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Perfect French Strawberry Tart Recipe with Easy Silky Pastry Cream Tutorial

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A classic French strawberry tart featuring a crisp, buttery crust and silky smooth pastry cream topped with fresh strawberries. This recipe balances elegance and ease, perfect for special occasions or everyday celebrations.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons cold water
  • Pinch of salt
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean scraped)
  • 1 pound (450g) fresh strawberries, hulled and halved
  • Optional: apricot jam or strawberry glaze for brushing
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Make the tart crust: In a bowl, whisk together flour, powdered sugar, and salt. Add cold butter cubes and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  2. Add the egg yolk and 1 tablespoon of cold water. Stir gently just until the dough starts to come together. If it’s too dry, add the remaining water a little at a time. Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the pastry cream: In a medium saucepan, heat the milk and vanilla bean paste just until it starts to simmer. Remove from heat.
  4. In a separate bowl, whisk egg yolks, sugar, and cornstarch together until smooth and pale. Slowly pour about half the hot milk into the egg mixture, whisking constantly to temper and prevent curdling.
  5. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes). Remove from heat and whisk in butter until fully incorporated.
  6. Strain the pastry cream through a fine mesh sieve into a bowl to remove any lumps. Cover surface with plastic wrap and chill until cool, at least 1 hour.
  7. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch (30cm) circle. Gently transfer to the tart pan, pressing it evenly into the edges and trimming excess. Prick the bottom with a fork to prevent bubbling.
  8. Preheat oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10-12 minutes until golden brown. Let cool completely.
  9. Assemble the tart: Spread the chilled pastry cream evenly over the cooled crust. Arrange halved strawberries on top in a circular pattern, starting from the outer edge and working inward.
  10. Optional: Warm a few tablespoons of apricot jam and brush over the strawberries for a beautiful glaze and extra shine.
  11. Refrigerate the tart for at least 30 minutes before serving to let flavors meld.

Notes

Keep butter cold and chill dough to ensure a flaky crust. Constant whisking while cooking pastry cream prevents lumps and curdling. If pastry cream is too thick, whisk vigorously before spreading. Cover crust edges with foil if browning too fast. Use fresh, dry strawberries to avoid soggy cream. Dough and pastry cream can be prepared ahead and stored separately.

Nutrition

Keywords: French strawberry tart, pastry cream, pâte sucrée, fresh strawberries, silky cream, easy tart recipe, classic French dessert

Find it online: https://lucydishes.com/perfect-french-strawberry-tart-recipe-with-easy-silky-pastry-cream-tutorial/