Easy Strawberry Custard Tart With Shortbread Crust

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 10

Cook Time 15

Chill Time 4

Total Time 4 25

Servings servings

Calories 254

Author Taleen Benson

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) flour*, 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.
For a gluten free crust, use a gluten free flour blend like Bob's Red Mill 1 to 1. Otherwise, feel free to use AP flour.

Calories: 254kcal