French Strawberry Tart
Ingredients
500 g Strawberry
For the Sweet Shortcrust Pastry:
250 g Flour (plain)
125 g Butter (unsalted)
70 g Sugar (caster)
2 Egg yolk
50 ml Water
1 pinch Salt
For the pastry cream (crème pâtissière)
1 L Milk
2 Eggs- 60 g Flour (plain)
- 80 g Sugar (caster)
2 tsp Vanilla extract
Instructions
Make the pastry:
- Cut the butter into small cubes. In a bowl, rub the flour and butter together with your fingertips until the mixture looks like fine breadcrumbs. Work quickly so the butter doesn’t soften too much.
- In a small bowl, whisk the egg yolks with the sugar until pale and slightly thickened. Stir in the water.
- Make a well in the flour-butter mixture and pour in the egg-sugar mixture. Use a knife to gently incorporate the ingredients without overworking the dough.
- Bring the dough together with your hands into a ball and lightly press/fold it once or twice to make it homogeneous.
- Roll out the pastry and line a 25 cm tart tin. Cover with baking parchment and fill with baking beans or rice. Bake at 180°C / Gas 6 for 20–25 minutes. Remove parchment and beans halfway if the edges are browning too fast. Allow the case to cool slightly.
Make the pastry cream (crème pâtissière):
- Pour the milk into a small saucepan and heat until almost boiling.
- In a bowl, whisk the egg with sugar until pale and ribbon-like. Add the flour and mix until smooth.
- Slowly pour the hot milk into the egg mixture while whisking continuously. Return everything to the saucepan and cook gently over a low heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and let cool slightly.
- Pour the pastry cream into the cooled tart shell. Halve or quarter the strawberries and arrange them decoratively on top. Chill for 30 minutes before serving if desired.
Notes
FAQs
What is a French Strawberry Tart?
A French Strawberry Tart is a classic dessert featuring a crisp tart shell filled with creamy crème pâtissière (pastry cream) and topped with fresh strawberries. It’s elegant, fresh, and perfect for summer or special occasions.
What is crème pâtissière?
Crème pâtissière is a smooth, thick pastry cream made from milk, egg yolks, sugar, and starch (flour or cornflour). It’s the traditional filling for many French tarts and pastries.
Can I make the tart in advance?
es! You can bake the tart shell and prepare the pastry cream a day in advance. Assemble with strawberries just before serving to keep the fruit fresh and vibrant.
How do I prevent the tart shell from becoming soggy?
Blind-bake the tart shell first until golden. You can also brush a thin layer of melted chocolate or apricot glaze on the base before adding the cream to create a moisture barrier.
Can I use other fruits instead of strawberries?
Absolutely! Raspberries, blueberries, blackberries, or a combination of seasonal fruits work beautifully. Choose ripe, firm fruit for best results.
Can I make a gluten-free version of this tart?
Yes! Use a gluten-free shortcrust pastry for the base. Ensure any flour or starch in the crème pâtissière is also gluten-free.
How long does a French Strawberry Tart last?
Once assembled, store in the fridge and consume within 1–2 days for optimal freshness. The pastry cream and fruit can release moisture, so it’s best eaten quickly.
Can I make the crème pâtissière vegan or dairy-free?
Traditional crème pâtissière uses milk and eggs, so it’s not vegan. For a vegan version, substitute plant-based milk and use a thickening agent like cornflour or agar-agar.
How do I get a glossy finish on the strawberries?
Lightly brush the strawberries with warmed apricot jam or a neutral fruit glaze just before serving. This adds shine and prevents the fruit from drying out.
Can I make mini strawberry tarts?
Yes! Use smaller tart tins or pastry cases to make individual portions. Reduce baking time for the shells and assemble with pastry cream and berries just before serving.
Throw in your flavor