Fresh Strawberry Tart with Vanilla Pastry Cream
This Fresh Strawberry Tart features a buttery digestive biscuit crust, a smooth vanilla pastry cream filling, and a vibrant topping of juicy, fresh strawberries. Finished with a glossy jelly glaze, it’s a simple yet stunning dessert perfect for spring and summer celebrations.
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.