Story ProgressBack to home
Strawberry Tart Recipe
How To Make Strawberry Tart
Strawberry Tart Recipe: Indulge in the sweet, tangy flavors of fresh strawberries in this Strawberry Tart. With a buttery shortcrust base, a creamy custard filling, and a topping of luscious strawberries, this dessert is a delightful combination of textures and flavors, perfect for any occasion.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Medium
Ingredients of Strawberry Tart
- For the Tart Shell (Shortcrust Pastry)
- 200 gram all-purpose flour
- 100 gram unsalted butter, chilled and cubed
- 50 gram powdered sugar
- 1 egg yolk
- 1-2 gram cold water
- For the Custard Filling
- 500 ml whole milk
- 4 egg yolks
- 100 gram granulated sugar
- 50 gram cornstarch
- 1 tsp vanilla extract
- 50 gram unsalted butter (optional, for a richer texture)
- For the Strawberry Topping
- 250 gram fresh strawberries, hulled and sliced
- 50 gram strawberry jam (optional, for glazing)
- 1 tbsp water (to thin the glaze, if needed)
How to Make Strawberry Tart
HideShow MediaPrepare the Tart Shell
1.
In a large bowl, mix the flour and powdered sugar. Add the chilled butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2.
Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough.
3.
Wrap the dough in cling film and refrigerate for 30 minutes.
4.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a tart pan (8-9 inches).
5.
Gently press the dough into the pan, trim the edges, and prick the base with a fork. Line with parchment paper and add baking beans or rice to blind bake for 15 minutes.
6.
Remove the beans and paper, then bake for another 5-7 minutes until golden. Cool completely.
Make the Custard Filling
1.
Heat the milk in a saucepan until warm, but not boiling.
2.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking continuously.
3.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
4.
Remove from heat, stir in vanilla extract and butter (if using), and allow it to cool slightly. Cover with cling film to prevent a skin from forming.
Assemble the Tart
1.
Spread the cooled custard evenly over the baked tart shell.
2.
Arrange the sliced strawberries on top in a decorative pattern.
3.
For a glossy finish, heat the strawberry jam with a tablespoon of water until smooth. Brush the glaze over the strawberries.
Chill and Serve
1.
Refrigerate the tart for at least 1 hour before serving to allow the custard to set.
2.
Slice and enjoy the Strawberry Tart’s irresistible flavors!
Recipe Notes
For a more vibrant flavor, use seasonal, ripe strawberries, and pair the tart with a dollop of freshly whipped cream or a drizzle of chocolate sauce.
Tags: