A Strawberry Tart Recipe is the perfect way to showcase the harmony of a crisp, buttery crust, silky pastry cream, and the natural sweetness of fresh strawberries. This timeless dessert has deep roots in French pâtisserie, where fruit tarts have long been a symbol of refined baking. French pastry chefs mastered the art of tart-making by using seasonal fruits and delicate pastry creams, creating elegant treats found in patisseries worldwide.
One of my fondest memories of a strawberry tart comes from a summer spent in Provence. I remember stepping into a charming local bakery, where the air was filled with the scent of buttery pastry and ripe strawberries. The tart I tasted there was pure perfection—flaky crust, smooth custard, and juicy berries glistening under a light glaze. That unforgettable experience inspired me to recreate this elegant dessert at home, and today, I’m excited to share my best homemade Strawberry Tart Recipe with you!
Strawberry Tart Recipe Details:
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 8
Ingredients for the Best Homemade Strawberry Tart
Shortcrust Pastry
- 2 cups all-purpose flour
- 1 pinch of salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cubed and chilled
- 1 large egg
Pastry Cream (Homemade, No Powder)
- 2 cups (480 ml) whole milk (or your preferred milk)
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 pounds fresh strawberries
- Some glaze (for topping)
Step-by-Step Guide – How to Make a Perfect Strawberry Tart
Making the Shortcrust Pastry
- Combine Dry Ingredients: In a large bowl, sift together the flour, salt, and sugar.
- Add Butter: Make a well in the center and add the cubed butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Add Egg: Add the egg and mix quickly to form a dough. Do not overmix, as this can make the crust tough.
- Check the Texture: The dough should be firm but not sticky. If it’s too dry, add a teaspoon of cold water; if too wet, dust with a little flour.
- Chill Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: On a floured surface, roll out the dough to fit a 9-inch tart pan. Transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
- Blind Bake: Preheat the oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until golden brown. Let it cool completely.
Making the Pastry Cream
- Heat Milk: In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
- Whisk the Eggs and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and smooth. Add the cornstarch and whisk until well combined.
- Combine Milk and Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
- Cook the Cream: Place the saucepan over medium heat and cook, stirring constantly, until the cream thickens and comes to a gentle boil. Continue to cook for another 2-3 minutes, then remove from heat.
- Avoid Lumps: Stir vigorously while cooking to ensure a smooth consistency. If lumps form, pass the cream through a fine sieve.
- Add Vanilla: Stir in the vanilla extract and let the pastry cream cool to room temperature. Cover with plastic wrap, placing it directly on the surface of the cream to prevent a skin from forming. Refrigerate until ready to use.
Preparing the Strawberries
- Wash and Prepare: Wash, hull, and slice the strawberries into thin slices.
- Assemble Tart: Spread the cooled pastry cream evenly in the baked tart shell. Arrange the strawberry slices on top, slightly overlapping to create a decorative pattern.
- Add Glaze: Brush the strawberries with a thin layer of glaze for a glossy finish.
- Chill and Serve: Refrigerate the tart for at least 1 hour before serving.
Ingredient Substitutions – Gluten-Free, Dairy-Free & Vegan Options
If you want to adapt this recipe to dietary preferences, here are some possible substitutions:
- All-purpose flour → Use gluten-free flour (a pastry blend) or almond flour for a richer flavor.
- Butter → Swap with plant-based margarine or coconut oil for a dairy-free version.
- Whole milk → Opt for almond milk, coconut milk, or oat milk as a plant-based alternative.
- White sugar → Replace with coconut sugar, honey, or maple syrup for a slightly different and more natural sweetness.
- Eggs (in the pastry or pastry cream) → Use applesauce or a tablespoon of cornstarch mixed with water as an egg substitute for a vegan version.
- Homemade Pastry Cream → If you’re short on time, you can use store-bought pastry cream and follow the instructions on the package for preparation.
These alternatives allow you to customize the recipe to suit different dietary needs while maintaining great texture and flavor.
Strawberry Tart Variations – No-Bake, Mixed Berries & Light Versions
- No-Bake Version: Use a crust made of crushed biscuits (such as graham crackers or digestive biscuits) mixed with melted butter instead of shortcrust pastry.
- Mixed Berries: Add raspberries, blueberries, or blackberries for a more colorful and flavorful tart.
- Lighter Version: Reduce sugar in the pastry cream or replace it with honey. Use a lower-fat milk or a dairy-free alternative.
Storage Tips – How to Keep Your Strawberry Tart Fresh Longer
- How long does it last? The tart can be stored in the refrigerator for up to 2 days. However, it is best enjoyed fresh.
- Can I prepare elements in advance? Yes! The pastry cream and tart shell can be made a day ahead and stored separately. Assemble just before serving to keep the strawberries fresh.
