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Strawberry Tart with Pastry Cream recipe

Recette: Tarte aux fraises avec crème pâtissière
Strawberry Tart with Pastry Cream Time Preparation Time:
Cook Time:
Sleep Time: 2 h
Total time:
Servings 8 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 443 kCal (1772 kJ)
Rating
5 out of 5 (122 reviews)
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Ingredients

  • Shortcrust pastry
  • A little less than 2 cups (250g) flour
  • 9 tablespoons (125g) butter
  • 1 egg
  • 1/3 cup and 1 teaspoon (80g) sugar
  • 1 pinch of salt

  • About 1 1/2 quarts (750g) strawberries

  • Pastry cream
  • 2 cups and 2 tablespoons (1/2 l) milk
  • 4 egg yolks
  • A little less than 1/2 cup (100g) sugar
  • 1 split vanilla bean (or 1 teaspoon vanilla extract)
  • 1/2 cup (60g) flour
  • 1 pinch of salt

  • Nappage (glaze for the fruit)
  • 2 tablespoons fruit jelly or jam, without fruit pieces

Cookware

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

Preparation

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



  2. While the shortcrust pastry is cooling, prepare the pastry cream

    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!

    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.

    When the bottom of your crust has cooled, spread the chilled pastry cream over it and place the strawberries on top in tight rows



  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!



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...

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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