Get ready to transport your taste buds to a world of pure indulgence with these heavenly Strawberry Custard Tarts - a delightful Canadian treat that will make your dessert dreams come true! Imagine biting into a perfectly crisp, buttery pastry shell filled with silky smooth vanilla custard and topped with vibrant, fresh strawberries that burst with summer sweetness. These Tim Tarts are not just a dessert; they're a culinary experience that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Canadian
Serves: 12 tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup milk
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- In a large mixing bowl, combine flour and sugar. Cut cold butter into small cubes and work into the flour mixture using your fingertips until it resembles coarse crumbs.
- Add egg yolk and cold water to the flour mixture. Gently knead until the dough comes together, being careful not to overwork the pastry.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles large enough to line the muffin cups, pressing the dough gently into each cup.
- Prick the bottom of each tart shell with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Blind bake the tart shells for 12-15 minutes until the edges are light golden. Remove weights and parchment, then bake for an additional 5 minutes until fully golden.
- For the custard, whisk milk, cornstarch, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove custard from heat and stir in vanilla extract. Let cool slightly, stirring occasionally to prevent a skin from forming.
- Once tart shells are cooled, fill each with the vanilla custard, leaving a small space at the top.
- Arrange fresh sliced strawberries on top of the custard in an attractive pattern.
- Chill the tarts for at least 1 hour before serving to allow the custard to set completely.
- Optionally, dust with powdered sugar just before serving for an extra touch of sweetness.
Tips
- Keep your butter cold when making the pastry to ensure a flaky, tender crust. Cold butter creates those delicate layers that melt in your mouth.
- Don't overwork the dough - mix just until it comes together to prevent tough pastry.
- Use a fork to prick the bottom of the tart shells before blind baking to prevent air bubbles.
- Stir the custard constantly while cooking to prevent lumps and achieve a smooth, creamy texture.
- Allow the tart shells to cool completely before adding custard to prevent soggy bottoms.
- For the freshest flavor, prepare the strawberries just before topping the tarts to prevent them from becoming watery.
- Chill the tarts for at least an hour to let the custard set properly and enhance the flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 85mg
