Strawberry tart

Strawberry tart

3
Few things are more quintessentially summer than a fresh and delicious strawberry tart. With its crisp and buttery pastry crust, almond-flavoured filling, velvety pastry cream, and sweet, juicy strawberries piled high on top, this classic French dessert is the perfect way to showcase the bright and flavourful berries of the season. Whether enjoyed as a refreshing afternoon treat, a light and elegant dessert, or a show-stopping centrepiece for your next garden party, this summery, classic strawberry tart recipe is sure to impress.
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Instructions

Crust:
  • Cut butter into small pieces and crumble it into the flour. Add icing sugar and egg yolk and combine the pastry loosely.
  • Press the crumbly pastry into a greased tart mould with a loose bottom (approx. 22 cm in diameter). Make sure to press it up against the sides well.
  • Cover the crust and place it in the fridge for at least 30 minutes.
  • Preheat oven to 200°C (conventional oven).
  • Use a fork to prick holes in the crust. Prebake it in the middle of the oven for about 10 minutes.
Almond filling
  • Turn the oven down to 175°C (conventional oven).
  • Using a hand mixer, beat butter, sugar, and marzipan until fluffy. Add eggs and flour and beat well.
  • Pour the almond filling evenly into the prebaked crust and finish baking it in the middle of the oven. This should take around 20 minutes.
  • Sprinkle chocolate onto the warm crust and let it melt. Make sure to distribute it evenly across it. Let it cool off in the mould on a griddle for about 30 minutes.
Pastry cream
  • Whisk milk and eggs lightly in a thick-bottomed saucepan. Mix in sugar, flour, and vanilla seeds and add the vanilla pod.
  • Bring it to a boil as you stir it and cook the pastry cream at medium heat, stirring constantly, for about 3 minutes, or until the taste of the flour is gone.
  • Pour the pastry cream into a bowl (remove the vanilla pod) and cover it with cling film. The cling film should cover the surface to prevent skin from forming. Let the pastry cream cool.
  • Whip double cream into a light foam and fold it into the pastry cream.
  • Pour the pastry cream into the crust with baked almond filling.
Strawberry jelly 
  • Soak the gelatine leaf in cold water for about 10 minutes.
  • Warm up the strawberry juice. Move the gelatine leaf (and the water sticking to it) from the water to the strawberry juice to melt it. Let the jelly cool off until it is lukewarm.
  • Meanwhile, garnish the tart with strawberry slices. Then brush it with warm jelly.
Recommended information
Strawberry ice cream
4 25 min
Strawberry ice cream
(0)
Enjoy!
Tips

Even though you are perhaps in a rush to sink your teeth into your delicious strawberry tart it is a good idea to allow time for it to chill first. Chill the strawberry tart in the fridge for at least an hour before serving it to allow the filling to set and the flavours to meld together. This also makes it easier to slice and serve, meaning you will get to present beautiful pieces of tart to your patiently awaiting guests.

Questions about strawberry tarts

With a recipe for strawberry tart in your repertoire, you will never want for delicious tart again. To learn more about it, have a look at the questions and answers below.

How to make a strawberry tart?
Strawberry tarts are perfect for a summer afternoon sitting in the garden. To make it at home, start by making the crumbly crust by combining crumbled butter and flour with icing sugar and egg yolk. This crust needs to be pressed into a greased mould and prebaked before the almond-flavoured filling is added and it is baked again. While the tart base is still warm, sprinkle it with an even layer of chopped dark chocolate. Then make a pastry cream to layer on top. Place sliced strawberries on top of the pastry cream layer and brush with homemade jelly.
How to make strawberry tart jelly?
To give your strawberry tart a fresh and glossy appearance, you need to make jelly for it. Fortunately, making one from scratch is easy. Start by soaking a gelatine leaf in water for about 10 minutes. Warm up concentrated strawberry juice and transfer the gelatine and any water that may be clinging to it to the warm juice. Melt the gelatine leaf and let the jelly cool off until it is lukewarm. Use the jelly to brush on top of the strawberry tart.
How to make strawberry tart filling?
A classic strawberry tart cake has an almond-flavoured filling and a velvety pastry cream. First, you must make the filling as it needs to be baked. Beat sugar, butter, and marzipan until you get a fluffy mixture. Continue beating after adding eggs and flour. Pour it into the crust and bake. Then sprinkle with dark chocolate, and then let it melt and set. As you do, make the pastry cream by whisking milk and eggs in a saucepan. Stir in sugar, flour, and vanilla. Bring it to a boil and cook for a few minutes. After cooling it, fold in whipped cream and pour it onto the baked filling.
How long do strawberry tarts last?
A strawberry tart with pastry cream filling can last for 2-3 days if stored properly. Since the pastry cream is dairy-based, it is important to store it in the fridge. Either place it in an airtight container or cover it tightly with cling film before transferring it to the fridge. If the strawberry tart has been sitting at room temperature for a while, it is best to refrigerate it for at least an hour before serving to allow the pastry cream to set and prevent it from becoming runny.

