Strawberry Tart

Strawberry Tart


Earlier this month, we went to Abbenes in North Holland to pick some strawberries. The farm grows strawberries, blueberries, blackberries and raspberries. We were surprised by how generous and juicy the fruits were. Additionally, they were full of taste – nothing comparable to supermarket produce! We came home with two large and one small bakjes (trays). The next day, I baked and served this lovely tart to our friends over some fresh mint tea and coffee.


This strawberry tart is made of shortcrust pastry and crème diplomate or madame (pastry cream aired with whipped cream / chantilly). Sweet fruits will make a huge difference in the mouth, so work with quality berries. Happy baking!


Makes 1 tart (22 cm tart mold). Serves 6.

Pâte brisée / Shortcut Pastry Dough


Find recipe here

1. Preheat oven to 180 °C.


2. Roll out the dough on a floured surface. It should be about 2-3 mm thick.

3. Cover the tart mold with the dough and trim the edges. Prick holes with a fork.

4. Store in the fridge for 15 minutes or until chilled.


5. Cover with parchment paper and add weights. 

6. Bake for 15 minutes then remove the weights.

7. Bake for another 5-10 minutes or until golden. Remove from the oven and allow to cool.

Crème Diplomate (Madame) / Chantilly Pastry Cream


  • 250 mL of milk

  • 2 egg yolks

  • 30 g of flour

  • 40 g of sugar

  • 1 vanilla pod OR 1/4 tsp of vanilla paste

  • 200 mL of whipped cream (35% fat)



8. Bring to the boil the milk with the vanilla paste or pod (remove the seeds from the interior, see guidance in step 12 of this recipe). 


9. Whisk together the egg yolk and sugar until it becomes pale.


10. Add the flour and mix.


11. Add the hot milk (don't forget to remove the vanilla pod before) and mix.


12. Pour the liquid mixture back into the pan. Continuously stir and bring to the boil on medium heat, then immediately remove from the fire. The cream should have thickened. Cover with plastic film (to prevent a skin from forming) and allow to cool.

13. Whisk the whipped cream.


14. Add a third of the whipped cream to the pastry cream and gently mix. Then delicately fold in the remainder of the cream with a spatula.



  • 500 g of strawberries

  • Optional: 2 tbsp of icing sugar

  • Optional: fresh mint or basil


15. Fill the shortcrust base with the cream.

16. Cover with strawberries (either cut in halves or full).

17. Sprinkle with icing sugar.


17. Decorate with fresh basil or mint leaves.

18. Refrigerate until service.

My Learnings:

  • You can also make a basic pastry cream by skipping the whipped cream. The filling will be more dense.

  • If you have sweet berries, icing sugar is really not necessary.

  • Strawberries are fragile fruits, eat the tart within the next day.


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