Hi there! I’m Cassandre, and today on caramel loafing, we’re making one of the most classic yet approachable French desserts: a French Strawberry Tart (La tarte aux fraises).
This French Strawberry Tart is truly the foundation of all French fruit tarts — simple to make and universally adored. After all, who can resist the charm of fresh strawberries?
It’s not only delicious but visually stunning: a crisp, buttery sweet tart crust, filled with rich, silky-smooth pastry cream (crème pâtissière), and topped with juicy fresh strawberries. Every bite is a delightful mix of creamy vanilla and fresh berry flavor.
During strawberry season, you’ll find endless variations of strawberry tarts in every French pâtisserie: some with whipped cream, some with almond cream like our previous French Blueberry Tart, or even pistachio cream. But today we’re keeping it beautifully classic: a sweet tart shell, crème pâtissière (a.k.a. pastry cream or custard), and fresh strawberries.
For the crust, we’ve taken inspiration from French Michelin-starred chef Cyril Lignac. This version is lighter and crisper than traditional recipes. The pastry cream is adapted from the classic method taught at Ferrandi Paris Culinary School — smooth and never too heavy, it’s like strawberries dancing on a cloud of cream.
Strawberry lover? Try these too: Japan’s beloved Japanese Strawberry Shortcake, our French Strawberry Jam that preserves each ruby-like berry whole, or this easy, delicious French Fruit Galette.
Although this French Strawberry Tart looks like a pâtisserie masterpiece, it’s surprisingly simple to make. With good fresh strawberries, you’re already halfway there. Add a little patience and love, and you’ll create a dessert that rivals any pastry chef’s. It’s perfect for afternoon tea, picnics, or as an impressive dessert to share with friends after dinner.
How to Make a French Strawberry Tart
Ingredients
Tart pan size: 5.5 inch (14cm) base diameter, 6.3 inch (16cm) opening diameter, 1.2 inch (3cm) deep fluted tart pan with removable bottom. This recipe makes 6 servings.
If you’re using a different pan size, use our handy Pan Size Converter.
☞ Sweet Tart Crust
- All-purpose flour – 68g (2.4 oz)
- Cornstarch – 7g (0.25 oz)
- Powdered sugar – 33g (1.2 oz)
- Unsalted butter (cold, diced) – 46g (1.6 oz)
- Almond flour – 13g (0.45 oz)
- Salt – 1g (0.04 oz)
- Beaten egg – 18g (0.6 oz)
☞ Filling: Pastry Cream (Crème Pâtissière)
- Beaten egg – 40g (1.4 oz)
- Whole milk – 200ml (about 7 fl oz)
- Powdered sugar – 40g (1.4 oz)
- Cornstarch – 10g (0.35 oz)
- Cake flour – 10g (0.35 oz)
- Vanilla bean – 1/2 pod
- Unsalted butter – 20g (0.7 oz)
- Fresh strawberries – 220g (7.8 oz)
Curious about nutrition? Use our Dessert Nutrition Calculator to see detailed info.
Instructions
- Sift the flour, cornstarch, powdered sugar, and almond flour into a food processor. Add salt, then pulse to combine. Add the diced cold butter and pulse until the texture resembles fine breadcrumbs.
- Add the beaten egg and pulse briefly, then run for about 30 seconds until the mixture forms small clumps.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Remove the dough and roll it out to about 1/8–1/6 inch (0.3–0.4cm) thick. Fit it into your tart pan, pressing gently. Prick the base with a fork, line with parchment paper, and fill with pie weights, rice, beans, or sugar.
- Preheat the oven to 355°F (180°C). Bake for 15 minutes, remove the weights and paper, then bake for another 15–16 minutes or until golden brown. Cool completely, wrap airtight, and chill until ready to fill.
- For the pastry cream: In a mixing bowl, whisk the egg and powdered sugar until pale and thick. Sift in the cornstarch and cake flour, then mix until smooth.
- Split the vanilla bean and scrape out the seeds. In a saucepan, heat the milk with the vanilla pod and seeds over medium-low heat until just steaming. Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan.
- Cook over the lowest heat, stirring constantly for 2–3 minutes, until the cream thickens. Remove from heat, add butter while warm, and stir until fully combined. Transfer to a shallow dish lined with plastic wrap, cover the surface directly with plastic wrap, chill in the freezer for 15 minutes, then move to the fridge for at least 30 minutes.
- Wash and hull the strawberries, then slice in half. Remove the pastry cream from the fridge and whip lightly until smooth and silky again.
- Fill the cooled tart shell with pastry cream, smooth the surface, then top with strawberries. Dust with powdered sugar and serve immediately.
Watch the full step-by-step video: French Strawberry Tart
French Strawberry Tart FAQs & Tips
This tart may look fancy, but each step is simple when you know the key points. Here are a few helpful tips and answers to common questions to ensure your first tart turns out beautifully.
Is this crust recipe different from usual?
Yes! This tart crust is slightly different from our classic versions. You can use your usual crust if you’d like, but I highly recommend trying this one inspired by Cyril Lignac. A touch of cornstarch makes the crust lighter and crispier, pairing perfectly with the pastry cream and strawberries for a fresh, clean bite.
What if I don’t have pie weights?
Blind baking is easy, even without special weights. Just use uncooked rice, beans, or granulated sugar — they work just as well. Let them cool and store dry for next time; they’re reusable and waste-free.
Why use whole eggs for pastry cream?
This version uses whole eggs instead of yolks only to keep the flavor lighter and less rich. Traditional custard can be heavy with yolks alone. Whole eggs make it brighter — the perfect match for sweet-tart strawberries without overpowering them.
Any special tips for cooking pastry cream?
Always whisk the eggs and sugar until thick and pale first. Then, when adding the hot milk, it’s less likely to curdle. When you cook it again, use the lowest heat possible — slow and steady ensures no lumps or scorched bottoms. The transition from liquid to thick cream happens in seconds, so watch closely!
What if my pastry cream curdles?
Ideally, pastry cream should be lump-free, pale yellow, and glossy. But if it does curdle, don’t panic — strain it through a fine mesh sieve immediately to remove any lumps. As long as the curdling isn’t severe, your cream can still be saved — no need to start over!
How do I store pastry cream?
Never leave pastry cream to cool uncovered. It needs to be spread out in a shallow dish and sealed with plastic wrap directly touching the surface to prevent skin forming. Chill in the freezer for 10–15 minutes to cool quickly, then transfer to the fridge for up to two days. This keeps it safe, fresh, and silky-smooth.