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–+ servings
A cake stand with pastry cream and whipped cream.

Strawberry Tart with Pastry Cream

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling time: 2 hours
Total Time: 2 hours 40 minutes
Calories: 16
Adjust Servings Here: 9 servings

Description

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.

Ingredients 

Tart shell

Pastry Cream

  • 240 ml (1 cup) Whole milk
  • 120 ml (½ cup) Heavy cream
  • 100 g (½ cup) Sugar
  • 4 large Egg yolks
  • 25 g (tbsp) Cornstarch
  • 1 tsp Vanilla
  • pinch Salt

Topping

  • 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

Instructions

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 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

Make the Pastry Cream

  • 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

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.
    120 ml Heavy cream , 2 tbsp Powdered sugar

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.
    450 g Strawberries , 2 - 3 tbsp Apricot or Strawberry Jam with a tbsp water

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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