Juicy, vibrant, and irresistibly sweet, fresh strawberries epitomize the essence of summertime indulgence. Each plump berry offers a burst of flavor that tantalizes the taste buds with its natural sweetness, enhanced by a subtle tanginess that leaves a delightful sensation on the palate. Whether enjoyed on their own, nestled atop a decadent dessert, or incorporated into refreshing salads, these ruby-red gems captivate with their luscious texture and bright, fragrant aroma. A symbol of freshness and vitality, fresh strawberries are not just a fruit but a culinary delight that brings joy to every bite, making them an essential ingredient for creating memorable moments and savoring the simple pleasures of the season. A strawberry tart is a classic dessert consisting of a pastry crust filled with a layer of pastry cream or custard and topped with fresh strawberries. The tart crust can be made from various ingredients, such as a traditional shortcrust pastry or a sweetened dough. The pastry cream is often flavored with vanilla and provides a creamy base for the strawberries. The fresh strawberries are typically arranged in a decorative pattern on top of the pastry cream, and the tart may be finished with a glaze or dusting of powdered sugar for added sweetness and presentation. Strawberry tarts are popular during the spring and summer months when strawberries are in season and are enjoyed for their vibrant flavor and elegant appearance. They are often served as a dessert for special occasions or enjoyed as a sweet treat any time of day.
Why is this the best recipe?
Balanced Flavors: This recipe balances the sweetness of the pastry cream and strawberry jam with the natural tartness of fresh strawberries, creating a harmonious flavor profile. Texture Contrast: The tart crust provides a crisp and buttery base, while the creamy pastry cream adds richness and smoothness. The fresh strawberries offer a juicy and refreshing texture, creating a delightful contrast in every bite. Fresh Ingredients: Using fresh strawberries and homemade pastry cream ensures the highest quality and freshest flavors in the tart. Versatility: While this recipe specifically outlines a strawberry tart, the basic components (pie crust, pastry cream, fruit topping) can be adapted to create various fruit tarts using seasonal fruits such as raspberries, blueberries, or peaches. Visual Appeal: With its vibrant red strawberry topping and glossy glaze, this tart is visually stunning, making it a perfect centerpiece for any dessert table or special occasion. Detailed Instructions: The recipe provides clear and detailed instructions, making it accessible to both novice and experienced bakers. It also includes tips for success to help ensure a successful outcome. Customization Options: While the recipe provides a solid foundation, there’s room for customization. Bakers can adjust the sweetness level, experiment with different fruit combinations, or add additional garnishes like mint leaves or whipped cream to tailor the tart to their preferences. Classic Combination: Strawberry tarts are a beloved classic dessert that appeals to a wide range of palates, making this recipe a sure crowd-pleaser for gatherings and celebrations.
Ingredients and substitutes
Butter – You want to use unsalted butter – the color of your butter will determine the color of your pastry. I’m using pale white butter. If you can’t find unsalted butter, go ahead and use salted butter, but omit the additional salt in the recipe. Chilled water – We need to keep the butter in the pastry cold at all times until baking which is one reason we use chilled or ice water. Also, we use very little water because our goal is to keep the pastry crumbly. Adding more water will take that crumbly texture away and give us a tough dough. Sugar – Always keep the filling and crust in mind when altering a recipe. You can omit the sugar in the shortcrust pastry, but make sure the creme patisserie is the right sweetness for you. I like to balance the sugar between all elements in a dessert, so a little sugar in both works best for me. Milk – Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here, so make sure you use at least 3% fat. Low fat will just not thicken enough. Egg yolks – This gives the pastry that crumbly biscuit-like texture. The egg yolks also contribute to the color of the final product. Vanilla – Always use good quality vanilla. It does make a huge difference. I use a vanilla bean in my pastry cream and vanilla extract in the shortcrust pastry. Flour – I am using flour instead of cornstarch and that is because it makes the pastry cream thick. A thicker consistency of pastry cream means you can cut pretty slices, not a messy tart.
Step-by-step: Strawberry tart
Prepare the pie crust
Combine flour, salt, and sugar in a mixing bowl or food processor. Add the cold cubed butter. Pulse or use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake the crust for 15-20 minutes until lightly golden brown. Remove from the oven, remove the weights and parchment paper, and let it cool completely.
Make the pastry cream
In a saucepan, whisk together the egg yolks, sugar, cornstarch, vanilla extract, and salt until pale and thick. Gradually add the milk while stirring constantly to prevent lumps. Place the saucepan on the stove and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Once it boils, continue cooking and stirring for another minute until it reaches a pudding-like consistency. Remove from heat and transfer the pastry cream to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cool.
