Strawberry Custard Tarts with Glaze

Strawberry Custard Tarts with Strawberry Glaze are the perfect blend of rich, creamy custard, buttery tart shells, and a luscious, glossy strawberry topping. This dessert is an absolute showstopper, whether you’re serving it at a summer gathering, a holiday party, or just as a sweet treat for yourself. With its delicate balance of flavors and textures, it’s no surprise that these tarts are a favorite among pastry lovers.

The beauty of these tarts lies in their versatility. They can be made ahead of time, customized with different toppings, or even turned into mini bite-sized treats for an elegant dessert table. The combination of a crisp, golden crust filled with silky vanilla custard and topped with fresh strawberries is simply irresistible.

One of the best things about this recipe is that it’s beginner-friendly. Even if you’ve never made tarts before, don’t worry! I’ll guide you through every step, from making the perfect pastry crust to achieving a smooth, velvety custard filling. Plus, the homemade strawberry glaze adds a natural sweetness and a stunning finish to each tart.

What You’ll Need to make Strawberry Custard Tarts

Before you begin, it’s important to gather all your ingredients and tools to ensure a smooth baking process. Here’s everything required to make these delicious Strawberry Custard Tarts with Strawberry Glaze:

For the Tart Shells

• All-purpose flour – The base of the tart crust, providing structure.
• Unsalted butter – Cold and cubed for a flaky, tender texture.
• Granulated sugar – A touch of sweetness to balance the crust.
• Egg yolk – Helps bind the dough together while adding richness.
• Ice-cold water – Needed to bring the dough together without overworking it.
• Salt – Enhances the flavor of the tart shell.

For the Custard Filling

• Whole milk – Creates a creamy base for the custard.
• Heavy cream – Adds extra richness and smoothness.
• Egg yolks – Essential for thickening the custard.
• Granulated sugar – Adds the perfect amount of sweetness.
• Cornstarch – Helps thicken the custard for a smooth consistency.
• Vanilla extract – Enhances the flavor with warm, aromatic notes.
• Salt – Balances the sweetness and enhances the flavors.

For the Strawberry Glaze

• Fresh strawberries – The key ingredient for a vibrant, fruity glaze.
• Granulated sugar – Sweetens and thickens the glaze.
• Lemon juice – Adds a bright, tangy flavor.
• Cornstarch – Helps the glaze reach the perfect consistency.
• Water – Used to dissolve the cornstarch and create a smooth glaze.

Tools You’ll Need

• Mixing bowls – For preparing the dough, custard, and glaze.
• Rolling pin – To roll out the tart dough evenly.
• Tart pans or muffin tins – To shape the tart shells.
• Whisk – For mixing the custard ingredients smoothly.
• Saucepan – To cook the custard and glaze.
• Fine mesh strainer – To ensure a lump-free custard.
• Pastry brush – For applying the strawberry glaze evenly.
• Cooling rack – To let the tarts cool before serving.

Having everything prepped before you start will make the process much easier. Now that we have all the ingredients and tools ready, let’s move on to making these delicious tarts!

How to Make Strawberry Custard Tarts with Glaze

Now that you have all your ingredients and tools ready, it’s time to start baking! Follow these step-by-step instructions to create delicious, bakery-style tarts right at home.

Step 1: Make the Tart Dough

1. Mix the dry ingredients – In a large bowl, combine 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt.
2. Incorporate the butter – Add ½ cup of cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
3. Add the egg yolk and water – Stir in 1 egg yolk and 2 tablespoons of ice-cold water. Mix until the dough comes together. If it’s too dry, add another teaspoon of water.
4. Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up for a flaky crust.

Step 2: Bake the Tart Shells

1. Preheat the oven to 350°F (175°C).
2. Roll out the dough – Lightly flour your surface and roll out the dough to about ⅛ inch thick.
3. Cut and shape – Use a round cutter or a small bowl to cut circles of dough slightly larger than your tart molds. Press the dough into the molds and trim any excess.
4. Dock and chill – Prick the bottom of each tart shell with a fork to prevent bubbling. Place them in the fridge for 15 minutes before baking.
5. Blind bake – Line each tart shell with parchment paper and fill with baking weights or dried beans. Bake for 12 minutes, then remove the weights and bake for another 5–7 minutes until golden brown. Let cool completely.

Step 3: Prepare the Custard Filling

1. Heat the milk and cream – In a saucepan, warm 1 cup whole milk and ½ cup heavy cream over medium heat until just steaming.
2. Whisk the egg mixture – In a separate bowl, whisk 3 egg yolks, ¼ cup granulated sugar, and 2 tablespoons cornstarch until smooth.
3. Temper the eggs – Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
4. Cook the custard – Pour everything back into the saucepan and cook over medium-low heat, whisking constantly until thickened (about 3–5 minutes).
5. Add flavor – Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Strain the custard through a fine mesh sieve for extra smoothness.
6. Cool and fill – Let the custard cool slightly before spooning it into the baked tart shells. Smooth the tops and refrigerate for at least 30 minutes to set.

