I first tasted strawberry tart at a tiny bakery in Paris years ago, and I've been recreating it ever since. The best part? It looks fancy but comes together with simple ingredients you probably already have.
If you love elegant French desserts, you'll also want to try my Easy Tiramisu Brownies recipe
or Glazed Strawberry Jam Donut Focaccia. For more summer berry recipes, check out my Easy Moist Date Cake Recipe .
Why You'll Love This strawberry tart
This strawberry tart tart filling is impossibly creamy without being heavy. The vanilla pastry cream melts on your tongue, and the fresh berries add just the right amount of tartness. You get that bakery-quality look without needing professional skills.
It's easier than you'd think. The components come together separately, so you can make the pastry cream ahead and assemble everything right before serving. Plus, there's something about arranging those strawberry tart slices that feels relaxing, almost like meditation.
Your guests will think you spent all day on it. They'll ask for the recipe. They'll take photos. And you'll smile knowing it only took 45 minutes of actual work.
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strawberry tart Ingredients
Here's everything you need to make this homemade strawberry tart from scratch.
See Recipe Card Below This Post For ingredients Quantites
For the Pastry Cream:
- ½ vanilla bean: This gives you those beautiful vanilla specks and deep, aromatic flavor that extract just can't match.
- 6 tablespoons sugar, divided: Sweetens both the milk mixture and the egg yolks while helping everything come together smoothly.
- 1 ⅓ cups milk (330 ml): The base of your pastry cream that creates that silky, pourable texture.
- 4 egg yolks: These thicken the cream and add richness. Make sure they're at room temperature for easier mixing.
- 2 tablespoons cornstarch: Acts as a stabilizer so your cream sets up perfectly without being too firm.
- 1 teaspoon butter: Stirred in at the end for extra smoothness and a subtle richness.
For the Assembly:
- 9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust): The sweet, cookie-like base that holds everything together. You can use store-bought if you're short on time.
- 1 pint strawberries: Choose firm, bright red berries that aren't too ripe or mushy.
- 2 tablespoons strawberry tart or apricot jam: This creates a glossy glaze that keeps the berries looking fresh and adds a hint of extra sweetness.
how to make strawberry tart
Prepare the pastry cream: Slice the vanilla bean lengthwise and scrape out the tiny seeds with the back of a knife. Add them to a small bowl with 3 tablespoons of sugar. Toss the empty pod into a saucepan along with the vanilla sugar and 1 cup of milk. Set it over medium heat and whisk gently until the sugar dissolves and the milk starts steaming.
Whip the egg yolks: While your milk heats up, add the egg yolks to your stand mixer bowl fitted with the whisk attachment. Pour in the remaining 3 tablespoons of sugar and whisk on medium speed for 3 to 4 minutes. You're looking for a pale yellow color and a texture that falls in thick ribbons when you lift the whisk.
Combine the mixtures: Whisk the cornstarch into the remaining ⅓ cup of cold milk until smooth. Once the milk in the saucepan reaches a low boil, slowly drizzle the cold cornstarch mixture into the egg yolks with the mixer running on low. Then slowly stream in the hot milk mixture, whisking constantly so the eggs don't scramble.
Thicken the cream: Pour everything back into the saucepan and set it over low heat. Whisk constantly, scraping the bottom and sides, until the mixture thickens and starts to bubble (about 2 minutes). Keep whisking for 2 more minutes to cook out any starchy taste. Fish out the vanilla pod, then stir in the butter until it melts.
Chill it down: Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface so it doesn't form a skin. Pop it in the fridge until it's completely cool and set.
Assemble your tart: Carefully remove the cooled tart crust from its pan and set it on your serving plate or cake stand. Give the chilled pastry cream a good whisk to smooth out any lumps, then spread it evenly in the shell using an offset spatula. Work from the center outward for the cleanest look.
Prep the strawberries: Rinse your berries and pat them dry. Use a small paring knife to remove the green tops, then slice each berry vertically into 3 or 4 thin pieces. Start arranging them in overlapping circles from the outer edge, working your way toward the center. Take your time here, it's worth it.
Glaze the top: Mix the jam with a tablespoon of water in a small microwave-safe bowl. Heat for about 10 seconds until it's smooth and slightly runny. Use a pastry brush to gently dab the glaze over the strawberry tart slices, giving them a beautiful shine.
Chill and serve: Refrigerate the finished tart until you're ready to serve. For the best texture and flavor, serve within a few hours while the berries are still fresh and the crust is crisp.
Substitutions and Variations
If you don't have a stand mixer, a hand mixer works fine for whipping the egg yolks. You can even use a whisk if you've got strong arms and a few extra minutes.
Try using a mix of strawberries and raspberries for a French fruit tart variation. The color combination is gorgeous.
For a strawberry tart tart mascarpone version, fold ½ cup of mascarpone cheese into the cooled pastry cream before spreading it in the tart shell. It adds an extra layer of richness.
Apricot jam gives you a neutral glaze, while strawberry tart jam intensifies the berry flavor. Both work beautifully.
Essential Equipment for strawberry tart
An offset spatula makes spreading the pastry cream so much easier. The angled blade helps you get into corners and smooth the top without dragging your knuckles through the cream.
