Strawberry Tart
This fresh Strawberry Tart is a show-stopping dessert with a buttery shortcrust base, silky pastry cream filling, and juicy glazed strawberries arranged beautifully on top. It’s elegant, light, and perfect for spring and summer gatherings, Mother’s Day, or tea time
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine French
Servings 8 slices
Calories 350 kcal
For the Crust:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cubed
- 1 egg yolk
- 2 –3 tablespoons cold water
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- Pinch of salt
For the Topping:
- 1½ –2 cups fresh strawberries hulled and halved
- ¼ cup apricot jam or strawberry jelly for glaze
- 1 teaspoon water
Make the crust: In a food processor, pulse flour, sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and cold water; pulse until dough begins to come together. Shape into a disk, wrap, and chill for 30 minutes.
Bake the crust: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and press into a 9-inch tart pan. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or beans. Bake for 15 minutes, then remove weights and bake for another 5–7 minutes until golden. Let cool completely.
Make the pastry cream: In a medium saucepan, heat milk over medium heat until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour warm milk into the yolk mixture while whisking, then return the mixture to the pan. Cook over medium heat, stirring constantly, until thickened (2–3 minutes). Remove from heat, stir in butter, vanilla, and salt. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cool.
Assemble the tart: Spread chilled pastry cream into the cooled crust. Arrange strawberries on top in a circular pattern.
Glaze: Warm the jam and water in a small pan or microwave until melted. Brush lightly over the strawberries for shine.
Serve: Chill until ready to serve. Slice and enjoy cold.
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Use store-bought pie crust and pudding for a shortcut version.
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For variety, add other berries like blueberries or raspberries.
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Tart is best eaten the day it’s assembled, but can be stored in the fridge for up to 2 days.
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Add lemon zest to the pastry cream for a citrus twist.