Fresh Strawberry Tart with Vanilla Cream

Indulge in the charm of a classic French-inspired dessert with this Fresh Strawberry Tart with Vanilla Cream. Featuring a buttery, crisp tart shell, a rich and smooth vanilla pastry cream, and fresh, juicy strawberries arranged on top, this tart is as visually stunning as it is delicious. It’s the perfect dessert for spring and summer occasions, offering a light yet satisfying end to any meal.

Why You’ll Love This Recipe

• Elegant yet simple: Despite its stunning appearance, this tart is easy to make with a few basic techniques.
• Seasonal flavor: Fresh strawberries are at their best in spring and summer, making this tart a beautiful way to enjoy them.
• Versatile: The tart can be adapted with other fruits or flavored creams depending on the occasion or your preference.
• Make-ahead friendly: Both the tart shell and vanilla cream can be prepared in advance for easy assembly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the tart crust: all-purpose flour, unsalted butter, granulated sugar, salt, egg yolk, cold water
• For the vanilla cream: whole milk, vanilla bean or vanilla extract, egg yolks, granulated sugar, cornstarch, unsalted butter
• For the topping: fresh strawberries, strawberry jam (optional, for glaze)

Directions

1. Prepare the tart crust
   • In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
   • Add egg yolk and cold water, mixing until a dough forms. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
   • Roll out the dough and fit it into a tart pan. Prick the base with a fork, line with parchment, and fill with pie weights.
   • Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 10 minutes until golden. Let cool.
2. Make the vanilla cream
   • In a saucepan, heat milk and vanilla until just simmering. Remove from heat and let steep.
   • In a separate bowl, whisk egg yolks with sugar and cornstarch until pale.
   • Slowly whisk in the hot milk. Return the mixture to the pan and cook over medium heat, stirring constantly until thick.
   • Remove from heat, stir in butter until smooth, and let cool. Cover with plastic wrap directly on the surface and chill.
3. Assemble the tart
   • Spread chilled vanilla cream evenly into the cooled tart shell.
   • Arrange halved strawberries over the cream in a circular pattern.
   • If desired, warm strawberry jam and brush it over the strawberries for a shiny finish.
   • Chill for at least 1 hour before serving.

Servings and Timing

• Servings: 8
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Chill Time: 1 hour
• Total Time: Approximately 2 hours 10 minutes

Variations

• Mixed berry tart: Use a blend of strawberries, raspberries, and blueberries for a colorful variation.
• Chocolate-lined crust: Brush the crust with melted dark chocolate before adding the cream for added richness.
• Lemon zest cream: Add lemon zest to the pastry cream for a bright, citrusy note.
• Nut crust: Substitute part of the flour with ground almonds for a nuttier flavor.
• Mini tarts: Make individual tartlets instead of one large tart for easy serving.

Storage/Reheating

• Storage: Keep the assembled tart covered in the refrigerator for up to 2 days. Note that the crust may soften slightly over time.
• Reheating: This tart is best served chilled or at room temperature. Reheating is not recommended.

FAQs

How far in advance can I make the tart shell?

You can make the tart shell up to 2 days in advance. Store it at room temperature in an airtight container.

Can I use a store-bought crust?

Yes, a pre-made tart shell can be used if you’re short on time, though homemade offers a better texture.

What if I don’t have a tart pan?

You can use a pie dish, but the shape and presentation may differ slightly.

Can I use vanilla pudding instead of making cream?

Yes, but homemade vanilla pastry cream has a richer and more authentic flavor.

Is it necessary to glaze the strawberries?

No, the glaze is optional, but it adds a glossy finish and helps preserve the fruit.

Can I freeze the tart?

Freezing is not recommended as it can affect the texture of the cream and strawberries.

How do I make the crust crisper?

Blind baking thoroughly and cooling the crust completely before filling will help maintain its crispness.

Can I use other fruits?

Yes, fruits like raspberries, blueberries, kiwi, or peaches work well in place of strawberries.

Can I make the cream without cornstarch?

You can use flour as a thickener, but cornstarch provides a smoother texture.

How long will the tart keep in the fridge?

It will keep for up to 2 days when properly stored, though it’s best enjoyed fresh.

Conclusion

This Fresh Strawberry Tart with Vanilla Cream is a timeless dessert that balances elegance and ease. With its buttery crust, velvety vanilla filling, and fresh fruit topping, it’s a stunning addition to any table. Whether you’re entertaining guests or treating yourself, this tart delivers both beauty and flavor in every slice.

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