The tart with pastry cream and strawberries is a very tasty and refreshing dessert. It’s also very convenient because it can be prepared in advance and kept in the refrigerator until serving time. To make this strawberry and pastry-cream tart I used my oil shortcrust pastry, without any leavening agents to make the shell firmer and crunchier, filled with a simple pastry cream.
Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 50 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the Tart with Pastry Cream and Strawberries
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2 cups milk
- 2 eggs
- 1/2 cup granulated sugar
- 5 1/2 tbsp rice starch (or cornstarch)
- 1 1/3 cups strawberries
- blueberries
Steps for the Tart with Pastry Cream and Strawberries
In a bowl, use a fork to work the oil with the sugar, then add the two eggs and mix well. Gradually add the flour. Work the ingredients until you form a smooth dough.
Roll the shortcrust pastry fairly thin and line a greased and floured 24–26 cm (about 9.5–10.25 in) diameter tart pan, trimming the edges. For blind baking you have two options: line the interior with parchment paper and fill with beans or dried chickpeas, or—as I did—place a second glass dish on top of the parchment to help the shell keep its shape while baking.
Bake at 356°F (180°C) in a preheated conventional oven for about 30 minutes on the middle rack. After 20 minutes of baking, remove the pan or the weights and continue baking.
Pour the milk into a saucepan and begin to warm it. Meanwhile, whisk the sugar with the eggs in a bowl, then add the cornstarch. Pour a little of the warm milk into the bowl, mix, then pour everything back into the saucepan with the milk. Cook over low heat, stirring, until you reach the desired thickness.
Once cooked, pour the pastry cream into a container and sprinkle the surface with some granulated sugar; clicking HERE I explain why I don’t use cling film directly on the surface.
Tip: to cool the pastry cream quickly, place the container you will use to hold the cream in the freezer for about 15 minutes. Use a low, wide container so it cools faster.
Once the shortcrust shell and the pastry cream are completely cooled, pour the pastry cream into the shell and level it well.
Begin decorating the tart filled with pastry cream using the strawberries, blueberries and small cookies. To prevent the fruit from oxidizing and to give it a shiny appearance, instead of a gelatin glaze I used apricot jam; simply warm it slightly and brush it over the tart.
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Storage for the Tart with Pastry Cream and Strawberries
The strawberry and pastry cream tart can be stored in the refrigerator in an airtight container or covered with a cake dome for up to 2–3 days. I recommend consuming it within this time to fully enjoy the crispness of the shortcrust and the freshness of the fruit.
