I share my step-by-step pâte sablée in this Strawberry Tart Recipe, featuring a buttery shortcrust shell, silky custard, a dollop of cream, and glossy fresh strawberries for a stunning summer dessert.

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I adore how a crisp pâte sablée becomes the stage for silky crème pâtissière in my French tartlet with strawberries. Sounds fussy but honestly its easier than you think, I messed up plenty of times before it clicked.

Once the case is flaky and the custard set, you can pipe cream, arrange fruit and watch jaws drop. This is my favorite Custard Tart Recipe to bring to summer get togethers and also works as a Strawberry Tart Recipe when you want something that looks bakery-made without the bakery price.

Give it a try, you might swear you wont stop making it.

Ingredients

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all-purpose flour: Mostly carbs gives structure and crumb, not much fiber though.
unsalted butter: Rich in fat adds flaky texture and deep flavor, not healthy daily.
egg yolks: Provide protein and emulsifiers make custard smooth and silky.
powdered sugar: Sweetens gently dissolves quick, mostly empty carbs so use sparingly.
whole milk: Adds creaminess and calcium raises fat content and richness.
cornstarch: Thickens custard fast gives glossy body, it’s almost flavorless.
strawberries: Bright juicy, give sweetness and slight tartness, add vitamin C.
heavy cream: Whips into clouds adds fat and silkiness, best chilled.
apricot jam: Shiny glaze adds gentle sweetness and acidity, seals fruit nicely.

Ingredient Quantities

For the pâte sablée: 250 g all-purpose flour (about 2 cups), 100 g powdered sugar (about 3/4 cup), 175 g cold unsalted butter cubed (about 3/4 cup), 2 large egg yolks, 1 tsp vanilla extract, pinch of fine salt

For the crème pâtissière (custard): 500 ml whole milk (2 cups), 4 large egg yolks, 100 g granulated sugar (1/2 cup), 40 g cornstarch (about 1/3 cup), 50 g unsalted butter (about 3 1/2 tbsp), 1 tsp vanilla extract or seeds from 1 vanilla bean

For the whipped cream topping: 200 ml heavy cream chilled (about 3/4 cup), 1 to 2 tbsp powdered sugar, 1/2 tsp vanilla extract

Fruit: 450-500 g fresh strawberries hulled and halved or sliced (1 to 1 1/4 lb)

Glaze: 2 to 3 tbsp apricot jam or neutral glaze (warmed to thin if needed)

Extras and optional: small extra pinch of salt for the custard, a little flour for dusting, butter for greasing tart pan if desired

How to Make this

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1. Make the pâte sablée: in a bowl mix 250 g flour, 100 g powdered sugar and a pinch of salt, then rub in 175 g cold cubed butter with your fingertips until the mix looks like coarse crumbs; stir in 2 egg yolks and 1 tsp vanilla until it just comes together, press into a disc, wrap and chill at least 30 minutes or up to 2 hours.

2. Roll and line the tart pan: flour your surface lightly, roll dough between two sheets of parchment to about 3 mm thick, lift into a 23 to 25 cm tart pan, trim edges, press gently into corners, dock the base with a fork, chill 15 minutes so it holds its shape.

3. Blind bake the shell: preheat oven to 180 C/350 F, line the tart shell with parchment and fill with baking weights or dried beans, bake 15 to 18 minutes until edges set, remove weights and parchment and bake another 6 to 8 minutes until golden and dry; cool completely on a rack.

4. Make the crème pâtissière: heat 500 ml whole milk with 1 tsp vanilla to just below boiling, meanwhile whisk 4 egg yolks with 100 g sugar and 40 g cornstarch until smooth and pale.

5. Temper and thicken: pour a ladle of hot milk into the yolk mix while whisking, then return everything to the pan and cook over medium heat, whisk constantly until it thickens and bubbles for about 1 minute; take off heat and stir in 50 g butter and an extra tiny pinch of salt, then press a piece of plastic wrap directly on the surface to prevent a skin and cool.

6. Chill the custard: let the custard come down to room temperature, then refrigerate until fully chilled and set, this makes it easier to spread in the tart.

7. Whip the cream: whisk 200 ml chilled heavy cream with 1 to 2 tbsp powdered sugar and 1/2 tsp vanilla until soft peaks form, do not over whip or it will become grainy.

8. Fill the tart: spread the chilled crème pâtissière evenly into the cooled tart shell, you can pipe it for a neat finish, then spoon or pipe a thin layer of whipped cream over the custard if you like extra creaminess.

9. Top with strawberries and glaze: arrange 450 to 500 g hulled and halved or sliced strawberries over the filling, warm 2 to 3 tbsp apricot jam so it becomes runny and brush lightly over the fruit to glaze; chill an hour to set before serving for best texture.

