Why Make This Recipe
A Strawberry Tart is a delightful dessert that captures the essence of summer in every bite. The combination of a sweet pastry crust, rich vanilla pastry cream, and fresh strawberries creates a light yet satisfying treat. It’s perfect for gatherings, celebrations, or as a special finish to any meal. Plus, it’s an impressive dessert that you can easily make at home!
How to Make Strawberry Tart
Ingredients:
- 1/2 vanilla bean
- 6 tablespoons sugar (divided)
- 1 1/3 cups milk (divided)
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon butter
- 9-inch baked pâte sucrée or pâte sablée tart crust
- 1 pint strawberries
- 2 tablespoons strawberry or apricot jam
Directions:
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Start by making the pastry cream filling. Use a small knife to cut open the vanilla bean. Scrape the seeds out and mix them with 3 tablespoons of sugar.
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Add this vanilla sugar, the empty vanilla bean pod, and 1 cup of milk to a saucepan. Heat the mixture over medium heat, whisking until the sugar dissolves.
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In a stand mixer with the whisk attachment, beat the egg yolks on medium speed. Gradually add the remaining 3 tablespoons of sugar and mix until it lightens in color and reaches a ‘ribbon’ stage, about 3-4 minutes.
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Whisk the cornstarch into the remaining 1/3 cup of milk until smooth and set aside.
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Once the milk in the saucepan is just about to boil, add the cold milk mixture from the mixer and combine on low speed.
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Carefully pour the hot milk mixture back into the saucepan. Over low heat, whisk constantly until it comes back to a boil and thickens (about 2 minutes). Whisk for another 2 minutes to remove any raw taste from the cornstarch.
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Remove from heat, add the butter, and take out the vanilla bean. Put the pastry cream into a bowl, cover with plastic wrap directly on the cream, and let it cool before chilling in the refrigerator.
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To assemble the tart, remove the outer ring from the tart pan. Place the baked tart shell on a serving dish.
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Whisk the chilled pastry cream until smooth and spread it evenly over the crust using an offset spatula.
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Prepare the strawberries by removing their tops and slicing them into thin pieces. Layer the strawberry slices over the cream, starting from the edge and working inwards.
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For the glaze, combine 2 tablespoons of jam with 1 tablespoon of water in a bowl. Microwave for about 10 seconds until it’s slightly melted and smooth. Brush this glaze over the strawberries to give them a shiny finish.
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Chill the tart until you are ready to serve.
How to Serve Strawberry Tart
Serve the Strawberry Tart chilled, sliced into wedges. You can add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Store Strawberry Tart
Store any leftovers in the refrigerator. It’s best enjoyed within a couple of days for optimal freshness. Keep it covered to prevent the tart from drying out.
Tips to Make Strawberry Tart
- Make sure your pastry cream is completely cool before spreading it in the tart shell to avoid sogginess.
- Using fresh, ripe strawberries will enhance the flavor and appearance of the tart.
- If you want a little extra crunch, add some chopped nuts or toasted coconut on top before serving.
Variation
You can switch up the fruits used in this tart. Try using different berries like raspberries or blueberries, or even peaches for a unique twist on the classic recipe!
FAQs
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Can I use frozen strawberries?
Yes, but fresh strawberries give the best flavor and texture. If using frozen strawberries, make sure to thaw and drain them well. -
How long can I keep the tart?
The tart can be stored in the refrigerator for up to 2-3 days. It’s best to eat it sooner for the freshest taste. -
Can I make the pastry cream ahead of time?
Absolutely! You can make the pastry cream a day in advance. Just store it in the refrigerator until you’re ready to assemble the tart.
Strawberry Tart
Ingredients
For the Pastry Cream
- 1/2 bean vanilla bean Cut open and seeds scraped.
- 6 tablespoons sugar (divided) 3 tablespoons for vanilla sugar, 3 tablespoons for egg yolks.
- 1 1/3 cups milk (divided) 1 cup for syrup, 1/3 cup for mixing with cornstarch.
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon butter To enrich the pastry cream.
For the Tart Assembly
- 1 9-inch baked pâte sucrée or pâte sablée tart crust Pre-baked before use.
- 1 pint strawberries Fresh and ripe, tops removed.
- 2 tablespoons strawberry or apricot jam For glazing the strawberries.
Instructions
Preparation of Pastry Cream
- Cut the vanilla bean open and scrape the seeds into a mixture with 3 tablespoons of sugar.
- Combine the vanilla sugar, empty vanilla bean pod, and 1 cup of milk in a saucepan. Heat over medium while whisking until sugar dissolves.
- In a stand mixer, whisk egg yolks on medium speed and gradually add the remaining 3 tablespoons of sugar until lightened in color, about 3-4 minutes.
- Whisk cornstarch into the remaining 1/3 cup milk until smooth and set aside.
- Once the milk in the saucepan approaches a boil, add the cold milk mixture from the mixer and combine on low speed.
- Pour the hot milk mixture back into the saucepan. Over low heat, whisk constantly until it thickens and comes back to a boil (about 2 minutes).
- Whisk for another 2 minutes to cook out the raw taste from the cornstarch.
- Remove from heat, add butter, discard the vanilla bean, cover with plastic wrap directly on the cream, and let cool before refrigerating.
Assembly of Tart
- Remove the outer ring from the tart pan and place the baked shell on a serving dish.
- Whisk the chilled pastry cream until smooth and spread evenly over the tart crust.
- Slice the strawberries thinly and layer them over the cream starting from the edge and working inwards.
- Mix 2 tablespoons of jam with 1 tablespoon of water until slightly melted and smooth. Brush over the sliced strawberries for a shiny finish.
- Chill the tart until ready to serve.