Strawberry tart

Strawberries, lemony pastry cream and shortcrust pastry – together they are a delish tart made for my co-workers:) (restored from May archives)


300 g strawberries, washed, hulled and sliced
Flan pastry
75 g unsalted butter, at room temperature
1 egg yolk
150 g all-purpose flour
20 g sugar
pinch salt
Pastry cream
250 ml milk (or 175 ml milk + 75 g cream)
3 large egg yolks
50 g sugar
20 g corn starch
1 tablespoon lemon zest
4 tablespoons butter, cubed


  • Rub butter into flour, sugar and salt until mixture resembles crumbs. Add egg yolk and form a dough. Knead the dough and wrap in plastic wrap. Let chill for at least 30 min. in the fridge.
  • Place milk over medium heat and bring to a simmer. Meanwhile, beat egg yolks, sugar, corn starch and lemon zest together until mixture is smooth. When milk is about to boil, gradually pour it into the egg mixture. Cook in a saucepan at a gentle heat until thickened (5-10 minutes), stirring continuously. Stir in butter. Wrap the cream with plastic wrap clinging to its surface to prevent forming a skin. Allow to cool.
  • Preheat the oven to 180°C.
  • Roll out the pastry and line 20 cm tart tin. Place dried/ceramic beans onto the pastry and bake for 15-20 min. Remove the beans and bake for another 5-10 mins or until slightly golden. Remove from the oven and let cool. Spoon the cream on the pastry base. Arrange strawberries over the cream. Dust with icing sugar, if desirable.

Bon Appétit!




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