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.
125 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 18:35, you will finish around : 21:05.Change start time
To finish around 7pm, you'll need to have started before: 17:00.Change end time

Step by step recipe


Stage 1 - 35 min.
Strawberry tart
Prepare 3 cups 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 ¼ cup white chocolate.

Stage 4 - 10 min.
Strawberry tart
Spread 3 cups 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: Strawberries with mint and cream, Paris-Brest, Millefeuille, Pains briochés aux raisins, Fraisier (French strawberry cake), ... 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: Lemon tart, Tatin apple diplomat tart, Simple maple-syrup tart, Rhubarb-hazelnut tart, Citrus tart, ... See them all 43

Other recipes you may also like
Eggs meurette
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
March 29th 2020201 K 14.1 1 hour 15 min.
Seafood sauerkraut
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
April 17th 2011182 K4 1 hour 40 min.
Peach Melba
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
September 9th 2012125 K3.9 2 hours 20 min.
Salt cod brandade
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2nd 201492 K4 1 hour 35 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020336 K5 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)

*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