Strawberry Tart Recipe

The traditional Strawberry Tart recipe is the delicacy that most embodies summer. This dish is the ideal balance of sophistication and simplicity, with its buttery tart crust, creamy vanilla pastry cream, and luscious strawberries. This strawberry tart is the perfect choice if you’re throwing a garden party, need a new dessert to serve at breakfast, or are simply in the mood for something sweet and fruity. Furthermore, any guest will be impressed by its appearance—no pastry chef degree is necessary!

Strawberry Tart Recipe

Recipe by Chef Sadat KhizarCourse: Desserts RecipesCuisine: FrenchDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

320

kcal

Strawberry Tart Recipe

Ingredients

• For the tart crust:

• 1 1/4 cups (160g) all-purpose flour

• 1/2 cup (115g) unsalted butter, cold and cubed

• 1/4 cup (30g) powdered sugar

• 1/4 teaspoon salt

• 1 egg yolk

• 1–2 tablespoons cold water

• For the pastry cream (filling):

• 2 cups (480ml) whole milk

• 1/2 cup (100g) granulated sugar

• 1/4 cup (30g) cornstarch

• 4 large egg yolks

• 2 tablespoons (30g) unsalted butter

• 1 teaspoon vanilla extract

• 1 1/2 to 2 cups fresh strawberries, hulled and halved

Directions

• In a food processor, combine flour, powdered sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse again. Add 1–2 tablespoons of cold water gradually until the dough just comes together. Turn the dough onto a lightly floured surface, shape into a disc, wrap in plastic, and chill for 30 minutes.
• Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a 9-inch tart pan. Trim excess edges.
  Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake for another 10 minutes until golden. Cool completely.
• In a saucepan, heat the milk until just beginning to steam. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 3–5 minutes). Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill until cold.
• Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the strawberry halves on top in a decorative pattern.
• Refrigerate the tart for at least 1 hour before serving for best results.

Recipe Video

Serving Suggestions

This strawberry tart is best served cold, especially on a warm day — it’s super refreshing and light. Here are a few ideas to level it up:

• For added decadence, top it with whipped cream or a dollop of vanilla ice cream.
• For those who enjoy a bit sweet-savory flavor, drizzle some balsamic glaze over the strawberries.
• If serving it at a brunch or party, pair it with tea or champagne.
• Just before serving, sprinkle some fresh mint leaves on top for some color and a novel touch.

Storing Suggestions

You can store this tart, but it’s definitely at its best the same day it’s made. That said, here’s how to keep it fresh:

• Refrigerate: Store it in the refrigerator, loosely covered with plastic wrap. It can last up to two days.
• The pastry cream doesn’t freeze well and may separate, so don’t freeze the entire tart.
• Tips for prepping: You can prepare the pastry cream and tart crust a day ahead of time. To prevent the crust from becoming soggy, simply put everything together before serving.

FAQs

Can I use pastry cream or crust from the store?

A: Of course! Using a premade crust or even a custard mix is acceptable if you’re pressed for time. Although it won’t have the same depth of flavor as handmade, it will still be excellent.

Is it possible to make this tart without gluten?

A: Indeed! Just use a gluten-free baking blend in place of the all-purpose flour in the crust. Verify the gluten-free status of your other items, such as cornstarch.

How can I prevent the tart from being soggy from the strawberries?

A: Before adding the strawberries, pat them dry. Additionally, to maintain the tart’s crispness, assemble it right before serving.