Fresh Strawberry Tart
If you’re looking for a dessert that’s both fresh and flavorful, this Fresh Strawberry Tart with Vanilla Pastry Cream is the perfect choice. This light, simple treat is ideal for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a homemade dessert at home.
The Perfect Balance of Flavors
What makes this tart so special is the balance of flavors. The creamy, smooth vanilla pastry cream complements the slight saltiness of the biscuit crust. The crust, made from digestive biscuits and butter, provides a satisfying crunch without overpowering the fresh fruit topping. The natural freshness of the strawberries stands out beautifully.
This berry tart has become my go-to for birthdays and celebrations. Although I usually make it with strawberries from my garden, this time I bought them from the store. But no matter where the strawberries come from, the tart is always a crowd-pleaser. You can also get creative with the fruit! While strawberries are the classic choice, this tart works wonderfully with raspberries, blueberries, or other fresh berries.
Simple to Make, Impossible to Resist
Making the strawberry tart is simple. Start with the buttery biscuit base, then layer the vanilla pastry cream on top. Once the cream is spread evenly, arrange your sliced strawberries on top in a beautiful pattern. To finish, add a jelly sugar glaze for a glossy, sweet touch.
This Fresh Strawberry Tart with Vanilla Pastry Cream is a perfect dessert for any time of the year. Whether it’s for a special event or a quiet dinner at home, it’s sure to impress. The combination of fresh fruit, creamy filling, and buttery crust makes it an irresistible treat for any occasion.
If you’re a fan of fruity desserts and looking for something a little different, you might want to check out my Mango Cheesecake recipe. It’s a delicious variation that combines the tropical sweetness of mango with the creamy richness of cheesecake. Perfect for anyone who loves the combination of fresh fruit and creamy desserts!
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Fresh Strawberry Tart with Vanilla Pastry Cream
Ingredients
Digestive Biscuit Crust:
- 200 g digestive biscuits
- 100 g melted butter
- 2 tbsp granulated sugar
Vanilla Pastry Cream:
- 4 large egg yolks at room temperature
- 60 g granulated sugar
- 3 tbsp cornstarch
- 2 tbsp pure vanilla extract
- 5 dl 500 ml whole milk
- 5 tbsp butter
salted (If using unsalted butter, add ½ teaspoon salt to the egg mixture.)
Jelly Sugar Glaze:
- 1 dl 100 ml water
- 1 dl jelly sugar
Strawberries
- 1 l Strawberries, sliced
Instructions
Crust Instructions:
- Preheat your oven to 175°C (350°F).
- Place the digestive biscuits into a sealable 2-liter plastic bag. Crush them finely using a rolling pin.
- Pour the crushed biscuits into a mixing bowl. Add the sugar and melted butter, and mix until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom (and slightly up the sides) of a 24–26 cm springform pan (irtopohjavuoka) lined with parchment paper.
- Bake the crust in the preheated oven for about 10 minutes, until it is lightly golden and set.
- Let the crust cool completely before filling.
Vanilla Pastry Cream:
- In a bowl, whisk the egg yolks and sugar together until light and fluffy.
- Sift in the cornstarch and add the vanilla extract. Mix well.
- In a heavy-bottomed saucepan, heat the whole milk until steaming (do not boil).
- Slowly pour about 1 dl of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Gradually add the rest of the milk, continuing to whisk.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens to a creamy consistency.
- Remove from heat and immediately whisk in the diced butter until smooth.
- Transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, until completely cold.
Slicing the Strawberries:
- Prepare the strawberries for the tart, rinse them thoroughly, and remove the green leafy tops. Place the strawberries on a cutting board and slice them into even, thin slices, about 2-3 mm thick.
Jelly Sugar Glaze
- Check the package and follow the instructions in the package, if different. This recipe is from the Finnish jelly sugar (Hyytelösokeri) package.
- In a small saucepan, bring water to a boil. Then add the jelly sugar.
- Let it boil gently for about 10 seconds until the sugar is fully dissolved and the mixture turns clear.
- Remove from heat and allow it to cool slightly — it should be warm but not hot when applying.
Building the Strawberry Tart
- Add the vanilla pastry cream: Whip or stir the vanilla pastry cream until it is smooth and creamy. Spread the cream evenly over the cooled biscuit base using a spatula, smoothing it out to the edges.
- Layer the strawberries: Arrange the sliced strawberries neatly on top of the pastry cream. Start from the outer edge, slightly overlapping the slices in a circular pattern, and work your way toward the center. This creates a beautiful, flower-like design.
- Apply the jelly glaze: Let the jelly sugar glaze cool just slightly. Then, using a pastry brush or a spoon, gently apply a thin layer of glaze over the strawberries to give them a beautiful shine and help preserve their freshness.
- Chill before serving: Refrigerate the tart for at least 1 hour to set the glaze and allow the flavors to meld. Slice and serve chilled.
Notes
- Berry Variations: While this strawberry tart is a classic, you can easily switch up the fruit. Raspberries or blueberries also work wonderfully with the vanilla pastry cream, adding a slightly tangy flavor that complements the sweetness of the crust and cream. A combination of mixed berries can also make for a colorful and delightful topping.
- Make-Ahead Tip: You can prepare the crust and the pastry cream in advance. Store them without adding the pastry cream to the crust, in the refrigerator for up to 2 days. This can help save time on the day you’re assembling the tart. Just be sure to cover the pastry cream with plastic wrap, pressing it directly onto the surface to avoid a skin from forming.
- For a Firmer Cream: If you’d like the pastry cream to be firmer, you can add an extra tablespoon of cornstarch. This will give it a slightly thicker consistency, which is perfect if you’re planning to slice the tart and serve it at a party.
