Strawberry Tart

Hi friends! Isn’t this strawberry tart just beautiful?! I’m so happy with how it turned out. I really wanted to make a dessert that showcased not only the flavor of strawberries, but just how gorgeous they can be! I also wanted to perfect this tart crust so it can act as a base for many of my other desserts. The result was this stunning tart that’s bursting with strawberry flavor atop a silky pastry cream. It’s perfect for any summer gathering or potluck!

Why Everyone Will Want a Bite

This tart is one of those desserts I keep coming back to because it’s simple, elegant, and really lets the flavors shine. It starts with a buttery crust and a silky vanilla pastry cream, then gets finished with a bright, glossy strawberry topping that’s sweet, fresh, and juicy.

Ingredients & Why I Use Them

Tart Crust: I use my signature tart crust to act as the base of this yummy tart.

Milk: Whole milk is the base of the pastry cream, making it smooth, creamy, and luxurious.

Egg yolks: Egg yolks thicken the pastry cream and give it that classic silky texture and rich color.

Vanilla: Vanilla adds warmth and depth to the pastry cream and balances the sweetness of the strawberries.

Strawberries: Fresh strawberries are the star here, bringing bright flavor and natural sweetness to the topping.

Gelatin: A small amount of gelatin helps set the strawberry topping so it’s glossy and sliceable while still tasting fresh.

How to Make this Tart

Full step-by-step instructions, ingredients, and total time estimates can be found at the bottom of this post! But keep reading for more details.

Step 1: Tart Crust

First, make the Tart Crust using, this recipe. Remember to prepare the dough at least 3 hours before assembling the tart since it needs time to rest in the fridge. Be sure to blind bake with pie weights in a tart pan in the oven until the crust is golden brown and allow it to cool completely before filling.

Step 2: Vanilla Pastry Cream

I begin by splitting the vanilla bean and scraping the seeds. Then I add the seeds and pods to a saucepan with the milk and heat the mixture gently until just simmering. If I don’t have vanilla bean, I just use vanilla extract, but I add it a little bit later, keep reading.

In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy. Slowly whisk in about ¼ cup of the hot milk to temper the eggs. Gradually add the remaining milk, whisking constantly.

I use a fine mesh strainer to strain the mixture back into the saucepan. This helps catch any scrambled egg bits. Cook over medium heat, stirring continuously, until the custard thickens. It will look lumpy at first—keep stirring, and it will become smooth.

Once thick and pudding-like, remove from heat. Stir in the cold unsalted butter until melted and combined. If using the one tablespoon vanilla extract, add it now. Add salt to taste if needed.

Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and refrigerate for at least 2 hours. You can make the pastry cream a day ahead.

Step 3: Strawberry Sauce

In a saucepan, combine the roughly chopped strawberries, sugar, and water over medium heat. Cook for 10–12 minutes, stirring occasionally, until the strawberries break down. Strain through a fine sieve, pressing to extract as much juice as possible. You should have about 1 cup of strawberry sauce. This is like a thin strawberry jam.

Meanwhile, bloom the gelatin powder. In a small bowl, sprinkle the gelatin over 1 tbsp of cold water and let sit for 5–10 minutes. Microwave in 10-15 second intervals, then whisk it into the warm strawberry sauce. Let the mixture cool slightly before using.

Step 4: Assembling the Strawberry Tart

Once the crust is fully cooled, it’s time to assemble! I start by spreading the chilled pastry cream evenly over the bottom, smoothing it out into an even layer. Then I arrange the halved strawberries, cut side down, in a circular pattern over the cream, covering the entire surface so each slice gets plenty of fruit. Spoon the cooled strawberry sauce over the top, gently brushing it over the strawberries to make sure everything is evenly coated and glossy. Refrigerate the tart for at least 6 hours before serving so the topping fully sets and the flavors come together.

Serving & Storage

I like to serve this tart well chilled, sometimes with a simple dollop of whipped cream on the side if I want something a little extra. Any leftovers should be kept covered in the refrigerator, where the tart will stay fresh for up to three days.

FAQs

Tips & Tricks

Here are some tips to make sure you nail this recipe!

• The tart crust and pastry cream can be made a day in advance. Assemble just before serving for best texture.
• Chill the tart dough before rolling and again before baking to prevent shrinkage.
• Strain the pastry cream after cooking to ensure a smooth, lump-free texture.
• Arrange strawberries from the outside in for a neat, uniform pattern.
• Let the gelatin glaze cool slightly before brushing to avoid wilting the strawberries.

Variations on Strawberry Tart

This recipe is really versatile, you can change out the berries, add citrus. Whatever you’re feeling!

• Lemon Strawberry Tart: Add 1 tbsp lemon zest to the pastry cream for a citrusy twist, and drizzle the finished tart with a lemon glaze made from 1/4 cup powdered sugar and 1 tbsp lemon juice.
• Lemon Curd: Swap out the pastry cream for lemon curd instead to really make this tart really zing!
• Berry Medley Tart: Instead of just strawberries, use a mix of berries like strawberries, raspberries, blueberries, and blackberries for a colorful, berry-packed tart. The sweet and tart combination is a real showstopper!
• Coconut Strawberry Tart: Swap half of the milk in the pastry cream for coconut milk and add 1/4 cup toasted coconut to the topping for a tropical twist.
• Cream Cheese: For a creamy, tangy twist, replace the vanilla pastry cream with this cream cheese filling that pairs perfectly with fresh strawberries.
• Top with Whipped Cream: Strawberries and cream go perfect together. Whip heavy cream and a few tablespoons of powdered sugar, until stiff peaks form. Add top onto the tart!
• Add a Nutty Crunch: Pulse your favorite nuts like pecans or walnuts in the bowl of a food processor. Sprinkle with a half teaspoon of salt, then toast in the oven until toasted! Sprinkle over the top of your tart.

