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Strawberry tart

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A crisp and delicious strawberry tart...



For 6 people:

Rich shortcrust pastry:

  • 180g plain flour
  • 90g butter 
  • 2 egg yolks
  • 1 tbsp cold water
  • 90g sugar

Crème pâtissière:

  • 32 cl milk
  • 2 medium eggs
  • 40g plain flour
  • 60g sugar
  • 180g whipped cream
    (sweetened if preferred)
  • Vanilla extract


Strawberry tart












  • Make the pastry and blind bake in tartlet tins – these can be replaced by one 30cm tin.Take care to roll the pastry out thinly and to raise it up the sides of the tins.
  • Prepare the crème patissière to the quantities given above.
  • When the crème has cooled, fold in the 180gr of whipped cream.
  • Spread the base of the cooled pastry shells with the cream mixture and top with washed and quartered strawberries.
  • To make the tops of the strawberries glisten brush with strawberry jam.
  • Decorate with fresh mint leaves.
  • Serve chilled.





This recipe can be adapted to all the benefits that can not cook: raspberries, gooseberries, blueberries, ...