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This easy and delicious strawberry tart recipe is perfect for any occasion, from parties to simple family dinners.
This delicious and impressive-looking Strawberry Tart can be made by bakers of any skill level. It can be made using store-bought components or entirely by scratch using my recipes for Macerated Strawberries, Pastry Cream, Pie Crust, or Shortbread Crust. Read on for my recommendations.
Choosing Strawberry Tart Components
Strawberry Topping
You can use sliced fresh strawberries, or for a sweeter element, you can coat them in sugar before adding them to the tart. See my Macerated Strawberries recipe for more information and measurements.
Cream Filling
My tart was filled with my Pastry Cream, but if you’re looking for something simpler, you can fill it with store-bought pudding or custard mix. If you go that route, I recommend making it using cream instead of milk for a thicker filling that will hold up to slicing.
Base Options
The tart pictured was made using my Shortbread Crust, but there are a few options for your base. You can use a simple graham cracker crust that is super simple to make (see my Banoffee Pie recipe) or buy pre-made from the grocery store. Traditional pie crust is another excellent option. It’s sold pre-rolled in the freezer section, but homemade pie crust can be pretty simply made.
Step By Step Instructions
Slice and hull the strawberries.
Gently toss with sugar, lemon juice, and a pinch of salt.
Fill the tart shell with the pastry cream, pudding, or custard.
Top with the sliced strawberries in whatever pattern you like best. I garnished mine with sprigs of mint for a pop of color.
Refrigerate until well chilled before serving.
Make-Ahead Instructions ?
To make a strawberry tart ahead: Assemble the filling in the crust and store covered in the refrigerator for up to 3 days. Top with the strawberries on the day you plan to serve the tart,
Please Note: If using a shortbread crust, I recommend making and waiting to assemble until just before serving to keep the crust crisp.
Erren’s Top Tips
- When filling your strawberry tart with pudding or custard mix, you’ll want to make it thicker than instructed on the box. This can be done by using less milk or a cream that will result in a thicker mixture.
- If making ahead, use a crust that can be filled with a moist filling without softening as it sits, such as graham cracker crust to traditional pie crust.
- Strawberries will break down once cut, so try to top your tart the day you plan to serve.
- For a pop of color, garnish with fresh herbs such as mint or basil.
FAQs
How long can a fruit tart sit out?
A strawberry or fruit tart can be left at room temperature for about 2 hours before requiring to be refrigerated.
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Recipe
Strawberry Tart
Ingredients
- 1 9-inch tart shell
For the Strawberry Topping
- 1 lb strawberries (hulled and sliced)
- 2 tablespoons sugar (optional)
- 1 teaspoon fresh lemon juice (optional)
- 1 pinch salt (optional)
For the Filling
- 2 cups pastry cream (*pudding, or custard)
Instructions
For the Strawberry Topping
- Gently toss all ingredients together in a bowl.
- Cover, and refrigerate for at least 30 minutes to an hour.
To Assemble
- Spread the filling over the tart shell and arrange sliced strawberries on top.
- Refrigerate until well chilled before serving.
Tips
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