butter. Mix in well using a stiff spatula or your hand until the dough comes together. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s ok.

Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it well chilled for at least 1 hour. This can be made ahead, 2 days in advance, or freeze for up to a month.

Blind Bake the Tart Shell:

Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 to 20 minutes until pliable.

Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan. Tips: Always roll away from you and turn the dough. Turning the dough ensures that it is not stuck to the counter.

Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork.

Place the tart shell into the freezer for about an hour. If storing for more than an hour, wrap well with plastic wrap.

Preheat the oven to 400 F. Crush parchment paper or aluminum foil, reopen it, and press it into the tart shell, covering the edges. Fill the shell with pie weights, beans, or rice.

Bake the tart shell at 400 F for 10 minutes, then reduce the heat to 350 F and bake for another 10 to 15 minutes until the crust is set and pale brown.

Remove the tart shell from the oven, then carefully pull the parchment away, and continue baking for another few minutes until golden brown.

Place the tart shell on a wire rack to cool completely before removing it from the tart pan.

Make the Rose Caramel Shards:

Line a sheet pan with parchment paper or silicone mat, and set aside.

In a tall medium saucepan, combine all the ingredients then stir gently, and try to avoid getting any sugar crystals on the sides of the pan.

Bring the mixture to a boil over medium-high heat, and do not stir the mixture until the sugar has melted clear, this takes about 3 to 5 minutes.

Continue to cook the melted sugar until the sugar has turned a pale brown, then turn the heat down and cook for another few minutes until the sugar is golden and registers 350F. (Watch the sugar closely to avoid burning, as caramelization happens so quickly)

Remove the caramel immediately from the heat and pour it onto the prepared sheet pan. Tip the sheet pan back and forth until the caramel is in a thin even layer, then sprinkle with dried rose petals and let the caramel harden.

Cut with a knife for larger pieces, or break the caramel into shards by using a rolling pin.

Assemble:

Remove the pastry cream from the refrigerator and whisk until smooth and silky. Pour into the baked pastry shell and smooth over the top, then place the strawberries and rose caramel shards as desired on top of the pastry cream.

Refrigerate the tart until ready to serve. It should be served the same day it is made or up to 24 hours.

TIPS FOR MAKING THE BEST CUSTARD TART

• Make ahead the filling, and refrigerate overnight or for up to 3 days.
• Blind bake the tart shell until golden brown, and let it cool to temperature before filling it with pastry cream.
• Make the caramel shard while the tart shell is cooling.
• Assemble this tart on the same day you serve it.

HOW TO STORE LEFTOVERS

Custard tart must be stored in the fridge. Store leftovers covered in an airtight container in the refrigerator for up to 3 days. Do not freeze this tart, the filling will split and lose the creamy texture.

♥ ♥ ♥
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!