Strawberry Tart with Vanilla Pastry Cream Recipe

Introduction

Tarte aux Fraises is a classic French strawberry tart featuring a crisp pastry crust, smooth vanilla pastry cream, and fresh, juicy strawberries. This elegant dessert is perfect for warm weather gatherings or an impressive finish to any meal.

Ingredients

• 1/2 vanilla bean
• 6 tablespoons sugar (divided)
• 1 1/3 cups milk (divided, 330 ml total)
• 4 egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon butter
• 9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust)
• 1 pint strawberries
• 2 tablespoons strawberry or apricot jam

Instructions

1. Step 1: Make the pastry cream filling by slitting the vanilla bean half lengthwise with a paring knife. Scrape the seeds onto the knife edge.
2. Step 2: Combine the scraped vanilla seeds with 3 tablespoons sugar by rubbing them together with your fingers.
3. Step 3: Add the vanilla sugar, empty vanilla bean pod, and 1 cup milk to a saucepan. Heat over medium, whisking until the sugar dissolves.
4. Step 4: In a stand mixer fitted with a whisk attachment, place the egg yolks and whip at medium speed while slowly adding the remaining 3 tablespoons sugar. Whip on high until the mixture lightens and reaches the ribbon stage, about 3-4 minutes, scraping down the bowl as needed.
5. Step 5: Whisk the cornstarch into the remaining 1/3 cup milk until smooth and set aside.
6. Step 6: When the milk mixture in the saucepan reaches a low boil, add the cold milk and cornstarch mixture to the stand mixer and combine on low speed.
7. Step 7: Slowly pour the hot milk mixture into the egg yolk mixture with the mixer on low, then stop the mixer and pour everything back into the saucepan.
8. Step 8: Cook over low heat, whisking constantly until it boils and thickens, about 2 minutes. Continue whisking vigorously for another 2 minutes to remove any raw cornstarch taste.
9. Step 9: Stir in the butter, remove from heat, and discard the vanilla bean pod.
10. Step 10: Transfer the pastry cream to a bowl, press plastic wrap directly on its surface, and refrigerate until cold.
11. Step 11: Once chilled, remove the tart outer ring and place the baked tart crust on a serving dish.
12. Step 12: Whisk the pastry cream until smooth and spread evenly over the tart crust with an offset spatula.
13. Step 13: Remove the strawberry tops and slice each strawberry thinly into 3 or 4 vertical slices.
14. Step 14: Arrange the strawberry slices overlapping in a single direction, starting from the outer edge and moving inward until the tart surface is fully covered.
15. Step 15: Mix the strawberry or apricot jam with 1 tablespoon water in a small bowl and microwave for about 10 seconds until melted and smooth.
16. Step 16: Use a pastry brush to glaze the strawberries with the melted jam for a shiny finish.
17. Step 17: Chill the tart until ready to serve.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and appearance.
• For a different twist, try using raspberries or a mix of berries instead of strawberries.
• If you don’t have an offset spatula, a butter knife or the back of a spoon can be used to spread the pastry cream.
• Ensure the pastry cream is well chilled before assembling to help it set firmly in the tart shell.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. If the crust softens, allow the tart to come to room temperature briefly before serving. Avoid freezing as the fresh strawberries and pastry cream may lose quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to two days in advance and stored in the refrigerator. Just make sure to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming.

What can I use if I don’t have a vanilla bean?

If you don’t have a vanilla bean, substitute with 1 teaspoon pure vanilla extract. Add it after cooking the pastry cream and removing it from heat to preserve the vanilla flavor.

