Why This Strawberry Custard Tart Is a Game-Changer for Home Bakers
Let’s be real—some pastries look amazing but taste like cardboard, right? Not this strawberry custard tart. I’m talking buttery, cake-like dough stuffed with almond cream, chewy dried strawberries, and a hint of vanilla. It’s crispy on the outside, soft and pillowy inside, and yes—so pretty you’ll want to snap a pic before taking a bite. The best part? I used a simple Japanese kneading trick that makes the process way less intimidating than it sounds. No fancy machines needed—just your hands and a little patience. Let’s dive in!
Ingredients You’ll Need (No Weird Specialty Stuff!)
First, let’s get your ingredients sorted. I broke them into two main dough batches (A and B) plus the almond cream filling. Pro tip: Grab all your stuff first—nothing’s worse than realizing you’re out of almond flour mid-bake!
Dough Batch A
- ½ of 120g high-gluten flour (that’s 60g, by the way)
- ½ of 20g low-gluten flour (10g total)
- 1 tsp dry yeast
- 1 ½ tsp white sugar
- ½ egg (around 26g—save the other half for later!)
- 75cc warm water (not too hot, or you’ll kill the yeast)
Dough Batch B
- ½ of 120g high-gluten flour (60g)
- ½ of 20g low-gluten flour (10g)
- ¼ tsp salt
- 30g unsalted butter (softened to room temp—super important!)
Almond Cream Filling & Toppings
- 30g unsalted butter (room temp)
- 1 ½ tsp white sugar (or adjust to taste)
- A dash of vanilla extract (trust me, this elevates everything)
- 30g almond flour (sifted for a smooth texture)
- 50g dried strawberries (soak in hot water first if they’re extra crunchy)
- 30g strawberry jam (for that sweet, fruity kick)
- Extra egg wash (for a golden crust)
- Powdered sugar (for dusting at the end—optional but fancy)
Step-by-Step Instructions (With Pics to Guide You!)
Okay, let’s get baking. I’ve included pics for each step so you don’t feel lost. Let’s go!
Step 1: Prep Batch A & B
First things first—grab two bread bowls. Weigh out all Batch A ingredients into one bowl and Batch B into the other. No guessing here—measuring cups/spoons are your BFFs for this.
Step 2: Activate the Yeast (Don’t Skip This!)
Pour the warm water over the dry yeast in Batch A. Grab a wooden spatula and stir it really well. This wakes up the yeast so your dough rises nicely—skip this, and your tart might be flat. Not cool.
Step 3: Mix the Dough (Slow and Steady Wins)
Now, add Batch B’s ingredients to Batch A. Go slow here—if you dump them fast, flour will fly everywhere (ask me how I know). Stir gently until everything starts to come together.
Step 4: Knead Until Smooth (Japanese Style!)
Turn the dough out onto a clean counter. Knead it with the heels of your hands—push, fold, turn, repeat. Keep going until the dough gets elastic and smooth (you should be able to stretch it a little without it breaking). This takes 5-7 minutes—don’t rush it! Smooth dough = fluffy tart.
Step 5: First Rise (Let the Yeast Do Its Thing)
Shape the dough into a ball, seam-side down, and put it back in the bowl. Cover with plastic wrap and let it rise at 40°C (104°F) for 25-35 minutes. How do you know it’s done? Poke it gently—if the indent stays, it’s ready. If it bounces back, give it a few more minutes.
Step 6: Make the Almond Cream Filling
While the dough rises, make the filling! Grab a bowl: beat the softened butter until creamy, then add sugar and vanilla. Sift in the almond flour and stir until smooth. Chop the dried strawberries into small pieces, then mix them with the strawberry jam. Add this to the almond cream—yummy!
Step 7: Divide & Rest the Dough
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces, roll each into a ball, and cover with a damp towel. Let them rest for 10 minutes—this relaxes the gluten so they’re easier to shape.
Step 8: Shape the Tart Shells
Take each dough ball and press it into a tart mold (or a small ramekin if you don’t have tart molds). Use your thumb to push the dough up the sides—make sure it’s even so the filling doesn’t leak out.
Step 9: Add the Filling
Spoon the almond cream filling into each tart shell. Don’t overfill—leave a little space at the top for rising. Trust me, you don’t want filling oozing out in the oven (cleaning that is a nightmare).
Step 10: Second Rise & Bake
Cover the tarts with plastic wrap and a damp towel. Let them rise again at 40°C for 25 minutes. Then, brush the tops with egg wash and dot with a little extra strawberry jam. Bake in a preheated oven (temp not listed? Aim for 180°C/350°F) for 15-20 minutes until golden brown.
Step 11: Cool & Enjoy!
Take the tarts out and let them cool on a wire rack. Once they’re warm (not hot), dust with powdered sugar if you want. Then—dig in! The first bite of crispy crust, soft dough, and creamy almond filling? *Chef’s kiss*
Pro Tips for Perfect Strawberry Custard Tarts Every Time
- Room temp ingredients: Butter and eggs should be room temp—this helps everything mix smoothly.
- Warm water trick: Heat water to 42-43°C (108-109°F) for yeast activation—too cold, no rise; too hot, dead yeast.
- Soak dried strawberries: If your dried strawberries are hard, soak them in hot water for 5 minutes, then drain. They’ll be chewy and delicious.
Final Thoughts
This strawberry custard tart is perfect for weekend baking, brunch with friends, or even a sweet snack. It looks impressive, but it’s actually super doable. Give it a try—your taste buds (and Instagram feed) will thank you!
