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    Home » Summer

    Easy Strawberry Custard Tart With Shortbread Crust

    Published: Mar 30, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · Leave a Comment

    Jump to Recipe

    This easy strawberry custard tart with shortbread crust is so sweet and decadent! The custard is made without eggs and is full of the most delicious vanilla flavor.

    Strawberry custard tart on a cake stand.

    If you're looking for even more gluten free strawberry recipes, check out my strawberry cake, strawberry crunch cake, and strawberry shortcake!

    I just love a good fruit tart. It's a simple yet sophisticated dessert, and I especially love custard tarts.

    This particular tart recipe features a rich and creamy vanilla custard made without eggs. I know! Didn't think it was possible, did you? But I promise this eggless custard is Just As Tasty.

    And then, we're topping the whole thing off with a whole bunch of sliced strawberries. I think the bright berry flavor complements the sweet custard perfectly. Plus, the shortbread crust adds just a tiny bit of crunch. What's not to love?

    Jump to:
    • Why You'll Love This Strawberry Custard Tart
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    Why You'll Love This Strawberry Custard Tart

    • If you love fruity desserts, I guarantee you are going to be a fan of this one. The fresh berries on top just take it to the next level!
    • This is such an easy recipe. The filling practically makes itself, you're just whisking and keeping an eye on it 🙂
    • You can get creative with this one and top it with any berries you like!
    Slice of strawberry custard tart on a white plate.

    Ingredient Notes and Substitutions

    • Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use in every recipe. You can use any blend as long as it contains xanthan gum. You cannot substitute any nut flours in this recipe.
    • Milk: While whole milk is best in this recipe, as it really makes for a decadent custard, you can go with a lower fat version like 2%.
    • Arrowroot: The arrowroot is used to thicken the eggless custard. You can also substitute cornstarch instead of arrowroot. No need to adjust the measurements.

    Step-By-Step Instructions

    STEP ONE: Make the crust. Cream the butter and sugar until smooth, then add the flour and salt. Press the dough into your tart pan and bake on 425ºF for 13-15 minutes.

    Creamed butter and sugar in a mixing bowl.
    Shortbread crust dough in a mixing bowl.

    STEP TWO: Make the custard. In a medium saucepan, combine the milk, sugar, heavy cream, arrowroot, vanilla, and salt. Heat over medium-high heat, whisking occasionally, until the mixture thickens and starts bubbling. This will take about 10-15 minutes.

    STEP THREE: Add the butter. Turn off the heat and immediately add in your butter. Mix well until the butter melts.

    Shortbread crust in tart pan.
    Custard filling in a saucepan.

    STEP FOUR: Chill the tart. Once both the crust and custard have cooled completely, add the custard to the crust and chill in the refrigerator for at least 4 hours.

    STEP FIVE: Add strawberries. Slice up your strawberries and arrange on top of the custard immediately before serving.

    Expert Tips

    • I always say that my #1 baking tip is to use a scale to weigh your flour. This is the best way to ensure accuracy, and is especially important in gluten free baking, as not all flour blends are created equal. We'll need 148 grams of flour for this shortbread crust.
    • The filling takes a bit of patience. You don't necessarily want to bring the custard to a boil, but you want to cook it long enough to where you see it thicken. It will also start to bubble at this point. Be sure to whisk occasionally.
    • It's important for both the crust and the custard to cool completely before you add the filling to the crust.
    Strawberry custard tart on a cake stand.

    Frequently Asked Questions

    Can I use frozen strawberries?

    I recommend using fresh strawberries on this strawberry custard tart. If you're going to use frozen, I'd say defrost ahead of time and serve immediately once you've scooped the berries onto the tart.

    Can I make this custard tart vegan?

    To make this tart vegan, you would need to use non-dairy milk, coconut cream, and non-dairy butter. I haven't tested this myself so I'm not sure how it would turn out.

    How should I store the strawberry custard tart?

    You can cover and store this strawberry custard tart in the refrigerator for up to 3 days. It really is best served the day it's made, though.

    Close-up of a strawberry custard tart.
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    Did you try my strawberry custard tart with shortbread crust? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

    📖 Recipe

    Easy Strawberry Custard Tart With Shortbread Crust

    Print Recipe
    A deliciously sweet and decadent custard tart topped with fresh strawberries!
    Course Dessert, Snack
    Cuisine American
    Keyword custard, eggless, fruit, gluten free, strawberry, tart
    Prep Time 15 mins
    Cook Time 15 mins
    Chill Time 4 hrs
    Total Time 4 hrs 30 mins
    Servings 12 servings
    Calories 254
    Author Taleen Benson

    Ingredients

    For the crust:

    • ⅓ cup (75g) unsalted butter room temperature
    • ⅓ cup (67g) granulated sugar
    • 1 cup (148g) gluten free flour blend
    • ½ teaspoon fine sea salt

    For the custard:

    • 1 ½ cups (360ml) whole milk
    • 1 cup (200g) granulated sugar
    • ½ cup (120ml) heavy cream
    • 3 tablespoons arrowroot
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon fine sea salt
    • 4 tablespoons (57g) unsalted butter

    For the topping:

    • 3 cups fresh strawberries sliced

    Instructions

    • Preheat the oven to 425°F. Lightly grease a 9" tart pan and set aside.
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth and lighter in color. Add the flour and salt and mix on low speed until fully combined. Transfer to the prepared pan and use your hands to press into an even layer. Bake for 13-15 minutes, or until crust is golden brown.
      ⅓ cup (75g) unsalted butter, ⅓ cup (67g) granulated sugar, 1 cup (148g) gluten free flour blend, ½ teaspoon fine sea salt
    • In a large heavy-bottomed sauce pan, whisk together the milk, sugar, heavy cream, arrowroot, vanilla, and salt. Heat over medium-high heat for about 10-12 minutes, whisking occasionally, until mixture thickens and starts to bubble.
      1 ½ cups (360ml) whole milk, 1 cup (200g) granulated sugar, ½ cup (120ml) heavy cream, 3 tablespoons arrowroot, ¼ teaspoon vanilla extract, ¼ teaspoon fine sea salt
    • Remove the mixture from the heat and immediately whisk in the butter. Allow both the crust and the custard to cool completely, then transfer the custard into the crust. Chill for at least 4 hours. Top with strawberries right before serving.
      4 tablespoons (57g) unsalted butter, 3 cups fresh strawberries

    Notes

    • Make sure both the crust and custard have cooled completely before transferring the custard into the crust and chilling. You can chill both individually in the refrigerator to speed up the cooling process. 
    • If you're not looking to make the shortbread crust gluten free, feel free to use all-purpose flour as a 1:1 substitution.

    Nutrition

    Calories: 254kcal

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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