Strawberry Custard Tarts aka Tim Tarts
These nostalgic Strawberry Custard Tarts, or “”Tim Tarts”” as theyre fondly known in Canada, bring back classic 80s memories. With a buttery pastry shell filled with creamy vanilla custard and topped with fresh strawberries, these tarts are perfect for special occasions like Canada Day or any celebration!
Ingredients:
For the Pastry:
2 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup soft butter
1/3 cup white sugar
1 extra-large egg, lightly beaten
For the Vanilla Custard:
3 cups whole milk
1/3 cup all-purpose flour
2/3 cup sugar
Pinch of salt
3 extra-large egg yolks, slightly beaten
4 tbsp butter
1-2 tbsp good-quality vanilla extract
For the Strawberry Glaze Optional:
1/2 cup strawberry jelly or jam
1-2 tbsp water
Instructions:
To Prepare the Pastry:
Cream the butter and sugar: In a bowl, mix the butter and sugar until smooth. Add the beaten egg and mix for another minute until light and fluffy.
Add dry ingredients: Combine the flour and salt in another bowl, then slowly add it to the butter mixture. Mix until a dough forms.
Chill the dough: Divide the dough into two rounds, wrap them in plastic wrap, and let them rest in the fridge for about 1 hour.
Roll and shape the tarts: Roll out the dough on a floured surface and cut out circles that fit your tart pans. Chill the pans in the fridge for 20 minutes. Poke several holes in the bottom of each pastry shell with a fork to prevent puffing.
Bake the shells: Preheat the oven to 400F 200C. Bake the tart shells for 15 minutes or until golden brown. Let them cool completely on a wire rack.
To Prepare the Vanilla Custard:
Scald the milk: Heat the milk in the microwave or on the stovetop just until it reaches under boiling point.
Thicken the custard: In a saucepan, combine the flour, sugar, and salt. Slowly whisk in about 1/3 of the scalded milk, stirring constantly over medium heat until the mixture begins to thicken. Add the next 1/3 of the milk, continuing to whisk until thickened again. Repeat with the last third of milk.
Temper the eggs: Remove from heat and slowly pour about 1/2 cup of the mixture into the beaten egg yolks, whisking constantly. Then, pour the egg mixture back into the saucepan and stir constantly. Cook for 1-2 minutes until it reaches a pudding-like consistency.
Finish the custard: Remove from heat, stir in the butter and vanilla extract. Cool completely in the fridge.
To Assemble the Tarts:
Fill the tart shells: Place a whole strawberry in the center of each pastry shell. Transfer the custard to a piping bag or a Ziploc bag with the corner snipped off. Pipe the custard around the strawberry, covering it completely.
Top with strawberries: Place strawberry halves on top of the custard for decoration.
Glaze Optional: To prepare the glaze, microwave the strawberry jelly for 30 seconds, stir, and then brush it over the strawberry halves for a shiny finish.
Enjoy!
Serve chilled or at room temperature. These sweet and creamy tarts are perfect for any special occasion, and their delicious strawberry topping makes them irresistible!
These Strawberry Custard Tarts are not only tasty but also fun to make and share. Celebrate a classic Canadian treat with family and friends!