Home · Recipes · Pies & Tarts Strawberry Tart with Vanilla Pastry Cream Author: Maryanne CabreraPublished: Apr 3, 2013Updated: Aug 4, 2023 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. Homemade strawberry tart features a crunchy sweet shortbread crust filled with vanilla pastry cream topped with fresh strawberries. Fresh sweet strawberries. Rich and luscious pastry cream. Buttery shortbread tart shell. A delicious combination perfect for all occasions big and small. It’s a good thing that strawberries have arrived a little early in Southern California this year. Recommended Tools and Equipment You’ll need a rolling pin and tart shells. This recipe can make five small 5-inch tarts or one large 9-inch tart. I recommend these 5-inch tart pans with removable bottoms. It comes in a pack of six shells. Perfect for this recipe! Alternatively, use this 9-inch tart pan. The same tart pans are used to make: banana cream tarts, creme brulee tarts, and salted chocolate hazelnut tarts. Pâte Brisée Shortcrust Pastry Unlike other tart shell doughs or pie doughs, pâte brisée short dough is very forgiving. Since it does not contain any leavening agents, the dough can be rolled out multiple times without affecting its quality. If the dough rips or tears, simply patch it with extra dough. Don’t worry about the dough’s appearance before baking. The dough will fuse together as it bakes, hiding any imperfections. If you are terrified of rolling out dough (or you don’t have a rolling pin), you can take pieces of this pâte brisée and simply press it into the tart mold. It is important to line the tart shell with an even layer of dough to ensure even baking times. Use the tines of a fork to dock the dough before baking. It will prevent the dough from puffing up during baking. How to Line Tart Shells Vanilla Pastry Cream Pastry cream, or crème pâtissière in French, is a smooth, silky cooked custard. It may be flavored with vanilla, chocolate, fruit purees, teas, spices and more. It is most commonly used to fill eclairs, profiteroles (aka cream puffs), and donuts. Pastry cream is a classic recipe everyone should learn to make from scratch! This pastry cream post breaks down the recipe step by step to ensure success! Serving Suggestions and Storage Instructions Mini 5 inch tarts serve one to two people. The larger 9-inch tart serves 10. Serve fruit tart chilled or at room temperature. The crust remains crunchy when when cold. For the best experience, serve and enjoy these fresh fruit tarts the same day they are assembled. Store leftovers in an airtight container in the fridge for up to two days. Overtime, the fresh fruit cause the pastry cream to week and separate. More Fruit Tart Recipes Pear Frangipane Tart Coconut Cream Tart Fig Tart with Honey and Pistachio Strawberry Tart with pastry cream and shortbread crust Homemade strawberry tart features a crunchy sweet shortbread crust filled with vanilla pastry cream topped with sliced fresh strawberries. Yield: makes five 5-inch tartlets or one 9-inch tart Prep Time: 35 minutes minutesCook Time: 15 minutes minutesChill Time: 40 minutes minutesTotal Time: 1 hour hour 30 minutes minutes Servings: 5 Print Recipe Pin Recipe Rate Recipe IngredientsTart Dough:½ cup unsalted butter, (113 g) softened, room temp¼ cup granulated sugar (50 g)¼ teaspoon kosher salt½ teaspoon pure vanilla extract1 large egg yolk1 ½ cup all-purpose flour (195 g)Vanilla Pastry Cream:¼ cup cornstarch (30 g)¾ cup granulated sugar, (150 g) divided2 cup whole milk, (454 g) divided4 large egg yolks¼ teaspoon kosher salt2 teaspoon pure vanilla extract 1 vanilla pean split and scraped, or 2 tsp vanilla paste2 Tablespoon unsalted butter (28 g)Assembly Components:cooled tart shells⅓ cup strawberry jam optional ¼ cup melted white, milk, or dark chocolate, optional2 cup pastry cream2 pints fresh strawberries, washed, hulled, and sliced Instructions Tart Dough:In the bowl of stand mixer fitted with a paddle attachment, cream together butter, sugar, salt, and vanilla on medium speed. Mix until smooth. Scrape down the sides of the bowl as needed.Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low until the dough is crumbly and moist, about 45 seconds.Dump dough onto a lightly floured surface and press dough together into a cohesive mass. Press down until dough is about 1/2inch thick. Wrap tightly in plastic wrap and let chill in the refrigerator for at least 30 minutes.Preheat oven to 400℉.Place chilled dough on a lightly floured surface. Divide into 5 equal parts. Working with one piece at a time, sprinkle a little flour on the top of the dough. Roll it out into an even layer circle about 1/4” thick and about 1/2” larger than the tartlet pan. Gently lift the dough and position it over the tartlet pan. Using your fingertips, gently press the dough against the sides and bottom of the pan. Use a knife or mini offset spatula to trim the overhang over the edge of the pan. Repeat with remaining pieces.Use a dough docker or a fork to dock/punch holes in the bottom of the dough. Bake tart shells in preheated oven until shell is a nice golden brown throughout- about 15-20 minutes. Let the crust cool in pan for 5 minutes because unmolding and allow to cool completely on wire rack.Pastry Cream:Line a half-sheet baking pan with plastic wrap, make sure the sides of the tray are also covered. Set aside.Pour 1 ½ cup of milk into a large heavy bottomed saucepan. Add salt and ½ cup sugar. Whisk together. Place over medium-high heat and bring to a boil. Stir occasionally to make sure the milk does not burn along the sides or bottom of the pan.Meanwhile, in a medium bowl, whisk together cornstarch and ¼ cup sugar. Add in remaining ½ cup of milk and yolks. Whisk until smooth.When the milk has boiled, slowly add a little bit of the milk into the egg mixture. Whisk constantly to distribute the heat. Continue to pour and whisk until only a couple tablespoons of milk are left the saucepan. Then pour the egg-mik mixture back into the saucepan.Whisk constantly over medium heat until the custard has thickened. Keep whisking and let the custard come to a boil to cook the cornstarch out. Remove from heat. Whisk in butter, whisk until smooth. Add vanilla and whisk until combined.Pour the hot pastry cream into the prepared plastic wrapped sheet pan. Spread evenly. Cover with plastic wrap and freeze for 10-15 minutes until the pastry cream has cooled to room temperature. Remove from freezer and continue to cool in refrigerator until ready to use.Assembly:Heat the jam in saucepot over low heat until it is loose and warm. Alternatively, microwave the jam.Brush the bottoms of the tart shell with chocolate, if using. This will help keep the bottom of the tart crispy and prevent it from getting soggy. Let chill in the freezer for a couple of minutes to harden chocolate.Refresh the pastry cream by giving it a good whisk. Using a small ice cream scooper, distribute pastry cream among the tart shells. Spread into an even layer.Arrange the strawberries over the pastry cream. Use a brush to lightly coat the strawberries with the warm jam. Let the glaze set up in the fridge for at least 10 minutes. Serve immediately or keep it covered in the fridge for up to 2 days. Notes Best eaten the day they are assembled. Store leftovers in an airtight container in the fridge for up to 2 days. Over time, pastry cream will weep liquid and separate. Use other soft fruit of choice such as: orange segments, peach slices, blueberries, raspberries, sliced plums. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: fresh strawberry tart, pastry cream tart, strawberry pastry cream tart Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.