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 minutesmins
Cook Time 15 minutesmins
Chill Time 4 hourshrs
Total Time 4 hourshrs30 minutesmins
Servings 12servings
Calories 254
Author Taleen Benson
Ingredients
For the crust:
⅓cup (75g)unsalted butterroom temperature
⅓cup (67g)granulated sugar
1cup (148g)gluten free flour blend
½teaspoonfine sea salt
For the custard:
1 ½cups (360ml)whole milk
1cup (200g)granulated sugar
½cup (120ml)heavy cream
3tablespoonsarrowroot
¼teaspoonvanilla extract
¼teaspoonfine sea salt
4tablespoons (57g)unsalted butter
For the topping:
3cupsfresh strawberriessliced
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.
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.