Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe

There is something irresistibly charming about this Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe. It captures the essence of fresh strawberries nestled on a creamy, silky layer of homemade pastry cream, all gently cradled by a crisp, buttery tart crust. The delicate glaze on top not only gives the strawberries a vibrant shine but also adds a touch of sweetness that unites every bite. This dessert is a true celebration of spring and summer flavors, perfect for impressing friends or indulging in a moment of pure bliss at home.

Ingredients You’ll Need

Though this tart may look like a masterpiece from a patisserie, the ingredients list is refreshingly simple. Every element plays a crucial role: from the rich vanilla bean that infuses the pastry cream to the fresh strawberries that crown the tart with bright color and flavor.

• 1/2 vanilla bean: Adds a fragrant, natural vanilla flavor that’s far superior to extracts.
• 6 tablespoons sugar (divided): Balances the tartness of the strawberries and sweetens the pastry cream perfectly.
• 1 1/3 cups milk (divided, 330 ml total): The creamy base for the luscious pastry cream filling.
• 4 egg yolks: Essential for creating the rich, smooth custard texture in the pastry cream.
• 2 tablespoons cornstarch: Thickens the pastry cream while keeping it silky and smooth.
• 1 teaspoon butter: Adds a subtle richness and smooth finish to the pastry cream.
• 9-inch baked pâte sucrée or pâte sablée tart crust: Offers a crisp, buttery foundation that contrasts perfectly with the creamy filling.
• 1 pint strawberries: The star ingredient that brings freshness, juiciness, and vibrant color to the tart.
• 2 tablespoons strawberry or apricot jam: Creates the beautiful glaze that seals in freshness and gives the tart a stunning shine.

How to Make Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe

Step 1: Prepare the Pastry Cream

Start with your vanilla bean by slicing it open to reveal those precious seeds. Mixing the seeds with sugar releases all those wonderful vanilla flavors right from the start. Warm the milk gently with the empty vanilla pod and vanilla sugar, infusing the milk with aromatic goodness while you prepare the egg yolks. Whip the yolks with sugar to a fluffy, ribbon-like stage, then incorporate cornstarch mixed into the extra milk for smooth thickening. Gradually combine the hot milk mixture into the eggs, then cook it low and slow back in the saucepan until thick and luscious. Finish with a touch of butter for that velvety finish, then chill the pastry cream under plastic wrap until it’s cold and ready.

Step 2: Assemble the Tart Base

Once your pâte sucrée tart crust is baked and cooled, remove the outer ring carefully and place the crust on your favorite serving dish. This crust is the crunchy, buttery stage where all the creamy and fruity magic will come together. Whisk the chilled pastry cream until silky and smooth before spreading it evenly over the pastry shell with an offset spatula. This even layer provides the perfect canvas for the strawberries to shine.

Step 3: Arrange the Strawberries

Wash and dry your strawberries, then slice each berry into neat thin slices—around three or four pieces depending on size. Starting from the outside and moving toward the center, overlap the strawberry slices in a circular pattern atop the pastry cream. This not only looks stunning but ensures every bite is packed with juicy sweetness and that perfect strawberry bite.

Step 4: Glaze the Strawberries

Mix the strawberry or apricot jam with a splash of water and warm gently, either in the microwave or over the stove, until it melts into a smooth glaze. Using a pastry brush, generously apply this glaze over the arranged strawberry slices. This step gives the tart a dazzling, glossy finish and helps keep the berries fresh and vibrant for serving.

How to Serve Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe

Garnishes

For an added touch of elegance, sprinkle a few fresh mint leaves around the tart or dust the edges lightly with powdered sugar just before serving. These small garnishes enhance the fresh, summery vibe of the dessert without overpowering its delicate flavors.

Side Dishes

This tart pairs beautifully with a dollop of softly whipped cream or a scoop of vanilla bean ice cream to elevate the creaminess even further. A light glass of sparkling rosé complements the tart’s sweet and tangy notes perfectly, making it a wonderful option for entertaining guests.

Creative Ways to Present

For a fun twist, you can prepare mini versions of the tart in individual tartlet pans—perfect for parties and gifting. Alternatively, serve the tart with a drizzle of chocolate sauce for an extra decadent touch or scatter edible flowers on top to impress your friends with a stunning visual treat.

Make Ahead and Storage

Storing Leftovers

You can keep leftover strawberry tart covered and refrigerated for up to two days. Keep it chilled to preserve the freshness of the strawberries and the smooth texture of the pastry cream. Just remember that the crust might soften slightly after refrigeration but will still taste delicious.

Freezing

Freezing this tart is not recommended because the delicate pastry cream can separate, and the strawberries may lose their fresh texture once thawed. It’s best enjoyed fresh or within a couple of days when refrigerated.

Reheating

Since this dessert is best served chilled, reheating is generally unnecessary and could spoil its structure and flavor. Simply allow it to come to room temperature for about 10 minutes before serving to bring out the best flavors.

