Delicious Homemade Strawberry Tarts

Indulge in the sweet and tangy flavors of homemade strawberry tarts. These delightful pastries are made with a buttery shortcrust pastry crust, filled with fresh strawberries and a creamy vanilla custard. The combination of the flaky crust, juicy strawberries, and smooth custard create a dessert that is both visually appealing and incredibly delicious. Perfect for any occasion, these strawberry tarts will impress your friends and family.

Ingredients

• For the shortcrust pastry:
• - 2 cups all-purpose flour
• - 1/2 cup unsalted butter, cold and cubed
• - 1/4 cup granulated sugar
• - 1 egg
• - 2 tablespoons cold water
• - 1/2 teaspoon salt
• For the vanilla custard:
• - 2 cups whole milk
• - 1/2 cup granulated sugar
• - 1/4 cup cornstarch
• - 4 egg yolks
• - 2 teaspoons vanilla extract
• For the strawberry topping:
• - 2 cups fresh strawberries, hulled and sliced
• - 1/4 cup strawberry jam, melted and strained

Directions

1. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg and cold water to the food processor and pulse until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead it gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. On a lightly floured surface, roll out the dough into a 1/4 inch thickness. Using a round cookie cutter, cut out circles slightly larger than the size of your tart molds.
6. Gently press the dough circles into the tart molds, making sure to cover the bottom and sides. Trim any excess dough.
7. Prick the bottom of the tart shells with a fork to prevent them from puffing up during baking.
8. Place the tart shells on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Remove from the oven and let them cool completely.
9. In a medium saucepan, heat the milk over medium heat until hot, but not boiling.
10. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
11. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
12. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
13. Remove the custard from the heat and stir in the vanilla extract. Let it cool slightly.
14. Spoon the vanilla custard into the cooled tart shells, filling them about three-quarters full.
15. Arrange the sliced strawberries on top of the custard.
16. Brush the strawberry jam over the strawberries to give them a shiny glaze.
17. Refrigerate the strawberry tarts for at least 1 hour before serving to allow the custard to set.
18. Serve chilled and enjoy!

Interesting Facts