The strawberry tart in pastry chef style is a classic of French cuisine! Appreciated for its freshness and elegance, it consists of a crispy shortcrust pastry, a luscious pastry cream, and fresh strawberries. It offers a perfect balance of textures and flavors. Easy to make, this strawberry tart is ideal for a seasonal dessert or for a more festive occasion. It is a recipe that puts strawberries in the spotlight in all their indulgence! A must-make at home with no effort, with all our tips to ensure success every time.
You are going to wow everyone with this recipe worthy of a top pastry chef but very easy to make yourself
If you love fruit desserts, then this strawberry tart has everything to delight your taste buds! A crispy base, a smooth cream, and fresh strawberries—wouldn’t that be the secret to happiness? Very easy to make at home, this seasonal recipe is ideal for an afternoon snack or to finish a meal on a sweet and indulgent note. It’s a dessert worthy of a great pastry chef and yet it’s ultra-easy to make yourself, rest assured. It only takes a little organization since we will first bake the shortcrust pastry blind, i.e., without filling.
Next, we will prepare the pastry cream and allow it to cool completely. Then arrange our strawberries nicely: cut them in half or into thin slices and make a beautiful rosette starting from the edge toward the center. The presentation will make your mouth water as soon as you see the tart on the table! We highly recommend flavoring your strawberry tart with a few mint leaves, basil, or lemon zest (green or yellow, your choice) for even more freshness and indulgence. Now, we head to the kitchen to make the BEST strawberry tart of the moment!
The ingredients to make a strawberry custard tart for 4 to 6 people
– 1 shortcrust pastry
– 500 g fresh strawberries
– 50 cl milk
– 4 egg yolks
– 100 g sugar
– 60 g cornstarch
– 1 vanilla bean
The best strawberry tart recipe in 4 simple and quick steps
1. Roll out the shortcrust pastry in a tart pan and prick the bottom with a fork. Blind bake it (with baking weights) for 15 to 20 minutes at 170°C so it browns nicely. Let it cool completely.
2. Meanwhile, make the pastry cream: heat the milk in a saucepan with the vanilla seeds and the whole bean for more fragrance. In a bowl, whisk the egg yolks with the sugar and the cornstarch. When the milk reaches a boil, remove the vanilla bean and pour it over the egg yolks while stirring vigorously to avoid curdling. Return the mixture to the saucepan and let it thicken over low heat, stirring constantly (about 5 to 10 minutes).
3. Transfer the pastry cream into a cold container, film with contact to prevent a crust from forming, and let it cool completely.
4. When the cream is well cooled, loosen it with a whisk, then spread it in the bottom of the blind-baked shortcrust. Add the strawberries cut in an harmonious way and refrigerate until serving time.
The strawberry custard tart: the perfect dessert to elevate this seasonal fruit and delight
You see, there is nothing insurmountable in making this fruity and indulgent dessert! Only a bit of organization and patience before biting into your strawberry tart. For those who love 100% homemade, we share with you the recipe for our fail-safe shortcrust pastry. First mix 250 g flour with 70 g sugar, then add 120 g butter cut into pieces and at room temperature (not melted and not too cold!). Crumble the mixture with a processor or by hand before incorporating a whole egg. Knead the dough until you obtain a smooth, cohesive ball (be careful not to over-work it so as not to melt the butter).
Wrap your dough ball in plastic wrap and refrigerate for at least 1 hour. Then, you only have to roll it out with a rolling pin on a floured work surface and fit it into a tart mold (or ring). Bake blind for 15 to 20 minutes at 170°C with weights on top so it does not puff up. You can use ceramic beads or dry white beans or rice if you can’t find them commercially. We recommend placing parchment paper between the tart base and the weights to prevent the dough from being “marked”.
Send us photos of your strawberry tart and, above all, bon appétit 😋🍓