Assemble the tart
Spread a thin layer of strawberry jam or preserves over the bottom of the cooled pie crust. Take the pastry cream out of the fridge and whip it with a whisk until smooth and creamy. Then, spoon the chilled pastry cream over the jam layer and spread it evenly. Arrange the sliced strawberries in a single layer over the pastry cream, starting from the outside and working your way towards the center. Continue layering the strawberries until the pastry cream is completely covered.Optional: Warm some additional strawberry jam in a small saucepan over low heat until it becomes liquid. Brush the jam over the top of the strawberries to glaze. Refrigerate the tart for at least 1 hour to set. Before serving, dust the top of the tart with powdered sugar, if desired.
Tips for Success
Chill Ingredients and Equipment: Keep your butter, milk, and eggs cold before using them in the recipe. Also, chill your mixing bowl and utensils if possible. This helps maintain the proper texture of the dough and pastry cream. Handle Dough Gently: When making the pie crust, avoid overworking the dough. Overworking can result in a tough crust. Handle it as little as possible and be gentle when rolling it out and transferring it to the tart pan. Prevent Shrinking Crust: To prevent the crust from shrinking during baking, make sure to chill it thoroughly before baking. Prick the bottom of the crust with a fork and use pie weights or dried beans when blind baking. Thoroughly Cook Pastry Cream: When making the pastry cream, ensure that it reaches a boil and thickens properly. This will ensure that it sets up nicely and holds its shape when sliced. Cover Pastry Cream Surface: To prevent a skin from forming on the pastry cream while it chills in the refrigerator, press a piece of plastic wrap directly onto the surface of the cream. Evenly Spread Ingredients: Spread the jam and pastry cream evenly in the tart shell to ensure each bite has a balanced flavor. Similarly, distribute the strawberry slices evenly to create a visually appealing tart. Choose Ripe Strawberries: Select ripe, sweet strawberries for the best flavor. Look for berries that are firm, plump, and bright red in color. Avoid strawberries that are mushy or have bruised spots. Glaze with Jam: Heating and brushing the strawberries with warmed jam not only adds a beautiful shine to the tart but also helps preserve the freshness of the strawberries. Chill Before Serving: Allow the assembled tart to chill in the refrigerator for at least an hour before serving. Chilling helps the pastry cream set and makes it easier to slice the tart cleanly. Serve Fresh: While the tart can be stored in the refrigerator for a day or two, it’s best enjoyed fresh on the day it’s made to fully appreciate the flavors and textures.
Troubleshooting
Soggy Crust: If your crust turns out soggy, it may be due to excess moisture from the strawberries or the pastry cream. To prevent this, you can blind bake the crust for a few extra minutes before adding the filling. Additionally, you can brush a thin layer of melted chocolate or a fruit glaze over the bottom of the pre-baked crust before adding the pastry cream to create a barrier. Runny Pastry Cream: If your pastry cream doesn’t set properly and turns out too runny, it may be due to undercooking or not using enough thickening agent (such as cornstarch). Make sure to cook the pastry cream until it thickens to a pudding-like consistency and coats the back of a spoon. You can also add an extra tablespoon of cornstarch if needed. Watery Strawberry Topping: If the strawberries release too much juice and make the tart watery, try slicing them just before assembling the tart to minimize moisture release. You can also lightly pat the sliced strawberries with a paper towel to absorb excess moisture before arranging them on the tart. Sinking Strawberries: If the strawberries sink into the pastry cream or slide off the tart, it may be because the pastry cream is too soft or the strawberries are too heavy. Make sure to chill the pastry cream thoroughly before assembling the tart to help it set and hold its shape. You can also arrange the strawberries closer together or use smaller strawberry slices to distribute the weight more evenly. Overbrowning: If the edges of your crust or the top of the tart brown too quickly while baking, you can cover them loosely with aluminum foil halfway through baking to prevent further browning. Alternatively, you can reduce the oven temperature slightly and bake the tart for a longer time to ensure even browning.
Creative variations
Balsamic Glaze: Drizzle a balsamic reduction over the strawberries before serving for a sweet and tangy flavor contrast. Mascarpone Filling: Instead of traditional pastry cream, use a layer of creamy mascarpone cheese sweetened with a bit of sugar and flavored with vanilla. Lemon Zest: Add finely grated lemon zest to the pastry cream for a subtle citrus flavor that complements the strawberries beautifully. Fresh Mint: Garnish the tart with fresh mint leaves for a pop of color and a refreshing herbal aroma. Chocolate Ganache: Drizzle or spread a layer of chocolate ganache over the bottom of the tart crust before adding the pastry cream and strawberries for a decadent chocolate-covered strawberry experience. Coconut Cream: Replace the pastry cream with a layer of coconut cream for a tropical twist that pairs wonderfully with the strawberries. Berry Medley: Mix sliced strawberries with other berries like raspberries, blueberries, or blackberries for a colorful and diverse topping.
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Frequently asked questions
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