We went to the farmer’s market this past weekend and I was like a little kid in a candy store. I wanted to buy all the fruits and vegetables that I saw. Needless to say I ended up buying a lot of fruits and now I’m looking at all of them and trying to figure out what to do with them all, there’s only so many fruits we can eat. I think I might try and make jam, never made jam in my life, but how hard could it be.
I bought these gorgeous strawberries and I decided to make something to use some of them up. I’ve been in the mood to make tarts lately so strawberry tart it is with a delicious custard. Don’t be afraid to make custard, there’s really nothing to it. To make this tart even easier to make, I used store bought puff pastry.
I, for one, love puff pastry, there are so many things I can make with it and I try and use it every chance I get. I love to make sweet tarts, savory tarts, fruit turnovers, meat pies, the list is endless. All you need is imagination. 🙂
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Strawberry and Custard Tart
Ingredients
- 1 sheet puff pastry
- 2 cups strawberries sliced
- 2 tablespoon sugar
- powdered sugar for dusting, optional
Custard
- 4 egg yolks
- 2 cups milk
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 tablespoon vanilla
Instructions
- In a medium size bowl, whisk the egg yolks with 1/4 cup of the milk, sugar, vanilla and cornstarch.
- In a sauce pan, heat the milk until it’s hot, but not yet boiling. Take the milk off the heat and slowly start adding the egg mixture to the hot milk, while continuously whisking. Continue adding egg mixture and whisking until all the egg mixture is gone. Place the sauce pan over the heat again and which until the mixture thickens and resembles custard.
- Remove from heat and cool.
- Preheat oven to 375 F degrees.
- Roll out the puff pastry into a long piece that’s about 18 inches long and 6 inches wide.
- Using the tip of a sharp knife, mark a shallow cut 1/2 inch from the edge of the pastry to form a rim.
- Spread half of the custard onto the pastry, keeping the custard inside the marked rim.
- Arrange strawberries nicely on the custard.
- Sprinkle with sugar and bake for 20 to 25 minutes.
Nutrition Information:
Enjoy!
i love this recipe really recommend it
This was delicious but my dough came out a bit undercooked and the sides were wet, the top and bottom came out crunchy but wondering how I can make mine look like yours next time?
It’s possible your oven isn’t cooking evenly, perhaps you could try turning the heat down a bit and leaving it longer in the oven.
These comments are annoying considering no one has tried it. For future readers, I have tried this and it was delicious. Doing it again tonight.
It says to spread half the custard on to the pastry, what do you do with the other half?
Hi Gina,
You can make a second tart with the other half, I forgot to mention I made two.
Wow!! This looks amazing!!!!!!!!!!
Great imagination! What a fantastic tart! I’m really dreading the end of berry and fresh fruit season!
Summer’s almost coming to an end here in London…and this would be such a great way to bud goodbye! Pretty!
Hi Amrita,
I totally agree with you, summer is at an end here in Calgary too and I think that had something to do with me buying all the fruits and berries I got. 🙂 I don’t want it to end yet!
Another masssiveee puff pastry fan here 🙂 This looks spectacular, easy yet deceivingly so, gorgeous!
Beautiful display! Nothing as inspirational as a stroll through the Farmer’s market!
Thank you Dave. Yes, that’s why I try not to go there very often. 🙂
Wonderful! That’s a brilliant creativity. The strawberries blended well with the tart bed. I love it.
Thank you. 🙂
Wow! It is sooo beautiful!
This sounds super easy and tasty. I’m adding it to my list of things to make. When do you add the vanilla?
Hi Julie, thanks for catching that, I added the vanilla in the first step with the eggs and sugar. Yes, it was very tasty, it didn’t last long. 🙂 I said it was 6 servings, but really it was 6 servings eaten by 2. 🙂