Strawberry tart

Strawberry tart: thin sweet shortcrust pastry, lightened vanilla pastry cream and neatly arranged fresh strawberries. The spring dessert par excellence, which relies on the quality of the fruit rather than sugar.

Preparation: 30 min  |  Cooking: 25 min  |  Servings: 8  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 214 kcal · 5 g protein · 32 g carbohydrate · 7 g fat

Ingredients

• 1 sheet of sweet shortcrust pastry
• 500 g strawberries
• 40 cl milk
• 3 egg yolks
• 50 g sugar
• 40 g cornflour
• 1 vanilla pod

Method

1. Blind-bake the pastry for 20 minutes at 180 °C.
2. Make a pastry cream (milk, yolks, sugar, cornflour, vanilla).
3. Spread the cooled cream over the tart base.
4. Arrange the halved strawberries on top and chill.

Nutritional benefits

Strawberries are low in calories and rich in vitamin C and antioxidants. With a lightly sweetened pastry cream and a thin layer of pastry, this tart remains a light dessert that puts fresh fruit centre stage.

Variations and substitutions

• With mixed red berries.
• On a bed of fromage blanc (no cooked cream).
• Almond pastry.
• With a light jelly glaze.

Storage and making ahead

Best eaten on the day (strawberries release water); 24 hours at most in the fridge.

💡 Good to know

Arrange the strawberries at the very last moment and glaze them with a little jelly: the tart stays neat and shiny without making the cream soggy.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

The foods in this recipe: pastry · strawberries · milk · egg yolks · sugar.

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