Strawberry Tart Recipe in 5 Steps

Published: 15 Apr 2026

Strawberry tart is a classic French dessert that combines a buttery, flaky pastry crust with a luscious pastry cream filling and vibrant fresh strawberries. It’s the perfect balance of sweet and creamy, with a light and crispy crust that pairs wonderfully with the richness of the cream and the freshness of the berries. This tart is an absolute showstopper for any occasion. Whether you’re preparing for a family gathering or treating yourself to something special, this recipe is sure to impress.

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to follow Food Paradise on Pinterest.

Table of Contents

Ingredients With Exact Amounts

Before diving into the process, it’s important to have everything you need on hand. Here are the exact amounts of the ingredients you’ll need for each component of the tart.

For the Tart Crust (Shortcrust Pastry)

2¼ cups (270 g) all-purpose flour: This is the base of your crust. Use all-purpose flour to get the right texture and consistency.
¼ cup (50 g) granulated sugar: The sugar will add a subtle sweetness to the dough, balancing the richness of the butter.
½ teaspoon salt: The salt enhances the flavor of the crust and balances the sweetness.
½ cup (113 g) cold unsalted butter, cubed: Cold butter is crucial for creating a flaky texture in the crust. Make sure the butter is straight from the fridge and cubed to help it blend into the flour better.
6 tablespoons (90 ml) ice water: You’ll need cold water to bring the dough together. Ice water is preferred as it keeps the dough cold, which is key for a flaky crust.

For the Pastry Cream (Filling)

1 cup (240 ml) whole milk or heavy cream: You can use either milk or heavy cream, depending on how rich you want your filling. Heavy cream will give you a thicker, richer texture.
2–3 tablespoons sugar (to taste): Sugar sweetens the cream to balance out the richness of the milk or cream.
1 teaspoon vanilla extract: Vanilla enhances the flavor of the pastry cream, giving it a smooth and aromatic taste.
1–2 tablespoons cornstarch or flour (for thickening): Cornstarch or flour thickens the cream, giving it a velvety consistency.

For the Strawberry Topping

3–4 cups (about 450–600 g) fresh strawberries, hulled and sliced: Use fresh, ripe strawberries for the best flavor and color. Make sure to hull them and slice them evenly for a beautiful presentation.
2–3 tablespoons apricot or strawberry jam (optional, for glaze): A light glaze will add a shiny finish to the strawberries and give them a lovely sweet glaze.

Step by Step Recipe Method

Now that you have all your ingredients, let’s walk through the recipe step by step. Follow these instructions closely for the best results.

1. Prepare the Tart Crust

Start by preparing the tart crust, as it needs to chill before baking. In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Stir them together to distribute the dry ingredients evenly.

Next, cut the cold, cubed butter into the flour mixture using your fingertips or a pastry cutter. Work the butter into the flour until the mixture resembles coarse crumbs. The mixture should look like coarse sand, with pea-sized butter pieces scattered throughout.

Once the butter is incorporated, add the ice water, one tablespoon at a time. Stir the mixture gently with a fork until it starts to come together. You want the dough to hold together but not be too wet or sticky. If needed, add more water a little at a time.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough helps keep the butter firm, which is essential for a flaky crust.

While the dough chills, preheat your oven to 375°F (190°C). Once chilled, roll the dough out on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the dough into a tart pan and gently press it into the edges. Trim off any excess dough and use a fork to prick the bottom of the crust to prevent it from puffing up during baking.

Now it’s time to blind bake the crust. Place a piece of parchment paper on top of the dough and fill it with pie weights or dried beans to weigh it down. This ensures the crust keeps its shape while baking. Bake in the preheated oven for about 15 minutes.

After 15 minutes, remove the parchment paper and pie weights. Continue baking the crust for an additional 5–10 minutes, or until it is golden brown. Keep a close eye on it to avoid overbaking. Once baked, remove it from the oven and let it cool completely before adding the filling.

3. Make the Pastry Cream (Filling)

While the crust is cooling, you can make the pastry cream. Start by heating the milk or cream in a saucepan over medium heat. Add the sugar and vanilla extract, and stir occasionally until the sugar is dissolved and the milk is warm (but not boiling).

While the milk is heating, whisk the cornstarch (or flour) into the egg yolks in a separate bowl. Once the milk is hot, slowly pour it into the egg mixture, whisking constantly to avoid cooking the eggs. Be sure to pour the milk slowly while whisking to prevent curdling.

