Baking a fresh strawberry tart all from scratch starting with custard filling and shortcrust pastry is a great way to enjoy the strawberries in season. It is wonderful living in Southern California where fresh fruits are cheap, fresh, and abundant. I just could not resist thinking of different ways to enjoy the fresh strawberries and blueberries we found at the market today! The custard filling and shortcrust pastry for the fresh strawberry tart can be made one day beforehand, and just prepare the strawberry glaze and the fresh strawberries and other berries on the day you are planning to serve the strawberry tart!
Ingredients: shortcrust pastry, custard filling, and strawberry glaze
Tart shell - Shortcrust Pastry:
- 125 grams (1/2 cup) cold diced unsalted butter
- 250 grams (1 cup) all-purpose flour (optional: substitute 1/4 with whole wheat flour)
- 20 grams (1 1/2 tablespoon) cane sugar
- 30 ml (2 tbsp) milk or cold water
- 1/2 lemon zest (optional for sweet fillings)
- 60 grams (1/4 cup) yogurt or sour cream (traditionally – ice water)
- pinch of salt
- Follow instructions here -->
Custard Filling - Pastry Custard – Crème Pâtissière:
- 500 ml milk (whole milk – 2% milk)*
- 80 ml cream*
- 100 grams sugar
- 55 grams cornflour
- 2 mid-size eggs
- 1/2 teaspoon vanilla
- Follow instructions here -->
Fresh Strawberry Glaze:
- 450 grams of fresh whole strawberries (and other berries) for tart
- 180 grams of fresh strawberries for glaze (1 cup sliced)
- 150 sugar (3/4 cup)
- 40 grams cornstarch (2 1/2 tablespoons)
- 240 ml water (1 cup)
- pinch of salt
Follow steps below for strawberry glaze...
Steps for fresh strawberry glaze and finishing the Strawberry Tart:
- Prepare the tart shell and custard filling.
Tart Shell - Shortcrust pastry 
Custard filling
- Washing and set aside whole strawberries for the tart in a bowl to cover with glaze later on.
- Blend and sieve (if you want to remove the seeds) the strawberries for the glaze and set aside.
- Combine all the rest of the ingredients in a pan and cook over low heat for 10 to 15 minutes, stirring regularly until thickened.
- Add the blended strawberries and cook for 4-5 minutes until it is syrup-like.
- Cool the glaze to room temperature and pour the glaze over the strawberries, coat them thoroughly by gently turning the strawberries in the bowl.
Blended strawberries for glaze. 
Strawberry glaze in the pan 
Strawberry Glaze
- Fill the tart shell with a layer of custard filling.
- Put glazed strawberries on the custard-filled tart. Carefully pour the excess glaze over the glazed strawberries and chill the fresh strawberry tart in the refrigerator for 2-3 hours before serving.
