French Strawberry Custard Tart Recipe

This French strawberry custard tart is a beautiful summer dessert made with a buttery shortcrust pastry, smooth vanilla pastry cream and fresh strawberries. Light, creamy, crisp and full of berry flavour, it is perfect for parties, outdoor gatherings, afternoon tea or any occasion that calls for an elegant fruit tart.

Why We Love This Recipe

This French strawberry custard tart is one of those simple desserts that feels special without being heavy. It has a crisp and buttery pastry shell, a silky vanilla custard filling and a generous layer of fresh strawberries arranged on top. The contrast between the crunchy crust, creamy filling and juicy fruit makes every bite balanced and refreshing.

The base is a homemade Pâte Sablée, also known as French shortcrust pastry. It is rich, tender and lightly crisp, making it ideal for a custard tart. The filling is a classic vanilla crème pâtissière, or pastry cream, which is thick enough to hold its shape while still tasting soft and creamy. Fresh strawberries finish the tart with natural sweetness and bright colour.

This strawberry cream tart is a lovely dessert for warm weather, but it can be served whenever strawberries are at their best. It works well for birthdays, family meals, garden parties, brunch tables or afternoon tea. Another great advantage is that the main components can be prepared ahead of time. The tart shell and pastry cream can be made in advance, then assembled with the strawberries on the day you plan to serve it.

Shortcrust Pastry

For this strawberry custard tart, the pastry used is a crunchy, buttery and slightly flaky Pâte Sablée. This French shortcrust pastry pairs beautifully with a creamy custard filling because it is sturdy enough to hold the cream while still being delicate and crisp.

• Dry ingredients: plain or all-purpose flour, icing sugar and a small pinch of salt.
• Wet ingredients: very cold unsalted butter and one egg at room temperature.

You can also add extra flavour to the pastry if desired. Lemon zest, orange zest or vanilla can be mixed into the dough for a subtle aromatic touch.

The pastry can be made in a food processor or by hand. A food processor makes the process quick and helps keep the butter cold, but the same dough can be prepared manually by rubbing the butter into the dry ingredients with your fingertips.

• Photo 1: Place the flour, icing sugar and salt in the bowl of a food processor. Pulse briefly to combine, then add the very cold butter cut into small cubes.

• Photo 2: Pulse slowly until the mixture forms very small crumbs. Larger pieces of butter will create a flakier pastry, while finer crumbs will give a more even texture.

• Photo 3: Add the egg. Whisking the egg in a separate bowl first can help it combine more evenly with the dry ingredients.

• Photo 4: Mix just until a rough dough starts to come together. Do not overwork the pastry. It is ready when the crumbs hold together when pressed.

• Photo 5: Bring the dough together, then place it between two sheets of baking paper. Roll it into a large circle about 4 mm or 1/8 inch thick. Refrigerate for at least 1 hour, or up to 24 hours.

• Photo 6: Line a tart ring or tart pan with the chilled pastry. If the dough is too firm and starts to crack, let it sit at room temperature for a few minutes so the butter softens slightly. Press gently where the base meets the sides to create a neat angle.

A 25 cm / 10 inch wide and 2 cm / 0.75 inch deep tart ring works well for this recipe, but the pastry quantity should also suit a slightly wider or deeper tart pan.

• Photo 7: Trim away excess pastry with a small paring knife.

• Photo 8: Dock the base of the pastry with a fork, then return it to the refrigerator for at least 1 hour, or up to 24 hours.

• Preheat the oven to 160°C / 325°F and place the pastry in the freezer while the oven heats. Bake for 30 to 40 minutes, or until the shell is fully baked and golden. If desired, brush the pastry with egg yolk or egg white halfway through baking to help seal it. Let the crust cool completely before filling.

Pastry Cream Filling

While the tart crust is chilling, prepare the vanilla pastry cream. This custard filling should be thick, smooth and completely cold before it is spread into the pastry shell.

• Photo 9: In a small mixing bowl, whisk the egg yolks and sugar together, then add the cornstarch and whisk until smooth.

• Photo 10: Heat the milk and vanilla in a small pot over low heat until it begins to simmer. Slowly pour the hot milk over the egg mixture while whisking to temper the eggs.

• Photo 11: Pour the mixture back into the pot and cook over low heat for a few minutes, whisking constantly, until it starts to thicken. Continuous whisking helps prevent lumps and stops the cream from catching on the bottom of the pan.

• Photo 12: Once the cream begins to boil, whisk for another 30 seconds, then remove it from the heat.

• Transfer the pastry cream to a clean bowl or shallow pan. Cover with plastic wrap touching the surface of the cream, then refrigerate until completely cold, about 2 hours.

Assembling the Tart

Once the tart crust is fully baked and cool, and the pastry cream has chilled completely, the strawberry custard tart can be assembled.

• Photo 13: Spoon the pastry cream into the baked tart shell. Spread it evenly with a small offset spatula. If the cream is too firm after chilling, whisk it briefly to loosen it before using.

• Photo 14: Wash the strawberries, remove the tops and slice them in half. Arrange the strawberry halves over the pastry cream, starting from the outer edge and working toward the centre. Press them gently into the cream so they stay in place.

• Optional: decorate the tart with a few fresh mint leaves or a light dusting of icing sugar.

• Serve the tart immediately, or keep it refrigerated until serving. For the best texture, enjoy it within 24 hours of assembly.

Tips for Success

• Roll the pastry to an even thickness so the tart shell bakes evenly.

• Chill and rest the pastry well before baking. This helps reduce shrinking, cracking or collapsing in the oven.

• Brush the pastry with egg yolk or egg white halfway through baking if you want to help seal the crust and give it a golden finish.

• For extra flavour, add lemon zest to the pastry or a few drops of orange blossom water to the pastry cream.

• Dry the strawberries with paper towel before placing them on the tart. This helps prevent excess moisture from leaking into the cream and softening the pastry.

• Do not overfill the crust with pastry cream, as the filling may overflow once the strawberries are added.

Storing & Freezing

This strawberry tart should be stored in the refrigerator. It is best served soon after assembly, but it can be kept for up to two days. For the freshest result and crispest pastry, assemble the tart on the day you plan to serve it.

The tart pastry and pastry cream can both be made ahead. The unbaked pastry can be stored in the refrigerator, or the fully baked tart shell can be kept at room temperature for 24 hours. The pastry cream can be made up to two days in advance and stored in the refrigerator.

Freezing the finished strawberry custard tart is not recommended because the cream and strawberries can change texture. The pastry itself can be frozen for up to 3 months, preferably unbaked for the best final texture.

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