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A Berry Good Treat: An Immaculate Strawberry Tarts Recipe

by Asia Shaukat
Published: Last Updated on 142 views

Strawberry tarts recipe are a delectable dessert that will steal the show at any gathering they attend. It is an incredible dish you can serve your guests, and everyone will enjoy eating it. Since the beginning of time, people have been delighted with eating this strawberry tart. This combination of sourness and sweetness is ideal for any event you might be attending.

In this blog post, I will walk you through the fundamentals of making this tasty strawberry tart and provide you with several recipes for its mouthwatering variations. I have something for everyone, ranging from tried-and-true recipes to novel takes on old favorites.

I hope that by the time you finish reading this blog, you will have a fresh idea for the next baking project you undertake, no matter how experienced you are. Therefore, prepare to roll out your dough and bake delicious strawberry tarts.

What Is Exactly Tart?

A filling is placed on top of a base made of pastry, and the top of the tart does not have any pastry covering it. A tart is a baked dish. The crust is typically made of shortcrust pastry, and the filling can be either sweet or savory. However, the filling of modern tarts is typically fruit-based and may also include custard. A tartlet is a miniature version of a tart; an example of this would be an egg tart.

There are no clear delineations between the “tart,” “flan,” “quiche,” and “pie” categories; rather, they overlap. There are many different kinds of tarts, and some of the most well-known ones are the Bakewell tart, the Treacle tart, the tarte tatin, and the meringue tart. In place of fresh fruit, jam is typically used in a jam tart.

A tarte Tatin is a tart that has been turned upside down and can be made with apples, other fruits, or onions.

Quiche is a family of savory tarts that typically have a custard filling. Other savory tarts include the German Zwiebelkuchen, also known as onion tart, and the Swiss cheese tart made from Gruyère.

Variety of Strawberry Tarts Recipe

Here you will get different amazing recipes for strawberry tarts that will shine on your table on your special occasion. Except for this, if you want more, you can try the amazing strawberry pastry, amazing strawberry roll, and apple custard pie.

Classic Strawberry Tart

strawberry tarts


  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (three-quarters of a stick) of diced cold unsalted butter
  • 2 tablespoons of solid shortening, room temperature (recommended: Crisco)
  • 1/4 measure of water over ice
  • Two cups of pastries cream, the recipe is below.
  • 2 pints of whole strawberries, which have been hulled and cut in half
  • 1/3 cup apricot jelly
  • Three tablespoons of pistachios that have been shelled and halved are an optional addition to the pastry cream.
  • 5 extra-large egg yolks, room temperature
  • 3/4 cup sugar
  • Cornstarch equivalent to three tablespoons
  • 1 and a half cups of scalded milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 milliliter of Cognac
  • 1 tablespoon unsalted butter
  • 1 teaspoon of full-fat heavy cream

Instructions | Strawberry Tarts Recipe

  • Equipment specific: four tart pans with detachable sides measuring 4 1/2 inches in diameter
  • Place the flour, sugar, and salt in a small bowl in the refrigerator for at least half an hour
  • Place the flour mixture inside the bowl of a food processor with a steel blade. After adding the butter and shortening, pulse the mixture about ten times or until the butter is the size of peas, whichever comes first
  • After adding the ice water, continue processing the dough until it forms a ball. Place everything on a board covered in flour, and shape it into a disk
  • Cover with plastic wrap and place in the refrigerator for at least half an hour
  • In the meantime, set the oven temperature to 375 degrees Fahrenheit
  • Roll out the dough and fit it into four tart pans with removable sides measuring 4 1/2 inches each
Important Instructions
  • If you stretch the dough when you put it in the pans, the finished product will be smaller after it has been baked
  • Rolling the pin across the top of each pan will enable you to trim off any excess. The dried beans or rice should be placed inside the tart shells after they have been lined with a piece of buttered aluminum foil, with the buttery side facing down
  • Bake for 10 minutes. After removing the beans and the foil, continue baking the shells for another 15 to 20 minutes or until they have a light golden brown color and are prickled all over with a fork. Put to the side to cool down
  • Before you’re ready to serve them, fill the tart shells with the pastry cream. Make a pretty pattern with the berries and arrange them on top of the cream
  • To glaze the top of the tarts, melt the apricot jelly and mix it with one teaspoon of water. Brush it on. If using pistachios, sprinkle them on top of the dish before serving
Filling for Pastries

The yield is two cups.