If You Love This Recipe, Try These Next!

If you’re looking for more desserts to try, you might also enjoy my no-bake strawberry cheesecake, a bright and buttery lemon tart, rich chocolate tart dough for all kinds of fillings, a tropical passionfruit tart, or a light and airy mango mousse cake.

This Strawberry Tart is as pretty as it is tasty, with a creamy vanilla filling and a juicy, glossy strawberry topping. Whether you’re hosting a brunch or just craving a fruity dessert, this tart is sure to impress. If you make it, share your photos on Instagram—I’d love to see your creations!

Strawberry Tart

Camila Hurst

This Strawberry Tart features a buttery crust, silky vanilla pastry cream, and a glossy, fresh strawberry topping. Perfect for spring and summer, it’s a stunning dessert that’s as delicious as it is beautiful!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine brazilian

Servings 10 servings

Calories 325 kcal

Ingredients

 

Tart Crust

• Recipe Here

Vanilla Pastry Cream

• 1¾ cups whole milk 415ml
• 1 vanilla bean split and seeded (or 1 tbsp vanilla extract)
• 6 large egg yolks
• ¾ cup granulated sugar 150g
• 3 tbsp cornstarch
• 2 tbsp unsalted butter 28g

Strawberry Sauce

• 12 oz. strawberries roughly chopped
• ⅓ cup granulated sugar 66g
• ¼ cup water
• ¾ tsp gelatin powder
• 1 tbsp water for blooming

Topping

• 16 oz strawberries halved

Instructions

 

Tart Crust

• Make the tart crust recipe (here). You have to make it at least 3 hours before baking/assembling the tart, because the dough needs to rest in the fridge before being rolled out.

Vanilla Pastry Cream

• Split the vanilla beans in half and remove the seeds. Place the vanilla bean seeds and milk in a saucepan over medium heat along with the vanilla bean pods and bring to almost a simmer. If using vanilla extract instead of vanilla bean seeds, you should add it later once the custard is done cooking, so for now, just heat up the milk by itself on the stove.
• Once you see the first bubbles emerging on the milk, turn the heat off.
• Whisk egg yolks, sugar, and cornstarch in a bowl for a couple of minutes, until pale in color.
• Pour about 1/4 cup of hot vanilla milk over the yolks while whisking. Do this slowly so you don’t cook the eggs. This process is called tempering the eggs, add the milk very slowly in order to not scramble the eggs.
• Add another little bit of milk and whisk. Do this until the milk has all been incorporated.
• Pour the custard back into the pan that you used to heat up the milk, through a strainer to contain any bits of egg that might have cooked, and to retain the vanilla bean pods.
• Place the pan over medium heat, and begin to cook the custard stirring non-stop.
• Cook the custard for a few minutes until it becomes thick.
• When the custard starts thickening up, the mixture will look scrambled or lumpy. Just continue to stir and cook, it will come together and become smooth.
• When the custard is thick like pudding, remove from the heat.
• Place the custard in a bowl. If you didn’t add vanilla bean seeds, now it’s the time to add the vanilla extract to it. Stir to combine.
• Add the butter and stir to combine.
• Place plastic wrap directly on the surface of the custard so it won’t form a skin as it cools down.
• Let it cool down, and then place it in the fridge for at least 2 hours.
• You can make the pastry cream a day ahead.

Strawberry Sauce

• In a saucepan over medium heat, combine the halved strawberries, sugar, and 1/4 cup water.
• Cook for 10–12 minutes, stirring occasionally, until the strawberries are soft and falling apart.
• Strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible.
• You should end up with about 1 cup of strawberry liquid.
• (Save the remaining strawberry pulp—it’s delicious over ice cream or yogurt!)
• In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Let it bloom for 5–10 minutes.
• Microwave the bloomed gelatin for a few seconds until fully dissolved (just warm, not boiling), then whisk it into the warm strawberry liquid.
• Cool Briefly. Let the mixture cool for 5–10 minutes, just until it’s no longer hot but still pourable and not set.

To Assemble the Tart

• Spread the pastry cream evenly on the bottom of your fully baked and cooled crust.
• Place halved strawberries (cut side down) over the pastry cream, fully covering the surface.
• Glaze the Strawberries. Spoon the warm strawberry sauce over the strawberries, making sure each one is evenly coated.
• Refrigerate the assembled pie for at least 6 hours before serving to allow the topping to fully set.

Notes

Notes: Serve with whipped cream if desired.

This is inspired by the Brazilian Strawberry Tarts, in the Brazilian ones, they complement the tart by sprinkling crushed cashew nuts or peanuts around the edges of the tart after adding the strawberry glaze on top.

Tart crust recipe here.

Nutrition

Serving: 1SliceCalories: 325kcal

Keyword strawberry tart

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