Strawberry Tart Recipe: How to Bake It in 30 Minutes

Spread the love

There’s something magical about the first bite of a perfectly crafted strawberry tart – that delicate balance of buttery crust, silky custard, and the sweet-tart pop of fresh strawberries. Whether you’re hosting a summer gathering or simply craving something special for dessert, this Strawberry Tart Recipe delivers impressive results without hours in the kitchen.

Dating back to 17th century France, fruit tarts have evolved from simple pastries to culinary masterpieces. The strawberry tart in particular became a staple in Parisian patisseries, celebrated for showcasing the perfect balance of natural fruit flavor and refined technique. What makes this Strawberry Tart Recipe special is that we’ve streamlined the traditional process without sacrificing flavor or presentation.

Ready in just 30 minutes active time (plus chilling), this recipe is perfect for both novice bakers and seasoned pros. The combination of creamy vanilla custard and vibrant fresh strawberries creates a dessert that’s both elegant and refreshingly light. With simple ingredients and clear instructions, you’ll be amazed at how quickly this impressive dessert comes together.

Ingredients

For the Shortcrust Pastry:

1½ cups (190g) all-purpose flour
½ cup (115g) cold unsalted butter, cubed
⅓ cup (40g) powdered sugar
1 large egg yolk
2-3 tablespoons ice water
¼ teaspoon salt
½ teaspoon vanilla extract

For the Vanilla Custard Filling:

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 large egg yolks
¼ cup (30g) cornstarch
2 teaspoons vanilla extract or 1 vanilla bean, split and scraped
2 tablespoons (30g) unsalted butter

For the Strawberry Topping:

1 pound (450g) fresh strawberries, hulled and sliced up
3 tablespoons strawberry jam
1 tablespoon water
1 tablespoon fresh lemon juice (optional)
Fresh mint leaves for garnish (optional)

Substitution Options:

Dairy-Free: Replace butter with coconut oil and whole milk with full-fat coconut milk
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour
Egg-Free: Use 3 tablespoons aquafaba (chickpea water) to replace each egg yolk
Sugar Alternatives: Coconut sugar or maple syrup can replace granulated sugar (though may affect color)

Note on Ingredients: For the best simple strawberry tart recipe, choose ripe, fragrant strawberries in season. Local berries picked at peak ripeness will provide superior flavor compared to off-season imports.

Equipment/Tools Needed

9-inch (23cm) tart pan with removable bottom
Rolling pin
Parchment paper
Pie weights or dried beans
Medium saucepan
Whisk
Mixing bowls (various sizes)
Measuring cups and spoons
Plastic wrap
Pastry brush

Alternative Tools:

No tart pan? Use a 9-inch pie dish (though removal will be more difficult)
No pie weights? Use dried beans or uncooked rice
No rolling pin? Use a clean wine bottle or heavy cylindrical container

Step-by-Step Instructions

Preparing the Shortcrust Pastry:

Combine dry ingredients by whisking together flour, powdered sugar, and salt in a large bowl.
Cut the butter into the flour using your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits of butter.
Add the egg yolk and vanilla, then gradually mix in ice water, one tablespoon at a time, until the dough just comes together. Don’t overmix — stop once it holds together when pinched.”
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Preheat your oven to 375°F (190°C) and roll out the chilled dough on a lightly floured surface to about ⅛ inch thickness, making a circle about 12 inches in diameter.
Transfer the dough to your tart pan by rolling it onto your rolling pin, then unrolling it over the pan. Press it into the bottom and sides, trimming off any extra dough.
To blind bake, line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights and parchment, then bake for another 5-7 minutes until golden. Let it cool completely.

Making the Custard Filling:

Prepare your ingredients by separating eggs and measuring out cornstarch and sugar while bringing milk to a simmer in a medium saucepan.
Whisk the egg yolks, sugar, and cornstarch in a bowl until smooth and pale yellow. Once the milk is hot (but not boiling), slowly pour half of it into the egg mixture while whisking to temper the eggs.
Return everything to the saucepan with the rest of the milk and cook over medium heat, whisking constantly until thickened (about 4-5 minutes). The custard should coat the back of a spoon..
Remove from heat and stir in the vanilla and butter until fully combined. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and chill for at least 1 hour.

Assembling Your Strawberry Tart:

Spread the cooled custard evenly into the baked tart shell, smoothing the top with a spatula.
Arrange sliced strawberries decoratively on top of the custard, starting from the outside and working your way in.
Make the glaze by heating strawberry jam with water in a small saucepan (or microwave) until fluid. Add lemon juice if using, then brush gently over strawberries for a beautiful shine.
Refrigerate the completed tart for at least 30 minutes before serving to allow it to set completely.

The best strawberry tart recipe quick method is this one because we use pre-chilled components and streamline the traditional technique. Your stunning dessert will be ready to impress in no time!

