Name: Strawberry Tart
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 2 tbsp granulated sugar; 1/4 tsp salt; 1 egg yolk; 2–3 tbsp cold water; 1 1/4 cups milk; 3 egg yolks; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 lb fresh strawberries, hulled and halved or sliced

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Strawberry tart is one of my favorite desserts to make when strawberries are at their best. I love how the crisp crust, creamy filling, and fresh strawberries come together into something that feels elegant but still approachable. It’s a dessert that looks beautiful on the table and tastes bright, fresh, and perfectly balanced.

Why You’ll Love This Recipe

I love this recipe because it highlights fresh strawberries without overpowering them. I enjoy how the buttery crust contrasts with the smooth, creamy filling and juicy fruit. It’s a great make-ahead dessert, which makes it perfect for gatherings or special occasions without last-minute stress. Strawberry Tart

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
salt
egg yolk
cold water
milk
egg yolks
cornstarch
vanilla extract
fresh strawberries

Directions

I start by preparing the tart crust, mixing flour, sugar, and salt with cold butter until crumbly, then adding egg yolk and water to form a dough. I chill the dough, roll it out, and press it into a tart pan. I bake the crust until golden and let it cool completely. For the filling, I heat milk while whisking egg yolks, sugar, and cornstarch in a bowl. I combine everything and cook until thick and smooth, then stir in vanilla and let it cool. I spread the pastry cream into the cooled crust and arrange sliced strawberries on top in a decorative pattern.

Servings and Timing

I usually slice this tart into 8 servings.
Preparation time: about 30 minutes
Chilling time: about 1 hour
Baking time: about 20 minutes
Total time: approximately 1 hour and 50 minutes

Variations

I sometimes brush the strawberries with a light apricot glaze for extra shine. When I want a lighter filling, I fold whipped cream into the pastry cream. I also enjoy adding lemon zest to the filling for a brighter citrus note.

Storage/Reheating

I store strawberry tart covered in the refrigerator for up to 2 days. I don’t reheat it, since it’s best served chilled or at cool room temperature to keep the filling smooth and the fruit fresh.

FAQs

What strawberries work best for a tart?

I like using ripe but firm strawberries so they hold their shape and aren’t watery.

Can I make the tart crust ahead of time?

I often bake the crust a day ahead and keep it tightly wrapped until ready to fill.

Can I use a different fruit?

I do sometimes swap strawberries for raspberries, blueberries, or a mix of berries.

How do I keep the crust from getting soggy?

I make sure the crust is fully cooled before adding the filling and avoid overfilling with cream.

Can I freeze strawberry tart?

I don’t recommend freezing it, since the fresh strawberries release too much moisture when thawed.

Conclusion

Strawberry tart is a classic dessert I love for its fresh flavor and simple elegance. The combination of crisp crust, creamy filling, and juicy strawberries makes it a reliable recipe I turn to whenever I want a dessert that feels special yet effortless.

Strawberry Tart

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Author: lina
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes (including chilling)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

A fresh and elegant dessert featuring a buttery tart crust, smooth pastry cream filling, and beautifully arranged fresh strawberries. Perfect for showcasing ripe berries in a simple, make-ahead treat.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tbsp granulated sugar
1/4 tsp salt
1 egg yolk
2–3 tbsp cold water
1 1/4 cups milk
3 egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 lb fresh strawberries, hulled and halved or sliced

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Instructions

In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add egg yolk and cold water a little at a time until the dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Roll out chilled dough and press into a tart pan. Prick the base with a fork. Chill again for 15 minutes.
Preheat oven to 375°F (190°C). Bake crust for 18–20 minutes until golden. Cool completely.
For the pastry cream, heat milk in a saucepan until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch.
Slowly pour warm milk into the yolk mixture, whisking constantly. Return to the pan and cook over medium heat, whisking, until thickened.
Remove from heat, stir in vanilla, and transfer to a bowl. Press plastic wrap on the surface and chill for at least 30 minutes.
Spread chilled pastry cream into the cooled tart crust. Arrange strawberries decoratively on top.
Optionally, brush berries with a warmed apricot glaze for shine. Serve chilled.