Fench strawberry tart : tarte aux fraises

This quick and easy French strawberry tart, know as : Tarte aux fraises, pairs crisp shortcrust pastry with silky pastry cream, creating a dessert that’s both elegant and irresistible.

Best enjoyed when strawberries are in season, their juicy sweetness truly elevates this classic tart—perfect for a light treat or post-meal indulgence.

Classic French Strawberry Tart with Pastry Cream

And here it is—a simple, irresistible strawberry tart with luscious pastry cream that you can whip up in no time, perfect for an afternoon treat or a cozy dessert after a hearty dinner.

Sure, we get strawberries all year round where I live, but nothing beats the flavor of seasonal ones—plump, juicy, and naturally sweet. That’s when this tart truly shines.

My husband loves it with a generous layer of pastry cream, but I have to admit, I’m a fan of the mousseline version.

Creme mousseline from those who don’t know it, is pastry cream whipped with softened butter to have a fluffy, silky, smooth and airy cream.

Yes, it’s a bit richer with all that butter, but I adore how light and airy it feels in the mouth—pure bliss!

After a long day, even though I was completely worn out, I woke up craving something creamy and comforting for breakfast.

I opened the fridge, and there it was—a lovely little basket of fresh strawberries just begging to be used… I couldn’t resist, haha!

So I threw together this dreamy strawberry tart: velvety smooth pastry cream, sweet glossy strawberries, and that perfectly crisp shortcrust pastry that had only rested in the fridge for 40 minutes.

Honestly, it’s so easy to make and so worth it!

Ingredients for the Perfect French Strawberry Tart

To create a strawberry tart that’s both elegant and bursting with flavor, you’ll need three key components: a crisp shortcrust pastry, silky pastry cream, and a fresh, glossy topping.

Here’s everything you need, with details to help you choose the best ingredients:

 For the Shortcrust Pastry (Pâte Sablée)

• 250g all-purpose flour – The base of your tart shell, providing structure with a tender, crumbly texture.
• 125g unsalted butter, diced – Cold butter ensures a flaky crust and rich, buttery flavor.
• 40g granulated sugar – Adds a touch of sweetness to balance the buttery dough.
• 1 packet of vanilla sugar (or 1 tsp vanilla extract) – Infuses the dough with warm, aromatic vanilla flavor.
• 50ml milk – Helps bring the dough together while keeping it tender and smooth.
• A pinch of salt – Enhances all the flavors and balances the sweetness.

For the Pastry Cream (Crème Pâtissière)

• 500ml whole milk – The creamy base for a rich, smooth custard.
• 4 egg yolks – Provide thickness and a silky texture to the cream.
• 130g granulated sugar – Sweetens the custard and helps achieve a glossy finish.
• 50g cornstarch – Acts as a thickening agent, giving the cream its signature consistency.
• 1 vanilla bean (or 1 tsp vanilla extract) – Infuses the cream with deep, natural vanilla flavor for a luxurious touch.

For the Topping

• Fresh strawberries, washed, hulled, and halved – Choose ripe, juicy strawberries for maximum sweetness and visual appeal.
• Strawberry jam or glaze for tart – Adds shine and enhances the fruity flavor while helping the berries stay in place.

Step-by-Step Instructions to Make the Strawberry Tart

Preparing the shortcrust pastry:

1. In a mixing bowl, combine the flour and diced butter. Rub together until the mixture resembles breadcrumbs.
2. Add the granulated sugar, vanilla sugar, and a pinch of salt. Mix well.
3. Gradually pour in the milk while mixing until a dough forms.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 180°C (356°F).
6. Roll out the chilled dough and line a tart pan. Prick the base with a fork.
7. Bake for about 20 minutes or until golden. Let it cool completely.​

Preparing the pastry cream:

1. Split the vanilla bean and scrape out the seeds. Place both the seeds and pod into the milk and bring to a boil.
2. In a separate bowl, whisk the egg yolks and sugar until the mixture whitens. Add the cornstarch and mix well.
3. Remove the vanilla pod from the hot milk. Gradually pour the milk into the egg mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
5. Pour the pastry cream into a shallow dish, cover with plastic wrap touching the surface, and let it cool completely.​

Assembling the tart:

1. Spread the cooled pastry cream over the baked tart shell.
2. Arrange the halved strawberries on top, covering the cream completely.
3. Gently heat the strawberry jam until it becomes liquid, then brush it over the strawberries to give them a shiny finish.
4. Refrigerate the tart for at least an hour before serving.

How to Store the Strawberry Tart

To keep your strawberry tart fresh and delicious:

• Refrigerate: Store the tart in an airtight container or cover it loosely with plastic wrap. It will stay fresh in the fridge for up to 2–3 days.
• Avoid freezing: Due to the fresh strawberries and pastry cream, freezing isn’t recommended as it can alter the texture and make the crust soggy.
• Best served chilled: For the perfect bite, let the tart sit at room temperature for 10–15 minutes before serving, so the cream softens slightly.

Tip: If you’re making it ahead, store the crust and pastry cream separately and assemble the tart the day you plan to serve it for optimal texture.

Tips for a Perfect French Strawberry Tart

• Use ripe, seasonal strawberries: For the sweetest, juiciest flavor and best presentation, choose strawberries at their peak.
• Chill the dough: Resting the shortcrust dough in the fridge for at least 30–40 minutes prevents shrinking during baking and ensures a crisp crust.
• Avoid a soggy base: Brush melted white chocolate or a thin layer of jam on the cooled crust before adding the pastry cream. It acts as a moisture barrier.
• Make ahead smartly: You can prepare the shortcrust and pastry cream a day in advance. Assemble the tart shortly before serving for maximum freshness.
• Get that glossy finish: Warm up a little strawberry jam or neutral glaze and gently brush it over the berries to give your tart a beautiful, professional shine.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought pastry dough?
A: Absolutely! If you’re short on time, a quality store-bought shortcrust or puff pastry will work fine—just make sure to blind-bake it first.

Q: Can I make this tart with other fruits?
A: Yes! You can substitute strawberries with raspberries, blueberries, or a mix of summer berries. Just be sure they’re not overly juicy to avoid sogginess.

Q: Can I skip the pastry cream?
A: If you’re looking for a lighter version, you can use whipped mascarpone or Greek yogurt with a bit of honey, but the traditional pastry cream gives that rich, authentic flavor.

Other desserts to try

• Gluten-free chocolate mousse cake
• Key Lime Pie Recipe
• Pear and Almond Tart Recipe (Tarte Bourdaloue)