Classic Strawberry tart recipe

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This classic strawberry tart recipe is such a fabulous dessert and it smells amazing! Its got it all; buttery, crisp tart base filled with creamy French creme patisserie and topped with vibrant, fresh strawberries. It’s the perfect Summer dessert.

You may have seen on my Instagram account that we went strawberry picking on the weekend to Naturipe in bacchus Marsh. It was our first strawberry picking experience as a family and we loved it. Minus the mud!

It had been raining the day before and we were so not prepared in our Nikes and Converse. William, my 2 year old ended up having mud all the way up his legs. He thought it was hilarious.

All part of the adventure!

Along with the mud, we also left with beautiful punnet’s of strawberries which of course made my mind quickly race to all these wonderful recipe ideas.

The first punnet was used for school lunchboxes this week. The second punnet I used to make my favourite classic strawberry tart recipe.

Classic Strawberry tart

I love this dessert because It’s so indulgent but at the same time not overly sweet. All the elements of this dessert are wonderful on their own but when they come together they create something really special.

The sweet pastry shell is blind baked before being filled with creme patisserie and then topped with delicious strawberries . The final touch is a strawberry glaze to give it a beautiful sheen.

The tart is perfect for gatherings because It’s a real show stopper. It’s always a hit with kids and adults alike.

What is Creme Patissiere

Creme patissiere translates to pastry cream but it is basically a fancy name for custard. It’s also slightly thicker as It’s used to fill delicious cakes and pastries such as profiteroles, cannoli and sponge cakes.

Custard can be served hot or cold whilst creme patissiere is served cold or at room temperature.

Creme patissiere is also a lot richer in flavour than custard.

What you will need to make this classic strawberry tart

For the Dough

• Plain flour
• Almond Meal; finely ground almonds, this can be purchased from your local supermarket in the dried fruit and nuts section or at your health food store.
• Icing sugar mixture: also known as confectioners sugar. It contains a small amount of corn flour which helps the dough to bind together and give it sweetness
• Unsalted butter: be sure to use cold butter as it helps the pastry stay cold which is what we want.
• egg
• cold water to help bring the dough together

For the creme patissiere

• Full cream milk for creaminess
• Caster sugar for sweetness
• Eggs
• Cornflour: this helps to thicken the custard
• Vanilla bean paste: I use Queen organic vanilla bean paste with seeds.

For the strawberries

• Strawberries hulled and halved
• Strawberry jam to glaze the top of the tart

How to make the tart case

1. Combine flour, icing sugar, almond meal and butter in the bowl of a food processor and pulse until fine crumbs form. Add egg yolk and water and pulse again until dough comes together. If you find the dough is too dry add another teaspoon of water. Wrap the dough in cling wrap and refrigerate for 1 hour.
2. Preheat oven to 180°C. Roll out dough on a lightly floured surface with a floured rolling pin or between 2 sheets of baking paper until approximately 3mm thick.
3. Grease base of 24cm loose fluted tart tin. carefully transfer the dough to the tin and press into base and sides, trimming any overhanging edges.
4. Put baking paper over dough and fill the tart with uncooked beans or rice. Blind bake for 15 minutes. Remove weights and baking paper, then return to the oven for a further 10 minutes or until crisp and golden. Set aside to cool.

How to make the creme patissiere

Place milk and sugar in a saucepan over medium heat and bring to a simmer. In a large bowl, whisk eggs, cornflour and vanilla bean paste. Gradually whisk in hot milk mixture. return to the saucepan and simmer stirring consistently for 3-5 minutes or until thickened. Leave to cool.

How to assemble the strawberry tart

Once the custard has cooled and whilst the tart case is still in the tin, fill the tart evenly with the custard. Use a spatula to ensure it has evenly spread. Remove outer ring of the tin. Arrange strawberries on top with the cut side facing down.

Place the jam in a small saucepan and simmer for a couple of minutes until syrupy. Use a pastry brush to spread the jam over the top of the strawberries to give them a beautiful sheen.

Can you make the strawberry tart ahead of time

You definitely can make the strawberry tart ahead of time.

You can make the pastry case up to two days ahead and the custard one day ahead. I would hold off assembling the tart until the day, as the tart case will go a little soggy the next day. In saying that the flavour of the strawberries intensifies and the lovely juices will seep into the custard and will make the tart taste better the next day!

I hope you enjoy this delicious strawberry tart! If you do go strawberry picking and It’s been raining over the weekend be sure to take some gumboots!

Fresh strawberries are always great for yoghurt and muesli breakfast cups for a healthy breakfast on the run.

Here are some other sweet recipes that you may like:

• One bowl Orange & poppyseed cake
• Daddy’s favourite Almond cake
• Easy gluten-free chocolate cake
• Healthy yoghurt pancakes with passionfruit and coconut
• Blueberry scones

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Print Recipe

5 from 3 votes

Classic Strawberry Tart

This delicious strawberry tart with creme patissiere is sure to be a show stopper!

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: French

Keyword: afternoon tea, dessert, Strawberries,, Tart,

Servings: 8

Author: Marie Muccio

Equipment

• Food processor

Ingredients

• 180 g plain flour
• 80 g icing sugar
• 130 g Almond meal
• 125 g chilled butter unsalted, diced
• 1 egg yolk
• 2 tsp cold water
• 500 g strawberries hulled and halved
• ½ cup strawberry jam

For the creme Patissiere

• 500 ml full cream milk
• 80 g caster sugar
• 2 eggs
• 30 g corn flour
• 1 tsp vanilla bean paste
• 30 g butter

Instructions

• To make the tart, add flour, icing sugar, almond meal and butter in the bowl of a food processor. Pulse until the mixture resembles fine crumbs.

  Add egg yolk and water, then pulse again until the dough comes together. Add another drop of water if mixture is too dry. Wrap in cling wrap and refrigerate for 1 hour
• Preheat oven to 180° and grease the base of a 24cm tart tin.

  Remove dough from fridge and on a lightly floured surface use a floured rolling pin to roll the dough out to approximately 3mm thick round.

  Very carefully transfer the dough to the prepared tart tin and press the dough into the base and sides. Trim any overhanging dough.
• Place a sheet of foil or baking paper over the dough, fill with beans or rice (uncooked) and blind bake for 15 minutes.

  Remove the beans/rice and the baking paper and return to the oven for a further 10 minutes or until its golden in colour. Set aside to cool.
• For the creme patisserie, place the milk and sugar in a medium saucepan over a medium heat and bring to a simmer.

  In a  bowl, whisk eggs, cornflour and vanilla bean paste. Gradually whisk in hot milk mixture, before returning it back to the saucepan. Simmer, stirring, for 3-5 minutes or until thickened.

  Remove from heat, stir through butter and then cover with cling wrap to stop a layer forming on the top. Set aside until cooled.
• With the pastry case still in the tin, add the custard and evenly spread to cover the base of the tart.

  Arrange the srawberries with the cut side facing down over the creme patisserie
• Heat the jam in a small saucepan until simmering and syrupy. Use a pastry brush to gently brush the jam over the strawberries to give it a beautiful sheen.

Notes

Tip: You could also roll it out between 2 sheets of baking paper. This will make it easier to transfer to the tin. 

 

have you made this recipe? Don’t forget to tag me @Mrsfoodiemumma and use the hashtag #mrsfoodiemumma 

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