Expert Tips & Variations

For the flakiest crust, ensure all ingredients are cold and handle the dough as little as possible. Freezing the butter for 10 minutes before using can improve texture.
Prevent a soggy bottom by brushing the baked crust with a thin layer of melted white chocolate before adding the custard. This creates a moisture barrier between the filling and crust.
For a time-saving alternative, use high-quality store-bought shortcrust pastry or a graham cracker crust if you’re making this quick strawberry tart recipe.
Customize your custard flavor by infusing the milk with lavender, orange zest, or a cinnamon stick before making the custard. Just strain before using.
Avoid the most common mistake of overcooking the custard, which causes it to become lumpy. If this happens, immediately strain through a fine-mesh sieve while still hot.
For a lighter version, substitute half the custard with freshly whipped cream folded in after the custard has cooled completely.
Create a mixed berry variation by incorporating blueberries, raspberries, and blackberries alongside the strawberries for a colorful presentation.

Nutritional Information

Per Serving (1/8 of tart):

Calories: 385
Protein: 6g
Carbohydrates: 45g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 155mg
Sodium: 95mg
Fiber: 2g
Sugar: 25g

Strawberry Tart Recipe: How to Bake It in 30 Minutes

Health Benefits:

Strawberries are packed with essential nutrients, including vitamin C (more than oranges!), manganese, folate, and potassium. They’re also rich in antioxidants like anthocyanins that may help reduce inflammation and support heart health.

The best strawberry tart recipe balances indulgence with nutrition, delivering a dessert that satisfies your sweet tooth while providing beneficial vitamins and minerals from fresh fruit.

Disclaimer: The nutritional information provided is just an estimate and isn’t meant for medical purposes. For specific dietary advice, it’s best to consult a registered dietitian.

Storage & Reheating Instructions

The assembled strawberry tart is best enjoyed within 24 hours of preparation, as the crust may begin to soften from the moisture in the custard and berries.

Storage Guidelines:

Keep the completed tart in the fridge, covered loosely with plastic wrap, for up to 2 days. The baked tart shell (unfilled) can stay at room temperature in an airtight container for up to 3 days.
The baked tart shell (unfilled) can be stored at room temperature in an airtight container for up to 3 days.
Custard can be made ahead and refrigerated separately for up to a 3 days.

Freezing Options:

The unbaked pastry dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
The baked unfilled tart shell can be frozen for up to 1 month. Thaw at room temperature before filling.
The completed tart does not freeze well as the texture of both the custard and strawberries will deteriorate.

Best Practices: For the freshest results, consider preparing components ahead of time (dough and custard) but assemble the final tart no more than a few hours before serving.

Serving Suggestions

Transform your strawberry tart recipe into a complete dessert experience with these perfect pairings:

Accompaniments:
- A dollop of lightly whipped cream or crème fraîche
- A scoop of vanilla bean ice cream
- A drizzle of good-quality white chocolate sauce
Presentation Ideas:
- Dust the edges with powdered sugar just before serving
- Garnish with fresh mint leaves for color contrast
- Add edible flowers for special occasions
- Serve on a white plate with a strawberry coulis swirl for restaurant-style presentation
Serving Temperature: For the best flavor and texture, remove the tart from refrigeration about 15-20 minutes before serving. This allows the custard to soften slightly and the flavors to fully develop.

Frequently Asked Questions

Q: Can I make this strawberry tart recipe ahead of time for a party? A: Yes! Make the crust and custard up to 2 days ahead and store separately. Assemble and add strawberries no more than 4 hours before serving for the freshest results.

Q: Why did my custard turn lumpy? A: Custard typically lumps when overheated or when hot milk is added too quickly to egg yolks. To fix lumpy custard, immediately strain through a fine-mesh sieve while still hot and whisk vigorously.

Q: Can I use frozen strawberries for this simple strawberry tart recipe? A: Fresh strawberries work best for texture and appearance. If using frozen, thaw completely, drain thoroughly, and pat dry to prevent excess moisture from making the tart soggy.

Q: How do I know when my tart crust is perfectly baked? A: The crust should be golden brown around the edges and feel dry and firm to the touch. A perfectly baked crust will smell buttery and fragrant.

Q: What’s the best way to slice my strawberry tart without making a mess? A: Chill the tart thoroughly (at least 1 hour), use a sharp knife, and wipe the blade clean between cuts. Dipping the knife in hot water and drying between cuts also helps create clean slices.

Q: Can I use a different fruit for this tart? A: Absolutely! This base recipe works beautifully with raspberries, blueberries, peaches, or mixed berries. Just adjust the glaze flavor to complement your chosen fruit.

Q: Is there a way to make this best strawberry tart recipe even quicker? A: For an ultra-quick version, use a pre-made graham cracker crust, instant vanilla pudding (prepared with 25% less milk for firmness), and fresh strawberries with a jam glaze.

This Strawberry Tart Recipe delivers the perfect balance of buttery crust, silky custard, and fresh strawberries in just 30 minutes of active time. Whether you’re a beginner or experienced baker, you’ll achieve impressive results that look like you spent hours in the kitchen.

The beauty of this simple strawberry tart recipe lies in its versatility – make it classic or customize with your favorite flavors. Next time you need a show-stopping dessert without the fuss, this quick strawberry tart recipe with its perfect sweetness and beautiful presentation will become your go-to choice.