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.
![Cutting a piece of strawberry cheesecake from the whole.](https://thewineloverskitchen.com/wp-content/uploads/2021/12/DSC4210_01-500x331.jpg)
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
Equipment
- 11" tart pan
Ingredients
- 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
Custard
- 1 4 oz instant vanilla pudding
- 2 cups milk or per package instructions
Topping
- 1 ½ lbs fresh strawberries hulled and halved vertically
- 3 Tbsps icing sugar
Instructions
- 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.
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
thewineloverskitchen
Thanks for the feedback! I hope your friends like it too!