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.
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?
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!
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 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.
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.
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.
- 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.
Frequently Asked Questions
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.
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.
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.
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.
Easy Strawberry Custard Tart With Shortbread Crust
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
- 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
- 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.