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Perfect Classic French Strawberry Tart Recipe with Easy Vanilla Bean Cream

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A simple yet elegant French strawberry tart featuring a buttery, flaky crust and silky vanilla bean cream topped with fresh strawberries. Perfect for impressing guests or enjoying a sweet treat.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (30 g) powdered sugar
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice-cold water
  • Pinch of salt
  • 2 cups (480 ml) whole milk
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
  • 4 large egg yolks
  • 2/3 cup (130 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (30 g) unsalted butter, softened
  • 1 pound (450 g) fresh strawberries, hulled and halved or sliced
  • Optional: Apricot jam, warmed and strained for glazing

Instructions

  1. Make the Tart Dough: In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse or cut in until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water. Mix until the dough just comes together. If it’s too dry, add a teaspoon more water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the Pastry Cream: In a saucepan, heat the milk with the vanilla bean seeds and pod over medium heat until it just starts to simmer. Remove from heat, cover, and let it infuse for 10 minutes. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil (about 2-3 minutes). Remove from heat immediately, whisk in the butter until smooth. Strain through a fine sieve, cover with plastic wrap touching the surface to prevent a skin, and chill.
  4. Roll and Bake the Tart Shell: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8-inch (3 mm) thickness. Carefully transfer to the tart pan, pressing into the edges. Trim excess dough. Prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans.
  5. Bake blind for 15 minutes, remove weights and parchment, then bake an additional 10 minutes until golden and crisp. Let cool completely in the pan.
  6. Assemble the Tart: Spread the chilled vanilla bean cream evenly into the cooled tart shell. Arrange the sliced strawberries on top in a decorative pattern.
  7. Optional: Warm a few tablespoons of apricot jam and brush over the strawberries to give a glossy finish and extra sweetness.
  8. Refrigerate the tart for at least 1 hour before serving to let the flavors meld and the cream set further.

Notes

Keep ingredients cold for a flaky crust. Blind bake the crust to prevent sogginess. Use fresh vanilla bean for best flavor or add vanilla extract after cooking. Arrange strawberries while cream is cold to keep fruit fresh. If pastry cream thickens too much after chilling, gently whisk before spreading. Dough can be refrigerated for at least 30 minutes before rolling. The tart can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: French strawberry tart, vanilla bean cream, classic tart, dessert, fresh strawberries, pâte sucrée, pastry cream

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