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
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.
Notes
- Add lemon zest to the pastry cream for extra brightness.
- Fold in whipped cream for a lighter filling.
- Use firm, ripe strawberries for the best look and texture.
- Chill assembled tart until ready to serve for best results.
- Best enjoyed within 2 days of making.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg
