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.