Strawberry Custard Tart

Say it with me: STRAWBERRIES. And in this case, strawberry custard tart.

Strawberry custard tart on cake plate

How to make strawberry custard tart

Seriously, strawberries are one of my all-time favorite fruits.  Sweet, yet tart, with an amazing texture and insane beauty.  

So beautiful that sometimes I don’t even want to eat them because I just want to stare at them and whisper sweet nothings to them.

I realize that comment was a little weird, but welcome to my life, folks.  

I figure if these weird thoughts are going through my head, then I should share them with you.  Or maybe some thoughts are meant to be private so that I don’t creep you out and scare you away?  

Yes?  But then again, doesn’t everyone talk to their strawberries?

Wow, anyway.  Strawberries are pretty awesome, so they are the inspiration for this very delectable dessert we are about to make.  Everyone loves a good tart, right?  

Well I like to think this tart is pretty special because instead of the typical tart crust made with flour and butter, we are using old-fashioned rolled oats because they have a fantastic texture and, in my opinion, make one hell of a crust.  

Take that and add just a lil bit of butter and honeyyyyyyyy because, well, honey is another one of my favorite things {I realize, if you’re keeping tabs, this ‘favorite’ list I speak of is very long}.  

AND the honey helps hold it all together so the crust doesn’t require an entire stick of butter.  

But trust me, folks, you won’t miss that extra butter {I didn’t think I’d ever be able to say that}.  Because this crust is DYNAMITE!  I love using it for pies and such, too.

Strawberry custard tart on a plate

Gosh I love strawberry season!

So we have the crust.  Now, it’s time to work on the incredible filling.  

You guys.  I learned something totally cool and new today.  

It IS possible to whip fat free half & half just like heavy cream and make really amazing whipped cream.  I guess it makes sense because if you whip something, air is incorporated, which makes it nice and fluffy.  

But, until today, it hadn’t crossed my mind to try and make whipped cream with fat free half & half.  Fantastic.

Annnnd that’s not all for the filling.  Have you tried mascarpone?  It is an Italian sweet cream cheese, and it is pretty darn fantastic {it’s used in Tiramisu but should become a daily staple ingredient for all things we cook, that’s how great it is}.  

Toss that in to the whip and you get a creamy, dreamy filling that’ll leave you licking the bowl.  And spoon.  

Oh, and I can’t forget to tell you that vanilla bean paste {you can use vanilla extract, but I strongly encourage you to get some vanilla bean paste @ home} and honey get mixed in as well.

FEED ME THIS strawberry custard tart filling!

So if you haven’t eaten all of the filling at this point, it’s time to build this bad boy tart and top it with fresh strawberries, basil and mint, if you so choose.  

If you want, you can mix the strawberries with a little sugar and balsamic vinegar or lemon, for an extra kick.

And eatitup while sippin’ on a glass of milk or a cup of coffee.

Yummmmmmmmmm.

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Strawberry Custard Tart

Strawberry custard tart on cake plate

A simple strawberry tart with mascarpone custard filling.

  • Author: Julie Andrews
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 1 12-inch tart (8 slices) or 2 6-inch tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Crust:

  • 1 ½ cups old-fashioned rolled oats
  • 6 tablespoons cold salted butter, cubed
  • 2 tablespoons honey or granulated sugar
  • 56 tablespoons ice water

Strawberry Filling:

  • 2 pints strawberries, hulled and sliced
  • 2 teaspoons balsamic vinegar or fresh lemon juice
  • 2 teaspoons granulated sugar

Mascarpone “Custard”:

  • ½ cup half & half
  • 8 ounces mascarpone cheese
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 tablespoon honey or granulated sugar

Tart:

  • 2 tablespoons fresh basil, chiffonade
  • 2 tablespoons fresh mint, chiffonade

Instructions

  1. To make crust: Preheat oven to 350°F. Place oats, butter and honey/sugar in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture forms a dough. Remove tart dough and place in an ungreased 12-inch tart pan {or 2 6-inch pans}. With your fingers, press the dough into the pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 20-25 minutes, until crust is crispy and browned on the edges. Allow to cool.
  2. For the strawberry filling: In a bowl, mix sliced strawberries with balsamic vinegar and sugar.
  3. To make the whip: Using a hand mixer or stand mixer, whip the half and half until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and creamy. Mix in the vanilla bean paste and honey/sugar until incorporated. Mixture should be smooth, creamy and stiff like whipped cream.
  4. To assemble tart: Fill cooled tart shell with ¾ of the strawberry filling. Top with mascarpone whip and garnish with remaining strawberries and the basil and mint. Remove tart from the tart pan, slice and serve.

Nutrition

  • Serving Size: 1 slice (1/8 of 12-inch tart)
  • Calories: 330
  • Sugar: 13g
  • Sodium: 102mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 63mg

Keywords: easy, simple, best, from scratch, homemade, holiday, entertaining

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7 thoughts on “Strawberry Custard Tart”

  1. Would you please tell me what ‘half & half’ is …? I live in Australia, so I’m guessing that it must be another term you use for a certain type of cream?
    Many thanks … Cheers. W.

    1. Hi Wendy! Great question… Half & Half is half whole milk and half light cream. You can buy it here in the U.S. already mixed. I am not sure what it is called in Australia (perhaps half cream?), but here is an article that may help get you the right product: http://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959. You can certainly use cream for this recipe as a substitute (equal parts)! Enjoy and let me know if you have any further questions! 🙂

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