This Strawberry Tart is a classic French-inspired dessert featuring a crisp buttery pastry shell, silky crème pâtissière, and sweet, juicy strawberries. Perfect for spring and summer gatherings, this elegant tart looks impressive yet is surprisingly achievable at home. Whether you’re serving it for a family celebration or a weekend treat, this Strawberry Tart delivers beautiful flavor and stunning presentation.

Why You’ll Love This Recipe

• Fresh strawberries provide natural sweetness and vibrant color.
• Rich vanilla crème pâtissière creates a luxurious texture.
• Buttery homemade pastry adds the perfect crisp contrast.
• Ideal for special occasions, afternoon tea, or summer desserts.
• Can be prepared ahead for stress-free entertaining.
• Beautiful bakery-style results from simple ingredients.

Ingredients

For the Pastry

• 200g plain flour
• Extra flour for dusting
• 100g cold butter
• 60g icing sugar
• 1 egg
• 1–2 tbsp cold water (if needed)

For the Crème Pâtissière

• 500ml whole milk
• 2 tsp vanilla bean paste
• 175g caster sugar
• 6 egg yolks
• 60g cornflour
• 50g butter

For the Strawberry Topping

• 750g strawberries, hulled and halved
• 50g icing sugar
• A drop of orange blossom extract (optional)

Instructions

Step 1: Prepare the Pastry

1. Add flour, cold butter, and icing sugar to a food processor.
2. Pulse until the mixture resembles fine breadcrumbs.
3. Add the egg and pulse until the dough starts to come together.
4. Add 1–2 tablespoons of cold water if needed.
5. Shape into a disc, wrap, and chill for 30 minutes.

Step 2: Line the Tart Tin

1. Lightly flour your work surface.
2. Roll the pastry to a few millimeters thick.
3. Line a 23–25cm loose-bottom tart tin.
4. Leave a little overhang around the edges.
5. Chill for 10 minutes while preheating the oven to 180°C (160°C fan).

Step 3: Blind Bake

1. Line the pastry case with baking paper.
2. Fill with baking beans.
3. Bake for 15–20 minutes.
4. Remove the paper and beans.
5. Return to the oven for 5 more minutes until golden.
6. Trim excess pastry and cool completely.

Step 4: Make the Crème Pâtissière

1. Heat the milk and vanilla until steaming.
2. In a bowl, whisk sugar, egg yolks, and cornflour until pale.
3. Slowly pour the warm milk into the egg mixture while whisking continuously.
4. Return everything to the saucepan.
5. Cook over medium-low heat, stirring constantly for 8–10 minutes until thick.
6. Remove from heat and stir in the butter.
7. Cover the surface with baking paper and cool completely.
8. Refrigerate until needed.

Step 5: Prepare the Strawberries

1. Place 500g of strawberries in a bowl.
2. Sprinkle with icing sugar.
3. Add orange blossom extract if using.
4. Toss gently and leave for at least 1 hour or overnight.
5. The strawberries will release a light syrup.

Step 6: Assemble the Strawberry Tart

1. Finely chop the remaining 250g strawberries.
2. Spread them evenly over the cooled pastry shell.
3. Whisk the chilled crème pâtissière until smooth.
4. Spoon it over the strawberries and level the surface.
5. Arrange the macerated strawberry halves on top, cut-side down.
6. Brush with the strawberry syrup for a glossy finish.

Step 7: Serve

Serve immediately or refrigerate until ready to enjoy. Brush with additional syrup before serving for extra shine.

Tips & Tricks

• Use ripe, fragrant strawberries for the best flavor.
• Chill the pastry thoroughly to reduce shrinkage.
• Blind baking ensures a crisp tart shell.
• Strain the crème pâtissière if you prefer an ultra-smooth texture.
• Arrange strawberries in concentric circles for a professional appearance.
• Add a few fresh mint leaves before serving for color contrast.

Details

Prep Time: 45 minutes

Chill Time: 1 hour 40 minutes

Cook Time: 30 minutes

Total Time: 2 hours 55 minutes

Yield: 8 servings

Category: Dessert

Method: Baking

Cuisine: French-Inspired

Difficulty: Intermediate

Dietary Notes: Vegetarian

Notes

• Orange blossom extract adds a subtle floral aroma but can be omitted.
• Fresh raspberries or blueberries can be mixed with the strawberries.
• The tart is best enjoyed within 24 hours.
• For extra shine, warm the strawberry syrup slightly before brushing.

Nutrition (Approximate Per Serving)

• Calories: 460
• Protein: 7g
• Carbohydrates: 58g
• Fat: 22g
• Saturated Fat: 13g
• Sugar: 33g
• Fiber: 3g

FAQ

Can I make Strawberry Tart ahead of time?

Yes. Bake the tart shell and prepare the crème pâtissière a day ahead. Assemble before serving.

How do I keep the pastry crisp?

Allow the tart shell to cool completely and avoid assembling too far in advance.

Can I use frozen strawberries?

Fresh strawberries are strongly recommended for the best texture and presentation.

What is crème pâtissière?

Crème pâtissière is a rich French vanilla custard used in pastries, tarts, and cakes.

Can I freeze Strawberry Tart?

The assembled tart is not ideal for freezing, but the pastry shell can be frozen for up to 2 months.

Storage

Refrigerator

Store covered in the refrigerator for up to 2 days.

Freezer

Freeze the baked pastry shell separately for up to 2 months.

Reheating

No reheating is needed. Serve chilled or allow to sit at room temperature for 15 minutes before serving.

Similar Recipes

• Strawberry Rhubarb Jam
• Frozen Strawberry Yogurt Bites

Conclusion

This Strawberry Tart combines buttery pastry, smooth vanilla crème pâtissière, and fresh strawberries into a beautiful dessert that’s perfect for any occasion. With its elegant presentation and irresistible flavor, it’s a recipe you’ll want to make again and again. Whether you’re celebrating a special event or simply making the most of strawberry season, this tart is guaranteed to impress.