Tart with strawberries is a dessert that brings together a crisp crust, silky custard, and fresh fruit, bringing back memories and putting a smile on your face with every slice. In this easy recipe, you’ll learn everything from choosing the strawberries to assembling the tart, with simple techniques for a balanced texture, aroma, and flavor. Perfect for special occasions or a cozy dinner, this step-by-step guide is designed for anyone who wants professional-quality results at home.
Ingredients
- For the crust:
- 200 g all-purpose flour
- 100 g cold butter, cubed
- 50 g granulated sugar
- 1 whole egg (about 50 g)
- 1 pinch of salt
- 1 tsp lemon zest (optional)
- For the silky pastry cream:
- 500 ml whole milk
- 4 egg yolks
- 120 g sugar
- 40 g cornstarch
- 1 tsp vanilla extract
- 30 g butter (for shine and a smooth texture)
- For the topping and assembly:
- 600 g fresh strawberries (washed and dried)
- 2 tbsp clear fruit glaze (or apricot jam) for brushing
- Mint leaves for garnish (optional)
- Optional syrup for brushing the strawberries:
- 2 tbsp water
- 1 tbsp sugar
Instructions
- Step 1: Make the crust. In a bowl, combine the flour, sugar, and salt. Add the cold butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and lemon zest, then mix quickly until a smooth dough forms—don’t overwork it.
- Step 2: Roll out the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Then roll it out on a lightly floured surface and line a 9 1/2–10-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork, and blind bake at 180°C for 15–18 minutes, until lightly golden.
- Step 3: Make the pastry cream. In a saucepan, heat the milk with the vanilla until almost boiling. In a bowl, whisk the egg yolks and sugar until pale, then add the cornstarch and mix well. Pour half the hot milk into the egg mixture, whisking quickly to temper the yolks. Return everything to the saucepan and cook over low heat, stirring constantly, until thickened into a silky cream.
- Step 4: Finish the cream. Remove from the heat, add the butter, and stir until melted. Transfer the cream to a shallow dish, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let cool completely. Once cool, refrigerate for at least 30 minutes to set.
- Step 5: Prepare the strawberries. Slice the strawberries or leave them whole, as you prefer. For extra shine, make a quick syrup: heat the water and sugar until the sugar dissolves, then lightly brush it over the strawberries.
- Step 6: Assemble the tart. Spread the chilled cream over the baked, completely cooled crust, smoothing it into an even layer with a spatula. Arrange the strawberries on top in concentric circles or in a rustic pattern, covering the cream.
- Step 7: Add the finishing touch. Warm the clear glaze slightly and brush it over the strawberries to add shine and help preserve them. Refrigerate for at least 1 hour before serving to let the tart set and the flavors develop.
- Step 8: Serve. Take the tart out of the refrigerator 10 minutes before serving so the cream can soften slightly. Garnish with mint leaves and slice with a warmed, dried knife for clean cuts.
👨🍳 Chef’s Tip
For an even crispier crust, blind bake it with pie weights (or dried beans) for 12 minutes, then remove the weights for the last 6 minutes so the bottom can brown. For a lactose-free version, replace the milk with a creamy plant-based milk (such as oat milk) and use lactose-free butter or a high-quality margarine. Adjust the chilling time, since the texture will be slightly different.
Nutrition Facts (per Serving)
| Nutrient | Amount |
|---|---|
| Carbohydrates | ~45 g |
| Protein | ~5 g |
| Fat | ~18 g |
Conclusion
Try this homemade strawberry tart and enjoy the combination of a crisp crust, velvety cream, and fresh strawberries. It’s a dessert that impresses with both its flavor and presentation, even if you’re new to baking.
Frequently Asked Questions
- Can I freeze the tart? I recommend freezing only the unfilled crust, for up to 1 month. A fully assembled tart with fresh strawberries doesn’t freeze well—the fruit loses its texture.
- Can I replace the sugar with a sweetener? Yes. Use a baking sweetener suitable for the oven in the crust, and a heat-stable sweetener in the cream. The texture may be slightly different.
- How do I choose the best strawberries? Look for firm strawberries with a strong aroma and an even red color. Avoid soft fruit or berries with dark spots for the best flavor and appearance.
Artigos Relacionados
Maker Education: 5 Easy Projects to Start Today
Organic Fertilizer: Recipes and Uses for More Fertile Soil
Vertical Farming and LED Lighting: Revolutionizing Strawberry Production
Perfect Roast Chicken
Managing Test Time Is Possible for Students With ADHD
How to Calm Students With ADHD Before an Important Test