  • Egg yolks and sugar should be beaten on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment for about four minutes or until the mixture has reached a very thick consistency. Cornstarch will need to be added after the speed is lowered to a low setting
  • While maintaining the low speed of the mixer, gradually incorporate the hot milk into the egg mixture
  • After pouring the mixture into a medium saucepan, place it over low heat and cook it while stirring it with a wooden spoon until it thickens, which should take between 5 and 7 minutes
  • It is normal for the custard to look curdling as it comes to a boil; at this point, you should switch to a whisk and beat it very vigorously
  • Cook for an additional two minutes while continuously whisking the mixture; after this time, the custard will come together and become very thick, similar to pudding
  • Mix in the vanilla extract, Cognac, butter, and heavy cream until thoroughly combined. The custard should be strained into a bowl using the sieve. The plastic wrap should be placed directly on top of the custard and then chilled in the refrigerator

Delicious Strawberry Almond Tart | Strawberry Tarts Recipe


  • 375 grams of pre-rolled puff pastry in a pack
  • 25g butter, melted
  • 200 grams of marzipan, sliced very thinly
  • Four hundred grams of large strawberries, prepared by slicing and hulling them.
  • 25g golden caster sugar
  • 25 grams of toasted almond flakes

Method | Strawberry Tarts Recipe

  • To preheat the oven, set the temperature to 220 degrees Celsius (200 degrees Celsius with the fan on) and gas 7
  • Unroll the puff pastry, then use a fork to make holes all over the surface. Make six squares and arrange them in a grid pattern on a baking sheet treated to prevent sticking
  • After the butter melts, give the edges of the squares a light brushing, and then place a couple of slices of marzipan on top of each square
  • Place two rows of strawberry slices down the side of each tart, and then place a third of the slices across the opening in the middle
  • Sprinkle some sugar on top of the tarts after you have drizzled them with melted butter. Bake for approximately 20 to 25 minutes or until the bottom is golden brown
  • To serve, sprinkle the toasted almonds over the top and accompany them with white chocolate ice cream

Making White Chocolate Ice Cream

  • Put the white chocolate, chopped to 140 grams, into the large bowl
  • Whisk together six large egg yolks and one hundred grams of caster sugar in a separate bowl until the mixture is light and fluffy
  • In a saucepan, bring 300 milliliters of whole milk to a boil
  • While whisking, add the hot milk to the yolks and mix thoroughly. Bring the mixture back to the pan and keep heating it over low heat while stirring it until it thickens
  • After passing the chocolate mixture through a sieve and stirring it, set it aside to cool
  • Mix in 300 milliliters of double cream, then transfer to an ice cream maker and churn until the mixture is thick
  • Please put it in the freezer until it’s time to use

Strawberry Custard Tart | Strawberry Tarts Recipe

strawberry tarts


  • 2 cups all-purpose flour 250 g
  • 180g cold butter 3/4 cup plus 1 tbs
  • 2 tbs chilled water
Vanilla Pastry
  • 6 egg yolks
  • 2/3 cup superfine sugar 150 g
  • 70g plain flour 1/2 cup
  • 2-cup milk
  • Vanilla beans scraped
Strawberries Topping
  • 3 cups sliced strawberries
  • 2 tbs seedless strawberry jam
  • tbs boiling water


  • In the making of strawberry tarts for pastry. Process flour and butter in a food processor until bread crumbs form
  • Pulse the egg yolk and water until a ball forms. Form a disc with the mixture on plastic wrap. Refrigerate
  • Remove the pastry from the fridge and roll it out on a lightly floured bench or silicone baking mat to 5mm thick. Line eight 9.5cm (4 inches) with pastry, press into the sides and trim the excess. Fork-prick each tart base. Refrigerate for 15 minutes
  • Line tarts with baking paper or foil and fill with baking weights or beans. Preheat the oven to 180 Celsius (355 Fahrenheit)
  • After 10 minutes, remove the baking paper and weights and bake for 5–7 minutes until the base is dry and lightly golden. Cool
  • Bring milk, vanilla seeds, and pod to below boiling in a small saucepan over medium heat. Infuse for 30 minutes without heat
  • Whisk egg yolks, sugar, and flour to make vanilla pastry cream. Remove the vanilla pod and return the pan to medium-high heat. Remove the saucepan just before it boils.
  • Whisk all the hot milk into the egg yolk mixture until well combined. Gradually adding milk reduces egg curdling
  • Return the mixture to the saucepan and constantly whisk over medium heat until thickened and glossy. Strain through a fine mesh sieve into a bowl, cover with plastic wrap, and refrigerate until cold
  • Before serving, top each tart with custard and sliced strawberries. Brush the strawberries with the jam-boiling water mixture


Can you freeze the tart?

Tarts with fresh berries shouldn’t be frozen because they will become soggy when thawed. The pastry and the creme diplomat can be frozen for up to three months; when ready to assemble the tart with fresh strawberries or berries, bring them to room temperature.

How do you prevent the tart from getting soggy?

Prepare without sight. This is the most important step to prevent the pastry from becoming a soggy, disgusting blob. To “blind bake” a pastry means baking it without filling.


Above all, strawberry tarts are a mouthwatering dessert that can easily steal the spotlight at any get-together they are invited to. It is an amazing dish you can serve to your guests, and everyone will delight in consuming it. People have been happy since the beginning because they can enjoy eating this strawberry tart. This balance of sourness and sweetness is perfect for any occasion you might find yourself participating.

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