Strawberry custard tart

Posted: June 24, 2022 Last modified: May 29, 2024
Strawberry custard tart

Strawberry season has been in full swing for a while now, so now is the time to take advantage of it and get into the kitchen with fresh strawberries. I made my favorite strawberry custard tart. I love how delicious a summer strawberry custard pie is.

Easy strawberry custard tart

Of course the tart is filled with fresh pastry cream and in addition I used some chopped fresh mint on top. That really gives a special touch to the cake, but you could also substitute the mint for basil.

This strawberry custard pie wasn’t the only thing I’ve been baking with strawberries lately. If there is a container of strawberries staring at you every day when you open the refrigerator door, plenty of great recipes will come to mind. I can promise you that.

More strawberry recipes

Can’t wait? Then I already have these yummy strawberry recipes for you:

Strawberry custard pie 3a

How to make a custard tart?

A custard tart is one of my favorite pies. The tart is made of a shortbread crust filled with delicious pastry cream. You can fill the custard tart any way you like.

For this recipe, I used strawberries, of course; after all, a strawberry pie needs them. But if you feel like varying, you can easily replace the strawberries with another kind of fruit.

I once made a rainbow tart by using all kinds of different fruits. It was very popular with everyone!

Strawberry custard pie 2a

Are you already following Laura’s Bakery on Instagram? There I not only share every new recipe that comes online, but also peeks behind the scenes and fun video reels with recipes, baking tips or how to’s!

Strawberry custard pie 4a


Strawberry pie with custard

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5 from 4 votes

Strawberry custard tart recipe

This is one of the tastiest summer pies around: a strawberry custard tart. Who wants a slice? If you can stop there, at least.
Servings: 8 servings
36×12 cm or 14×5 inches


Tart base

  • 80 grams of fine granulated sugar
  • 160 grams of unsalted butter
  • 225 grams of flour
  • half an egg
  • pinch of salt

Pastry cream & decoration

  • 65 grams of granulated sugar
  • 16 grams of vanilla sugar
  • 3 egg yolks
  • 35 grams of flour
  • 350 ml milk
  • 500 grams of strawberries
  • a few mint leaves


Pastry cream

  • Mix together sugar, vanilla sugar and the egg yolks in a bowl. Also add the flour and stir until completely incorporated.
  • In a saucepan heat the milk, as soon as it begins to boil (bubbles at the edge of the pan) turn off the heat. Add a little milk to the egg mixture and stir until the milk is completely incorporated. Then add the rest of the milk as well in parts and stir until it is an even mixture.
  • Pour the mixture back into the pan and turn the heat back on. Bring to a boil while continuing to stir, including the bottom of the pan well. The cream is good when it has the thickness of a thick custard.
  • Pour the custard into a clean bowl and cover it with foil. Press the foil onto the cream, this will prevent a film from forming on the pastry cream. Let cool for a while and then place in the refrigerator to cool completely. The cream will then thicken even further.

Tart base

  • Put all the ingredients in a bowl at once and knead into a firm dough. If it is still a bit crumbly, knead the dough further by hand. Wrap the dough in foil and let it rest in the refrigerator for at least an hour.
  • Roll out the dough on a floured work surface to about 5 mm (0.2 inch) in thickness. Cover your baking pan with the dough and trim the excess edges.
  • Bake the bottom for 20 minutes with blind baking weights at 180°C/350°F. Then remove the filling and put the cake back in the oven, now bake it for another 10 minutes, also at 180°C/350°F.
  • Once the base and pastry cream have cooled, you can start putting together the tart.
  • Select strawberries of approximately the same size. Wash the strawberries, remove the tops and cut into even slices.
  • Fill the tart base with the pastry cream and decorate with the strawberry slices. Sprinkle the chopped mint over the tart, or use only the tiniest mint leaves and sprinkle them over the tart.

There are different kinds of blind baking weights. I showed them here.
How to store

De bodem kun je zonder vulling, goed verpakt in folie, met gemak een kleine week bewaren. Dan kun je de vulling op een later moment maken. Mét vulling moet de taart in de koelkast bewaard worden en bestaat de kans dat de bodem wat zachter wordt na een dag of langer. Zolang de aardbeien mooi blijven kan de taart maximaal vier dagen in de koelkast bewaard worden.

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