Best Strawberry Tart with Pastry Cream
Nothing beats a classic strawberry tart—crisp buttery crust, silky vanilla pastry cream (custard filling), and fresh strawberries on top. It looks like something from a bakery window, but it’s surprisingly simple to make at home. Perfect for spring and summer when strawberries are at their best.
This is one of those desserts that quietly became a favorite at home. I’d usually make it when strawberries were really good—no occasion, just because I had a box on the counter and wanted to do something a little extra with them.
The funny part is, it always looks like I spent way more time on it than I actually did. A simple tart shell, a quick pastry cream, and a pile of fresh strawberries—and somehow it turns into something that feels special. The kids go straight for the strawberries on top, of course, and I’m just happy if I get a clean slice before it disappears.
Why You’ll Love This Tart
- Crisp tart shell that doesn’t go soggy
- Thick pastry cream that slices clean (not runny)
- Fresh strawberries do all the heavy lifting for flavor
- Make-ahead friendly (huge win for entertaining)
- Bakery-style dessert without complicated techniques
Ingredients & Substitutes
- Tart Shell
- All-purpose flour – gives structure
- Butter – use cold, unsalted for best flavor
- Sugar – just enough for a lightly sweet crust
- Egg yolk – adds richness and color
- Ice water – keeps the dough tender
- 👉 You can use a store-bought tart shell if needed, but homemade gives better texture.
- Pastry Cream
- Milk + cream – full-fat only for proper thickness
- Egg yolks – for richness and structure
- Sugar – balances the tart berries
- Cornstarch – thickens the cream (important for clean slices)
- Vanilla – real vanilla makes a difference
- 👉 You can use vanilla bean for a more bakery-style flavor.
- Topping
- Whipped cream is optional, but it adds lightness and makes it pretty!
- Fresh strawberries – ripe, firm, bright red
- Apricot or strawberry jam – for glaze (optional but recommended)
Step-by-step: Fresh Strawberry tart with Pastry Cream
1. Make the Tart Shell
- In a food processor, combine flour, sugar, and salt. Add cold butter and cut until crumbly. Add egg yolk and a little ice water until the dough comes together. Chill the pie dough for at least 30 minutes.
- Roll out the crust larger than the size of the tart pan and press it into a tart pan. Chill for 20 minutes.
Pro tip – Chilling the pastry will prevent it from shrinking when baking.
- Then dock the pastry with a fork, line with parchment pepper and fill with pie weights.
- Blind-bake at 375°F / 190°C for 15 minutes, then remove the pie weights, brush with egg white, and bake for 8 to 10 minutes until lightly golden.
Pro tip – Tent the edges with a tart shield or aluminum foil to prevent them from burning. Brushing with egg whites prevents the pastry cream from soaking into the shell. - Cool completely.
- 👉 Pro tip: Brush the warm crust with egg wash and bake 2 more minutes. This keeps it crisp.
2. Make the Pastry Cream
- In a saucepan, whisk egg yolks, sugar, and cornstarch until pale. Add the milk and heavy cream, and combine well.
- Place the saucepan on the stovetop and cook on medium heat, stirring constantly, until it coats the back of your spoon.
- 👉 You’re looking for pudding-like consistency that holds its shape.
- Remove from heat, add vanilla.
- Cover surface with plastic wrap and chill completely.
3. Whip the heavy cream
- Pour the heavy cream into the bowl of a stand mixer with a whisk attachment.
- Whip on medium speed with the powdered sugar until soft peaks form.
Assemble the Tart
- Lightly whip the chilled pastry cream until smooth. Spread evenly into the cooled tart shell.
- Place the whipped cream in a piping bag with a star tip and pipe a swirl pattern around the edges of the tart.
- Slice strawberries in half (or slices) and place them around the inner edges of the whipped cream and the center.
- Brush the fruit lightly with warmed jam for shine. This is optional but highly recommended as it prevents the fruit from drying out.
- Chill for at least 4 hours before serving.
Do I have to use whipped cream?
No! Most traditional strawberry tarts are made with just pastry cream and lots of fresh strawberries. It’s simple, easy, and very classic.
Strawberry Tart with Pastry Cream
A classic strawberry tart made with a buttery tart shell, thick vanilla pastry cream, and fresh strawberries arranged on top. Simple, elegant, and perfect for spring and summer.