Return the mixture to the saucepan and cook it over medium heat, whisking constantly. You’ll notice the mixture thickens after about 2–3 minutes. Keep whisking to prevent any lumps from forming. Once the mixture is thick and creamy, remove it from the heat and stir in the butter until it melts.

Allow the pastry cream to cool to room temperature. Once it’s cooled, give it a good whisk to smooth it out before adding it to the crust.

4. Assemble the Tart

Once the crust has completely cooled, spread the cooled pastry cream evenly into the tart shell, smoothing it out with a spatula. The cream should fill the tart shell to the top, creating a smooth base for the fresh strawberries.

Next, arrange the sliced strawberries on top of the pastry cream. You can arrange them in a circular pattern, starting from the outside and working your way in, or you can layer them more casually, depending on your preference. The goal is to cover the pastry cream entirely with the strawberries, creating a vibrant and beautiful presentation.

5. Add a Glaze (Optional)

For an extra shine and a bit of sweetness, you can glaze the strawberries with apricot or strawberry jam. Heat the jam in a small saucepan or microwave until it becomes liquid. Using a pastry brush, gently brush the glaze over the strawberries. This will give them a shiny, glossy finish that makes the tart look even more appealing.

Variations in the Recipe

While the classic strawberry tart is delicious as is, here are a few simple variations you can try:

Dairy-Free or Vegan Version

To make this tart dairy-free or vegan, substitute the dairy ingredients with plant-based options. Use coconut cream or almond milk for the filling, and replace the butter with a dairy-free version. For the pastry cream, you can use a combination of cornstarch and plant-based milk to create a creamy consistency.

Mini Strawberry Tarts

If you’re hosting a party or want to make individual servings, mini tarts are a great idea. Use mini tart pans or muffin tins to create smaller, individual-sized tarts. The baking time will be slightly shorter, so keep an eye on them to ensure they don’t burn.

Extra Crunch or Flavour

For added texture and flavor, sprinkle some toasted almonds, pistachios, or even crushed graham crackers over the top of the tart before serving. You can also add a bit of lemon zest to the pastry cream for a refreshing citrus note.

Mistakes to Avoid

Making a tart seems easy, but there are a few common mistakes to be aware of:

Overbaking the crust: Keep an eye on your crust while it bakes. It should be golden brown but not dark brown or burnt. Overbaking can result in a tough crust.
Using warm pastry cream: Make sure the pastry cream is completely cooled before filling the crust. Warm cream can cause the crust to become soggy.
Using overripe or mushy strawberries: Fresh, firm strawberries are key to the success of this tart. Overripe berries can release too much juice and make the tart soggy.

Conclusion

There you have it—your very own homemade strawberry tart. With its crisp, golden crust, creamy filling, and sweet, fresh strawberries, this dessert is the perfect treat for any occasion. Whether you serve it at a family gathering, a dinner party, or simply as a sweet snack, it’s sure to impress everyone who tastes it.

Remember, the beauty of this tart lies in its simplicity. With just a few ingredients, you can create a dessert that’s both elegant and delicious. So, get in the kitchen, start baking, and enjoy the satisfaction of making this classic dessert from scratch!

For more incredible recipes like this, be sure to visit our homepage and explore a world of sweet and savory delights. Happy baking!

Frequently Asked Questions (FAQs)

Can I make the tart ahead of time?

Yes, you can prepare the tart ahead of time. The crust and pastry cream can be made the day before. Simply store them separately and assemble the tart the day you plan to serve it. Add the fresh strawberries right before serving to keep them looking fresh.

How do I keep the crust from getting soggy?

To prevent the crust from getting soggy, make sure the pastry cream is completely cooled before you spread it on the crust. You can also brush the cooled crust with a thin layer of melted chocolate before adding the cream, which will help seal it and prevent moisture from seeping in.

Can I use frozen strawberries?

While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries in a pinch. Be sure to thaw them completely and pat them dry to remove excess moisture before arranging them on the tart.

What size tart pan should I use?

A standard 9-inch tart pan works best for this recipe. If you use a smaller pan, you may need to adjust the baking time for the crust.

Latest Posts

Please Write Your Comments

Comments (0)

Write a comment

INSTRUCTIONS:

Be Respectful
Stay Relevant
Stay Positive
True Feedback
Encourage Discussion
Avoid Spamming
No Fake News
Don't Copy-Paste
No Personal Attacks

`