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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/strawberry-tart-with-vanilla-pastry-cream-recipe/