Learn to make this delicious French strawberry tart with this classic and traditional recipe made with a crunchy and buttery shortcrust pastry filled with vanilla pastry cream and topped with fresh strawberries.
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What is Tarte aux Fraises?
The strawberry tart recipe (Tarte aux fraises) is a beloved traditional French dessert enjoyed around the world, especially when spring brings its delicious sliced strawberries.
Our top pick among strawberry tart recipes is the strawberry custard tart recipe, featuring a buttery "Pâte Sablée " pastry shell filled with almond cream and vanilla pastry cream (crème patissière), topped with fresh strawberries in just three easy steps.
Why you'll love this recipe
Looking for more French strawberry recipes? Give these a try, Strawberry fraisier, Strawberry macarons, Strawberry filled cupcakes, Strawberry whipped cream cake, strawberry charlotte cake or Strawberry pavlova nests.
Ingredient Notes
You need these ingredients to make this custard strawberry tart:
- Shortcrust pastry: The "pâte sablée" is made with all-purpose flour, a pinch of salt, unsalted butter, powdered sugar, and a whole egg.
- Almond cream filling: Composed of ground almonds (almond meal), granulated sugar, unsalted butter, eggs and vanilla extract.
- Vanilla pastry cream filling: Typically consists of milk, sugar, egg yolks, cornstarch, and a vanilla bean or vanilla extract.
- Strawberries: Fresh, ripe strawberries are used to top the tart.
How to Make a Classic French Strawberry Tart Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Make the vanilla custard filling by heating the milk with the vanilla bean in a medium saucepan on a medium heat and allowing it to infuse for 10 minutes. In the meantime, whisk the egg yolks with the sugar and cornstarch.
Incorporate the hot milk into the egg mixture, then cook the mixture in a saucepan until it thickens. Add the cold butter and let it cool completely in the refrigerator in a gratin dish covered with plastic wrap.
Step 2: Make almond cream by mixing all the ingredients in a large bowl until you have a creamy mixture. Cover and refrigerate.
Step 3: Make the sweet shortcrust pastry by mixing the dry ingredients, all-purpose flour, powdered sugar, almond meal, and salt in a large bowl. Then, add the cold, diced butter and incorporate it with your fingertips until the mixture has a sandy texture.
Finish by adding the eggs to bring the dough together and let it chill in the refrigerator, covered with plastic wrap, for 30 minutes.
Step 4: Shape the tart pan by rolling out the tart dough on a lightly floured surface with a rolling pin. Place the pastry sheet in a greased tart pan or within a pastry ring and trim any excess edges.
Step 6: Spread the almond cream over the tart base using an angled spatula.
Step 7: Bake the tart shell at 338°C/170°C for about 30 minutes until golden brown, then cool completely the baked tart shell before removing from the pan and placing on a wire rack or serving platter.
Step 8: Whip the pastry cream for 1 minute with an electric hand mixer then fill the cooled tart crust with it.
Decorate: Place your strawberry slices on top of the tart, arranging them until they completely cover the vanilla filling.
Enjoy! Leave the strawberry custard tart in the fridge for 1 hour before serving.
Serving Suggestions
- Dust with Powdered Sugar: Before serving, lightly dust the tart with powdered sugar for a sweet finish.
- Whipped Cream: A dollop of freshly whipped cream complements the tart's sweetness.
- Leaves: Garnish with fresh mint leaves or basil leaves to add a touch of freshness and color.
- Lemon Zest: Sprinkle some lemon zest over the tart for a citrusy kick.
- Extra Berries: Serve with additional fresh berries like raspberries or blueberries for added variety.
- Vanilla Ice Cream: Enjoy a slice with a scoop of vanilla ice cream for a delightful dessert.
- Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the tart.
- Pistachio: Sprinkle crushed pistachios over the top of the tart.
Tips for this recipe
Storage instructions
In the fridge: Strawberry tart can only be stored in the refrigerator, covered in an airtight container or under plastic wrap for 2 - 3 days.
How to freeze it? Although I don't recommend freezing the tart with fresh fruit, you can still keep it for up to 3 months in the freezer, wrapped in plastic wrap or in a storage box.
Let it gently thaw for 24 hours in the refrigerator.
