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Strawberry Tart

A classic Strawberry Tart made with buttery pastry, vanilla crème pâtissière, and fresh strawberries. Elegant, delicious, and perfect for summer entertaining.

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Prep Time 45 minutes
Course Dessert
Cuisine French-inspired

Ingredients
  

For the Pastry

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

For the Crème Pâtissière

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

For the Strawberry Topping

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

Instructions
 

Step 1: Prepare the Pastry

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

Step 2: Line the Tart Tin

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

Step 3: Blind Bake

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

Step 4: Make the Crème Pâtissière

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

Step 5: Prepare the Strawberries

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

Step 6: Assemble the Strawberry Tart

  • Finely chop the remaining 250g strawberries.
  • Spread them evenly over the cooled pastry shell.
  • Whisk the chilled crème pâtissière until smooth.
  • Spoon it over the strawberries and level the surface.
  • Arrange the macerated strawberry halves on top, cut-side down.
  • 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.

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.