10. Tips and fixes: if your dough cracks while lining the pan press scraps to mend it, keep everything cold so the pastry stays tender, if custard looks lumpy strain it through a sieve, and bring tart to room temp for 10 minutes before cutting so slices stay pretty.

Equipment Needed

1. Digital kitchen scale, for weighing flour, butter, milk etc.
2. Large mixing bowls, at least 2, one for the pâte sablée and one for the custard.
3. Pastry cutter or bench scraper, to rub the cold butter into the flour.
4. Rolling pin and 2 sheets of parchment paper, roll the dough between them to about 3 mm.
5. 23 to 25 cm tart pan with removable base, makes unmolding way easier.
6. Parchment and baking weights or dried beans for blind baking.
7. Saucepan and whisk, to heat the milk and cook the crème pâtissière.
8. Fine mesh sieve and rubber spatula, to strain and spread the custard smoothly.
9. Hand mixer or sturdy whisk for whipping cream, plus a pastry brush to glaze the strawberries.

FAQ

How far ahead can I make the dough, custard and whipped cream?

Pretty far. The pâte sablée dough can rest in the fridge 1 to 2 days or freeze up to a month. Baked tart shells keep 2 to 3 days in an airtight tin or you can freeze them. Crème pâtissière will keep in the fridge for up to 48 hours if you press plastic right onto the surface so it wont form a skin. Whipped cream is best the same day, or make a stabilized version if you need it to last 24 hours.

My custard turned out lumpy or too thin, what went wrong?

Lumpy usually means the eggs cooked too fast or it wasnt strained. Always whisk constantly over medium heat and when it thickens let it boil 20 to 30 seconds while stirring then take off heat. If it got lumpy, push it through a fine sieve or blitz with an immersion blender. If it is too thin, return to heat and cook a bit more or whisk in a tiny cornstarch slurry and heat till it thickens.

Can I use frozen strawberries or swap in other fruit?

Fresh is best for tartlets, but frozen will work if you thaw, drain well and pat dry so you dont waterlog the tart. For other fruit; raspberries, blueberries, peaches or sliced apricots all work — just adjust size and glaze. Softer fruits may need a gentler hand so they dont turn to mush.

How do I stop the crust from getting soggy under the custard?

Blind bake the shell until golden, let it cool completely, then brush a thin layer of melted chocolate or warmed apricot jam inside the shell to seal it. That creates a barrier so the custard and fruit wont soak in. Also dont fill a still-warm shell, always cool it first.

Can I make this as mini tartlets or one big tart and how do baking times change?

Yes. For mini tartlets bake about 12 to 18 minutes until golden. A single large tart usually needs 25 to 35 minutes depending on pan depth. Keep an eye on color, and if edges brown too fast lower the oven by 10 to 20 degrees.

How should I store leftovers and can I freeze finished tart?

Store assembled tart in the fridge and eat within 24 to 48 hours, strawberries will soften after that. You can freeze baked shells up to a month and frozen pastry cream is possible but texture may change. If you freeze components, assemble only after thawing and chilling so the tart stays crisp.

French Tartlet With Strawberries And Custard – The Perfect Summer Dessert Recipe Substitutions and Variations

Flour for the pâte sablée: swap all-purpose 1:1 with Italian 00 flour for an even finer, silkier crust. Or replace up to ~30% of the AP flour with finely ground almonds (almond flour) for a nutty, tender bite, but the dough will be more fragile so chill it well.
Powdered sugar: if you’re out, blitz granulated sugar in a blender or food processor until super fine, then sift (use 1:1 by volume). Store-bought confectioners has a bit of starch, so if you make your own, add a teaspoon cornstarch per cup only if you want that same texture.
Milk in the custard: use half-and-half or a mix of 75% milk + 25% heavy cream for a richer, silkier crème pâtissière. For a dairy-free option use full-fat canned coconut milk 1:1, note you’ll get a coconut note and you might need a touch more starch to firm it up.
Cornstarch: substitute arrowroot powder 1:1 for a clearer, glossier set, or use plain all-purpose flour at about 1.5 times the weight (so 40 g cornstarch ≈ 60 g flour), just cook the custard a bit longer to remove the raw flour taste.

Pro Tips

– Keep the pastry rock cold and work fast. Grate or cube the butter and chill it again if it starts to warm, pulse in a food processor if you want less handling, and always chill the shaped shell well before baking so it shrinks less. If it cracks while lining, press cold scraps into the gap and chill again.

– Cool the custard fast and smooth it well. After cooking, pour it into a shallow pan and set that over an ice bath to stop cooking, press plastic right on the surface to avoid a skin, and if any tiny lumps remain, push it through a fine sieve or blitz briefly with an immersion blender.

