Classic Strawberry Tart

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There’s nothing quite like a flaky, buttery pastry filled with a creamy vanilla custard and topped with juicy, ripe strawberries. It’s the perfect mix of sweet, tart, and creamy. Whether you’re celebrating something special or just want a little treat, this strawberry tart is a must-try.

What is a Classic Strawberry Tart?

A classic French strawberry tart, is a crisp sweet dough pastry case and classic vanilla pastry cream, then topped with fresh strawberries and topped with a shiny fruity flavoured glaze. This timeless dessert is a perfect showcase of the delicate balance between sweet and tart flavours, making it a true classic and honestly sooo easy to make! 

Ingredient Notes – Classic Strawberry Tart

The ingredients that go into the Best Classic Strawberry Tart

Pastry Ingredients

All Purpose Flour / Plain Flour – is the perfect base for a buttery crumbly dough

Butter – provides moisture and fat, for a rich buttery pastry

Icing Sugar – using icing sugar, will help sweeten and soften the pastry

Salt – balances everything out

Eggs – will bind the pastry together

Pastry Cream Filling Ingredients

Whole Milk – is the base for the pastry cream

Double Cream/Heavy Cream – adds so much creaminess and richness

Eggs + Egg Yolks – is the base to this rich cream filling

Butter – adds so much richness to the pastry cream

White Sugar – will sweeten the cream 

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Cornflour/Cornstarch – will help thicken the pastry cream

Salt – balances out all of flavours

Topping + Glaze Ingredients

Strawberries – of course! You can’t make a strawberry tart without strawberries.

Apricot Jam – or any jam of your choice, this will give you a shiny gorgeous glaze to top the strawberries with

Water – to help thin out the glaze

How to keep the strawberries from bleeding:

To prevent the strawberries from bleeding into the pastry cream:

1. Ensure the strawberries are dry to avoid excess moisture.
2. Place them on top of the tart just before serving. 
3. For added protection against bleeding, you can seal the strawberries with a shiny glaze. This will help maintain the vibrant colour and prevent the tart from becoming soggy.

How to make a Classic Strawberry Tart – step by step

Prepare the Pastry:

1. In a large bowl, combine the flour, salt, and icing sugar. Mix well.
2. Add the chopped butter and press it into the flour mixture until it resembles wet sand.
3. Crack the egg into the mixture and combine until the dough forms a clump.
4. Wrap the dough in cling film and refrigerate for at least 30 minutes.

Make the Pastry Cream:

1. In a large heat-resistant bowl, whisk together the egg, egg yolks, white sugar, cornstarch, and salt.
2. In a saucepan, heat the milk and cream over medium heat until the milk is warm with bubbles around the edges.
3. Remove the milk/cream mixture from the heat and slowly whisk in one cup of it into the egg mixture.
4. Return the egg mixture to the saucepan with the milk/cream and cook over low-medium heat, whisking constantly, until the pastry cream thickens and is smooth.
5. Once thickened and smooth, remove the pastry cream from the heat and whisk in the butter.
6. Strain the pastry cream through a sieve to ensure a smooth texture.
7. Cover the pastry cream with cling film and let it cool to room temperature.

Assemble the Tart:

1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. Roll out the dough on a floured surface to a size slightly larger than your tart tin.
3. Place the rolled dough into the tart tin and trim the edges with a sharp knife. Use any leftover dough to fill in any holes or tears.
4. Prick the entire bottom of the pastry case with a fork, but not all the way through. 
5. Then, allow the pastry case to cool in the fridge for an additional 30 minutes or in the freezer for 15 minutes, to prevent shrinking.
6. Once chilled, place scrunched-up parchment paper in the centre of the pastry and fill it with baking beans or dry rice.
7. Blind bake the pastry for 15 minutes. Remove the paper and baking beans, and bake for an additional 5 minutes, or until the pastry is golden and crisp. If the middle of the pastry puffs up, carefully prick the bottom with a fork to release the steam.
8. Let the pastry cool completely before filling it with the pastry cream.
9. Spread the pastry cream evenly over the cooled pastry base.
10. Wash and thoroughly dry the strawberries and slice into even slices.
11. Arrange the sliced strawberries on top of the pastry cream in your desired pattern.
12. Prepare the glaze by mixing the jam and water in a small saucepan over medium heat until thickened, this should only take a few minutes. Let it cool.
13. Brush the glaze over the strawberries to seal them and add a shiny finish.
14. Slice and serve your delicious strawberry tart!

How should you store Strawberry Tart?  

To keep the strawberry tart fresh and delicious, store it in the refrigerator, covered with plastic wrap or an airtight container. This will help prevent the fruit from drying out and the pastry from becoming soggy.   

How long does a Strawberry Tart last?

A strawberry tart typically lasts for 2-3 days when stored properly in the refrigerator. Covering it with plastic wrap or an airtight container will help maintain its freshness and prevent the fruit from drying out.

Can I use other fruits?

Yes! Of course, you could use any fruit you like. I love using a mix of summer fruits, including pineapple, melon, grapes, and mandarins. But feel free to get creative and use any fruit you like.

Can I use shop bought pastry?

You can! To make this an easier and quicker process, you could either use a pre-made pastry case or ready to roll pastry, simply prepare to package instructions and follow the rest of the recipe as written.

Tips and Tricks – Classic Strawberry Tart

• Preheat your oven: Ensure a perfectly crisp pastry by preheating your oven to the recommended temperature before baking.
• Want to skip the pastry-making? –  Opt for a pre-made pastry case or ready-to-roll dough. The rest of the recipe is the same – just follow the instructions on the packaging and enjoy
• Fresh strawberries are a must: Wash and dry the strawberries thoroughly before slicing to prevent excess moisture from affecting the pastry.
• Using dried beans instead of baking beans: If you don’t have baking beans on hand, dried beans or lentils are a great alternative for blind baking your pastry. They’ll weigh down the dough and prevent it from bubbling up, ensuring a perfectly crisp base for your tart.
• Don’t miss the recipe video! Find the full tutorial on TikTok and Instagram. Tag @aceofspoons_ if you try this delicious recipe.