Step 4: Make the Strawberry Glaze

1. Cook the strawberries – In a small saucepan, combine 1 cup chopped fresh strawberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat until the strawberries soften.
2. Thicken the glaze – Dissolve 1 teaspoon cornstarch in 2 tablespoons water and stir it into the strawberry mixture. Cook for another 2–3 minutes until slightly thickened.
3. Blend and strain – Blend the mixture until smooth and strain to remove any seeds. Let the glaze cool completely.

Step 5: Assemble the Tarts

1. Top with fresh strawberries – Arrange sliced strawberries on top of the custard-filled tarts.
2. Glaze the tarts – Use a pastry brush to coat the strawberries with the cooled strawberry glaze for a glossy finish.
3. Chill and serve – Refrigerate the tarts for 15–20 minutes before serving to allow the glaze to set.

And there you have it—beautiful, delicious Strawberry Custard Tarts with a stunning homemade strawberry glaze! Now, let’s talk about how to store and serve them properly.

Serving and Storage Tips for Strawberry Custard Tarts

How to Serve Strawberry Custard Tarts

These tarts are best served chilled or at room temperature. Here are some serving suggestions to make them even more special:

• With Whipped Cream – Add a dollop of freshly whipped cream for an extra touch of indulgence.
• Garnished with Mint – A small mint leaf on top makes for a beautiful presentation.
• Paired with Ice Cream – Serve with a scoop of vanilla or strawberry ice cream for a refreshing contrast.
• Drizzled with Chocolate – A light drizzle of melted white or dark chocolate enhances the flavors.

For the best taste and texture, remove the tarts from the refrigerator about 10–15 minutes before serving to let the flavors fully develop.

How to Store Strawberry Custard Tarts

If you have leftovers (which is rare because these are so delicious!), here’s how to store them properly:

• In the Refrigerator: Store the tarts in an airtight container for up to 3 days. Keep them on a flat surface to prevent the glaze from smudging.
• In the Freezer: If you want to make them ahead, freeze the baked tart shells separately. Wrap them tightly in plastic wrap and store them for up to 1 month. When ready to serve, fill them with fresh custard and strawberries.
• Avoid Storing at Room Temperature: Because of the dairy-based custard, these tarts should not be left out for more than 2 hours.

Reheating or Refreshing the Tarts

• If the crust softens in the fridge, pop the tart shells (without custard) in a 300°F oven for 5 minutes to crisp them up before filling.
• If the glaze loses its shine, brush on a little warmed-up strawberry glaze before serving.

By following these storage tips, you can keep your Strawberry Custard Tarts fresh and delicious for days!

Mistakes to Avoid When Making Strawberry Custard Tarts

Even with a well-detailed recipe, small mistakes can affect the final result of your strawberry custard tarts. Here are some common errors to watch out for and how to avoid them:

1. Not Chilling the Tart Dough Properly

Many bakers skip the chilling step, thinking it’s unnecessary, but this can lead to a soft, greasy, or shrinking crust. Cold dough helps create a flaky, firm shell that holds its shape while baking.

How to Avoid:

• After making the dough, refrigerate it for at least 30 minutes before rolling it out.
• Once shaped in the tart molds, chill again for 15 minutes before baking.
• If your dough feels too soft while rolling, place it back in the fridge for a few minutes.

2. Overworking the Dough

Overmixing the dough can result in a tough crust instead of a delicate, buttery one. This happens when gluten develops too much.

How to Avoid:

• Use a light hand when mixing and rolling the dough.
• Stop mixing as soon as the dough comes together.

3. Skipping the Blind Baking Step

If you skip blind baking, the tart shell might turn soggy because of the custard filling.

How to Avoid:

• Always pre-bake the tart shells with baking weights or dried beans to ensure a crisp crust.
• Remove the weights halfway through baking for an even texture.

4. Cooking the Custard Over High Heat

Custard can curdle if cooked at too high a temperature, leading to a grainy or scrambled texture.

How to Avoid:

• Cook over medium-low heat, whisking continuously.
• Use a fine mesh strainer to remove any lumps before filling the tarts.

5. Not Letting the Custard Cool Before Filling the Tarts

Pouring hot custard into the tart shells can cause them to turn soggy and affect the final texture.

How to Avoid:

• Let the custard cool for at least 15 minutes before spooning it into the tart shells.
• If making in advance, cover the custard with plastic wrap (touching the surface) to prevent a skin from forming.

6. Using Warm Glaze on Fresh Strawberries

Applying hot glaze can cause the strawberries to release excess moisture, making the tarts watery.

