Classic, creamy and irresistible
The cream and strawberry tart is one of those classic desserts I often make when I want something truly special yet simple to prepare. The crisp shortcrust pastry base encloses a velvety pastry cream and a layer of fragrant strawberries, creating a balanced and irresistible dessert.
It’s a tart perfect for:
after-lunch dessert
indulgent snack
special occasions
I usually make it in spring, when strawberries are sweet and fragrant. The result is a delightful, creamy, flavor-packed cake that always wins everyone over at the first bite.
Try these strawberry recipes too:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 3/4 cups all-purpose flour
- 0.6 cup granulated sugar
- 1/2 cup butter
- 2 eggs
- Half packet baking powder
- salt
- 2 cups strawberries
- 1/3 cup granulated sugar
- Half lemon
- 1 cup milk
- 0.6 cup granulated sugar
- 2 eggs
- 3 tbsp cornstarch
- lemon zest
Steps
👩🍳 Preparation video HERE.
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Make the base
First, place the flour, baking powder, sugar, butter and eggs in a bowl.
Knead quickly until you get a smooth, compact dough.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Prepare the strawberry mixture
Meanwhile, clean and wash the strawberries well.
Cut them into pieces and add:
sugar
juice of half a lemon
Cook them for about 10 minutes, stirring occasionally.
When ready, let them cool completely.
Prepare the pastry cream
In a small saucepan place the egg yolks, sugar and cornstarch.
Mix well and add the milk little by little, continuing to stir.
Add the lemon zest and bring to the heat.
Stir continuously until the cream thickens.
When ready, transfer it to a bowl, cover with plastic wrap directly on the surface and let it cool.
Assemble the tart
After resting, take the dough out of the refrigerator.
Roll out about three quarters of the pastry on a sheet of parchment paper using a little flour.
Transfer the pastry to an 11-inch pan lightly floured, helping yourself with the parchment paper.
Remove the excess dough and prick the base with a fork.
Add the filling
Pour in the cold pastry cream and spread it over the entire surface.
Top with the strawberry mixture.
Decoration
Roll out the remaining dough and cut strips.
Place them on the tart slightly overlapping to obtain the classic tart lattice decoration.
Baking
Bake in the oven at 356°F for about 50 minutes.
Let cool completely before cutting.
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✨ Result
You will obtain a tart:
crisp on the outside
creamy inside
fragrant with strawberries
A truly delicious dessert, perfect for any occasion.
storage:
The tart can be stored:
2 days at room temperature under a dome
up to 4 days in the refrigerator
It can be frozen already sliced for up to 1 month.
FAQ (Questions and Answers)
Can I add lemon zest to the pastry?Yes, it will make the tart even more aromatic.
Can I use fresh strawberries without cooking them?Yes, but cooking them slightly helps make them softer and more flavorful.
Can I prepare it the day before?Yes, it’s even better the next day.
