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Classic Strawberry Tart

Hunar Baig
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.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8 - 12 servings

Equipment

  • 8 - 9 inch tart tin / pie pan
  • Rolling Pin
  • Whisk
  • Saucepan

Ingredients
  

Pastry Ingredients

  • 240 g plain or all purpose flour (2 cups)
  • 115 g unsalted butter (1/2 cup)
  • 65 g icing sugar / powdered sugar (1/2 cup)
  • 1 whole egg
  • 1/4 tsp salt (skip if using salted butter)

Pastry Cream Ingredients

  • 1 whole egg
  • 2 egg yolks
  • 200 g white sugar (1 cup)
  • 3 1/2 tbsp cornflour
  • 355 ml whole milk (1 1/2 cups)
  • 355 ml double cream (1 1/2 cups)
  • 2 tsp vanilla extract or paste
  • 20 g unsalted butter (1 1/2 tbsp)
  • 1/8 tsp salt (skip if using salted butter)

Topping + Glaze Ingredients

  • Fresh Strawberries
  • 1 tbsp apricot jam (or any jam of choice)
  • 2 tbsp water

Instructions
 

Prepare the Pastry:

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

Make the Pastry Cream:

  • In a large heat-resistant bowl, whisk together the egg, egg yolks, white sugar, cornstarch, and salt.
  • In a saucepan, heat the milk and cream over medium heat until the milk is warm with bubbles around the edges.
  • Remove the milk/cream mixture from the heat and slowly whisk in one cup of it into the egg mixture.
  • 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.
    You can thicken the cream to your personal preference, but keep in mind it will thicken more as it cools.
  • Once thickened and smooth, remove the pastry cream from the heat and whisk in the butter.
  • Strain the pastry cream through a sieve to ensure a smooth texture.
  • Cover the pastry cream with cling film and let it cool to room temperature.

Assemble the Tart:

  • Preheat an oven to 175 degrees Celsius (350 degrees Fahrenheit).
  • Roll out the dough on a floured surface to a size slightly larger than your tart tin.
  • 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.
  • Prick the entire bottom of the pastry case with a fork, but not all the way through.
  • 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.
  • Once chilled, place scrunched-up parchment paper in the centre of the pastry and fill it with baking beans or dry rice.
  • 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.
  • Let the pastry cool completely before filling it with the pastry cream.
  • Spread the pastry cream evenly over the cooled pastry base.
  • Wash and thoroughly dry the strawberries and cut into even slices.
  • Arrange the sliced strawberries on top of the pastry cream in your desired pattern.
  • 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.
  • Brush the glaze over the strawberries to seal them and add a shiny finish.
  • Slice and serve your delicious strawberry tart!

Notes

  • 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.
Keyword Strawberry Desserts, Strawberry Tart