Strawberry and Peach Custard Tart Recipe

A friend of mine celebrated her birthday last week. When I asked what kind of cake she liked, she said her favorite was one with custard cream. At first, I thought about making a simple custard tart or a flan, but I felt the appearance might be too plain. To make it more appealing and exciting, I topped it with fresh strawberries and added peaches to the almond cream for extra flavor and texture.

I also used Diplomat Cream—a mixture of equal parts custard cream and Chantilly cream (whipped cream sweetened with sugar)—to give the filling a lighter, fluffier texture. This created a nice contrast with the richer almond cream and the crisp tart shell.

My friends and I went to Frogtown, a neighborhood in Los Angeles along the LA River, to enjoy a delicious lunch at a restaurant called Lingua Franca, where we celebrated her birthday with the tart. One of my favorite parts of being a pastry chef is baking cakes for my friends and family and seeing the joy on their faces firsthand.

By the way, this egg sandwich was one of the best I’ve ever had. The egg patty wasn’t the usual kind—it was creamy and silky, almost like a quiche filling or a savory custard.

This Strawberry & Peach Custard Tart is layered with juicy peach slices and topped with plenty of fresh strawberries, making it the perfect summer dessert. With its vibrant strawberry color and flower-like decoration, it’s sure to be a crowd-pleaser.

Strawberry and Peach Custard Tart

Kitchen Poucupine

A crisp tart shell filled with juicy almond cream and sweet peach slices, layered with silky custard lightened by whipped cream (Diplomat cream), and crowned with fresh strawberries creates a heavenly combination you’ll never tire of.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert, Snack

Cuisine French

Servings 10 people

Equipment

• 18cm (7") round tart pan
• Stand mixer
• Pot

Ingredients

  

Tart Crust

• 70 g (5 tbsp)  Unsalted butter
• 35 g (1/4 cup + 1 tbsp)  Powdered sugar
• 20 g Egg yolk (about 1-2 eggs)
• 100 g (3/4 cup + 1 tbsp) Flour
• 20 g ( 2 1/2 tbsp)  Almond flour

Almond Cream

• 50 g (3 1/2 tbsp)  Unsalted butter
• 40 g (3 tbsp + 1 tsp)  Sugar
• 60 g Eggs  (1 large egg)
• 15 g (1 tbsp) Grand Marnier
• 60 g (1/2 cup + 1 tbsp)  Almond flour
• 2 g (1 tsp) Whole/Skim milk powder
• 1/2 can Yellow peaches

Custard Cream

• 140 g (1/2 cup + 1 tbsp)   Milk
• 1/2 Vanilla bean
• 35 g Egg yolks (about 2 eggs)
• 22 g (3 tbsp)  Sugar
• 10 g (1 tbsp)  Flour
• 10 g (2 tsp) Unsalted butter

Chantilly Cream

• 470 g (2 cups)  Heavy cream
• 72 g ( 1/3 cup + 1 tbsp)   Sugar
• 6 g (1 tsp)  Cointreau

Glaze

• 50 g (3 tbsp)   Water
• 3 g (1 tsp)  Gelatine powder
• 20 g (1 1/2 tbsp)  Sugar
• 5 g (1 tsp) Cointreau

Decorations

• Strawberries
• Mint leaves
• White chocolate etc.

NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.  

Instructions

 

Tart Crust

• Mix the unsalted butter and powdered sugar in the bowl of a stand mixer with a paddle attachment until well combined.
  
• Slowly add the egg yolk while mixing.
  
• Sift the almond flour and flour together and add to the mixture. Mix just until the dough comes together.
  
• Roll the dough between 2 pieces of plastic wrap until the thickness is 3 mm.
  
• Transfer the dough to an 18 cm tart pan and cut off the overhanging edges.
  
• Prick the dough with a folk and refrigerate it for at least 30 minutes.
  

Almond Cream

• Mix unsalted butter and sugar in a stand mixer with a paddle attachment.
  
• Sift the almond flour and milk powder together, then gradually incorporate them into the butter-sugar mixture, alternating with the eggs and Grand Marnier.
  
• Slice the peaches.
  

Bake the tart

• Fill the tart shell with the almond cream.
  
• Place the sliced peaches on top and bake the tart in a preheated oven at 350℉ (180℃) for about 50~60 minutes until the edges of the tart slightly turn golden color.
  

Custard Cream

• In a bowl, whisk the egg yolks and sugar until it becomes pale and slightly thickened.
  
• Add the flour and whisk until smooth.
  
• Pour the milk into a saucepan and heat gently until it just begins to simmer.
  
• Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  
• Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and begins to bubble.
  
• Let it cook for another 1–2 minutes until the mixture becomes smoother.
  
• Remove from heat and whisk in the butter until smooth and glossy.
  
• Transfer the custard through a sieve to a clean bowl and cover the surface with plastic wrap (touching the cream) to prevent a skin from forming.
  
• Place the bowl in an ice bath and chill in the refrigerator until completely cooled before using.
  

Assembly

• Remove the tart from the tart pan. 
  
• Combine the custard and chantilly cream (whipped cream) to make Diplomat cream. 
  
• Pipe the Diplomat cream in the middle of the tart and pipe the chantilly cream (whipped cream) around the edges.
  
• Cut the strawberries into half and decorate the tart.
  
• You can also use other types berries such as raspberries and any decorations such as mint leaves, cookies, and white chocolate.
  

Notes

• This tart can be kept in the fridge up to 3 days.
• Diplomat cream can be widely used for cream puffs, eclairs, trifles, cream pies, cupcakes and doughnuts.

Keyword almond cream, Custard, Custard tart, Peach, Strawberry, Tart