Strawberry Tart

A classic strawberry tart filled with luxe crème pâtissière for a beautiful and very tasty dessert.


  • No strawberries? Top your tart with other fruits such as mango slices, blueberries, blackberries, kiwi slices, or citrus segments.

Prep time: 60 minutes

Cook time: 20 minutes

Total time: 80 minutes

Servings: 6


400 g Strawberries

1 tbsp Jam (any )

For the pastry:

200 g Plain flour

2 tbsp Icing sugar

125 g Cold unsalted butter / Vegan butter

2 tbsp Water

For the crème pâtissière:

350 ml Milk (whole ) / Milk of choice

1 tsp Vanilla paste

4 Egg yolks / Flax egg

90 g Caster sugar

a pinch of Salt

25 g Corn flour


  1. Make the pastry: Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball. Roll the pastry onto a lightly floured board, to 5 mm thickness, and line a 25 cm loose-based tart tin. Chill for 30 minutes.
  2. Make the crème pâtissière: In a saucepan, heat the milk and vanilla almost to boiling, then turn off the heat and set aside. In a mixing bowl, whisk together the egg yolks and sugar, until thick and pale. Sift the cornflour over and whisk until smooth. Gradually whisk in the warm milk.
  3. Return the mixture to the saucepan and stir over a medium heat until it begins to thicken. Then turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is thick. Remove from the heat and transfer to a glass bowl. Cover with cling film making sure the film is touching the custard, that way the custard won’t develop a skin to it. Chill for 2 hours, or until cold.
  4. Cook the pastry: Heat the oven to 190C/170c fan/5 gas mark. Line the tart with baking paper and top with baking beans (or use rice). Bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes. Remove from the oven and leave to cool.
  5. Build the tart: Whisk the crème pâtissière to smooth it out, then add to a piping bag and pipe into the tart case and spread level.
  6. Hull the strawberries and arrange cut-side down and snugly on top of the crème pâtissière. Gently heat the jam in a pan with 1 tbsp water. Using a pastry brush, glaze the strawberries with the jam, then leave to set for a few moments.
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How to store

You can make the pastry and creme patissiere the day before and store them in the fridge. The finished tart will store in the fridge for up to 3 days.