What to Serve with Strawberry Tart – Best Pairings & Drinks
Pair this Strawberry Tart with:
- A refreshing iced tea or homemade lemonade.
- A drizzle of dark chocolate ganache for an indulgent twist.
- A side of raspberry coulis for an extra fruity kick.
FAQ – Troubleshooting Your Homemade Strawberry Tart
Why is my shortcrust pastry too crumbly?
- It may have too much flour or not enough butter. Add a small amount of cold water to help it come together.
How can I prevent the strawberries from releasing too much liquid?
- Brush a thin layer of melted white chocolate or apricot jam on the pastry before adding the pastry cream. This acts as a barrier.
Can I freeze the tart?
- The baked tart shell can be frozen, but it’s best to assemble the tart fresh. Freezing assembled tarts may cause the strawberries to lose their texture.
Strawberry Tart Recipe
A classic French strawberry tart recipe featuring a buttery shortcrust pastry, silky pastry cream, and fresh strawberries for a delicious homemade dessert.
Ingredients
Shortcrust Pastry
- 2 cups all-purpose flour
- 1 pinch of salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cubed and chilled
- 1 large egg
Pastry Cream (Homemade, No Powder)
- 2 cups whole milk (or your preferred milk)
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Topping
- 2 pounds fresh strawberries
- Some glaze (for topping)
Instructions
Making the Shortcrust Pastry
- Combine Dry Ingredients: In a large bowl, sift together the flour, salt, and sugar.
- Add Butter: Make a well in the center and add the cubed butter. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Add Egg: Add the egg and mix quickly to form a dough. Do not overmix, as this can make the crust tough.
- Check the Texture: The dough should be firm but not sticky. If it's too dry, add a teaspoon of cold water; if too wet, dust with a little flour.
- Chill Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out Dough: On a floured surface, roll out the dough to fit a 9-inch tart pan. Transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
- Blind Bake: Preheat the oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until golden brown. Let it cool completely.
Making the Pastry Cream
- Heat Milk: In a saucepan, heat the milk over medium heat until it's hot but not boiling.
- Whisk the Eggs and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and smooth. Add the cornstarch and whisk until well combined.
- Combine Milk and Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
- Cook the Cream: Place the saucepan over medium heat and cook, stirring constantly, until the cream thickens and comes to a gentle boil. Continue to cook for another 2-3 minutes, then remove from heat.
- Avoid Lumps: Stir vigorously while cooking to ensure a smooth consistency. If lumps form, pass the cream through a fine sieve.
- Add Vanilla: Stir in the vanilla extract and let the pastry cream cool to room temperature. Cover with plastic wrap, placing it directly on the surface of the cream to prevent a skin from forming. Refrigerate until ready to use.
Preparing the Strawberries
- Wash and Prepare: Wash, hull, and slice the strawberries into thin slices.
- Assemble Tart: Spread the cooled pastry cream evenly in the baked tart shell. Arrange the strawberry slices on top, slightly overlapping to create a decorative pattern.
- Add Glaze: Brush the strawberries with a thin layer of glaze for a glossy finish.
- Chill and Serve: Refrigerate the tart for at least 1 hour before serving.
Notes
Customizing Your Strawberry Tart
Ingredient Swaps:- Flour: Use gluten-free or almond flour.
- Butter: Substitute with plant-based margarine or coconut oil.
- Milk: Replace with almond, coconut, or oat milk.
- Sugar: Use coconut sugar, honey, or maple syrup.
- Eggs: Swap with applesauce or a cornstarch-water mix.
- No-Bake Option: Use a crushed biscuit crust (graham crackers + melted butter).
- Mixed Berries: Add raspberries, blueberries, or blackberries.
- Lighter Version: Reduce sugar in the pastry cream or replace it with honey.
Make-Ahead & Serving Tips
- Storage: Keep in the fridge for up to 2 days.
- Prep in Advance: Make the pastry cream and tart shell a day ahead and store separately.
- Serving Suggestions: Pair with iced tea, homemade lemonade, or a drizzle of dark chocolate ganache.
FAQ
❓ How do I prevent the strawberries from releasing too much liquid?👉 Brush a thin layer of melted white chocolate or apricot jam on the crust before adding the pastry cream.
Final Thoughts – Try This Easy Strawberry Tart Recipe Today!
Thank you for joining me in making this delightful Strawberry Tart Recipe. I hope it brings as much joy to your home as it does to mine. Whether you’re enjoying it with family or serving it at a gathering, this classic dessert is sure to impress.
I’d love to hear about your experience with this homemade Strawberry Tart Recipe! Did you try any variations, or do you have any tips to share? Let me know in the comments!
Happy baking!
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