Description
A classic spring dessert showcasing juicy strawberries and creamy vanilla-infused pastry cream in a buttery shortcrust shell. Perfect for family gatherings and easy to prepare with a ready-made or homemade pate sablée.
Ingredients
1 roll of pâte sablée (store-bought or homemade)
500g fresh strawberries
100g powdered sugar (for cream) + 2 tablespoons (for strawberries)
3 egg yolks
500ml whole milk
40g cornstarch (or flour)
1 teaspoon vanilla extract (or half a vanilla bean)
20g butter (optional for brushing strawberries)
Instructions
In a bowl, whip egg yolks with powdered sugar (100g) until pale and frothy
Mix in cornstarch (or flour) to create a smooth slurry
Heat milk and vanilla extract in a saucepan until it simmers
Gradually pour hot milk into yolk mixture while continuously stirring
Return the mixture to the saucepan and cook on low heat, stirring constantly, until thickened
Cool the pastry cream completely
Roll out pâte sablée dough and line a tart pan, pricking the base with a fork
Bake dough in a preheated oven at 375°F (190°C) until golden
Spread cooled pastry cream evenly into the warm shell
Wash and hull strawberries, place them in a decorative pattern on top
Optionally brush strawberries with melted butter for a glossy finish
Notes
Adjust strawberry sugar based on tartness
Cornstarch creates a smoother texture, but flour works if needed
Tart shell can be pre-baked for 15 minutes before adding filling
Store in an airtight container if using store-bought pate sablée
Chill tart for best texture before serving (24 hours recommended)
- Prep Time: 25
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice of tart
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg