Ingredients
Pastry
- 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
- 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
- 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
- 2 large eggs, yolks only
- 2-4 tbsp ice water (very cold)
Crème Pâtissière
- 4 large eggs, yolks only (save the whites for meringues)
- 100 g (½ cup) caster sugar
- 2 tbsp cornflour (cornstarch)
- 0.25 tsp salt
- 420 ml (1¾ cups) whole milk
- 0.5 tsp vanilla bean paste
- 20 g (1 tbsp + 1 tsp) unsalted butter
Topping and Glaze
- 250 g (1¼ cups) strawberries
- 1 tsp apricot jam, loosened with a few drops of water
Instructions
- Making the pastry: In a food processor, blitz the flour and icing sugar. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks and pulse again until just combined. Gradually add ice water a tablespoon at a time until the mixture forms clumps of dough.
- Forming and chilling the dough: Tip the dough onto a clean surface and gently bring it together by squeezing, avoiding kneading to keep the pastry tender. Divide into two equal discs, wrap tightly in cling film, and refrigerate for at least 30 minutes. One disc can be frozen for later use.
- Preparing the tart shell: Roll out one chilled dough disc to a 10-inch circle. Carefully transfer it into a tart tin without stretching. Fold the overhang over the tin’s lip and trim with a rolling pin. Prick the base with a fork and chill for another 30 minutes.
- Baking the tart shell: Preheat the oven to 160°C (320°F). Line the chilled tart shell with parchment paper, scrunched then laid flat, and fill with baking beans. Blind bake for 20 minutes. Remove paper and beans, then bake for 10 more minutes until golden and crisp. Quickly brush the shell inside with egg whites and bake 5 more minutes. Cool completely.
- Making the crème pâtissière: In a large saucepan, whisk together egg yolks, caster sugar, cornflour, and salt. Gradually whisk in vanilla and milk until smooth. Cook over medium heat, stirring constantly, until the custard gently bubbles and thickens (7–9 minutes). Remove from heat and stir in butter until melted and silky. Cover with cling film directly on the surface and cool.
- Assembling the tart: Once the custard is cool, stir to smooth and pour into the cooled pastry shell. Refrigerate while preparing the strawberries.
- Preparing strawberries: Hull and halve the strawberries vertically. Pat dry on kitchen towel to remove excess juice.
- Decorating the tart: Arrange strawberry halves, pointed side inward, in concentric circles on the crème pâtissière to cover the entire top. Admire your work.
- Glazing the tart: Loosen apricot jam with a few drops of water. Using a pastry brush, gently glaze each strawberry half, focusing on edges. Chill the tart again until serving time. Enjoy your fresh and elegant strawberry tart!
Notes
- For blind baking, use baking beans or dried rice to prevent the pastry from puffing up.
- Use very cold butter and water for the best shortcrust pastry texture.
- Placing cling film directly on the custard surface prevents a skin from forming while cooling.
- Reserve egg whites for making meringues or other recipes to reduce waste.
- This recipe makes two tart shells; dough can be frozen for future use.
- Apricot jam glaze adds shine and helps preserve freshness of berries.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
