Strawberry Tart

This strawberry tart recipe makes a super delicious summer tart. The sweet pastry is filled with a creamy crème pâtissière and decorated with small, whole strawberries which are then glazed. Just slice and enjoy.

Strawberry Tart

10 servings
  • Preparation time: 1 hour
  • Chilling time: 1 hour 15 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • For the pastry
  • 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • 115 g (4 oz) unsalted butter, chilled and cubed (½ cup, or 1 stick)
  • 40 g (1½ oz) caster/superfine sugar (3 tbsp)
  • 1 egg, medium (U.K.)/large (N.A.)
  • For the crème pâtissière
  • 70 g (2½ oz) caster/superfine sugar (5 tbsp)
  • 2 eggs, medium (U.K.)/large (N.A.), yolks only
  • 28 g (1 oz) cornflour/cornstarch (¼ cup)
  • 240 ml (8 fl oz) semi-skimmed/2% partly skimmed milk (1 cup)
  • 1 tsp vanilla extract
  • 180 ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
  • For the topping
  • 450 g (16 oz) strawberries (ideally the same size) (about 3 cups)
  • 3 tbsp strawberry jam, sieved


  • You will also need a 23 cm (9 inch) round springform tin/pan.

  • Method
  • Whiz flour and butter in a food processor until crumbly, or rub the butter into the flour using your fingertips.
  • Add the sugar and whiz to mix.
  • Now separate the egg and reserve the white for later.

  • Add the yolk and 1 tablespoon of very cold water and either pulse or stir with a palette knife to bring the pastry together. (It will be a stickier than shortcrust pastry.)
  • Shape into a disc, wrap in clingfilm/plastic wrap, and chill for 30 minutes.
  • Now make the crème pâtissière.

  • Mix together the sugar, yolks, and cornflour/cornstarch in a medium bowl until it forms a smooth paste.
  • Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture.
  • Return the mixture to the pan and stir continuously, letting it gently bubble until the mixture has thickened.
  • Now spoon into a large bowl, cover, and leave to cool and then chill.
  • Once the pastry has rested, roll out quite thinly. This is made easier by rolling the pastry between two large pieces of clingfilm/plastic wrap, lightly dusting the bottom piece and the pastry with flour before rolling out.
  • Once rolled out, peel off the top piece of clingfilm/plastic wrap and carefully flip over and line the tin/pan, allowing the pastry to come about 3 cm (1¼ inches) up the sides. Trim to neaten. This pastry is quite forgiving and if it tears while lining the tin, it can be easily patched without spoiling the result.
  • Prick the base all over with the tines of a fork then chill for 15 minutes.
  • Meanwhile preheat the oven to 190°C (375°F) (gas 5).
  • Line the pastry and fill with baking beans. Bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes, covering the top with parchment paper if it is browning too quickly.
  • Remove from the oven and use enough reserved egg white to brush the inside of the pastry. Return to the oven for 2–3 more minutes to seal the pastry.
  • Leave to cool in the tin/pan and then remove and transfer to a serving plate.

  • No more than 2 hours before serving, whip the cream until stiff.

  • Next whip the custard to loosen it a little and then whisk in 1 tablespoon of the whipped cream.
  • Now fold in the remaining cream.
  • Spoon into the pastry case. Level the surface and chill for 30 minutes until set.

  • Meanwhile, wash, pat dry, and hull the strawberries.
  • Arrange on top of the crème pâtissière. (If not serving straight away, chill until needed.)
  • Just before serving, brush the strawberries with the jam to glaze. (If the jam is really thick, loosen it with a little hot water.)
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Updated: June 8, 2020

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