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Strawberry Tart

Strawberry Tart

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Why You’ll Love This Recipe

I absolutely love making Strawberry Tart because it’s a perfect balance of sweet, tart, and creamy flavors. The buttery, flaky tart crust is filled with a smooth, velvety pastry cream and topped with fresh, juicy strawberries. It’s the ultimate dessert for strawberry lovers, and it’s a showstopper for any occasion. Whether you’re serving it for a special celebration or simply indulging in a sweet treat, this tart is always a hit. The combination of textures—from the crisp crust to the creamy filling and the fresh fruit—makes each bite a delightful experience!

Ingredients

For the Tart Crust:

  • 1 1/4 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cubed

  • 1 large egg yolk

  • 2-3 tablespoons cold water

For the Pastry Cream:

  • 1 1/2 cups whole milk

  • 1/2 cup granulated sugar

  • 4 large egg yolks

  • 2 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter

For the Topping:

  • 2 cups fresh strawberries, hulled and sliced

  • 1 tablespoon apricot jam or strawberry glaze (optional, for a shiny finish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Tart Crust:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a tart pan (preferably a 9-inch tart pan with a removable bottom).

  2. Prepare the Dough: In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, and pulse until the dough starts to come together. If the dough is too dry, add the remaining tablespoon of cold water.

  3. Chill the Dough: Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  4. Roll and Line the Pan: Once chilled, roll out the dough on a floured surface to fit the tart pan. Press the dough gently into the pan, trimming any excess dough from the edges.

  5. Blind Bake the Crust: Place a piece of parchment paper or foil over the dough, and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until the crust is golden brown. Let the crust cool completely.

Make the Pastry Cream:

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. Stir occasionally to prevent it from burning.

  2. Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

  3. Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly. This will temper the eggs, preventing them from curdling.

  4. Cook the Cream: Pour the egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes). Once thickened, remove from heat and whisk in the vanilla extract and butter.

  5. Cool the Pastry Cream: Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let the pastry cream cool to room temperature, then refrigerate for at least 1 hour before using.

Assemble the Tart:

  1. Fill the Tart Crust: Once the pastry cream is chilled, spread it evenly into the cooled tart crust.

  2. Top with Strawberries: Arrange the sliced strawberries on top of the pastry cream in a circular pattern or any design you prefer.

  3. Optional Glaze: If you want a glossy finish, warm the apricot jam (or strawberry glaze) in a small saucepan or microwave and brush it over the strawberries for a shiny, sweet coating.

Serve:

  1. Chill and Serve: Refrigerate the tart for at least 30 minutes to set the cream before serving. Slice and enjoy!

Servings and Timing

This recipe makes about 8-10 servings. The prep time is about 45 minutes (not including chilling), and the baking time for the crust is about 25-30 minutes. The total time, including chilling, is around 3 hours.

Variations

If I want to change things up, I sometimes substitute the strawberries with other fresh fruits like raspberries, blueberries, or even a mix of berries for a colorful twist. You can also add a bit of lemon zest to the pastry cream for a citrusy note. For a different flavor, you could make a chocolate ganache filling instead of pastry cream.

Storage/Reheating

Store any leftover tart in the refrigerator for up to 3 days. The tart is best served chilled, but you can also serve it at room temperature if you prefer. If you have leftovers, be sure to cover it tightly to keep the crust from becoming soggy.

FAQs

Can I make this tart ahead of time?

Yes, you can make the tart a day ahead. Prepare the crust and pastry cream, then assemble the tart the day before serving. Just make sure to refrigerate it so it stays fresh.

Can I use store-bought tart crust?

Yes, you can use a store-bought tart crust if you’re short on time. Just bake it according to the package instructions and let it cool before filling it with the pastry cream.

Can I use frozen strawberries for this tart?

Fresh strawberries work best for this tart, as they give the dessert the right texture and flavor. If using frozen strawberries, make sure to thaw and drain them well before using them as a topping.

Can I make a dairy-free version of this tart?

Yes! You can substitute the butter and milk with dairy-free alternatives like coconut milk or almond milk and use a dairy-free margarine for the crust. You can also try making a coconut cream-based filling if you prefer.

Can I freeze the tart?

While the tart crust and pastry cream freeze well separately, I recommend assembling the tart fresh. Freezing the entire assembled tart may affect the texture of the fruit and pastry cream.

Conclusion

Strawberry Tart is a simple yet elegant dessert that combines the deliciously creamy pastry cream with fresh, juicy strawberries on a crisp, buttery crust. The result is a light and refreshing treat that’s perfect for any occasion, whether you’re celebrating a special event or enjoying a sweet indulgence at home. The creamy filling and vibrant fruit topping make each slice of this tart a delicious experience. Once you make it, I’m sure this tart will become a favorite in your recipe collection

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