Strawberry Cream Tart Recipe

If you love desserts that look stunning and taste even better, you are going to adore this Strawberry Cream Tart. Imagine a perfectly crisp, buttery crust cradling a silky vanilla pastry cream, all topped with vibrant, glossy strawberries that promise freshness in every bite. The Strawberry Cream Tart is a classic that feels luxurious but actually comes together with surprising ease, making it a perfect treat for any occasion where you want to impress without stress.

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to nailing this Strawberry Cream Tart. Each component plays a crucial role, from the flaky crust that provides structure to the silky cream that adds richness and the strawberries that bring a burst of color and flavor.

• Flour: The foundation for your tart crust, providing structure with a tender crumb.
• Cold butter: Cubed and chilled, it creates that desirable flaky texture in the crust.
• Sugar: Sweetens both the crust and the filling subtly—balance is key.
• Egg yolk: Adds richness and helps bind the crust dough beautifully.
• Cold water: Just enough moisture to bring the dough together without making it tough.
• Milk: Warmed gently for the pastry cream, it creates a luscious base.
• Egg yolks (for filling): Whisked into the custard to give that smooth, creamy texture.
• Cornstarch: The thickening agent that transforms the filling into a silky custard.
• Vanilla extract: Brings out the sweet, comforting flavor in the cream.
• Strawberries: Fresh and halved, they add brightness and a jewel-like finish.
• Apricot jam: Warmed and brushed over the strawberries for a gorgeous, glossy glaze.

How to Make Strawberry Cream Tart

Step 1: Prepare and Bake the Crust

Start by combining your flour, sugar, and cold butter until the mixture looks crumbly like coarse breadcrumbs. Adding the egg yolk and cold water will bring it all together into a smooth dough that you’ll wrap and chill for about 30 minutes. Chilling is key—it prevents shrinkage and keeps the crust tender. Roll it out gently and press it into your tart pan, then bake at 350°F (175°C) for 18 to 20 minutes until it’s a lovely golden brown. Once it’s baked, cool it completely so your filling won’t melt it down.

Step 2: Make the Vanilla Pastry Cream Filling

Warm the milk just until it’s about to simmer—that gentle heat helps infuse the creaminess. Meanwhile, whisk together your egg yolks, sugar, and cornstarch until smooth. Temper the egg mixture gradually by slowly whisking in the warm milk, then pour it all back into the pan and cook over medium heat, stirring constantly until it thickens into a pudding-like consistency. Remove from heat, stir in vanilla extract for that fragrant touch, and set it aside to cool. This filling is what elevates your Strawberry Cream Tart, giving it a rich but delicate flavor contrast.

Step 3: Assemble and Glaze Your Tart

Spread that dreamy vanilla cream evenly over the cooled tart crust, creating a perfect canvas for your fresh strawberries. Neatly arrange the halved berries on top in a pretty pattern—it’s your chance to make the tart visually pop. Then, warm your apricot jam until it’s runny enough to brush smoothly over the fruit, turning their surface into a glossy, irresistible glaze. Pop it in the fridge for at least an hour to let everything set and chill before serving.

How to Serve Strawberry Cream Tart

Garnishes

A simple dusting of powdered sugar or a sprig of fresh mint can add a touch of elegance to your Strawberry Cream Tart. For an extra indulgent flourish, consider adding thin chocolate curls or a few edible flowers, which not only enhance the appearance but also complement the sweet freshness of the strawberries.

Side Dishes

This tart pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add richness alongside the light tartness of the berries. For a refreshing contrast, serve with a chilled glass of sparkling rosé or a light herbal tea that complements the fruity and creamy flavors without overpowering them.

Creative Ways to Present

If you want to wow your guests even more, try serving the Strawberry Cream Tart in individual tartlets for personalized portions. You can also experiment with layering by cutting the tart crust into rounds and stacking with alternating pastry cream and strawberry slices for a playful take. Another fun presentation is to use heart-shaped pans when making the crust—perfect for celebrations or romantic occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Cream Tart is best stored covered in the refrigerator to keep the pastry cream fresh and the berries vibrant. Use an airtight container or cover with plastic wrap tightly to prevent the crust from absorbing fridge odors and becoming soggy. Enjoy within two days for optimal texture and flavor.

Freezing

Freezing this tart is not recommended because the pastry cream can separate and the strawberries lose their fresh texture upon thawing, which impacts the overall taste and appearance. Instead, it’s best enjoyed fresh or refrigerated for short-term storage.

Reheating

This dessert is designed to be served chilled, so reheating isn’t necessary. However, if you prefer the tart a little warmer, allow it to come to room temperature for about 15 minutes before slicing. Avoid microwaving as it could melt the cream and spoil the glossy strawberry topping.

FAQs

Can I use frozen strawberries for the tart?

Fresh strawberries work best because they retain their shape and shine beautifully with the apricot glaze. Frozen berries release extra moisture when thawed, which can make the tart soggy, so it’s better to stick to fresh fruit whenever possible.

What can I substitute for apricot jam in the glaze?

If you don’t have apricot jam, you can use any light-colored, mild-flavored preserves like peach or white grape jelly. Heat it gently and strain it before brushing to keep the glaze smooth and clear.

Is there a vegan alternative for the pastry cream?

Yes! You can make a vegan pastry cream using plant-based milk like almond or oat milk, along with cornstarch and coconut cream to mimic the richness. Just be mindful that the flavor and texture will vary slightly from traditional pastry cream.

Can I make the crust ahead of time?

Absolutely! The crust dough can be prepared and chilled for up to 24 hours before baking. You can also bake it in advance and store it in an airtight container for a day or two before assembling your Strawberry Cream Tart.

How do I prevent the strawberries from drying out in the tart?

Brushing the strawberries with the warm apricot glaze seals in their moisture and gives a lovely sheen. To keep them fresh, prepare the topping as close to serving time as possible and store the tart chilled.

Final Thoughts

If you’re looking for a dessert that combines elegance, classic flavor, and fresh, vibrant ingredients, the Strawberry Cream Tart is your perfect match. It’s a dish that invites smiles, whether served at a casual brunch or a special celebration. I encourage you to try this recipe soon—you’ll find that its charm lies not only in taste but in the joy of creating something truly beautiful from simple ingredients.