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.
136 K 4.6/5 (19 reviews)
2 hours 30 min.
Easy
8.75 €
1 tart
5 IngredientsLast modified on: June 16th 2013
For 1 tart, you will need:
- 1
700 g confectioner's custard (crème pâtissière, or french pastry cream) - 2
250 g sweetcrust pastry (pâte sablée) - 3
50 g white chocolate (optional) - 4
800 g strawberries - 5
100 g apricot glaze (optional) - Total weight: 1,750 grams
Times for this recipe
Preparation: 2 hours 30 min.
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.
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
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.
If possible, seal the bottom of the pastry case with 50 g white chocolate.
Stage 4 - ⌛ 10 min.
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.
It is not essential, but this is easier with a forcing bag.
Stage 5 - ⌛ 10 min.
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.
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.
Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.
Stage 7 - ⌛ 5 min.
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.
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.
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 recipe | 570 RDI=220 % | 2,480 RDI=230 % | 1,420 RDI=210 % | 16,700 RDI=840 % | 69,920 RDI: 840 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 80 RDI=10 % | 950 RDI=50 % | 4,000 RDI: 50 % |
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)
Strawberries
Like these other recipes: Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberry and kiwi fruit salad, Fraisier (French strawberry cake), Strawberry feuilleté, Strawberry mousse with mascarpone, ... See them all 20
Confectioner's custard (Crème pâtissière, or French pastry cream)
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Strawberry Verveine Tart , Pear and lime meringue pie, Frangipane, Raisin breads (pains aux raisins), ... See them all 19
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Simple maple-syrup tart, Lemon and grated apple tart, How to bake blind , Blackcurrant and chestnut verrines, ... See them all 45
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
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 cooking. March 21th 2017433 K3.5 15 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011546 K 44.3 25 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011408 K3.8 35 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011277 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.