Spelt Strawberry Custard Tart with Buttery Crust

Spelt strawberry custard tart uses a butter-rich spelt crust, a stovetop vanilla custard, and fresh strawberries brushed with warm jam. The spelt flour gives the crust a light nutty flavor and a texture that stays crisp under the custard instead of turning soft.

The custard is the part that needs attention. You whisk egg yolks with sugar and cornstarch, then temper them slowly with hot milk so they don't scramble. Cook it until it coats the back of a spoon, around 82 C / 180 F, and it sets into clean slices once chilled.

I blind bake the crust fully before adding any custard. Pouring warm filling into a half-baked base is the most common reason this tart turns soggy on the bottom.

Once assembled, the tart needs real chilling time, at least 90 minutes, before you slice it. Plan for that and the rest of the process stays simple.

Why You'll Love This Recipe

Spelt crust adds a nutty flavor without extra steps
Custard sets firm enough for clean, neat slices
Make-ahead friendly for gatherings or weekend baking
Fresh strawberries keep the topping simple and bright

Vanilla custard thickening in a saucepan, coating a wooden spoon during the stovetop cooking step for the spelt tart

Ingredient Notes

Spelt flour: Gives the crust a lighter, nuttier bite than plain wheat flour. Whole spelt works too but the crust will be denser and slightly darker.
Egg yolks: Thicken the custard and give it a rich yellow color. Save the whites for meringue or an omelet another day.
Cornstarch: Stabilizes the custard so it sets firm enough to slice. Arrowroot starch works as a 1:1 swap if needed.
Whole milk: Gives the custard body without being too heavy. A mix of milk and a splash of cream makes it richer.
Fresh strawberries: Pick berries that are firm and deep red for the best flavor and cleanest slices. Frozen berries release too much water for this topping.
Jam for glaze: Strawberry or apricot jam both work, warmed until loose enough to brush. This keeps the berries glossy and slows browning.

Plated slice of spelt strawberry custard tart on a marble table with a linen napkin and glass of white wine nearby

Prep Time 25 mins

Cook Time 35 mins

Rest Time 135 mins

Total Time 3 hrs 15 mins

Cooking Method: Mixed

Cuisine: European

Courses: Dessert

Difficulty: Medium

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 1.80

Calories: 290

Best Season: Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

This tart pairs a short, nutty spelt crust with a stovetop vanilla custard that sets firm enough to slice clean. Fresh strawberries and a warm jam glaze finish it on top.

Ingredients

Spelt Crust

200 g spelt flour
100 g cold unsalted butter, cubed
40 g granulated sugar
1 pinch salt
1 egg yolk
2 ice water (to 3 tbsp)

Vanilla Custard

500 ml whole milk
4 egg yolks
100 g granulated sugar
40 g cornstarch
1 tsp vanilla extract (or 1 vanilla bean, seeds scraped)
20 g unsalted butter

Topping

400 g fresh strawberries, hulled and halved
3 tbsp strawberry or apricot jam (for glaze)
1 tsp water (to loosen jam)

Instructions

Make the Spelt Crust

1
Whisk spelt flour, sugar, and salt in a large bowl.
2
Cut in cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
3
Mix egg yolk with 2 tbsp ice water, add to the flour mixture, and stir until the dough clumps together. Add more water 1 tsp at a time if it feels dry.
4
Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
5
Roll the dough on a floured surface to fit a 9-inch tart pan. Press into the pan, trim excess edges, and chill 15 minutes.
6
Heat the oven to 180 C / 350 F. Prick the base with a fork, line with parchment and pie weights, and blind bake 15 minutes.
7
Remove the weights and parchment, then bake 8 to 10 minutes more until the crust is deep golden. Cool completely on a rack.

Make the Custard

8
Heat the milk in a saucepan over medium heat until steaming, not boiling.
9
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
10
Pour the hot milk into the egg mixture in a thin stream, whisking constantly to temper the eggs.
11
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and reaches 82 C / 180 F, about 4 to 5 minutes. It should coat the back of a spoon.
12
Remove from heat and stir in butter and vanilla until smooth.
13
Pour the custard into the cooled crust, smooth the top, and press plastic wrap directly onto the surface. Chill at least 90 minutes until fully set.

Assemble and Serve

14
Arrange strawberry halves over the chilled custard in a circular pattern, cut side down.
15
Warm the jam with 1 tsp water until loose, then brush over the strawberries for a glossy finish.
16
Chill 15 minutes before slicing with a sharp knife.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 290kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 140mg47%
Sodium 85mg4%
Potassium 220mg7%
Total Carbohydrate 36g12%
Dietary Fiber 2g8%
Sugars 18g
Protein 6g12%

Vitamin A 450 IU
Vitamin C 20 mg
Calcium 60 mg
Iron 1.4 mg
Vitamin D 20 IU
Vitamin E 0.6 mg
Vitamin K 1.5 mcg
Thiamin 0.15 mg
Riboflavin 0.2 mg
Niacin 1.2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.3 mcg
Phosphorus 120 mg
Magnesium 20 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cool the baked crust fully before pouring in warm custard to avoid a soggy base.
Cook the custard to 82 C / 180 F for a clean, sliceable set.
Chill the assembled tart at least 90 minutes before cutting.
Use firm, deep red strawberries so slices hold their shape.

Keywords: spelt strawberry custard tart, spelt tart recipe, strawberry custard tart, spelt pastry crust, homemade fruit tart

Equipment

9-inch tart pan
pie weights or dried beans
fine-mesh sieve
mixing bowls
whisk
rolling pin

Tips

Chill the dough for 30 minutes before rolling so the butter stays firm and the crust bakes flaky.
Blind bake the crust fully until deep golden, since a pale base turns soggy under custard.
Temper the egg yolks slowly with hot milk to avoid scrambling them into lumps.
Press plastic wrap directly onto the custard surface while it cools to stop a skin forming.
Slice strawberries just before assembling so the cut surfaces stay bright and don't weep.

Variations

Swap strawberries for sliced peaches or raspberries when they're in season, keeping the same jam glaze method.
Add 1 tsp lemon zest to the custard for a brighter, slightly tangy finish against the sweet berries.
Fold 50g melted dark chocolate into the warm custard before chilling for a chocolate-strawberry version.

Storage and Reheating

Store the tart covered in the fridge for up to 3 days. The crust softens slightly by day 2 but the custard stays set and clean to slice.

This tart is not meant to be reheated since the custard is served cold. If the crust edges feel soft, a few minutes uncovered at room temperature before serving helps.

Don't freeze the assembled tart. The custard separates and turns watery once thawed. You can freeze the baked, unfilled crust wrapped tightly for up to 1 month instead.

Serving Suggestions

Serve the tart cold, straight from the fridge, cut into wedges with a sharp knife. A light dusting of powdered sugar right before serving looks clean without adding much sweetness.

It pairs well with a scoop of vanilla ice cream or a spoon of lightly whipped cream on the side. A cup of black tea or coffee balances the sweetness of the custard and berries.

For a gathering, slice it small since the custard is rich. Extra strawberry halves on the side make the plate look fuller without more work.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-strawberry-custard-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!