Strawberry Tarts

Why You’ll Love This Recipe

I love strawberry tarts because they look impressive while using familiar ingredients and straightforward techniques. The combination of buttery pastry, vanilla cream, and fresh strawberries gives me plenty of flavor without making the dessert feel overly heavy.

I also like that I can prepare several components ahead of time. I can bake the tart shells and make the pastry cream in advance, then assemble the tarts closer to serving time.

These tarts are also easy for me to customize. I can add other berries, use a cream cheese filling, add chocolate, or brush the strawberries with a simple glaze for a bakery-style finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Shells

• All-purpose flour
• Unsalted butter, cold and cubed
• Powdered sugar
• Egg yolk
• Vanilla extract
• Fine sea salt
• Cold water, as needed

For the Vanilla Pastry Cream

• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Unsalted butter
• Vanilla extract
• Fine sea salt

For the Strawberry Topping

• Fresh strawberries
• Apricot jam or strawberry jam, optional for glazing
• Water, optional for thinning the glaze

Directions

1. Make the Tart Dough

I combine the flour, powdered sugar, and salt in a mixing bowl. I add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.

I add the egg yolk and vanilla, then mix until the dough begins to come together. If it seems too dry, I add cold water a little at a time.

2. Chill the Dough

I shape the dough into a disk, wrap it, and refrigerate it for about 30–60 minutes.

Chilling helps firm the butter and makes the pastry easier for me to roll and shape.

3. Shape the Tart Shells

I preheat my oven to 375°F (190°C).

I roll the chilled dough on a lightly floured surface and cut it into pieces large enough for my individual tart pans. I gently press the dough into the bottoms and sides, then trim away the excess.

I prick the bottoms lightly with a fork and chill the shaped shells for another 10–15 minutes.

4. Bake the Tart Shells

I line each tart shell with parchment paper and add pie weights or dried beans.

I bake them for about 12–15 minutes, remove the weights and parchment, and continue baking for another 5–8 minutes, or until the shells are lightly golden.

I let them cool completely before adding the filling.

5. Make the Pastry Cream

I heat the milk in a saucepan until it’s steaming but not vigorously boiling.

In a separate bowl, I whisk the egg yolks, sugar, cornstarch, and salt until smooth.

I slowly whisk some of the warm milk into the egg mixture to temper it. I then pour everything back into the saucepan.

6. Thicken the Pastry Cream

I cook the mixture over medium-low heat, whisking constantly, until it becomes thick and creamy.

I remove it from the heat and stir in the butter and vanilla.

I transfer the pastry cream to a clean container and place plastic wrap directly against its surface to prevent a skin from forming. I refrigerate it until completely chilled.

7. Prepare the Strawberries

I wash the strawberries and dry them thoroughly. I remove the stems and slice or halve the berries depending on the design I want.

I make sure the strawberries aren’t excessively wet because extra moisture can soften my tart shells.

8. Assemble the Tarts

I spoon or pipe the chilled pastry cream into each cooled tart shell and smooth the surface.

I arrange the fresh strawberries over the pastry cream, slightly overlapping them for an attractive finish.

9. Glaze and Serve

For a glossy finish, I gently warm a little apricot or strawberry jam with a splash of water until smooth.

I lightly brush the glaze over the strawberries and refrigerate the assembled tarts until I’m ready to serve them.

Servings and Timing

This recipe makes approximately 6 individual strawberry tarts, depending on the size of my tart pans.

• Servings: 6
• Yield: approximately 6 individual tarts
• Prep time: 30 minutes
• Dough chilling time: 30–60 minutes
• Bake time: approximately 20 minutes
• Pastry cream chilling time: about 2 hours
• Assembly time: 15 minutes
• Total time: approximately 3½–4 hours

Much of the total time is inactive while my pastry dough and pastry cream are chilling.

Variations

Strawberry Cream Cheese Tarts

I replace the pastry cream with a sweetened cream cheese filling made with cream cheese, powdered sugar, and vanilla. I like this version when I want a richer, cheesecake-like flavor.

Strawberry Chocolate Tarts

I spread a thin layer of melted chocolate inside the cooled tart shells before adding the pastry cream. Once the chocolate sets, it creates an extra layer of flavor and can also help protect the pastry from moisture.

Mixed Berry Tarts

I combine strawberries with raspberries, blueberries, or blackberries. I arrange the different berries over the pastry cream for a colorful variation.

Lemon Strawberry Tarts

I add fresh lemon zest to the pastry cream or use a lemon-flavored cream filling. The citrus gives me a bright contrast to the sweet strawberries.

Mini Strawberry Tarts

I use mini tart pans or a mini muffin pan to create bite-sized versions. I reduce the baking time as necessary and watch the pastry carefully because smaller shells brown faster.

Storage/Reheating

I store assembled strawberry tarts in a covered container in the refrigerator and prefer serving them within 1–2 days. The longer they sit, the more moisture from the pastry cream and berries can soften the crust.