– Chill everything when whipping cream and know how to fix it. Cold bowl, cold whisk and cold cream give lighter peaks. Stop at soft peaks if you’ll fold it or pipe, and if you accidentally go too far, whisk in a tablespoon or two of cold cream to bring it back together.

– Keep the fruit crisp and the glaze light. Toss berries with a pinch of sugar or a splash of lemon/liqueur and drain briefly so they dont weep into the custard, warm apricot jam with a little water to thin before glazing, brush quickly and cool. For neat slices, let the tart sit 10 minutes at room temp then cut with a hot, wiped knife between cuts.

French Tartlet With Strawberries And Custard – The Perfect Summer Dessert Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

635

kcal

Equipment: 1. Digital kitchen scale, for weighing flour, butter, milk etc.
2. Large mixing bowls, at least 2, one for the pâte sablée and one for the custard.
3. Pastry cutter or bench scraper, to rub the cold butter into the flour.
4. Rolling pin and 2 sheets of parchment paper, roll the dough between them to about 3 mm.
5. 23 to 25 cm tart pan with removable base, makes unmolding way easier.
6. Parchment and baking weights or dried beans for blind baking.
7. Saucepan and whisk, to heat the milk and cook the crème pâtissière.
8. Fine mesh sieve and rubber spatula, to strain and spread the custard smoothly.
9. Hand mixer or sturdy whisk for whipping cream, plus a pastry brush to glaze the strawberries.

Ingredients

For the pâte sablée: 250 g all-purpose flour (about 2 cups), 100 g powdered sugar (about 3/4 cup), 175 g cold unsalted butter cubed (about 3/4 cup), 2 large egg yolks, 1 tsp vanilla extract, pinch of fine salt
For the crème pâtissière (custard): 500 ml whole milk (2 cups), 4 large egg yolks, 100 g granulated sugar (1/2 cup), 40 g cornstarch (about 1/3 cup), 50 g unsalted butter (about 3 1/2 tbsp), 1 tsp vanilla extract or seeds from 1 vanilla bean
For the whipped cream topping: 200 ml heavy cream chilled (about 3/4 cup), 1 to 2 tbsp powdered sugar, 1/2 tsp vanilla extract
Fruit: 450-500 g fresh strawberries hulled and halved or sliced (1 to 1 1/4 lb)
Glaze: 2 to 3 tbsp apricot jam or neutral glaze (warmed to thin if needed)
Extras and optional: small extra pinch of salt for the custard, a little flour for dusting, butter for greasing tart pan if desired

Directions

Make the pâte sablée: in a bowl mix 250 g flour, 100 g powdered sugar and a pinch of salt, then rub in 175 g cold cubed butter with your fingertips until the mix looks like coarse crumbs; stir in 2 egg yolks and 1 tsp vanilla until it just comes together, press into a disc, wrap and chill at least 30 minutes or up to 2 hours.
Roll and line the tart pan: flour your surface lightly, roll dough between two sheets of parchment to about 3 mm thick, lift into a 23 to 25 cm tart pan, trim edges, press gently into corners, dock the base with a fork, chill 15 minutes so it holds its shape.
Blind bake the shell: preheat oven to 180 C/350 F, line the tart shell with parchment and fill with baking weights or dried beans, bake 15 to 18 minutes until edges set, remove weights and parchment and bake another 6 to 8 minutes until golden and dry; cool completely on a rack.
Make the crème pâtissière: heat 500 ml whole milk with 1 tsp vanilla to just below boiling, meanwhile whisk 4 egg yolks with 100 g sugar and 40 g cornstarch until smooth and pale.
Temper and thicken: pour a ladle of hot milk into the yolk mix while whisking, then return everything to the pan and cook over medium heat, whisk constantly until it thickens and bubbles for about 1 minute; take off heat and stir in 50 g butter and an extra tiny pinch of salt, then press a piece of plastic wrap directly on the surface to prevent a skin and cool.
Chill the custard: let the custard come down to room temperature, then refrigerate until fully chilled and set, this makes it easier to spread in the tart.
Whip the cream: whisk 200 ml chilled heavy cream with 1 to 2 tbsp powdered sugar and 1/2 tsp vanilla until soft peaks form, do not over whip or it will become grainy.
Fill the tart: spread the chilled crème pâtissière evenly into the cooled tart shell, you can pipe it for a neat finish, then spoon or pipe a thin layer of whipped cream over the custard if you like extra creaminess.
Top with strawberries and glaze: arrange 450 to 500 g hulled and halved or sliced strawberries over the filling, warm 2 to 3 tbsp apricot jam so it becomes runny and brush lightly over the fruit to glaze; chill an hour to set before serving for best texture.
Tips and fixes: if your dough cracks while lining the pan press scraps to mend it, keep everything cold so the pastry stays tender, if custard looks lumpy strain it through a sieve, and bring tart to room temp for 10 minutes before cutting so slices stay pretty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.