Strawberry tart

  • Average
  • 10 minutes
  • 60 minutes
  • Average
A sweet, gourmet symphony: shortbread, creamy pastry cream, fragrant vanilla, crowned with fresh strawberries. A sweet delight!




  • 500g strawberries
  • 250g flour (for the shortcrust pastry)
  • 125g soft butter (for the shortbread)
  • 1 egg yolk (for the shortcrust pastry)
  • 80g sugar (for shortcrust pastry)
  • 2tbsp d 'water (for shortbread)
  • Salt (for shortbread)
  • 500ml milk (for the pastry cream)
  • 50g cornstarch (for the pastry cream)
  • 100 gsugar (for the pastry cream)
  • 1 vanilla pod (for the pastry cream)
  • 5 egg yolks (for the pastry cream)


Stage 1

Preheat the oven to 180°c

Stage 2

Put the flour in a salad bowl, add the salt and sugar. Mix. Incorporate the butter cut into pieces. Sand the dough with your fingertips. Add the egg yolk then tbsp of water. Mix, form a ball and put it in the fridge for about 1 hour. Take the dough out of the fridge and roll it out. Put it in a tart mold. Place parchment paper on top of the dough, put the dried beans for blind cooking. Bake for 20min.

Stage 3

Prepare the pastry cream, bring the milk to the boil with the vanilla pod.

Stage 4

Mix the egg yolks with the sugar. Add the cornstarch, mix.

Stage 5

Little by little, pour the hot milk over it, put everything back into the saucepan and mix without stopping. The cream should thicken.

Stage 6

Let the cream cool. Spread it in the tart base.

Stage 7

Cut the strawberries in half and place them on top of the tart.

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