For the best results, I store the baked tart shells separately at room temperature in an airtight container and keep the pastry cream refrigerated. I assemble everything closer to serving time.

I don’t recommend freezing fully assembled strawberry tarts because fresh strawberries and pastry cream can change texture after thawing. I can freeze unfilled baked tart shells and thaw them before filling.

I don’t reheat assembled strawberry tarts. I serve them chilled or let them sit at room temperature briefly before serving.

FAQs

Can I make strawberry tarts ahead of time?

Yes. I prefer making the components ahead rather than assembling the entire dessert too early. I bake the tart shells and prepare the pastry cream in advance, then add the cream and fresh strawberries closer to serving.

How do I keep strawberry tarts from getting soggy?

I make sure the tart shells are fully baked and completely cool before filling them. I also dry the strawberries thoroughly. For additional protection, I sometimes brush the inside of each shell with a thin layer of melted chocolate before adding the pastry cream.

Can I use frozen strawberries?

I prefer fresh strawberries for the topping because they retain their shape and texture. Frozen strawberries release a lot of liquid as they thaw, so I find them better suited to cooked sauces or fillings than decorating fresh tarts.

Can I make one large strawberry tart instead?

Yes. I can use the same basic components to make one larger tart. I adjust the pastry baking time according to the size and depth of my tart pan and bake the crust until it’s evenly golden before cooling and filling it.

What can I use instead of pastry cream?

I can fill my strawberry tarts with sweetened whipped cream, mascarpone cream, cream cheese filling, lemon curd, or a combination of these. I choose a filling thick enough to support the strawberries without making the pastry excessively wet.

Conclusion

Strawberry tarts give me a beautiful combination of crisp buttery pastry, smooth vanilla cream, and fresh, juicy strawberries. Each component is simple enough to prepare separately, and once I assemble everything, I get an elegant dessert that’s perfect for spring and summer gatherings, brunches, celebrations, or an afternoon treat.

Strawberry Tarts

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Elegant strawberry tarts with crisp buttery pastry shells, smooth vanilla pastry cream, and juicy fresh strawberries. An optional jam glaze gives the berries a glossy bakery-style finish.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3½–4 hours
• Yield: 6 individual tarts
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Unsalted butter, cold and cubed
• Powdered sugar
• Egg yolk
• Vanilla extract
• Fine sea salt
• Cold water, as needed
• Whole milk
• Egg yolks, for the pastry cream
• Granulated sugar
• Cornstarch
• Unsalted butter, for the pastry cream
• Vanilla extract, for the pastry cream
• Fine sea salt, for the pastry cream
• Fresh strawberries
• Apricot jam or strawberry jam, optional for glazing
• Water, optional for thinning the glaze

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Instructions

1. Combine the flour, powdered sugar, and salt in a mixing bowl. Add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and mix until the dough begins to come together, adding cold water a little at a time if needed.
2. Shape the dough into a disk, wrap it, and refrigerate for 30–60 minutes.
3. Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface and divide it into pieces large enough for 6 individual tart pans. Press the dough into the bottoms and sides, trim the excess, prick the bottoms lightly with a fork, and chill for another 10–15 minutes.
4. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove the parchment and weights. Bake for another 5–8 minutes, or until lightly golden. Cool completely.
5. To make the pastry cream, heat the milk in a saucepan until steaming but not vigorously boiling. In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth.
6. Slowly whisk some of the warm milk into the egg mixture to temper it. Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thick and creamy.
7. Remove the pastry cream from the heat and stir in the butter and vanilla. Transfer to a clean container, press plastic wrap directly against the surface, and refrigerate until completely chilled, about 2 hours.
8. Wash and thoroughly dry the strawberries. Remove the stems and slice or halve the berries as desired.
9. Spoon or pipe the chilled pastry cream into the completely cooled tart shells and smooth the surface. Arrange the strawberries over the pastry cream, slightly overlapping them if desired.
10. For an optional glaze, gently warm apricot or strawberry jam with a small splash of water until smooth. Lightly brush it over the strawberries. Refrigerate the assembled tarts until ready to serve.

Notes

• For the crispest pastry, assemble the tarts close to serving time and make sure the strawberries are thoroughly dry.
• A thin layer of melted chocolate inside the cooled tart shells can add flavor and help protect the pastry from moisture.
• For strawberry cream cheese tarts, replace the pastry cream with softened cream cheese sweetened with powdered sugar and vanilla.
• Strawberries can be combined with raspberries, blueberries, or blackberries for mixed berry tarts.
• Add fresh lemon zest to the pastry cream for a lemon strawberry variation.
• Store assembled tarts covered in the refrigerator and serve within 1–2 days for the best texture.
• For advance preparation, store baked tart shells in an airtight container at room temperature and keep the pastry cream refrigerated, then assemble shortly before serving.
• Unfilled baked tart shells can be frozen, but freezing fully assembled tarts is not recommended because the strawberries and pastry cream can change texture.

Nutrition

• Serving Size: 1 individual tart
• Calories: 410 kcal
• Sugar: 24 g
• Sodium: 170 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 150 mg