A stand mixer with whisk attachment takes the work out of whipping egg yolks. If you don't have one, a hand mixer does the job.
Use a small paring knife for trimming and slicing strawberries. A sharp blade gives you clean cuts without crushing the fruit.
A 9-inch tart pan with a removable bottom lets you unmold the tart easily and present it on a pretty serving plate.
Keep a pastry brush on hand for glazing. The soft bristles distribute the jam evenly without disturbing your carefully arranged berries.
Storage and Make-Ahead Tips
Make the pastry cream up to 2 days ahead. Keep it covered in the fridge with plastic wrap pressed against the surface. Give it a quick whisk before using.
Bake your tart crust a day in advance if you're short on time. Store it at room temperature, loosely covered.
Once assembled, this summer strawberry tart dessert keeps in the fridge for up to 6 hours. After that, the crust can get soggy and the berries lose their fresh look.
Don't freeze this tart. The pastry cream separates when thawed, and the strawberries turn mushy.
If you need to transport it, assemble everything at your destination. Bring the components separately and put it together right before serving.
ssemble everything at your destination. Bring the components separately and put it together right before serving.
expert tips
Use the freshest strawberries you can find. Farmers market berries in late spring or early summer have the best flavor and won't release too much juice.
Don't skip pressing plastic wrap onto the pastry cream surface. That thin film prevents a thick skin from forming, which would create lumps when you try to whisk it smooth.
Whisk the cornstarch into cold milk, not hot. This prevents clumping and ensures your pastry cream stays silky.
Slice your strawberries evenly so they lay flat and create those beautiful overlapping circles. Uneven slices make the pattern harder to achieve.
Warm the jam just until it's pourable, not boiling hot. Too much heat can cook the berries and dull their bright color.
Let the tart chill for at least 30 minutes after glazing. This sets everything and makes slicing cleaner.
FAQ
What is Cyril Lignac's recipe for strawberry tart?
Chef Cyril Lignac's version uses a sweet tart crust filled with vanilla diplomat cream (a mix of pastry cream and whipped cream) and topped with glazed strawberries. His technique is similar to this strawberry tart tarts recette, though he sometimes adds a layer of almond cream under the pastry cream. The key to his approach is using the ripest strawberries and arranging them beautifully.
Who invented strawberry tart?
The exact origin is unclear, but classic French desserts like strawberry tart tart became popular in French pâtisseries during the 19th century. French bakers refined the technique of pairing fresh fruit with pastry cream and buttery crusts. The tart evolved from simpler fruit tarts into the elegant dessert we know today, with each region adding its own touches.
Is it possible to prepare strawberry tart the day before?
You can prep the components ahead, but assemble the tart the same day you plan to serve it. Make the pastry cream and bake the crust the day before, then store them separately. The assembled tart gets soggy if it sits too long, and the strawberries lose their fresh appearance. For best results, put everything together 2 to 4 hours before serving.
What type of pastry should I use for strawberry tart?
Traditional pâtisserie French recipes call for pâte sucrée (sweet tart dough) or pâte sablée (sandy, cookie-like dough). Both have a delicate, crisp texture that contrasts beautifully with the creamy filling. If you're in a pinch, a regular pie crust works, though it won't have that classic French cookie-crust texture. Avoid puff pastry, which gets too flaky and doesn't hold the cream well.
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Pairing
These are my favorite dishes to serve with strawberry tart
strawberry tart
Ingredients
Method
- Combine vanilla seeds with 3 tablespoons sugar in a small bowl, then place the vanilla pod and 1 cup of milk into a saucepan. Heat over medium, whisking to dissolve the sugar. prep
- Place the egg yolks in a stand mixer and whisk on medium speed. Slowly add the remaining 3 tablespoons of sugar, then increase the speed to high until the mixture becomes light and ribbon-like (about 3-4 minutes). mix
- In a separate bowl, whisk cornstarch into the remaining ⅓ cup of milk until smooth. Set aside. prep
- Once the milk mixture in the saucepan reaches a low boil, add the cornstarch mixture to the egg yolk mixture on low speed. Slowly pour in the hot milk mixture while continuing to mix on low speed. mix
- Pour the combined mixture back into the saucepan and cook over low heat, whisking constantly until it thickens and comes to a boil (about 2 minutes). Whisk for an additional 2 minutes to ensure the cornstarch is fully cooked. cook
- Remove the saucepan from heat, then stir in the butter. Remove the vanilla pod. finish
- Transfer the pastry cream to a bowl and press plastic wrap directly over the surface to prevent a skin from forming. Let it cool, then refrigerate to chill for at least 2 hours. chill
- Remove the tart crust from the tart pan and place it on a serving dish. Whisk the chilled pastry cream until smooth and spread it evenly over the crust. assemble
- Slice the strawberries by removing the tops and cutting each into 3-4 thin vertical slices. assemble
- Begin laying the strawberry slices over the pastry cream, starting from the outer edge and working your way inward in overlapping circles. assemble
- In a small bowl, combine the jam with 1 tablespoon of water, then microwave for 10 seconds until smooth and slightly melted. Brush the jam over the strawberries for a shiny finish. finish
- Chill the tart until ready to serve, ideally within a few hours. finish
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