Recipe Strawberry Tart with Pastry Cream

5 / 5 (236 reviews)
  • Strawberry Tart with Pastry Cream
  • 8Servings
  • Preparation
  • Cook
  • 2 h Sleep
  • Total
  • 443 kCal
    Per serving
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  • Category : Dessert
  • Sub-category : Flans and Tarts
  • Difficulty : 1
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • One 12 inch (30cm) pie plate
  • Parchment paper
  • Dried apricot pits or dried vegetables
  • 1 rolling pin
  • 1 small saucepan
  • 1 pastry brush


  1. Prepare the shortcrust pastry and then let cool for 20 to 30 minutes
    Step picture

  2. While the shortcrust pastry is cooling, prepare the pastry cream
    Step picture
    or pastry cake topping with only 2 eggs and let cool. You can also use a cook processor or even a microwave oven to make these.

  3. Preheat the oven to 350°F (180°C). Roll out your pastry dough on a floured surface. The dough will be fragile, so you can keep it on the rolling pin to help transfer it to your pie dish!
    Step picture
    Fit the dough snugly into the bottom of your pie dish and trim off any overlapping edges. Place a piece of parchment paper covered with nuts or dried vegetables (to prevent the dough from bubbling up) over your dough and bake for 15 minutes at 350°F (180°C). Before the 15 minutes is up, remove the paper so that the bottom also cooks. Keep an eye on your crust to make sure it maintains a blond color and does not overcook. Let cool on a rack for about 1 hour

  4. Quickly rinse the strawberries, drain them and remove the stems.
    Step picture
    When the bottom of your crust has cooled, spread the chilled pastry cream over it and place the strawberries on top in tight rows
    Step picture

  5. For the nappage (the glaze): in a small saucepan over low heat, dilute 2 tablespoons of fruit jelly (or jam without fruit pieces) with 1 tablespoon of water. Make your tart shine by brushing the glaze onto the berries.

  6. TASTE!
    Step picture

Final Thoughts...

  • Make sure your pie crust is completely cooled and your pastry cream is chilled before covering the crust with the cream, otherwise the cream will soften!

    A variation to try in June during rhubarb season: strawberry rhubarb tart: magician:

    You can also try an original strawberry tart with a redcurrant glaze or with Chantilly cream

    Or use the same technique to make individual-sized tarts...


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About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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