FAQs

Can I use frozen strawberries for the tart?

While fresh strawberries are ideal for their texture and flavor, if you must use frozen, make sure to thaw and drain them thoroughly to avoid sogginess. However, fresh berries provide the best result in the Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe.

What can I substitute for the vanilla bean?

If you don’t have a vanilla bean, pure vanilla extract works as a substitute. Use about 1 teaspoon, adding it at the same time you mix in the cold milk to infuse the pastry cream with vanilla flavor.

Can I make the tart crust from scratch?

Absolutely! Homemade pâte sucrée or pâte sablée adds a wonderful buttery crunch to this tart. Just be sure to prebake (blind bake) the crust so it’s crisp and golden before adding the pastry cream and strawberries.

How long does it take to make the pastry cream?

From start to finish, making the pastry cream should take about 15 to 20 minutes plus chilling time. Patience is key to getting that perfectly smooth and creamy custard which transforms this recipe.

Is this recipe suitable for beginners?

Definitely! Though it involves several steps, the techniques are straightforward. The clear instructions in the Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe make it a wonderful baking project to build confidence and impress your loved ones.

Final Thoughts

This Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe is a timeless treat that brings joy with every bite. Its blend of buttery crust, silky cream, and fresh strawberries is honestly hard to beat. If you’re looking for a dessert that’s both stunning and rewarding to make, you absolutely must give this recipe a go. Trust me, once you try it, it will become a beloved favorite you want to share again and again.

Strawberry Tart with Pastry Cream and Glazed Strawberries Recipe

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• Author: admin
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This classic French Tarte aux Fraises features a crisp, buttery pâte sucrée crust filled with smooth, velvety vanilla pastry cream, topped with fresh, juicy strawberries glazed for a beautiful shine. Perfect for spring and summer gatherings, this tart impresses with its elegant look and delicious balance of creamy and fruity flavors.

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Ingredients

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Pastry Cream

• 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 and Topping

• 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 (to mix with jam)

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Instructions

1. Prepare Vanilla Sugar: Use a small paring knife to slit open the vanilla bean half, scrape out the seeds onto the knife edge, then combine the seeds with 3 tablespoons sugar by breaking them up with your fingers.
2. Heat Milk Mixture: In a saucepan, combine the vanilla sugar, empty vanilla bean pod, and 1 cup milk. Heat over medium heat while whisking to dissolve the sugar.
3. Whip Egg Yolks and Sugar: Place the egg yolks in a stand mixer fitted with the whisk attachment. Set to medium speed, slowly add 3 tablespoons sugar, then whip on high speed for 3-4 minutes until the mixture reaches the ribbon stage and lightens in color. Scrape down the bowl as needed.
4. Mix Cornstarch and Milk: Whisk cornstarch into the remaining 1/3 cup milk until smooth and set aside.
5. Combine Mixtures: When the milk mixture in the saucepan comes to a low boil, gradually add the cold cornstarch milk mixture to the mixer on low speed, then slowly pour in the hot milk mixture, mixing on low to combine.
6. Cook Pastry Cream: Stop the mixer and pour everything back into the saucepan. Stir constantly over low heat until the mixture thickens and boils again (about 2 minutes), then whisk for an additional 2 minutes to cook out any raw cornstarch taste. Whisk vigorously if the cream isn’t smooth.
7. Finish Pastry Cream: Remove from heat, whisk in butter, and discard the vanilla bean pod. Transfer the pastry cream to a bowl, cover directly with plastic wrap to prevent a skin from forming, and chill until cold.
8. Prepare Tart Shell: Remove the outer tart pan ring and place the baked tart shell on a serving dish. Optionally, slide it off the bottom carefully without breaking it.
9. Smooth Pastry Cream: Whisk chilled pastry cream until smooth and lump-free, then spread evenly over the tart crust using an offset spatula.
10. Slice Strawberries: Trim the strawberry tops and slice each into 3 or 4 thin vertical slices.
11. Arrange Strawberries: Lay the strawberry slices over the pastry cream in overlapping concentric circles, starting from the outer edge and moving inward until fully covered.
12. Prepare Glaze: Combine 2 tablespoons jam with 1 tablespoon water in a small bowl. Microwave for about 10 seconds until melted and smooth.
13. Glaze Tart: Using a pastry brush, gently brush the warmed jam glaze over the strawberries to give them a shiny finish.
14. Chill and Serve: Refrigerate the tart until ready to serve, allowing the glaze to set and the flavors to meld.

Notes

• Use a high-quality vanilla bean for the best flavor in the pastry cream.
• Make sure to whisk the pastry cream constantly while cooking to avoid lumps or burning.
• Chilling the pastry cream thoroughly is crucial for a smooth, firm filling.
• You can substitute the strawberry or apricot jam with a neutral fruit glaze or omit if preferred.
• Handle the tart crust gently to prevent cracks when transferring from the pan.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: French