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Strawberry Tart


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  • For the dough:
  • 200 g flour
  • 100 g sugar
  • 120 g butter
  • softened
  • 1 pinch of salt
  • 1 egg
  • For the custard cream:
  • 25 cl of milk
  • 1 egg + 1 egg yolk
  • 80 g sugar
  • 1 sachet of vanilla sugar
  • 1 tbsp flour
  • For the filling:
  • 250 g strawberries
  • 1 tbsp strawberry jam
  • 1-2 tbsp water


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Prepare the dough by mixing the flour, sugar and salt.
Add the butter and knead quickly until you get a fine, sandy dough.
Beat the egg, pour in the dough and knead until you get a smooth dough and form a ball.
Wrap the ball of dough in cling film and allow to rest 1 hour in the fridge.

Step 2

Prepare the custard cream by heating the milk with sugar.
In a bowl, break the egg and add the yolk from a 2nd egg, then add the flour.
Pour over the hot milk and stir with a whisk.
Pour the mixture back into a saucepan and heat over low heat, stirring with a wooden spoon, until the custard thickens.
The cream is ready when it coats the spoon.
Cool the cream in a bowl.

Step 3

Remove the dough from the fridge, flatten it with the palm of the hand.
Flour the work surface and roll out the dough with a rolling pin.
Prick the pastry with a fork, then transfer it to a greased baking tin and stretch it right up to the edges of the tin.
Place the tin in the fridge for 30 minutes.

Step 4

Preheat the oven to 180 ° and pre-cook the pastry about 20 minutes.
Wash the strawberries, remove the green stalks and cut in half lengthwise (or cut into slices).

Step 5

When the pastry has cooled completely, spread the custard over the bottom and decorate with strawberries.

Heat the jam with water in a saucepan. Then brush the surface of the cake to coat with the jam, making your tart nice and shiny.

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