How to Avoid:

• Let the glaze cool completely before brushing it onto the strawberries.
• Use a light hand to avoid overcoating.

By avoiding these common mistakes, your Strawberry Custard Tarts will turn out perfect every time!

Tips and Tricks for Strawberry Custard Tarts with Glaze

Want to take your strawberry tarts to the next level? Here are some expert tips and tricks to ensure your tarts taste and look amazing.

1. Use High-Quality Butter for the Crust

A great crust starts with good butter. Using high-fat, unsalted butter gives the best texture and flavor.

Tip: If possible, use European-style butter (82% fat) for an extra flaky and rich crust.

2. Keep Everything Cold for the Best Dough

Cold ingredients help prevent the butter from melting too soon, which keeps the crust light and crisp.

Tip: Chill your flour, butter, and even the rolling pin before making the dough.

3. For Extra Flavor, Infuse the Milk for the Custard

Instead of plain milk, you can infuse it with vanilla beans, lemon zest, or even cinnamon for a more aromatic custard.

How to Do It:

• Heat the milk with a split vanilla bean or zest of one lemon, then let it sit for 10 minutes before straining and using.

4. Use a Pastry Brush for a Professional Glaze

To get a glossy, bakery-style finish, apply the strawberry glaze with a soft pastry brush in thin, even layers.

Bonus Tip: For an extra shine, warm up a teaspoon of honey and mix it with the glaze before brushing.

5. If Short on Time, Use Pre-Made Tart Shells

While homemade crust is always best, store-bought tart shells can save time if you need a quick dessert.

Tip: To make store-bought shells taste fresher, bake them for 5 minutes at 350°F before filling.

6. Make the Glaze Ahead for a Stress-Free Assembly

The strawberry glaze can be made in advance and stored in the fridge for up to 3 days.

How to Store:

• Keep it in an airtight container and warm it slightly before using.

7. Add a Crunchy Element for Texture

For an extra layer of texture, sprinkle a bit of crushed graham crackers, toasted nuts, or crumbled shortbread on top before serving.

Best Options:

• Toasted almonds or pistachios
• Crushed meringue for a light crunch

By following these simple yet effective tricks, your Strawberry Custard Tarts with Strawberry Glaze will not only taste delicious but also look stunning!

Looking for more delicious desserts? Try this next!

Suggestions for Strawberry Custard Tarts with Glaze

One of the best things about homemade tarts is that you can easily customize them to fit different tastes, dietary needs, or seasonal ingredients. If you want to try something new, here are some fun variations of your strawberry custard tarts.

1. Make It a Mixed Berry Tart

Strawberries are delicious, but you can create a vibrant berry medley by mixing in other fruits.

• Use raspberries, blueberries, or blackberries alongside strawberries for a burst of color and flavor.
• If using frozen berries, thaw them first and pat them dry to prevent excess moisture.

Pro Tip: A mix of berries with a touch of lemon zest enhances the overall tartness and freshness.

2. Try a Chocolate Custard Base

For chocolate lovers, a rich chocolate custard is an indulgent alternative to the classic vanilla filling.

• Replace ½ cup of milk with melted dark chocolate when making the custard.
• Add a teaspoon of cocoa powder for an even deeper flavor.

Pairing Idea: Chocolate custard topped with strawberries and a sprinkle of grated white chocolate creates a beautiful contrast.

3. Add a Nutty Crunch

If you enjoy a bit of crunch in your desserts, nuts are a great addition.

• Sprinkle crushed almonds, hazelnuts, or pistachios on top before serving.
• For a nutty crust, replace ¼ cup of flour with finely ground almonds in the tart dough.

Pro Tip: Toasting the nuts beforehand enhances their flavor and adds a subtle crunch.

4. Infuse the Custard with Unique Flavors

Instead of traditional vanilla, you can experiment with other flavor infusions.

• Coconut Custard: Use coconut milk instead of regular milk for a tropical twist.
• Citrus Custard: Add orange or lemon zest for a bright, refreshing taste.
• Spiced Custard: A pinch of cinnamon or cardamom gives warmth and depth.

5. Make Mini Tartlets for Easy Serving

If you’re hosting a party or want a bite-sized dessert, try mini versions of these tarts.

• Use a mini muffin tin and reduce baking time by 5-7 minutes.
• Serve them as individual treats at brunches, weddings, or family gatherings.

6. Use a Graham Cracker Crust for a No-Bake Version

For a quicker alternative, replace the classic tart dough with a graham cracker crust.

• Mix 1 ½ cups of crushed graham crackers with ⅓ cup melted butter and 2 tablespoons sugar.
• Press into tart molds and chill for 30 minutes before filling.

