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strawberry tart with fresh strawberries

Fresh Strawberry Tart

Sean
A sweet tart shell filled with crème patisserie and topped with fresh strawberries.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, French
Servings 8 slices
Calories 459 kcal

Equipment

  • 10 inch tart pan
  • Piping bag with tip optional
  • Rolling Pin
  • Stand mixer with paddle attachment or hand mixer
  • Mixing Bowl
  • Sheet pan
  • Parchment paper

Ingredients
 
 

  • 2 pounds strawberries sliced
  • 2 cups crème patisserie
  • 1¼ cup flour
  • ⅔ cup powdered sugar
  • ½ cup butter unsalted, softened
  • 1 egg room temperature
  • ¼ cup almond flour finely ground
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt kosher

Instructions
 

  • In the bowl of a stand mixer with a paddle attachment beat the butter and salt lightly. Add the powdered sugar, almond powder, and cornstarch. Beat until just evenly mixed.
  • Add the butter and mix until just combined. Then add all of the flour.
  • Using parchment paper roll the dough thinly and place on a sheet pan and chill for at least an hour.
  • Preheat the oven to 350°F, 177°C, or gas mark 4.
  • Place the pastry shell into the tart pan press it into the sides and then cut off any excess. Poke the base with a fork to make several holes and bake for 15 minutes.
  • Allow the tart shell to completely cool.
  • Add the crème patisserie in an even layer and top with the sliced strawberries.

Nutrition

Serving: 1sliceCalories: 459kcalCarbohydrates: 57gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 179mgSodium: 130mgPotassium: 326mgFiber: 3gSugar: 34gVitamin A: 760IUVitamin C: 67mgCalcium: 135mgIron: 2mg
Nutrition Disclaimer*
Keyword Crème patisserie, Strawberry, Tart
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