Here’s a beautiful, bakery-style Strawberry Tart with a crisp crust, creamy filling, and glossy fresh berries 🍓
🍓 Classic Strawberry Tart
Ingredients
Crust (Sweet Tart Shell)
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tablespoons cold water
(Shortcut: Use a pre-made tart shell if preferred.)
Pastry Cream Filling
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Topping
- 1–1½ lbs fresh strawberries, hulled
- 1/4 cup apricot jam (for glaze)
- 1 tablespoon water
Instructions
1️⃣ Make the crust
- Mix flour and powdered sugar.
- Cut in butter until crumbly.
- Add egg yolk and enough water to form dough.
- Press into a 9-inch tart pan.
- Chill 30 minutes.
- Bake at 350°F (175°C) for 18–22 minutes until lightly golden. Cool completely.
2️⃣ Make the pastry cream
- Heat milk in a saucepan until steaming (not boiling).
- Whisk sugar, cornstarch, and egg yolks in a bowl.
- Slowly pour warm milk into egg mixture while whisking.
- Return mixture to saucepan and cook over medium heat until thickened.
- Remove from heat; stir in butter and vanilla.
- Cool completely (cover with plastic wrap touching surface).
3️⃣ Assemble
- Spread cooled pastry cream into tart shell.
- Arrange strawberries on top (halved or whole).
- Warm apricot jam with water and brush over strawberries for shine.
- Chill at least 1 hour before serving.
✨ Tips
- Add a thin layer of melted white chocolate to the crust before filling to prevent sogginess.
- For extra flavor, add a little lemon zest to the pastry cream.
- Best served the same day.
If you’d like a no-bake version or a cream cheese filling instead of pastry cream, I can share that too!
