This Easy Strawberry Custard Tart uses vanilla pudding as a stand in for traditional custard.
The bottom crust is quite sturdy and almost short bread cookie like. I added a couple of tablespoons of almond liqueur to jazz it up a bit. You can just follow the instant pudding instructions to keep it kid-friendly.
Fresh strawberries are starting to make a comeback in my grocery store. I have been taking advantage of them to add a spring like feel to our meals!
If you are a strawberry fan you might also like this Strawberry Cheesecake recipe.
Back to the Tart....I loved the crunchiness of the tart base here but if you want to keep it really easy you could also use a premade Graham crumb pie crust. You won't need all the filling to fill it so you can have a side pudding.
Actually - even if you use the tart base be careful not to overfill it with the pudding. I did use all the pudding and it was just even with the top of the crust. When I sunk the strawberry slices it spilled over the crust a bit as you can see in the photos. Not a disaster but next time I will keep back a few tablespoons of the filling. I also used the liqueur version some my filling was a bit runnier than a straight pudding filling would be.
All in all it was delicious so we were happy to forgive any quirks!
Easy Strawberry Custard Tart
- 11" tart pan
- 1 ½ cups all purpose flour
- ½ tsp salt
- ⅓ cup icing sugar
- ⅔ cup unsalted butter cold, cut into cubes
- 1 teaspoon vanilla extract
- 3-4 Tbsps cold water
- 1 4 oz instant vanilla pudding
- 2 cups milk or per package instructions
- 1 ½ lbs fresh strawberries hulled and halved vertically
- 3 Tbsps icing sugar
- Pulse flour, salt and icing sugar in food processor until well mixed. Add butter and pulse until mixture looks like coarse meal. Add the vanilla and then the ice water, 1 Tbsps at a time pulsing until the dough gathers starts to clump together.
- Turn dough mixture out onto a piece of plastic wrap. Gather the dough and press into a ball. Wrap in the plastic wrap and refrigerate one hour or up to overnight. (If refrigerated more than an hour allow 30 minutes for dough to come to room temperature.)
- Preheat oven to 375°.
- Roll the dough out to a 12 inch circle. Transfer dough to 11" tart pan with removable bottom. Press into the pan and trim the edge flat with the rim. Prick the pastry bottom randomly with a fork. Freeze for 10 minutes to firm up dough. Bake 20-25 minutes until crust is golden.
- Cool crust completely.
- Make pudding according to package instructions. Allow pudding to set in a bowl until thickly pourable. About minutes. Pour into the crust and refrigerate. See Note 1 below for variation.
- Wide end down, tuck strawberry halves into the pudding in concentric circles.
- Dust top with remaining 3 Tbsps of icing sugar just before serving.