Strawberry Tart with Vanilla Pastry Cream Recipe

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4.6 from 128 reviews

This classic French Strawberry Tart (Tarte aux Fraises) features a crisp, buttery pâte sucrée crust filled with creamy vanilla pastry cream and topped with fresh, thinly sliced strawberries glazed with strawberry or apricot jam. Perfect for a sophisticated dessert, this tart combines smooth textures and vibrant flavors with an elegant presentation.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream Filling

• 1/2 vanilla bean
• 6 tablespoons sugar (divided)
• 1 1/3 cups milk (divided, 330 ml total)
• 4 egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon butter

Tart

• 9-inch baked pâte sucrée or pâte sablée tart crust (or pie crust)
• 1 pint strawberries
• 2 tablespoons strawberry or apricot jam
• 1 tablespoon water (for jam glaze)

Instructions

1. Prepare Vanilla Sugar: Use a small paring knife to carefully slit open the vanilla bean half. Scrape the vanilla bean seeds onto the edge of your knife and mix them with 3 tablespoons of sugar by breaking up the seeds to combine thoroughly.
2. Heat Milk with Vanilla: Place the vanilla sugar, the empty vanilla bean pod, and 1 cup of milk into a saucepan. Heat over medium, whisking occasionally to dissolve the sugar and infuse the milk with vanilla.
3. Whip Egg Yolks and Sugar: In a stand mixer fitted with a whisk attachment, place the egg yolks and slowly add the remaining 3 tablespoons of sugar. Whip on medium speed, then increase to high, beating until the mixture thickens to the ribbon stage and lightens in color, about 3 to 4 minutes. Scrape down bowl sides as needed.
4. Mix Cornstarch with Milk: Whisk the cornstarch into the remaining 1/3 cup cold milk until smooth and set aside.
5. Combine Cold Milk Mixture with Egg Yolks: Once the milk in the saucepan reaches a low boil, carefully add the cold milk-cornstarch mixture to the stand mixer on low speed and mix to combine.
6. Add Hot Milk to Egg Mixture: With the mixer running on low, slowly pour in the hot milk from the saucepan, tempering the eggs gradually. Once incorporated, turn off the mixer.
7. Cook Pastry Cream: Pour the entire mixture back into the saucepan. Over low heat, whisk constantly until the mixture reaches a boil again and thickens, about 2 minutes. Continue whisking vigorously for an additional 2 minutes to eliminate any raw cornstarch flavor and ensure smooth texture.
8. Finish Pastry Cream: Whisk in the butter and remove the vanilla bean pod. Turn off heat, scrape the pastry cream into a bowl, and press plastic wrap directly onto the surface to prevent skin formation. Allow to cool then refrigerate until cold.
9. Assemble Tart Base: Remove the outer ring from the tart pan and carefully place the baked tart shell on a serving dish or cake stand. Optionally slide the shell off the bottom carefully to avoid breaking.
10. Smooth Pastry Cream: Whisk chilled pastry cream until smooth and lump-free. Spread evenly over the tart crust using an offset spatula for a neat finish.
11. Prepare Strawberries: Remove the tops from the strawberries and slice each berry vertically into 3 or 4 thin slices.
12. Arrange Strawberries: Starting from the outer edge working inward, lay the strawberry slices overlapping and facing the same direction to cover the entire surface of the pastry cream.
13. Make Jam Glaze: In a small bowl, mix 2 tablespoons of strawberry or apricot jam with 1 tablespoon of water. Microwave for about 10 seconds until the jam melts and smooths out.
14. Glaze Strawberries: Using a pastry brush, gently brush the warmed glaze over the arranged strawberries to give them a shiny, attractive finish.
15. Chill and Serve: Refrigerate the tart until ready to serve to allow the glaze to set and flavors to meld.

Notes

• For best results, use fresh, ripe strawberries.
• The pâte sucrée tart crust should be fully baked and cooled before filling.
• Pressing plastic wrap directly onto pastry cream prevents a skin from forming.
• If preferred, apricot jam can be substituted for strawberry jam for glazing.
• Use an offset spatula for smooth spreading of pastry cream.
• The vanilla bean enhances flavor but can be replaced with 1 teaspoon vanilla extract if unavailable.

Keywords: Tarte aux Fraises, strawberry tart, French dessert, pastry cream tart, pâte sucrée, fresh strawberries, vanilla custard tart