Variations & Substitutions
Recipe Questions
How do I make my fruit tart not soggy?
This happens when the fruits are in contact with sugar or when they are frozen, they give back juice, use only fresh fruits and not frozen fruits.
Can I freeze strawberry tarts?
Fresh strawberries do not support very well the defrosting, it is not advised to freeze strawberry tarts, only the crust can be frozen easily.
Can I make strawberry tart ahead of time?
Yes, it's possible to make the tart the day before or to prepare only the bottom tart crust up to 3 days before and keep it in the fridge.
More Tart Recipes
I hope you love this strawberry pastry cream tart. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
French Strawberry tart
- Total Time: 1 hour
- Yield: 10 slices
Description
Classic strawberry tart recipe with a shortcrust pastry wit almond cream, filled with pastry cream and fresh strawberries (for a 10 inch/ 24 cm tart - 10 slices)
Ingredients
Sweet Shortcrust
- 250 g (2 cups) Flour - all-purpose
- 90 g (⅔ cup) Powdered sugar
- 50 g (½ cup) Almond meal
- pinch Salt
- 150 g (⅔ cup)Butter - unsalted and cold
- 1 Egg - room temperature
Almon cream
- 50 g (½ cup) Almond meal
- 50 g (¼ cup) Butter - unsalted and soft
- 50 g (¼ cup) Sugar - granulated
- 1 Egg - Room temperature
- 1 pinch salt
Pastry cream
- 250 ml (1 cup) whole milk- or semi-skimmed
- ½ Vanilla bean
- 40 g egg yolks - about 2
- 60 g (¼ cup) Sugar - granulated
- 1 tbsp Flour - all-purpose about 10 g
- 1 tbsp Cornstarch - about 10 g
- 2 tbsp Butter - unsalted, about 25g
- 2-3 cups Fresh strawberries - about 250 g
Instructions
Pastry cream
- Heat the milk with half a vanilla pod, split and scraped, until it boils, then let it infuse for at least 10 minutes.
- In a bowl, whisk the egg yolks and sugar for 1-2 minutes.
- Add the flour and cornstarch and whisk again.
- Remove the vanilla bean from the milk and pour it over the egg and sugar mixture and whisk.
- Return the entire mixture to the saucepan and bring to a boil until thick.
- Stir in the butter off the heat and pour the custard into a small rectangular dish.
- Cover with cling film and leave to cool in the fridge.
Almond cream filling
- Place all the ingredients in a container and mix until you obtain a smooth and homogeneous preparation.
- Cover and set aside until the sweet pastry is ready.
Shortcrust pastry
- Place the dry ingredients in a large container, flour, almond powder, powdered sugar and pinch of salt.
- Add the cold butter cut into pieces and mix all the ingredients by rubbing the mixture between your hands, to incorporate the butter and obtain a sandy mixture.
- Add the egg and mix without kneading until you get a smooth and homogeneous dough ball.
- Roll out the dough between 2 sheets of parchment paper and chill for at least 30 minutes.
- Take the dough out of the fridge and place it in an 8 inch / 20 cm diameter pie circle on a baking sheet covered with baking paper.
- Prick the bottom of the tart with a fork and fill with almond cream filling, place the tart in the freezer for 30 minutes to 1 hour.
- Preheat your oven to 338°F / 170°C and bake the tart for 30-35 minutes until golden brown.
- Let the tart shell cool completely at room temperature.
Assembly
- Whip the pastry cream with an electric mixer and place it in a pastry bag.
- Fill the bottom of the tart with the pastry cream.
- Arrange strawberries cut in half on top of the pastry cream.
- Place in the fridge for 1 hour before serving.
Notes
Conservation: 2-3 days in the refrigerator covered with a plastic wrap or in a conservation box.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert, tart,
- Cuisine: French
Nutrition
- Calories: 205
- Sugar: 3
- Sodium: 53
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 81
Mmmmiam how she looks good.
Strawberries and almond cream , but it's delicious. A lovely day
Hello!! Nice recipe... that I really want to try!
But just before could you tell me what dimensions has your pan?
Merci
Elise
Hello Elise, sorry for the delay it's a 20 cm
She's gorgeous! Very pretty photo and a nice blog to visit!