Video
Ingredients
- 155 g (1¼ cups) All-purpose flour
- 113 g (½ cup) Unsalted butter cold
- 1 large Egg yolk
- 1 tsp Sugar
- ½ tsp Salt
- 3 – 4 tbsp Ice water
- 120 ml Heavy cream optional
- 2 tbsp Powdered sugar
- 450 g (1 lb) Strawberries
- 2 – 3 tbsp Apricot or Strawberry Jam with a tbsp water Optional glaze but recommended
Method
- In a food processor, combine flour, sugar, and salt. Add cold butter and cut until crumbly. Add egg yolk and a little ice water until the dough comes together. Chill the pie dough for at least 30 minutes.Roll out the crust larger than the tart pan and press it into the pan. Chill for 20 minutes.Then dock the pastry with a fork, line with parchment pepper and fill with pie weights.Blind-bake at 375°F / 190°C for 15 minutes, then remove the pie weights, brush with egg white, and bake for 8 to 10 minutes until lightly golden.Brushing with egg whites prevents the pastry cream from soaking into the shell.Cool completely.155 g All-purpose flour , 113 g Unsalted butter, 1 large Egg yolk, 1 tsp Sugar, ½ tsp Salt, 3 – 4 tbsp Ice water
- In a saucepan, whisk yolks, sugar, cornstarch, and salt until smooth. Add the milk and heavy cream and combine well.Place the saucepan on the stove and cook over medium heat, stirring constantly, until it coats the back of a spoon, thick like pudding. Remove from heat, add vanilla, and chill with plastic wrap directly on the surface.240 ml Whole milk, 120 ml Heavy cream , 100 g Sugar , 4 large Egg yolks, 25 g Cornstarch , 1 tsp Vanilla, pinch Salt
- Pour the heavy cream into the bowl of a stand mixer with a whisk attachment.Whip on medium speed with the powdered sugar until soft peaks form.120 ml Heavy cream , 2 tbsp Powdered sugar
- Lightly whip the chilled pastry cream until smooth. Spread evenly into the cooled tart shell.Place the whipped cream in a piping bag with a star tip and pipe a swirl pattern around the edges of the tart.Slice strawberries in half (or slices) and place them around the inner edges of the whipped cream and the center.Brush the fruit lightly with warmed jam for shine. This is optional but highly recommended as it prevents the fruit from drying out.Chill for at least 4 hours before serving.450 g Strawberries , 2 – 3 tbsp Apricot or Strawberry Jam with a tbsp water
Notes
- Pastry cream must be thick or tart won’t hold
- Chill before slicing for clean cuts
- Best served same day
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Keep everything cold when making the crust
- Don’t rush chilling—this affects texture
- Cook pastry cream until properly thick (this is key)
- Pat strawberries dry before arranging
- Assemble close to serving time for best freshness
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Soggy crust | Moisture from filling | Bake crust fully + seal with chocolate |
| Runny pastry cream | Not cooked enough | Cook until thick like pudding |
| Strawberries sliding | Cream too soft | Chill cream before assembling |
| Tart hard to slice | Cream too soft | Chill longer before cutting |
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Frequently asked questions
If you have leftovers, store the tart in an airtight container in the refrigerator. It’s best to consume the tart within 1-2 days for optimal freshness.
While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before using them to prevent excess moisture from affecting the tart’s consistency.
Yes, you can use store-bought pie crust as a time-saving option. Just make sure to follow the package instructions for blind baking or pre-baking the crust before adding the filling and strawberries.
Yes, if you want, you can also make a cookie crust instead of a shortcrust pastry. That way, you won’t have to bake at all. The cookie crust, however, is more delicate
Yes. Make crust and pastry cream a day ahead. Assemble same day for best texture.
No, but it gives that bakery shine and helps preserve the fruit.
Yes—blueberries, kiwi, peaches all work well.
You can add a thin layer under the pastry cream, but it’s optional.
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Strawberries just came into season here this week, and I love how beautiful this tart is! What a stunning way to showcase such a delicious fruit!
Thank you Mackenzie. Absolutely makes a great presentation.
Oh my goodness!! This looks absolutely amazing … You have explained it so well.
Thank you Soniya. So happy you find my explanation useful. Thank you !
I love this recipe, but a few things were confusing me. In the ingredients for the shortcrust, you wrote one large egg yolk, but in the instructions it was never added. Also, in the instructions of the pastry cream, you said to boil for a few minutes to let the cornstarch thicken. But cornstarch was never added!!! Pls clear this up as soon as possible!
Please check the recipe again. It’s well-detailed. Thanks