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Strawberry Tart


How can one go wrong with a shortbread crust, pastry cream and fresh fruit? In my opinion you can’t. I thoroughly love fruit tarts…..well to be fair, I love anything that contains pastry cream and shortbread. This tart is gloriously delicious, and is fairly easy on the eyes. Feel free to add additional varieties of fruit or more strawberries to suit your personal taste. I hope you try this recipe out, and see why I love it so.


 Shortbread Crust:

1 cup all-purpose flour

1/8 teaspoon salt

1/3 cup powdered sugar

1/2 cup (1 stick) unsalted butter, cold and chopped into small cubes

Pastry Cream:

1 1/4 cups milk

3 large egg yolks

1/4 cup granulated white sugar

2 tablespoons flour

2 tablespoons cornstarch

1  teaspoon pure vanilla extract


1 pint strawberries, washed, hulled and sliced

2 – 3 tablespoons sugar



In your food processor combine flour, powdered sugar, and salt. Process to combine.

Add in the butter, and pulse until it combines. Forming small clumps.

Press the crust into a tart pan.

Prick the surface with a fork.

Place in the freezer for 15 minutes.

Bake at 420°F. for 10 minutes or until lightly golden brown. Remove and cool completely before filling.

Pastry Cream: 

In a heatproof bowl combine the egg yolks with the sugar. Sift the flour and cornstarch together, and add to the egg mixture. Stir together until it is a smooth paste.

Heat the milk in a saucepan, and bring to a boil. Slowly add the milk to the egg mixture. Whisking constantly.

Then pour the entire mixture back into the medium saucepan, and bring to a boil whisking constantly until thickened.

Remove from heat and stir in vanilla.

Place in a bowl with plastic wrap over the surface to prevent a skin from forming.

Cool to room temperature. If you do not plan to use the pastry cream right away it can be stored up to 3 days in the refrigerator.


Spread the pastry cream into the tart shell.

Place the strawberries in whatever pattern you desire on top.












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