Strawberry tart


Strawberry tart
For this great dessert classic: a sweetcrust pastry case, vanilla confectioner's custard and the best strawberries available. This recipe is simple yet demanding, but the result is an exceptional tart.
123 K 4.6/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: June 16th 2013
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 2 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 35 min.
Strawberry tart
Prepare 700 g confectioner's custard (crème pâtissière, or french pastry cream), cover and leave to cool, stirring from time to time with a whisk.

Stage 2 - 1 hour
Strawberry tart
Roll out the sweetcrust pastry, line the tart tin or mould, then bake blind. Leave to cool on a wire rack.

Stage 3 - 20 min.
Strawberry tart
If possible, seal the bottom of the pastry case with 50 g white chocolate.

Stage 4 - 10 min.
Strawberry tart
Spread 700 g confectioner's custard (crème pâtissière, or french pastry cream) in an even layer in the bottom of the tart.

It is not essential, but this is easier with a forcing bag.

Stage 5 - 10 min.
Strawberry tart
Cut the stalks off the strawberries and arrange them on top of the custard layer.

There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.

Stage 6 - 10 min.
Strawberry tart
Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.

Stage 7 - 5 min.
Strawberry tart
You can glaze the tart if you wish, but this is not essential.

Keep in the fridge, but remember to take it out 30 minutes before serving.
Remarks
The proportions are given for a 26 cm (10 inch) diameter tart.

Do choose your strawberries carefully and taste them if possible to make sure that you are buying the ones with the most flavour.
Keeping: 1 day in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe570 RDI=220 %2,480 RDI=230 %1,420 RDI=210 %16,700 RDI=840 %69,920 RDI: 840 %
Per 100 g30 RDI=10 %140 RDI=10 %80 RDI=10 %950 RDI=50 %4,000 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten, Nuts
How much will it cost?
  • For 1 tart : 8.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)

You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Paris-Brest, Diplomat cream, Pains briochés aux raisins, Peach and green tea tart, ... See them all 19

Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Exotic fruit tart, Apple-almond shortbread tart, Parisian-style chocolate custard tart, Plum tart "En passant par la Lorraine", ... See them all 43

Other recipes you may also like
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017413 K3.5 15 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016231 K3.7 1 hour 20 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010289 K 14.2 15 min.
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21th 2011253 K 24.2 1 min.
You should not beat egg yolks at high speed to start with
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
February 21th 201191 K 24.5
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page