7. Swap the Glaze for a Different Finish

If you don’t want a classic strawberry glaze, try these alternatives:

• Honey Glaze: Warm up 1 tablespoon of honey and brush it lightly over the fruit.
• Apricot Glaze: Melt apricot preserves with a splash of water for a golden shine.
• Lemon Syrup: Drizzle homemade lemon syrup over the tarts for a tangy finish.

If you liked this, you’ll love this other delicious option!

These variations allow you to keep the base recipe the same while changing up flavors and textures. No matter how you customize it, your strawberry tarts will always be a delightful treat!

FAQ for Strawberry Custard Tarts with Glaze

Here are some common questions people have when making Strawberry Custard Tarts, along with expert answers to help you troubleshoot or perfect your recipe.

1. Can I Make the Tart Dough in Advance?

Yes! The dough can be made up to 3 days in advance and stored in the refrigerator.

• Wrap it tightly in plastic wrap to prevent drying out.
• Before rolling, let it sit at room temperature for 10 minutes to soften slightly.
• You can also freeze the dough for up to 3 months—just thaw it overnight in the fridge before using.

2. Why Is My Custard Lumpy?

Lumpy custard happens when it’s cooked too fast or not whisked properly.

How to Fix It:

• Always whisk continuously over low to medium heat.
• If lumps form, strain the custard through a fine-mesh sieve before using.

3. How Do I Prevent My Tart Shell from Getting Soggy?

A soggy crust is often due to moisture from the custard or fruit.

Ways to Prevent It:

• Blind bake the crust before adding the filling.
• Brush the crust with a thin layer of melted white chocolate to create a moisture barrier.
• Let the custard cool completely before assembling.

4. Can I Use Store-Bought Custard Instead of Making It?

Yes! If you’re short on time, store-bought vanilla custard is a good alternative. However, homemade custard has a richer flavor and smoother texture.

Tip: If using store-bought custard, whisk in a little vanilla extract or lemon zest to enhance the taste.

5. How Long Do These Tarts Stay Fresh?

Strawberry custard tarts are best enjoyed the same day, but they can be stored as follows:

• In the refrigerator: Up to 2 days (keep them covered).
• Not recommended for freezing, as the custard can separate when thawed.

6. What’s the Best Way to Transport These Tarts?

If taking these tarts to a gathering, here’s how to keep them intact:

• Place them in a sturdy container with a lid to prevent shifting.
• Keep them refrigerated until serving to maintain their texture.

7. Can I Make a Dairy-Free Version?

Absolutely! You can replace dairy with:

• Coconut milk or almond milk for the custard.
• Vegan butter or coconut oil for the crust.

Bonus Tip: If using plant-based milk, choose an unsweetened version to avoid altering the flavor.

8. Can I Use Frozen Strawberries?

Fresh strawberries work best, but if using frozen:

• Thaw them completely and pat them dry with paper towels.
• Avoid overloading the tarts, as frozen berries can release excess moisture.

These FAQs should help you feel more confident in making your Strawberry Custard Tarts with Strawberry Glaze.

Conclusion

Strawberry Custard Tarts with Strawberry Glaze are a timeless dessert that combines the richness of creamy custard, the crispness of a well-baked tart shell, and the fresh sweetness of strawberries. Whether you’re making them for a special occasion, a family gathering, or simply to treat yourself, this recipe ensures a perfect balance of flavors and textures.

Why This Strawberry Custard Tarts with Glaze Stands Out

Unlike store-bought pastries, these homemade tarts allow you to control the quality of ingredients and tailor them to your taste. With a buttery, flaky crust, a smooth, velvety custard, and juicy, glazed strawberries, every bite is a delightful experience. Plus, with all the variations and customization options we’ve discussed, you can always put your own spin on the classic recipe.

Final Tips for Success

To ensure your tarts turn out perfect every time, keep these key takeaways in mind:

• Use cold butter when making the dough for a flakier crust.
• Whisk the custard continuously to avoid lumps and achieve a silky texture.
• Blind bake the crust to prevent sogginess and ensure crispness.
• Chill the assembled tarts before serving for the best texture and flavor.
• Experiment with different flavors and toppings to create unique variations.

Perfect for Any Occasion

These tarts are versatile and can be served at:

✅ Afternoon tea or brunch – A light, elegant dessert.
✅ Family gatherings – Loved by both kids and adults.
✅ Romantic dinners – A delightful treat to share.
✅ Festive celebrations – Can be decorated to match any holiday theme.

Whether you stick to the classic recipe or try one of the suggested variations, one thing is certain—these Strawberry Custard Tarts will always be a crowd-pleaser.

Now It’s Your Turn!

Have you tried this recipe? Did you experiment with a new twist? I’d love to hear about your experience in the comments! Let me know how your tarts turned out and if you discovered any new favorite flavor combinations.

Happy baking! 🍓🥧✨