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 the foundation of classic French fruit tarts — simple to make and universally loved. After all, who can resist the charm of fresh strawberries?
It’s not only delicious — it’s visually stunning: a crisp, buttery sweet tart crust, filled with silky pastry cream (crème pâtissière), and topped with juicy fresh strawberries. Every bite brings creamy vanilla and bright berry flavor together in perfect balance.
During strawberry season, you’ll find endless variations of strawberry tarts in every French pâtisserie: some topped with whipped cream, others layered with almond cream like our previous French Blueberry Tart, or even pistachio cream. But today we’re keeping it beautifully simple and 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 — light, smooth, and never heavy.
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 and 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 care, and you’ll create a dessert that rivals any pastry shop. 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 inches (14 cm) base diameter, 6.3 inches (16 cm) opening diameter, 1.2 inches (3 cm) 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.
Prep Time: 40 minutes
Cook Time: 30 minutes
Chill Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
☞ Sweet Tart Crust
- All-purpose flour – 68 g (2.4 oz)
- Cornstarch – 7 g (0.25 oz)
- Powdered sugar – 33 g (1.2 oz)
- Unsalted butter (cold, diced) – 46 g (1.6 oz)
- Almond flour – 13 g (0.45 oz)
- Salt – 1 g (0.04 oz)
- Beaten egg – 18 g (0.6 oz)
☞ Filling: Pastry Cream (Crème Pâtissière)
- Beaten egg – 40 g (1.4 oz)
- Whole milk – 200 ml (about 7 fl oz)
- Powdered sugar – 40 g (1.4 oz)
- Cornstarch – 10 g (0.35 oz)
- Cake flour – 10 g (0.35 oz)
- Vanilla bean – 1/2 pod
- Unsalted butter – 20 g (0.7 oz)
- Fresh strawberries – 220 g (7.8 oz)
Curious about nutrition? Use our Dessert Nutrition Calculator to see detailed information.
Instructions
- Sift the flour, cornstarch, powdered sugar, and almond flour into a food processor. Add the salt and pulse to combine. Add the cold diced butter and pulse until the mixture resembles fine breadcrumbs.
- Add the beaten egg and pulse briefly, then process for about 30 seconds until the dough begins to form small clumps.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough out to about 1/8–1/6 inch (0.3–0.4 cm) thick. Fit it into your tart pan, pressing gently into the edges. Prick the base with a fork, line with parchment paper, and fill with pie weights, rice, beans, or sugar.
- Preheat the oven to 350°F (180°C). Bake for 15 minutes, remove the weights and parchment, then bake for another 15–16 minutes, or until golden brown. Cool completely, then wrap tightly in plastic wrap or store in an airtight container 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 whisk 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 the butter while still warm, and stir until fully incorporated. Transfer to a shallow dish and cover with plastic wrap pressed directly onto the surface. Chill in the freezer for 15 minutes, then refrigerate for at least 30 minutes.
- Wash and hull the strawberries, then slice them in half. Remove the chilled pastry cream and whisk lightly until smooth and silky.
- Fill the cooled tart shell with pastry cream and smooth the surface. Arrange the strawberries on top, 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 elegant, but each step is straightforward once you understand the key techniques. 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 prefer, but I highly recommend trying this one inspired by Cyril Lignac. A touch of cornstarch makes the crust lighter and crispier, pairing beautifully with the pastry cream and fresh strawberries.
What if I don’t have pie weights?
Blind baking works perfectly without special weights. Simply use uncooked rice, dried beans, or granulated sugar — they work just as well. Let them cool completely and store in a dry container for future use; they’re reusable.
Why use whole eggs for pastry cream?
This version uses whole eggs instead of yolks only to create a lighter, less rich flavor. Traditional custard made with yolks alone can feel heavy. Whole eggs keep the texture smooth and balanced, allowing the strawberries to shine.
Any special tips for cooking pastry cream?
Whisk the eggs and sugar until pale and slightly thickened before adding the hot milk — this helps prevent curdling. When cooking the mixture, use very low heat and stir constantly to avoid lumps or scorching. The transformation from liquid to thick cream happens quickly, so watch carefully.
What if my pastry cream curdles?
Pastry cream should be smooth, pale yellow, and glossy. If it curdles, immediately strain it through a fine mesh sieve to remove any lumps. As long as it hasn’t severely overcooked, it can usually be saved.
How do I store pastry cream?
Never let pastry cream cool uncovered. Spread it in a shallow dish and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill briefly in the freezer to cool quickly, then refrigerate for up to two days.