Strawberry Custard Tart

Celebrate strawberry season with this stunning Strawberry Custard Tart recipe and share with your loved ones. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk

Sponsored by
Select Language



Prepare Tart Crust:

-Makhan (Butter) unsalted & soft 150g

-Sugar powdered ½ Cup

-Anda (Egg) 1

-Namak (Salt) ¼ tsp

-Vanilla essence ½ tsp

-Maida (All-purpose flour) sifted 2 & ½ Cups

Prepare Custard:

-Anday ki zardi (Egg yolks) 4

-Sugar ¼ Cup

-Cornflour 4 tbs

-Cream 1 tbs

-Vanilla essence 1 tsp

-Pakola Full Cream Milk 2 Cups

-Makhan (Butter) 1 tbs

Prepare Strawberry Filling:

-Strawberries chopped 250g (Fresh or frozen)

-Bareek cheeni (Caster sugar) ½ Cup


-Strawberry slices

-Mint leaves



Prepare Tart Crust:

-In a bowl,add butter & beat well.

-Add sugar & beat until creamy.

-Add egg,salt,vanilla essence & beat again.

-Gradually add all-purpose flour & beat on low speed until crumbled.

-Transfer the mixture to a clean working surface,gather dough & knead until smooth,cover with cling film & refrigerate for 10 minutes.

-Remove cling film,sprinkle dry flour & roll out dough with the help of rolling pin.

-Now transfer the rolled dough to 9-inch tart pan,press firmly down into the base to create an even layer,cut the edges with the help of knife,prick with fork & freeze for 30 minutes.

-Place butter paper over the dough,add & spread kidney beans (weight) & bake in preheated oven at 180C for 20 minutes.

Steps for Blind Baking of Pie/Tart Crust:

  • Line crush with parchment paper or foil.
  • Use any of following for Pie/Tart Weight: Raw beans,raw chickpeas,tamarind seeds,dates seeds,rice or lentils.
  • Fill it to the top to hold pressure while baking

-Take out from the oven,remove pie weight (kidney beans) & bake again in preheated oven at 180C for 12-15 minutes.

-Take out from oven & let it cool completely.

Prepare Custard:

-In a saucepan,add egg yolks,sugar,cornflour,cream & vanilla essence.

-Gradually add milk & whisk until well combined.

-Turn on the flame,whisk continuously & cook on low flame until it thickens (4-5 minutes).

-Turn off the flame,add butter & whisk until well combined.

-Transfer prepared custard to a bowl,cover the surface with cling film & let it cool at room temperature.

-Remove cling film and whisk well until creamy,transfer to a piping bag & set aside.

Prepare Strawberry Filling:

-In a saucepan,add strawberries,caster sugar,mix well & cook on medium flame until thickens (4-5 minutes) & keep mixing in between.

-Let it cool completely.


-On tart base,add spread prepared custard & refrigerate for 10 minutes.

-Add & spread evenly prepared strawberry filling & refrigerate until chilled.

-Garnish with strawberry slices,mint leaves & serve!

Recipe By: Kanwal Mohsin

You May Also Like