strawberry tart on a white wooden table with plates and a bowl of fresh strawberries in the background. .

Impress your guests at your next gathering with this eye-catching strawberry tart.

Don’t be put off by the long list of ingredients; it comes together pretty easily. First, you blind-bake a pastry shell, then you fill it with a silky-smooth lemon pastry cream. The strawberries add the perfect finishing touch, decorating the tart beautifully.

The shell and the pastry cream can be made a day ahead. When you’re ready to serve it, slice the strawberries and finish assembling the tart.

For the shell I used “pasta frolla”, a basic Italian pastry dough used for pies, cookies and tarts.

A few tips for making “pasta frolla”:

  • Use flour that is low in gluten (all-purpose flour is fine but pastry or cake flour is better), it will make the dough more elastic and less likely to crumble.
  • Use cold butter out of the fridge.
  • Work the ingredients quickly to avoid overheating the dough.
  • Once you have kneaded the ingredients into a ball, wrap it in cling film and let it rest in the fridge for at least 30 minutes.
  • You can also make up several batches at one time and freeze them, well wrapped in cling film, for up to 1 month.

I used strawberries for this tart but you can use your favorite fruits and berries: raspberries, blueberries, peaches, kiwi, etc.

I hope you will enjoy this strawberry tart!

More berries recipes

How To Make It: Strawberry Tart with Pastry Cream

(5 stars) 14 ratings
This strawberry tart comes together easily. You blind-bake a pastry shell, then you fill it with pastry cream and top it with strawberries
This strawberry tart recipe is for a 26 cm (10 inch) tart pan



  • 2 cups+1 tablespoon (250 g) all-purpose flour
  • 3.35 oz. (95 g) butter cold, cut into small cubes
  • ¾ teaspoon (3 g) baking powder
  • 1 teaspoon lemon zest grated
  • a pinch of salt
  • ⅓ cup+1 tablespoon (85 g) granulated sugar
  • 1 egg at room temperature

Lemon pastry cream:

  • 2 egg yolks
  • ⅔ cup minus 1 tablespoon (120 g) granulated sugar
  • 1 teaspoon lemon zest grated
  • ½ cup (60 g) flour
  • 2 cups+1 tablespoon (500 ml) milk
  • 1 lemon zest cut into large pieces

To Decorate:

  • 17.6 oz. (500 g) fresh strawberries
  • Optional: chopped pistachios


  • Put the flour, butter, salt and baking powder in a food processor and pulse until the mixture is the texture of coarse cornmeal.
  • Transfer it to a large bowl, add the sugar and egg and bring the dough together into a ball, without overworking it.
  • Flatten the ball slightly, wrap it tightly in cling film and refrigerate for 30 minutes.
  • While the dough is chilling, prepare the lemon pastry cream.
  • In a medium bowl whisk together the sugar, egg yolks and grated lemon.
  • Add the flour, a couple of tablespoons of milk taken from the total amount and continue beating until well combined.
  • Place the remaining milk and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.
  • Remove from heat and discard the lemon zest.
  • While whisking, slowly add the milk to the egg mixture and return the mixture to the saucepan.
  • Cook over medium heat, stirring constantly, until the cream has reached the desired density.
  • To prevent a skin from forming, press a sheet of cling film directly onto the surface of the pastry cream. Refrigerate until chilled.
  • Finish the tart crust.
  • Preheat the oven to 350°F (180°C).
  • On a floured work surface, roll out the pastry about ¼ inch (0.5 cm) thick.
  • Place it in a 10 inch (26 cm) tart pan and carefully press the dough along the bottom and sides of the pan. With a rolling pin or with your fingers, press along the edge of the pan to remove the excess dough.
  • Using a fork, prick the bottom of the pastry shell.
  • Bake the crust for 20 to 25 minutes or until golden brown.
  • Transfer to a wire rack to cool completely before filling.
  • Hull the strawberries and slice them ¼ inch (½ cm) thick.
  • Remove the pastry cream from the fridge, whisk until smooth and spread an even layer in the crust.
  • Starting from the outside and working your way to the center of the tart, place the strawberries, in an overlapping circular pattern.
  • Sprinkle chopped pistachios on top.
  • Serve the strawberry tart immediately or refrigerate until ready to serve.
  • Enjoy!


Serving: 80 g, Calories: 203 kcal, Carbohydrates: 31.8 g, Protein: 8.7 g, Fat: 4.5 g, Saturated Fat: 2.6 g, Cholesterol: 42 mg, Sodium: 127 mg, Fiber: 0.9 g, Sugar: 19.9 g
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strawberry tart with plates and a bowl of fresh strawberries in the background - close up.