Ingredients

Crust:
Cold butter
100 g
Wheat flour
175 g
Icing sugar
2 tbsp
Egg yolk
1
Almond filling
Butter
100 g
Sugar
100 g
Marzipan
75 g
Eggs
2
Wheat flour
35 g
Dark chocolate (about 70% cocoa), finely chopped
50 g
Pastry cream
Milk
200 ml
Egg
1
Sugar
2 tbsp
Wheat flour or cornflour
1 tbsp
Vanilla pod, the seeds
1
Double cream
150 ml
Strawberry jelly
Gelatine
1 sheet
Concentrated strawberries juice
25 ml
Strawberries, sliced
300 g
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Summer fruits and flavours – enjoy our easy strawberry tart with fresh berries

Summer is the best time of year to enjoy fruity cakes and desserts. Shops and roadside stands are overflowing with beautifully ripe produce bursting with flavour. This makes it the perfect time to whip up this delicious, homemade strawberry tart with pastry cream and jelly.

This tart is a feast for the eyes as well as the taste buds. Though a classic French strawberry tart like this has quite a few different components none of them are too difficult to make and each will bring an indispensable flavour and texture to the cake.

Crumbly crust, velvety pastry cream, rich almond-flavoured filling, and sweet strawberries

Fresh strawberry tart with jelly may just be one of the best summer desserts out there. It simply has it all – buttery pastry, rich fillings, chocolate, and, of course, fresh berries that have been ripened by the sun to ensure plenty of great, summery flavours. The baked strawberry tart base is crumbly and slightly crispy, providing a great contrast to the tender marzipan filling encased in the strawberry tart pastry.

The marzipan filling tastes sweet and nutty and is perfectly paired with the rich, vanilla-flavoured pastry cream that it is topped with. To balance the sweetness of this cream as well as the sweet-tart strawberries that adorn the tart, a layer of intense dark chocolate is used. The natural bitterness of the chocolate ensures a well-balanced dessert. The jelly on top adds a glossy finish to the strawberries, helps keep them fresh, and enhances their flavour.

The perfect summer dessert for warm afternoons and cosy garden parties

The best strawberry tart is sure to bring a smile to anyone's face no matter when you serve it. But there is something especially great about having a slice on a warm and sunny afternoon. The sweet filling and fresh berries bursting with summer brightness both invigorate and satisfy. Paired with a cup of afternoon tea, coffee, or cold lemonade, a quick strawberry tart is the perfect treat. As it is sure to impress and delight any guests you may have invited over, a strawberry tart is also a wonderful way to end a garden party, no matter the time of day.

Classic French strawberry tart with crème patissière

A classic French strawberry tart recipe includes a lovely pastry cream. In French cuisine, this pastry staple is known as a crème patissière. It is a rich, creamy custard-like filling with a thick but velvety mouthfeel that is both decadent and indulgent. It is a versatile and delicious filling that provides a rich and creamy base for the fresh, sweet strawberries to rest upon.

Smooth crème patissière has a sweet, vanilla flavour with warm, floral hints from the tropical spice. For this French strawberry tart with crème patissière, it is made even more summery and light by folding in whipped cream. This adds a lightness to the creamy filling that perfectly complements the sweet and tangy strawberries. The result is a dessert that is both elegant and delicious, perfect for any occasion, but especially wonderful for summer when you can use fresh, sun-kissed strawberries!

Experiment with a mixed berry version

If you are looking to mix up this simple strawberry tart recipe, it is very easy to do so. Incorporating a mix of fresh summer berries, such as tart raspberries, juicy blackberries, and sweet blueberries, can add a burst of vibrant colour and a range of flavours and textures that complement the sweetness of the strawberries well. Simply layer the fresh berries on top mixed in between the strawberries, arranging them in a visually appealing pattern that highlights the variety of colours and shapes.

If you are loving the vibrant taste of fresh berries in cakes and desserts, you do not want to miss out on our scrumptious cherry trifle and moist blueberry muffins. Our rhubarb cheesecake is also delicious if you cannot get enough of great-tasting summer produce.

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